Garlic Butter + Cheese STUFFED FOCACCIA

195 mins
Serves 1
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Directions

  1. 1In a large mixing bowl, mix together warm water, honey, extra virgin olive oil, and instant yeast.
  2. 2In a large mixing bowl, mix together warm water, honey, extra virgin olive oil, and instant yeast.
  3. 3In a large mixing bowl, mix together warm water, honey, extra virgin olive oil, and instant yeast.
  4. 4Whisk the mixture together.
  5. 5Whisk the mixture together.
  6. 6Whisk the mixture together.
  7. 7Add white bread flour and fine sea salt to the bowl.
  8. 8Add white bread flour and fine sea salt to the bowl.
  9. 9Add white bread flour and fine sea salt to the bowl.
  10. 10Mix until well combined, it should look like a shaggy dough.
  11. 11Mix until well combined, it should look like a shaggy dough.
  12. 12Mix until well combined, it should look like a shaggy dough.
  13. 13Cover the bowl and let the dough rest for 15 minutes.
  14. 14Cover the bowl and let the dough rest for 15 minutes.
  15. 15Cover the bowl and let the dough rest for 15 minutes.
  16. 16Perform stretch and folds by pulling the dough up and over itself, using a wet hand to prevent sticking.
  17. 17Perform stretch and folds by pulling the dough up and over itself, using a wet hand to prevent sticking.
  18. 18Perform stretch and folds by pulling the dough up and over itself, using a wet hand to prevent sticking.
  19. 19Cover the bowl again and let the dough rest for 15 minutes.
  20. 20Cover the bowl again and let the dough rest for 15 minutes.
  21. 21Cover the bowl again and let the dough rest for 15 minutes.
  22. 22Repeat the stretch and fold process.
  23. 23Repeat the stretch and fold process.
  24. 24Repeat the stretch and fold process.
  25. 25Cover the dough and let it rest at room temperature for an hour and a half.
  26. 26Cover the dough and let it rest at room temperature for an hour and a half.
  27. 27Cover the dough and let it rest at room temperature for an hour and a half.
  28. 28While the dough is resting, melt salted butter and extra virgin olive oil in a pan.
  29. 29While the dough is resting, melt salted butter and extra virgin olive oil in a pan.
  30. 30While the dough is resting, melt salted butter and extra virgin olive oil in a pan.
  31. 31Add finely minced garlic to the butter and oil mixture.
  32. 32Add finely minced garlic to the butter and oil mixture.
  33. 33Add finely minced garlic to the butter and oil mixture.
  34. 34Add chopped flat-leaf parsley to the garlic butter and simmer on medium-low for 2 minutes, then set aside to cool.
  35. 35Add chopped flat-leaf parsley to the garlic butter and simmer on medium-low for 2 minutes, then set aside to cool.
  36. 36Add chopped flat-leaf parsley to the garlic butter and simmer on medium-low for 2 minutes, then set aside to cool.
  37. 37Grate mozzarella cheese if not using pre-grated kind.
  38. 38Grate mozzarella cheese if not using pre-grated kind.
  39. 39Grate mozzarella cheese if not using pre-grated kind.
  40. 40Tip the rested dough into an oiled tray lined with nonstick parchment paper.
  41. 41Tip the rested dough into an oiled tray lined with nonstick parchment paper.
  42. 42Tip the rested dough into an oiled tray lined with nonstick parchment paper.
  43. 43Spoon about two-thirds of the garlic butter (using more garlic bits and less liquid butter) onto the dough.
  44. 44Spoon about two-thirds of the garlic butter (using more garlic bits and less liquid butter) onto the dough.
  45. 45Spoon about two-thirds of the garlic butter (using more garlic bits and less liquid butter) onto the dough.
  46. 46Sprinkle half of the grated mozzarella cheese on top of the garlic butter.
  47. 47Sprinkle half of the grated mozzarella cheese on top of the garlic butter.
  48. 48Sprinkle half of the grated mozzarella cheese on top of the garlic butter.
  49. 49Fold the dough up into a burrito-like shape.
  50. 50Fold the dough up into a burrito-like shape.
  51. 51Fold the dough up into a burrito-like shape.
  52. 52Flip the dough over in the tray.
  53. 53Flip the dough over in the tray.
  54. 54Flip the dough over in the tray.
  55. 55Let the dough rest and proof for an hour and a half at room temperature.
  56. 56Let the dough rest and proof for an hour and a half at room temperature.
  57. 57Let the dough rest and proof for an hour and a half at room temperature.
  58. 58Drizzle the proofed dough with extra virgin olive oil.
  59. 59Drizzle the proofed dough with extra virgin olive oil.
  60. 60Drizzle the proofed dough with extra virgin olive oil.
  61. 61Dimple the dough with your fingers.
  62. 62Dimple the dough with your fingers.
  63. 63Dimple the dough with your fingers.
  64. 64Bake the focaccia for 15 minutes in a preheated oven at 220C/430F.
  65. 65Bake the focaccia for 15 minutes in a preheated oven at 220C/430F.
  66. 66Bake the focaccia for 15 minutes in a preheated oven at 220C/430F.
  67. 67Remove from the oven and add the rest of the mozzarella cheese on top.
  68. 68Remove from the oven and add the rest of the mozzarella cheese on top.
  69. 69Remove from the oven and add the rest of the mozzarella cheese on top.
  70. 70Bake for another 8-10 minutes until golden brown.
  71. 71Bake for another 8-10 minutes until golden brown.
  72. 72Bake for another 8-10 minutes until golden brown.
  73. 73Once out of the oven, brush the focaccia with the remaining garlic butter.
  74. 74Once out of the oven, brush the focaccia with the remaining garlic butter.
  75. 75Once out of the oven, brush the focaccia with the remaining garlic butter.
  76. 76Finish with some freshly grated Parmesan cheese.
  77. 77Finish with some freshly grated Parmesan cheese.
  78. 78Finish with some freshly grated Parmesan cheese.
  79. 79Wait at least 15 minutes before cutting into the focaccia.
  80. 80Wait at least 15 minutes before cutting into the focaccia.
  81. 81Wait at least 15 minutes before cutting into the focaccia.

Ingredients

  • 390 ml warm water
  • 390 ml warm water
  • 390 ml warm water
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon extra virgin olive oil
  • 1.5 teaspoons instant yeast
  • 1.5 teaspoons instant yeast
  • 1.5 teaspoons instant yeast
  • 500 g white bread flour
  • 500 g white bread flour
  • 500 g white bread flour
  • 2 teaspoons fine sea salt
  • 2 teaspoons fine sea salt
  • 2 teaspoons fine sea salt
  • 2 Tablespoons salted butter
  • 2 Tablespoons salted butter
  • 2 Tablespoons salted butter
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons extra virgin olive oil
  • 10 cloves garlic, finely minced
  • 10 cloves garlic, finely minced
  • 10 cloves garlic, finely minced
  • 2 Tablespoons flat leaf parsley, chopped
  • 2 Tablespoons flat leaf parsley, chopped
  • 2 Tablespoons flat leaf parsley, chopped
  • 210 g grated mozzarella
  • 210 g grated mozzarella
  • 210 g grated mozzarella
  • freshly grated Parmesan
  • freshly grated Parmesan
  • freshly grated Parmesan

Equipment

large mixing bowlwhiskfrying pangratermetal traynonstick parchment paperbrushwire rack

Tips

  • Use a wet hand for stretch and folds to prevent dough from sticking.
  • Place the oven rack in the lowest position so the bottom of the bread gets crispy.