Same Day No Knead Cheesy Garlic Butter Focaccia
Same Day No Knead Cheesy Garlic Butter Focaccia
Ingredients
For the Dough
- 3 cups bread flour, or all-purpose flour
- 2 tablespoons bread flour, or all-purpose flour (390g total)
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons sugar
- 1 1/2 teaspoons instant yeast
- 1 3/4 tablespoons olive oil
- 340 ml lukewarm water
- 150-200 grams shredded mozzarella
For the Garlic Butter
- 2 1/2 tablespoons butter
- 1 tablespoon olive oil
- 7-8 garlic cloves, chopped
- cilantro, chopped, or parsley
For Assembly
- olive oil, as needed, for dimpling
Instructions
- 1
In a large mixing bowl, combine the 340 ml lukewarm water and 1 3/4 tablespoons olive oil.
⏱️ 1 min
- 2
Add all the dry ingredients to the bowl: 3 cups plus 2 tablespoons bread flour (or all-purpose flour), 1 1/4 teaspoons salt, 1 1/4 teaspoons sugar, and 1 1/2 teaspoons instant yeast.
⏱️ 1 min
- 3
Mix the ingredients until a sticky dough is formed. Do not overmix.
⏱️ 2 min
- 4
Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 20 minutes.
⏱️ 20 min
- 5
After the first rest, wet your hands thoroughly to prevent the dough from sticking.
⏱️ 1 min
- 6
Perform the first stretch and fold: gently stretch one side of the dough up and fold it over onto itself. Repeat this action from all four sides of the dough.
⏱️ 2 min
- 7
Cover the bowl again and let the dough rest for another 20 minutes.
⏱️ 20 min
- 8
Repeat the stretch and fold technique (Step 6) for a second time. Cover and rest for 20 minutes.
⏱️ 22 min
- 9
Repeat the stretch and fold technique (Step 6) for a third and final time. Cover and let the dough rest for 1 hour.
⏱️ 62 min
- 10
While the dough is resting, prepare the garlic butter: In a small pan, melt 2 1/2 tablespoons butter. Add 1 tablespoon olive oil and the 7-8 chopped garlic cloves. Cook over medium-low heat, stirring frequently, until the garlic is fragrant but not browned. Remove from heat and stir in the chopped cilantro (or parsley). Set aside.
⏱️ 5 min
- 11
After the dough's 1-hour rest, line a 9x13 inch baking tray with parchment paper and grease it lightly with olive oil.
⏱️ 2 min
- 12
Carefully transfer the dough to the prepared baking tray.
⏱️ 1 min
- 13
Pour approximately 3/4 of the prepared garlic butter mixture over the dough. Sprinkle 150-200 grams of shredded mozzarella cheese evenly on top.
⏱️ 2 min
- 14
Gently fold the edges of the dough inwards over the filling, then carefully flip the entire dough over so the filled side is now underneath.
⏱️ 2 min
- 15
Cover the tray and let the dough rest for another 1 hour.
⏱️ 60 min
- 16
Preheat your oven to 220°C (425°F).
⏱️ 15 min•🌡️ 220
- 17
After the second rest, drizzle a little additional olive oil over the dough. Use your fingers to create deep dimples all over the surface of the focaccia, pressing down until you feel the bottom of the pan.
⏱️ 3 min
- 18
Bake the focaccia in the preheated oven at 220°C (425°F) for 13 minutes.
⏱️ 13 min•🌡️ 220
- 19
Remove the focaccia from the oven. Sprinkle more shredded mozzarella cheese on top.
⏱️ 1 min
- 20
Return the focaccia to the oven and bake for an additional 8–10 minutes, or until the cheese is melted and golden brown.
⏱️ 9 min•🌡️ 220
- 21
Once baked, remove the focaccia from the oven and immediately brush the top with the remaining leftover garlic butter.
⏱️ 1 min
- 22
Let cool slightly before cutting into desired pieces and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Same Day No Knead Cheesy Garlic Butter Focaccia
For the Dough
- 3 cups bread flour, or all-purpose flour
- 2 tablespoons bread flour, or all-purpose flour (390g total)
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons sugar
- 1 1/2 teaspoons instant yeast
- 1 3/4 tablespoons olive oil
- 340 ml lukewarm water
- 150-200 grams shredded mozzarella
For the Garlic Butter
- 2 1/2 tablespoons butter
- 1 tablespoon olive oil
- 7-8 garlic cloves, chopped
- cilantro, chopped, or parsley
For Assembly
- olive oil, as needed, for dimpling
Instructions
- 1
In a large mixing bowl, combine the 340 ml lukewarm water and 1 3/4 tablespoons olive oil.
⏱️ 1 min - 2
Add all the dry ingredients to the bowl: 3 cups plus 2 tablespoons bread flour (or all-purpose flour), 1 1/4 teaspoons salt, 1 1/4 teaspoons sugar, and 1 1/2 teaspoons instant yeast.
⏱️ 1 min - 3
Mix the ingredients until a sticky dough is formed. Do not overmix.
⏱️ 2 min - 4
Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 20 minutes.
⏱️ 20 min - 5
After the first rest, wet your hands thoroughly to prevent the dough from sticking.
⏱️ 1 min - 6
Perform the first stretch and fold: gently stretch one side of the dough up and fold it over onto itself. Repeat this action from all four sides of the dough.
⏱️ 2 min - 7
Cover the bowl again and let the dough rest for another 20 minutes.
⏱️ 20 min - 8
Repeat the stretch and fold technique (Step 6) for a second time. Cover and rest for 20 minutes.
⏱️ 22 min - 9
Repeat the stretch and fold technique (Step 6) for a third and final time. Cover and let the dough rest for 1 hour.
⏱️ 62 min - 10
While the dough is resting, prepare the garlic butter: In a small pan, melt 2 1/2 tablespoons butter. Add 1 tablespoon olive oil and the 7-8 chopped garlic cloves. Cook over medium-low heat, stirring frequently, until the garlic is fragrant but not browned. Remove from heat and stir in the chopped cilantro (or parsley). Set aside.
⏱️ 5 min - 11
After the dough's 1-hour rest, line a 9x13 inch baking tray with parchment paper and grease it lightly with olive oil.
⏱️ 2 min - 12
Carefully transfer the dough to the prepared baking tray.
⏱️ 1 min - 13
Pour approximately 3/4 of the prepared garlic butter mixture over the dough. Sprinkle 150-200 grams of shredded mozzarella cheese evenly on top.
⏱️ 2 min - 14
Gently fold the edges of the dough inwards over the filling, then carefully flip the entire dough over so the filled side is now underneath.
⏱️ 2 min - 15
Cover the tray and let the dough rest for another 1 hour.
⏱️ 60 min - 16
Preheat your oven to 220°C (425°F).
⏱️ 15 min•🌡️ 220 - 17
After the second rest, drizzle a little additional olive oil over the dough. Use your fingers to create deep dimples all over the surface of the focaccia, pressing down until you feel the bottom of the pan.
⏱️ 3 min - 18
Bake the focaccia in the preheated oven at 220°C (425°F) for 13 minutes.
⏱️ 13 min•🌡️ 220 - 19
Remove the focaccia from the oven. Sprinkle more shredded mozzarella cheese on top.
⏱️ 1 min - 20
Return the focaccia to the oven and bake for an additional 8–10 minutes, or until the cheese is melted and golden brown.
⏱️ 9 min•🌡️ 220 - 21
Once baked, remove the focaccia from the oven and immediately brush the top with the remaining leftover garlic butter.
⏱️ 1 min - 22
Let cool slightly before cutting into desired pieces and serving.
⏱️ 5 min