Roasted Garlic & Mozzarella Focaccia
PRINT RECIPE PIN RECIPEIngredients
Focaccia Dough
- 300 g bread flour
- 252 g warm water (about 38–40°C (100–105°F))
- 10 g honey
- ¾ tsp instant dry yeast
- ½ tsp salt
- 1 tbsp olive oil
Roasted Garlic
- 30 garlic cloves
- 40 ml olive oil
Garlic Butter
- Roasted garlic from above
- 40 g salted butter (softened)
Topping
- 200 g mozzarella cheese (shredded)
INSTRUCTIONS
Make the Dough
- Add the warm water, instant yeast, honey, and olive oil to a large mixing bowl. Whisk until well combined.
- Add the bread flour and salt. Mix until there is no dry flour left and a shaggy, sticky dough forms. Don't worry if the dough looks rough at this stage. It will become smoother and stronger during the folding process.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This resting period allows the flour to fully hydrate and makes the dough easier to work with.
- After 30 minutes, wet your hand to prevent the dough from sticking.
- First set of folds. Grab one side of the dough, gently stretch it upward, and fold it toward the opposite side.
- Rotate the bowl and repeat three more times, completing four folds in total.
- Cover the bowl and let the dough rest for another 30 minutes.
- Second set of folds. Repeat the same stretch-and-fold process for another eight folds. At this point, the dough should feel smoother, stronger, and less sticky.
- Drizzle a little olive oil over the surface of the dough and gently spread it around.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Make the Roasted Garlic Butter
- Place the garlic cloves in an oven-safe baking dish.
- Pour 40 ml of olive oil over the garlic and toss gently to coat the cloves.
- Cover the baking dish with a lid or aluminum foil.
- Bake at 180°C (350°F) for about 45 minutes, or until the garlic is soft and lightly golden.
- Remove the garlic from the oven and allow it to cool.
- Separate the garlic from the oil, and reserve it for drizzling over the focaccia before dimpling.
- Mash the cooled roasted garlic until smooth. Add the softened butter and mix until thoroughly combined. Set aside.
Baking
- Remove the dough from the refrigerator and lightly oil your work surface.
- Turn the dough onto the work surface and divide it into six equal portions.
- Gently shape each portion into a loose ball.
- Place the dough balls on a lined or lightly oiled baking tray.
- Cover with plastic wrap and let them rise in a warm place for 1 hour. The dough is ready when it looks puffy, soft, marshmallowy, and jiggly.
- Preheat the oven to 200°C (400°F).
- Drizzle some of the reserved roasted garlic oil over each piece of dough.
- Use your fingertips to press deep dimples into the center of each focaccia, creating a well.
- Spread the roasted garlic butter into the well of each focaccia.
- Sprinkle the mozzarella cheese evenly over the garlic butter-filled well.
- Bake for 20–25 minutes, or until the edges of the focaccia are crisp and deeply golden brown.
- Let the focaccia cool for a few minutes until it is warm but comfortable to handle.
- Serve warm and enjoy!
Notes
- The garlic-infused oil is full of flavor. If you have extra left, use it for cooking or drizzle it over any dish for an extra boost of roasted garlic flavor.
- Don't rush the overnight fermentation. The minimum fermentation time is 12 hours, but allowing the dough to ferment overnight gives it more time to develop flavor.
- Instead of relying only on the clock, look at the dough. After the final proof, it should be puffy, soft, marshmallowy, and visibly jiggly when the tray is gently moved.