Description
This Focaccia Cheesy Garlic Bread is a delightful, savory treat that combines soft, fluffy focaccia bread layered with melted mozzarella and cheddar cheeses, and infused with a flavorful garlic butter topping. Perfect as a snack or appetizer, it’s baked to golden perfection with a crispy crust and bubbly cheese center, served best with marinara sauce for dipping.
Ingredients
Bread Dough
- 1 cup warm water
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- ⅓ cup olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2 ½ cups (312.5 g) all-purpose flour
Garlic Butter Topping
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 tablespoons parmesan cheese, grated
- 2 teaspoons garlic, minced
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon kosher salt
Cheese Layers
- 1 ½ cups (169.5 g) mozzarella cheese, shredded, divided
- 1 cup (113 g) cheddar cheese, shredded
Instructions
- Activate yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it rest for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare oil mixture: In a small bowl, mix together the olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half of this oil mixture into the yeast-water mixture.
- Make the dough: Add the all-purpose flour to the combined liquids and stir until a sticky dough forms.
- Let dough rise: Transfer the dough to a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Preheat oven: When dough is ready, preheat your oven to 450°F (232°C).
- Prepare skillet: Pour the remaining olive oil mixture into a 12-inch cast-iron skillet and use a pastry brush to spread it evenly across the bottom and sides.
- Form first dough layer: Press half of the risen dough into the prepared skillet, stretching it to the edges. Use your fingers to create dimples all over the surface.
- Add first cheese layer: Sprinkle 1 cup of shredded mozzarella cheese evenly over the dough layer.
- Form second dough layer: Place the remaining dough onto a sheet of parchment paper and shape it into a 12-inch circle. Carefully invert the parchment over the cheese layer in the skillet and peel away the paper, covering the cheese with dough.
- Prepare garlic butter: In a small bowl, combine the melted unsalted butter, grated parmesan cheese, minced garlic, chopped fresh parsley, and kosher salt.
- Apply garlic butter and dimples: Use your fingers to gently dimple the top dough layer, then brush the garlic butter mixture evenly over the dough’s surface.
- Add remaining cheese: Top the dough with the remaining ½ cup shredded mozzarella and all of the shredded cheddar cheese.
- Bake the bread: Place the skillet in the preheated oven and bake for 23-25 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
- Serve: Remove from oven, slice into strips, and serve hot with marinara sauce for dipping.
Notes
- Ensure water is warm, not hot, to activate yeast properly without killing it.
- Using a cast-iron skillet helps achieve a crispy bottom for the focaccia.
- Pressing dimples into the dough helps the focaccia develop its characteristic texture and allows the garlic butter to seep in for more flavor.
- Feel free to add herbs like rosemary or thyme for an extra aromatic touch.
- Marinara sauce on the side complements the garlicky cheesy flavor beautifully.
