Garlic Butter and Cheese Pull-Apart Focaccia Rolls
Serves 1
Directions
- 1Start by mixing up a batch of same-day focaccia dough.
- 2Let the focaccia dough rest for 15 minutes.
- 3Grate some garlic butter.
- 4Fold the entire stick of grated garlic butter into the dough during two sets of stretch and folds, scattering one half for the first fold and the other half after a 15-minute rest.
- 5Let the dough rest at room temperature for about 1 to 1.5 hours.
- 6While the dough is resting, melt together salted butter, minced garlic, and garlic granules in a small frying pan over medium heat.
- 7Simmer the garlic butter mixture for 1-2 minutes and then stir in the chopped parsley.
- 8Brush some of the garlic butter onto a clean work surface to the size of your baking tray (roughly 9x13 inches or 23x33 cm).
- 9Tip the dough onto the buttered surface and use buttered fingers to gently pull the dough into a 9x13-inch rectangle with an even thickness.
- 10Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces by cutting it into 3 rows, and then into 5 rows, making them as evenly sized as possible.
- 11Coat each piece with the garlic butter and place them into the baking tray (lined with nonstick parchment) in a 3x5 formation.
- 12Cover and let the dough pieces proof at room temperature for 1 to 1.5 hours.
- 13Scatter half the grated mozzarella and half the grated Parmesan over the dough.
- 14Dimple the cheese into the dough.
- 15Par-bake the focaccia on the lowest rack of the oven at 220°C/430°F for 12 minutes.
- 16Remove from the oven, sprinkle over the remaining cheese (reserving a couple of tablespoons of Parmesan for garnish).
- 17Return to the oven to finish baking for another 8-10 minutes, or until golden.
- 18Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese.
- 19Pull apart into rolls and enjoy warm.
Ingredients
- 1 batch Same-day focaccia dough
- 115 g Garlic butter, grated and frozen
- 125 g Low-moisture mozzarella cheese, grated
- 40 g Finely grated Parmesan
- 90 g Salted butter
- 5 cloves Garlic, finely minced
- 1 teaspoon Dried garlic granules
- 1.5 tablespoons Parsley, finely chopped
Equipment
Large bowlGraterSmall frying panBrushDough scraper or sharp knifeBaking trayNonstick parchment
Tips
- Make sure to freeze and grate the pre-made garlic butter before incorporating it into the dough.
- Keep the grated garlic butter in the freezer between folds.
- Save a small amount of garlic butter to brush over the top once it's baked.
- Reserve a couple of tablespoons of Parmesan for garnish after baking.
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