Cheesy Garlic Focaccia

Name: Cheesy Garlic Focaccia
Prep time: 40 min
Cook time: 25 min
Total time: 215 min
Ingredients: 500 ml warm water; 1 Tablespoon sea salt; 1 Tablespoon sugar; 2 teaspoons instant dry yeast (see note for active dry yeast); 1 Tablespoon olive oil; 550 g bread flour; 1/2 cup mozzarella; 1/4 cup gruyere; 3 Tablespoons unsalted butter (melted); 3 garlic cloves (minced); 2 Tablespoons olive oil; 2 Tablespoons fresh parsley (minced)

Patricia

February 22, 2024

medium

12 servings

Appetizer Bread

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Cheesy garlic bread meets focaccia.

At this point, I might as well change my name to focaccia lady. This Cheesy Garlic Focaccia is a version of my viral focaccia recipe but slathered in garlic butter and topped with a mix of mozzarella and gruyere cheese.

Ingredients notes.

Flour

When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.

Water

Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.

Salt

I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.

Sugar

Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise. It also helps with structure, color and the final flavor of my focaccia.

Yeast

This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.

Mozzarella and Gruyere

Mozzarella is mild in flavor with a subtle tang. It’s the preferred cheese for cheesy bread because of its gooey and stretchy texture when melted.

Garlic

Garlic enhances this cheesy bread with its aromatic and robust flavor. It compliments well with mozzarella.

Parsley

Parsley adds a fresh, aromatic flavor. It balances the richness of the cheese and garlic. It also adds a visually appealing touch with its vibrant green color.

Sample schedule.

Like many other bread recipes, this focaccia requires two phases of rising. Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.

Refrigerator first rise, room temperature second rise.

This is my preferred method. I like to call this one the express bubble rise because its fast and yields big bubbles. Once you’ve completed the stretch and folds, coat the bowl and surface of the dough with olive oil, cover with plastic wrap, place in the refrigerator and forget about it, for as little as 4 hours to as long as 12 hours but no longer than that. Then, after this first rise in the refrigerator, transfer to a generously oiled, non-stick baking tray and let it rise at room temperature for anywhere between 1 to 2 hours until the dough no longer feels cold and springs back when you press on it.

Room temperature first rise, room temperature second rise.

If you’ve been following along, this is first sample schedule I introduced everyone to when I first shared my focaccia recipe. Once you’ve completed the stretch and folds, cover the bowl with plastic wrap and tea towel and leave it in a warm spot to proof for 1 to 1½ hours. The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C.

Measuring flour the right way.

Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking. Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour.

Best practice for measuring flour with/without a scale

Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)

Expert tips.

Be generous with the olive oil

Focaccia is renowned for its olive oil infused crust. Be generous when drizzling olive oil on top of the dough and on the bottom of the baking pan. It also helps you achieve the signature crispy exterior.

Slow rise for flavor

Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor. Fermentation is a fancy word for the rising phases in bread making. I created two sample schedules for this process. See above.

Proper stretch and folds

This process helps develop gluten, resulting in a light and airy structure. Especially for a novice baker, working with dough can be intimidating but focaccia is the best place to start. You’re in the right place! Watch my video tutorial for extra help.

Frequently Asked Questions about Focaccia.

What is the best pan to use for focaccia?

I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat and I don’t recommend it. Having the right baking tools makes all the difference in your recipes. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)

Can I use active dry yeast instead of instant yeast to make focaccia?

You can substitute one for the other at a 1:1 ratio but keep in mind, active dry yeast needs to be activated first. First, measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 5-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.

Why does my focaccia have fewer bubbles than yours?

Bubbles are a sign that the yeast is doing it’s job. Yeast releases gases, carbon dioxide to be exact, and that produces the holes you see in bread. In order for yeast to work, it needs to eat and that’s where sugar and water come in. Unlike other recipes, this one calls for lukewarm water.

If you don’t notice foaming or bubbles, the water was either too hot and killed the yeast or the yeast is expired. This recipe calls for lukewarm water but for reference, try to stay between 100°F-110°F (36°C-40°C).

Why is my focaccia so sticky?

If the dough is sticky, you’re doing something right. Focaccia is a high hydration dough, meaning it has a higher water to flour content than an artisan bread, for example. The oil is what helps make this dough manageable. I use my Danish dough hook for just about every no-knead bread recipe. It s unique design helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here (Affiliate link) This one comes with additional bread making tools, perfect for novice bakers to try my Easy, No-Knead Artisan Bread.

Two types of stretches.

Stretch and fold method

This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.

Coil method

This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold.

Do this method 3 more times, 10 minutes apart. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold. Because this method was recently adapted to the recipe, see the full coil method shown in my Everything Bagel Focaccia recipe video.

How to store leftovers.

Focaccia is best enjoyed same day. Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. This method of wrapping helps retain moisture and keeps it fresh and soft. It does take away the crusty skin of bread but you are left with a soft, edible bread, instead of a hard, dry loaf. It makes amazing sandwiches the next day. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator.

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