Directions
- 1In a large mixing bowl, mix together warm water, honey, extra virgin olive oil, and instant yeast.
- 2Whisk the mixture together.
- 3Add white bread flour and fine sea salt to the bowl.
- 4Mix until well combined, it should look like a shaggy dough.
- 5Cover the bowl and let the dough rest for 15 minutes.
- 6Perform stretch and folds by pulling the dough up and over itself, using a wet hand to prevent sticking.
- 7Cover the bowl again and let the dough rest for 15 minutes.
- 8Repeat the stretch and fold process.
- 9Cover the dough and let it rest at room temperature for an hour and a half.
- 10While the dough is resting, melt salted butter and extra virgin olive oil in a pan.
- 11Add finely minced garlic to the butter and oil mixture.
- 12Add chopped flat-leaf parsley to the garlic butter and simmer on medium-low for 2 minutes, then set aside to cool.
- 13Grate mozzarella cheese if not using pre-grated kind.
- 14Tip the rested dough into an oiled tray lined with nonstick parchment paper.
- 15Spoon about two-thirds of the garlic butter (using more garlic bits and less liquid butter) onto the dough.
- 16Sprinkle half of the grated mozzarella cheese on top of the garlic butter.
- 17Fold the dough up into a burrito-like shape.
- 18Flip the dough over in the tray.
- 19Let the dough rest and proof for an hour and a half at room temperature.
- 20Drizzle the proofed dough with extra virgin olive oil.
- 21Dimple the dough with your fingers.
- 22Bake the focaccia for 15 minutes in a preheated oven at 220C/430F.
- 23Remove from the oven and add the rest of the mozzarella cheese on top.
- 24Bake for another 8-10 minutes until golden brown.
- 25Once out of the oven, brush the focaccia with the remaining garlic butter.
- 26Finish with some freshly grated Parmesan cheese.
- 27Wait at least 15 minutes before cutting into the focaccia.
Ingredients
- 390 ml warm water
- 1 teaspoon honey
- 1 Tablespoon extra virgin olive oil
- 1.5 teaspoons instant yeast
- 500 g white bread flour
- 2 teaspoons fine sea salt
- 2 Tablespoons salted butter
- 2 Tablespoons extra virgin olive oil
- 10 cloves garlic, finely minced
- 2 Tablespoons flat leaf parsley, chopped
- 210 g grated mozzarella
- 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.
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