The Best Same Day No Knead Garlic Butter and Cheese Stuffed Focaccia
The Best Same Day No Knead Garlic Butter and Cheese Stuffed Focaccia
Ingredients
For Garlic Butter
- 2 1/2 tablespoons butter
- 1 tablespoon olive oil
- 7 garlic cloves, chopped
- 1/4 cup cilantro, chopped, as needed
For Dough
- 3 cups bread flour, + 2 tablespoons (390g)
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons sugar
- 340 ml lukewarm water
- 1 3/4 tablespoons olive oil
- 150 g shredded mozzarella, to 200g
- 1 1/2 teaspoons instant yeast
Instructions
- 1
In a bowl, combine 340 ml lukewarm water and 1 1/2 teaspoons instant yeast. Stir gently and let it activate for 5 minutes.
⏱️ 5 min
- 2
In a separate large bowl, add 3 cups + 2 tablespoons (390g) bread flour, 1 1/4 teaspoons salt, and 1 1/4 teaspoons sugar. Mix the dry ingredients together with a spatula or spoon.
⏱️ 2 min
- 3
Pour the activated yeast mixture into the bowl with the dry ingredients.
⏱️ 1 min
- 4
Add 1 3/4 tablespoons olive oil to the wet and dry mixture.
⏱️ 1 min
- 5
Mix everything together using a spatula or spoon until a shaggy, cohesive dough forms. Do not knead.
⏱️ 3 min
- 6
Cover the bowl tightly with plastic wrap and let the dough rest for 15 minutes.
⏱️ 15 min
- 7
After 15 minutes, perform the first set of stretch and folds: wet your hands slightly, grab a portion of the dough from one side, gently stretch it upwards, and fold it over the center of the dough. Rotate the bowl a quarter turn and repeat this process 3-4 times.
⏱️ 3 min
- 8
Cover the bowl again with plastic wrap and let the dough rest for another 15 minutes.
⏱️ 15 min
- 9
Repeat the stretch and fold process as described above.
⏱️ 3 min
- 10
Cover the bowl again and let the dough rest for another 15 minutes.
⏱️ 15 min
- 11
Perform a third and final set of stretch and folds.
⏱️ 3 min
- 12
Cover the bowl with plastic wrap and let the dough proof at room temperature for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min
- 13
While the dough is proofing, melt 2 1/2 tablespoons butter in a small pan on the stovetop over low heat or in the microwave.
⏱️ 3 min
- 14
Add 1 tablespoon olive oil to the melted butter and stir.
⏱️ 1 min
- 15
Add 7-8 chopped garlic cloves and chopped cilantro to the butter and olive oil mixture. Mix well to combine all ingredients.
⏱️ 2 min
- 16
Generously grease a baking tray (approximately 9x13 inches or 23x33 cm, or a similar size) with olive oil.
⏱️ 1 min
- 17
Carefully pour half of the proofed dough onto the prepared baking tray.
⏱️ 1 min
- 18
Gently stretch the dough with your fingers to cover approximately half of the tray, forming a base layer.
⏱️ 2 min
- 19
Pour half of the prepared garlic butter mixture evenly over this layer of dough.
⏱️ 1 min
- 20
Evenly sprinkle 150–200g shredded mozzarella cheese over the garlic butter layer.
⏱️ 1 min
- 21
Carefully stretch the remaining half of the dough and place it on top of the cheese layer, covering it completely.
⏱️ 2 min
- 22
Gently dimple the top surface of the dough with your fingertips to create characteristic focaccia indentations.
⏱️ 1 min
- 23
Pour the remaining half of the garlic butter mixture over the dimpled dough, ensuring it gets into the indentations.
⏱️ 1 min
- 24
(Optional) Sprinkle additional chopped cilantro on top for garnish.
⏱️ 1 min
- 25
Cover the baking tray with plastic wrap and let the focaccia proof for a final 30 minutes.
⏱️ 30 min
- 26
While the focaccia is undergoing its final proof, preheat your oven to 200°C (400°F).
⏱️ 15 min•🌡️ 200
- 27
Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown on top and cooked through.
⏱️ 25 min•🌡️ 200
- 28
Once baked, remove the focaccia from the oven, slice it into desired portions, and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Same Day No Knead Garlic Butter and Cheese Stuffed Focaccia
For Garlic Butter
- 2 1/2 tablespoons butter
- 1 tablespoon olive oil
- 7 garlic cloves, chopped
- 1/4 cup cilantro, chopped, as needed
For Dough
- 3 cups bread flour, + 2 tablespoons (390g)
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons sugar
- 340 ml lukewarm water
- 1 3/4 tablespoons olive oil
- 150 g shredded mozzarella, to 200g
- 1 1/2 teaspoons instant yeast
Instructions
- 1
In a bowl, combine 340 ml lukewarm water and 1 1/2 teaspoons instant yeast. Stir gently and let it activate for 5 minutes.
⏱️ 5 min - 2
In a separate large bowl, add 3 cups + 2 tablespoons (390g) bread flour, 1 1/4 teaspoons salt, and 1 1/4 teaspoons sugar. Mix the dry ingredients together with a spatula or spoon.
⏱️ 2 min - 3
Pour the activated yeast mixture into the bowl with the dry ingredients.
⏱️ 1 min - 4
Add 1 3/4 tablespoons olive oil to the wet and dry mixture.
⏱️ 1 min - 5
Mix everything together using a spatula or spoon until a shaggy, cohesive dough forms. Do not knead.
⏱️ 3 min - 6
Cover the bowl tightly with plastic wrap and let the dough rest for 15 minutes.
⏱️ 15 min - 7
After 15 minutes, perform the first set of stretch and folds: wet your hands slightly, grab a portion of the dough from one side, gently stretch it upwards, and fold it over the center of the dough. Rotate the bowl a quarter turn and repeat this process 3-4 times.
⏱️ 3 min - 8
Cover the bowl again with plastic wrap and let the dough rest for another 15 minutes.
⏱️ 15 min - 9
Repeat the stretch and fold process as described above.
⏱️ 3 min - 10
Cover the bowl again and let the dough rest for another 15 minutes.
⏱️ 15 min - 11
Perform a third and final set of stretch and folds.
⏱️ 3 min - 12
Cover the bowl with plastic wrap and let the dough proof at room temperature for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min - 13
While the dough is proofing, melt 2 1/2 tablespoons butter in a small pan on the stovetop over low heat or in the microwave.
⏱️ 3 min - 14
Add 1 tablespoon olive oil to the melted butter and stir.
⏱️ 1 min - 15
Add 7-8 chopped garlic cloves and chopped cilantro to the butter and olive oil mixture. Mix well to combine all ingredients.
⏱️ 2 min - 16
Generously grease a baking tray (approximately 9x13 inches or 23x33 cm, or a similar size) with olive oil.
⏱️ 1 min - 17
Carefully pour half of the proofed dough onto the prepared baking tray.
⏱️ 1 min - 18
Gently stretch the dough with your fingers to cover approximately half of the tray, forming a base layer.
⏱️ 2 min - 19
Pour half of the prepared garlic butter mixture evenly over this layer of dough.
⏱️ 1 min - 20
Evenly sprinkle 150–200g shredded mozzarella cheese over the garlic butter layer.
⏱️ 1 min - 21
Carefully stretch the remaining half of the dough and place it on top of the cheese layer, covering it completely.
⏱️ 2 min - 22
Gently dimple the top surface of the dough with your fingertips to create characteristic focaccia indentations.
⏱️ 1 min - 23
Pour the remaining half of the garlic butter mixture over the dimpled dough, ensuring it gets into the indentations.
⏱️ 1 min - 24
(Optional) Sprinkle additional chopped cilantro on top for garnish.
⏱️ 1 min - 25
Cover the baking tray with plastic wrap and let the focaccia proof for a final 30 minutes.
⏱️ 30 min - 26
While the focaccia is undergoing its final proof, preheat your oven to 200°C (400°F).
⏱️ 15 min•🌡️ 200 - 27
Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown on top and cooked through.
⏱️ 25 min•🌡️ 200 - 28
Once baked, remove the focaccia from the oven, slice it into desired portions, and serve warm.
⏱️ 5 min