Description
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
Units
Scale
- 500 ml warm water
- 1 Tablespoon sugar
- 1 Tablespoon sea salt
- 2 teaspoons instant dry yeast (7 grams)
- 1 Tablespoon olive oil
- 550 g bread flour
- 1/2 cup mozzarella
- 1/4 cup gruyere
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons olive oil
- 2 Tablespoons fresh parsley, minced
- 3 garlic cloves, minced
Instructions
- Mix water, sugar, salt, yeast, and oil. Add flour and stir until sticky. Let rest for 10 minutes.
- Perform the stretch and fold, then coil method at 10-minute intervals to build structure.
- Let the dough rise covered for 1–1.5 hours at room temp or up to 12 hours refrigerated.
- Transfer to an oiled 9×13-inch baking pan. Shape gently and proof for another 1–2 hours until bubbly.
- Preheat oven to 450°F (232°C). Prepare the garlic herb sauce and shred cheeses.
- Dimple dough with oiled fingertips, bake for 15 minutes.
- Top with shredded mozzarella and gruyere. Bake for another 10–12 minutes until golden.
- Cool slightly on wire rack, then brush with garlic herb sauce. Slice and serve warm.
Notes
- Use sea salt instead of table salt to ensure proper balance.
- Refrigerated rise develops better flavor and texture.
- Brush garlic herb sauce while focaccia is warm for best absorption.
- Use parchment in the pan for easy release.
- Dough should jiggle slightly when proofed properly.
Nutrition
- Serving Size: 1 slice
- Calories: 244 kcal
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg