Cheesy Garlic Focaccia
Food52
- Prep Time
- 2 hours, 30 minutes
- Cook Time
- 25 minutes
In our test kitchen, resident baker Isabelle teamed up with Tiara—the founder and pastry chef behind NYC’s beloved The Pastry Box—to create this fluffy, cheesy garlic focaccia. It’s approachable for bakers of all levels and perfect for when you want fresh, homemade bread the same day. Soft, garlicky, and loaded with melty mozzarella and Parm, this focaccia hits all the right notes without the fuss.
Ingredients
- 800 g bread flour
- 200 g AP Flour
- 775 g warm water
- 10 g instant yeast
- 20 g salt
- 40 g + 2 tbsp olive oil
- 2 tbsp salted butter
- 10 cloves garlic
- 2 tbsp flatleaf parsley
- 210 g grated mozzarella
- Freshly grated parm to finish
Directions
- Step 1
Mix both flours, warm water, yeast, salt, and 40 g olive oil in the bowl of a stand mixer with a paddle attachment until dough forms a ball and pulls away from the sides of bowl.
- Step 2
Oil fish bin generously and place dough ball in and let proof for 30 mins at 75F to 80F
- Step 3
Perform stretch and fold. Let proof 30 mins
- Step 4
Perform coil fold. Let proof 30 mins
- Step 5
Perform another coil fold. Let proof 30 mins.
- Step 6
Transfer to oiled sheet tray and proof until almost doubled
- Step 7
Preheat oven to 425F
- Step 8
Dimple and add desired toppings
- Step 9
Bake for 20 to 25 mins
- Step 10
Meanwhile, melt the butter and 2 tbsp olive oil together in a small saucepan. Add in the chopped garlic and cook just until fragrant—don’t let it brown. Stir in the parsley, then brush the warm mixture all over the top of the focaccia. Immediately sprinkle on the mozzarella so it melts slightly from the heat, then finish with a generous grating of fresh Parm. Slice and serve warm.