Serves 1
Directions
- 1Add 390-420 ml of warm water to a bowl.
- 2Add 1 teaspoon of honey, sugar or agave to the warm water.
- 3Add 1 tablespoon of extra virgin olive oil to the mixture.
- 4Add 1.5 teaspoons of instant yeast to the mixture.
- 5Add 500g of white bread flour to the bowl.
- 6Add 2 teaspoons of fine sea salt to the bowl.
- 7Mix the dough using a spatula until combined.
- 8Knead the dough by hand in the bowl.
- 9Cover the dough and let it rest for 15 minutes.
- 10Stretch and fold the dough.
- 11Cover and rest the dough for another 15 minutes.
- 12Stretch and fold the dough again.
- 13Cover and rest the dough at room temperature for 1.5 hours.
- 14Line a metal baking tray (9x13 inches or slightly bigger) with nonstick parchment paper and coat with extra virgin olive oil.
- 15Tip the dough into the oiled tray.
- 16Spoon 2/3 of the garlic butter (with more garlic bits and less liquid butter) onto the dough.
- 17Sprinkle half of the grated mozzarella cheese on top of the garlic butter.
- 18Fold the dough into a burrito-like shape and flip it over.
- 19Cover and proof the dough at room temperature for 1.5 hours.
- 20Preheat oven to 220C/430F with the rack in the lowest position.
- 21Once proofed, drizzle the dough with extra virgin olive oil and dimple it.
- 22Bake for 15 minutes.
- 23Remove from oven and add the rest of the cheese.
- 24Bake for another 8-10 minutes.
- 25Once out of the oven, brush on the rest of the garlic butter and sprinkle with freshly grated Parmesan.
- 26Cut and serve the focaccia.
Ingredients
- 390 ml warm water
- 1 teaspoon honey, sugar or agave
- 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
- 2 Tablespoons flat leaf parsley
- 1.75 cups grated mozzarella
- freshly grated Parmesan
Equipment
bowlspatulabaking trayparchment paperknife
Tips
- Use a metal baking tray, 9x13 inches or slightly bigger.
- Line baking tray with nonstick parchment and coat with extra virgin olive oil.
- Preheat oven to 220C/430F.
- Place rack in lowest position in oven so the bottom of the bread gets crispy.
- Use more of the garlic bits and less of the liquid butter for stuffing.
- Fluff flour first, spoon into cup and level off for correct measurement.
- Simmer butter and garlic mixture on medium low for 2 minutes and set aside to cool before use.
- Brush the rest of the garlic butter and sprinkle Parmesan once out of the oven.
- This equates to 3.8-4 cups of flour if measured correctly.
- If you want a crisper crust, use a metal baking tray and place it in the lowest position in the oven to make the bottom of the bread crispy when baking.
- For more garlic bits and less liquid butter, use it when stuffing the dough before folding it up into a burrito-like shape and flipping over before baking for 15 minutes and removing the rest of the cheese and baking for another 8-10 minutes.
- To get the right flour measurements, first fluff the flour, then spoon it into the measuring cup, and then level it off.
- Simmer the butter and garlic on medium-low for 2 minutes and then set it aside to cool before using it in the bread.
- After the bread is removed from the oven, brush it with the remaining garlic butter and sprinkle with Parmesan cheese for added flavor and aroma.
- For optimal crispiness, use a metal baking tray and position it on the lowest rack in the oven during baking to ensure the bottom of the bread gets extra crispy.
- When adding the garlic butter to the dough, prioritize using more of the minced garlic bits and less of the liquid butter, especially when stuffing the bread before folding it into a burrito-like shape and flipping it over for the initial bake.
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