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By Lacey (Lace Bakes)

Garlic Butter + Cheese Stuffed Focaccia

Name: Garlic Butter + Cheese Stuffed Focaccia
Prep time: 2 h 30 min
Cook time: 24 min
Total time: 2 h 54 min
Cuisine: Italian
Ingredients: 1 batch of focaccia dough - you can use my overnight, same-day or sourdough focaccia recipe; 30g (2 Tablespoons) salted butter; 30ml (2 Tablespoons) extra virgin olive oil; 10 cloves garlic, finely minced; 2 Tablespoons flat leaf parsley, chopped; Salt, to taste (if needed); 210g (1 3/4 cups) Shredded mozzarella cheese; drizzle olive oil; Finely grated parmesan cheese, to sprinkle

13 steps

Prep:2h 30minCook:24min

Elevate your focaccia by stuffing it with garlic butter and cheese before dimpling and baking 😍 The crust is topped with more crispy cheese and it's finished off with a final brush of garlic butter and some finely grated parmesan cheese. This is SUCH a crowd pleaser!

Updated at: Sun, 10 Sep 2023 12:31:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories125.2 kcal (6%)

Total Fat10 g (14%)

Carbs3.7 g (1%)

Sugars0.4 g (0%)

Protein5.4 g (11%)

Sodium240.9 mg (12%)

Fiber0.1 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 batchfocaccia dough

you can use my overnight, same-day or sourdough focaccia recipe

For the garlic butter

30gsalted butter

30mlextra virgin olive oil

10 clovesgarlic

finely minced

2 tablespoonsflat leaf parsley

chopped

Salt

to taste, if needed

To assemble

210gmozzarella cheese

Shredded

olive oil

parmesan cheese

Finely grated, to sprinkle

Instructions

NOTE ON FOCACCIA DOUGH

Step 1

All of my focaccia dough recipes can be found in the Lace Bakes community on Samsung Food - hit the explore button, type in Lace Bakes and search communities. Alternatively, you hit the explore button and search for "Overnight Focaccia", "Easy Same-Day Focaccia" or "The Best Sourdough Focaccia" and you should be able to find them easily.

Prepare the garlic butter

Step 2

Heat butter and olive oil in small frying pan over med-low heat. Add in garlic and let simmer over low for 1-2 mins (be careful it doesn’t brown/burn)…add in parsley, salt (if needed). Set aside to cool slightly before adding to the focaccia dough.

Stuffing and dimpling the focaccia dough

Step 3

Prepare a 9x13 baking tray with nonstick parchment paper and extra virgin olive oil. Proof the dough according to focaccia recipe instructions and tip it into the baking tray when it’s ready for the second proofing in the tray. Before folding the dough as I instruct you to do into in the focaccia recipe, you are going to add some garlic butter and cheese on top of the dough.

Step 4

Plan to use about 2/3 of the garlic butter mixture and reserve the final third for brushing on top of the focaccia once it’s out of the oven. Use a spoon to scoop up mostly the garlic bits from the butter and spread it evenly on top of the focaccia dough in the pan. Be sure to leave some garlic pieces in the butter for later. You basically don’t want to be piling too much of the liquid on top of the dough - a little is fine but focus mostly on the garlic and parsley bits.

Step 5

Sprinkle about half of the shredded mozzarella cheese on top of the garlic butter topped focaccia dough. Reserve the second half of shredded cheese for after the focaccia has par-baked a bit.

Step 6

Now, you are going to oil your hands and fold one side of dough towards the middle of the blob of dough. Repeat with the other side, a bit like folding a piece of paper into thirds (it will look a bit like a burrito). Rotate the dough in the tray so the length of the dough aligns with the length of the tray and then flip the dough so the seams from the folding are at the bottom and the smooth side is at the top. The garlic and cheese should be nicely encased inside the dough.

Step 7

Cover the tray of dough using another tray, inverted - this prevents the dough from drying out and forming a crust while it rises. If you don’t have another tray, a plastic storage box can work too. Do not cover the dough with plastic wrap or a tea towel, it will stick.

Step 8

Proof at room temperature for 1 - 2 hours. The length of time will depend on if you used the same-day or overnight method for the dough. Same-day dough will proof quicker than overnight dough which will be a colder temperature from the fridge. Once the dough mostly fills the tray and it’s floofy and jiggly, you’ll know it’s ready.

Baking and topping the focaccia

Step 9

Preheat oven to 220C/430F (non fan). If you have a pizza setting on your oven, use that as it will help to crisp the bottom of the focaccia.

Step 10

Drizzle the top of the dough with a little more extra virgin olive oil and then oil your hands. Using both hands, press your fingers into the dough, gently touching the bottom of the tray. Repeat until the entire tray of dough is dimpled. You may add a little sprinkle of flaky sea salt if you wish to, but I find that the garlic butter and cheese do impart enough salt to the bread on their own.

Step 11

Bake on the lowest rack in your oven (I find this helps to crisp up the bottom of the focaccia) for about 14 minutes. Remove from the oven and then sprinkle the remaining shredded mozzarella evenly over the parbaked bread. Return to oven for another 8-10 minutes or so or until the cheese is starting to go a nice golden brown.

Step 12

Remove the focaccia from the oven and then immediately brush the remaining garlic butter over the surface of the freshly baked bread. Sprinkle on some finely grated parmesan cheese to finish.

Step 13

Transfer the bread from the tray onto a cooling rack so the bottom of the bread remains crispy. Let cool for at least 15 minutes before cutting in. Enjoy!

Notes

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