Garlic Butter and Cheese Pull-Apart Focaccia Rolls
Garlic Butter and Cheese Pull-Apart Focaccia Rolls
Ingredients
For the Focaccia Dough
- 1 1/2 cups warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil
For the Garlic Butter Dough Inclusion
- 1/2 cup garlic butter, 1 stick, grated and chilled
For the Garlic Butter Topping Mixture
- 1/2 cup unsalted butter, 1 stick, melted
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
For the Cheese Topping
- 1 1/2 cups low-moisture mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/2 cup low-moisture mozzarella cheese, grated, for final topping
- 1/4 cup Parmesan cheese, grated, for finishing
- olive oil, as needed, for greasing pan and work surface
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes until foamy, indicating the yeast is active. Add the all-purpose flour, kosher salt, and 1/4 cup olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms and no dry spots remain. Cover the bowl and let the dough rest for 15 minutes.
⏱️ 10 min
- 2
While the dough rests, grate the chilled garlic butter. After the 15-minute rest, add the grated garlic butter to the dough. Perform two sets of 'stretch and fold' technique: using wet hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat 3-4 times until all sides have been stretched and folded. Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 10 min
- 3
While the dough is on its first rise, prepare the garlic butter topping mixture. In a small saucepan, melt the 1/2 cup unsalted butter over medium-low heat. Add the minced garlic and chopped fresh parsley, cooking for 1-2 minutes until fragrant. Stir in the 1/4 cup grated Parmesan cheese until just combined. Remove from heat and set aside.
⏱️ 5 min
- 4
Lightly grease a 9x13 inch baking pan with olive oil and line it with parchment paper, leaving an overhang on the sides for easy removal. Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 5
Once the dough has doubled, lightly brush a clean work surface with some of the prepared garlic butter topping mixture. Gently tip the focaccia dough out onto the buttered surface. Stretch the dough into a rough rectangle, approximately the size of your baking pan. Using a dough scraper or sharp knife, cut the dough into 15 individual pieces.
⏱️ 10 min
- 6
Dip each dough piece into the remaining garlic butter topping mixture, ensuring it's well coated. Arrange the butter-coated dough pieces closely together in the prepared baking pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for another 1 to 1 1/2 hours, or until puffy and almost doubled.
- 7
After the second rise, scatter the 1 1/2 cups grated low-moisture mozzarella cheese and 1/2 cup grated Parmesan cheese generously over the risen dough. Use your fingers to gently dimple the cheese into the dough. Place the pan in the preheated oven and par-bake for 12 minutes.
⏱️ 5 min•🌡️ 400
- 8
Remove the focaccia from the oven. Scatter the remaining 1/2 cup grated low-moisture mozzarella cheese over the top. Return the pan to the oven and continue baking for another 15-20 minutes, or until the cheese is golden brown and bubbly and the focaccia is cooked through. Once baked, immediately brush the hot focaccia with any remaining liquid garlic butter mixture from the topping pan and sprinkle with the final 1/4 cup grated Parmesan cheese. Let cool slightly before pulling apart and serving.
⏱️ 5 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter and Cheese Pull-Apart Focaccia Rolls
Ingredients
For the Focaccia Dough
- 1 1/2 cups warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil
For the Garlic Butter Dough Inclusion
- 1/2 cup garlic butter, 1 stick, grated and chilled
For the Garlic Butter Topping Mixture
- 1/2 cup unsalted butter, 1 stick, melted
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
For the Cheese Topping
- 1 1/2 cups low-moisture mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/2 cup low-moisture mozzarella cheese, grated, for final topping
- 1/4 cup Parmesan cheese, grated, for finishing
- olive oil, as needed, for greasing pan and work surface
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes until foamy, indicating the yeast is active. Add the all-purpose flour, kosher salt, and 1/4 cup olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms and no dry spots remain. Cover the bowl and let the dough rest for 15 minutes.
⏱️ 10 min - 2
While the dough rests, grate the chilled garlic butter. After the 15-minute rest, add the grated garlic butter to the dough. Perform two sets of 'stretch and fold' technique: using wet hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat 3-4 times until all sides have been stretched and folded. Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 10 min - 3
While the dough is on its first rise, prepare the garlic butter topping mixture. In a small saucepan, melt the 1/2 cup unsalted butter over medium-low heat. Add the minced garlic and chopped fresh parsley, cooking for 1-2 minutes until fragrant. Stir in the 1/4 cup grated Parmesan cheese until just combined. Remove from heat and set aside.
⏱️ 5 min - 4
Lightly grease a 9x13 inch baking pan with olive oil and line it with parchment paper, leaving an overhang on the sides for easy removal. Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 5
Once the dough has doubled, lightly brush a clean work surface with some of the prepared garlic butter topping mixture. Gently tip the focaccia dough out onto the buttered surface. Stretch the dough into a rough rectangle, approximately the size of your baking pan. Using a dough scraper or sharp knife, cut the dough into 15 individual pieces.
⏱️ 10 min - 6
Dip each dough piece into the remaining garlic butter topping mixture, ensuring it's well coated. Arrange the butter-coated dough pieces closely together in the prepared baking pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for another 1 to 1 1/2 hours, or until puffy and almost doubled.
- 7
After the second rise, scatter the 1 1/2 cups grated low-moisture mozzarella cheese and 1/2 cup grated Parmesan cheese generously over the risen dough. Use your fingers to gently dimple the cheese into the dough. Place the pan in the preheated oven and par-bake for 12 minutes.
⏱️ 5 min•🌡️ 400 - 8
Remove the focaccia from the oven. Scatter the remaining 1/2 cup grated low-moisture mozzarella cheese over the top. Return the pan to the oven and continue baking for another 15-20 minutes, or until the cheese is golden brown and bubbly and the focaccia is cooked through. Once baked, immediately brush the hot focaccia with any remaining liquid garlic butter mixture from the topping pan and sprinkle with the final 1/4 cup grated Parmesan cheese. Let cool slightly before pulling apart and serving.
⏱️ 5 min•🌡️ 400