Garlic Bread Focaccia
This Garlic Bread Focaccia is slathered in rich garlic butter and topped with melty mozzarella and gruyere. A savory spin on the classic viral focaccia that makes the ultimate appetizer or side! Perfect for garlic lovers and cheese enthusiasts.
Ingredients
- 500 ml warm water
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 2 teaspoons instant dry yeast 7g
- 1 tablespoon olive oil
- 550 g bread flour
- ½ cup shredded mozzarella cheese
- ¼ cup shredded gruyere cheese
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley minced
- 3 garlic cloves minced
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Add olive oil, sea salt, and bread flour. Mix until a sticky dough forms.
- First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Pan: Grease a 9×13-inch metal baking pan with olive oil. Transfer the risen dough into the pan, gently stretching it to fit. Cover and let it rest for another 30 minutes.
- Preheat Oven: While the dough is resting, preheat your oven to 450°F (232°C).
- Make Garlic Butter: In a small bowl, mix melted butter, olive oil, minced garlic, and minced parsley. Set aside.
- Dimple the Dough: Using your fingers, press dimples all over the surface of the dough. Drizzle the garlic butter mixture evenly over the top.
- Add Cheese: Sprinkle shredded mozzarella and gruyere evenly over the dough.
- Bake: Place the pan in the preheated oven and bake for 25 minutes, or until the focaccia is golden brown and the cheese is bubbly.
- Cool and Serve: Remove from oven and let it cool slightly before slicing. Serve warm.
Notes
- For extra flavor, consider adding a sprinkle of flaky sea salt on top before baking.
- This focaccia pairs well with marinara sauce for dipping.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.