Cheesy Garlic Chive Focaccia

Ingredients

• 4 cup bread flour (For the classic focaccia dough; approximately 500 g.)
• 1.75 cup water (Lukewarm; approximately 420 g. Adjust slightly if needed to make a very wet dough.)
• 2.25 tsp instant yeast (The transcript refers to a four-ingredient classic focaccia dough; yeast is inferred as one of those ingredients.)
• 2 tsp fine sea salt (Plus additional salt for the top.)
• 2 cup shredded cheese (A good melting cheese such as mozzarella, provolone, or a blend; approximately 200 g. Add between stretch-and-fold portions.)
• 0.5 cup olive oil (For the baking dish, dough, and topping; approximately 120 ml.)
• 4 tbsp unsalted butter (Melted, for the garlic-chive butter.)
• 3 cloves garlic (Finely minced or grated.)
• 2 tbsp fresh chives (Finely chopped.)
• 1 tsp brown sugar (The transcript describes a small amount in the finishing butter.)
• flaky salt (For sprinkling over the dimpled dough; use to taste.)

Steps

1. 1

   In a large bowl, combine the bread flour, lukewarm water, instant yeast, and fine sea salt by hand until no dry flour remains. The dough should be very wet and sticky. Cover the bowl and let the dough rest at room temperature until noticeably puffy, about 30 minutes.

2. 2

   With a damp hand, perform the first stretch and fold: lift one side of the dough, stretch it upward without tearing, and fold it over the center. Rotate the bowl and repeat until the dough has developed some tension. Cover and rest for 30 minutes.

3. 3

   Repeat the stretch-and-fold process every 30 minutes for the next two rounds, keeping the dough covered between folds. By the third fold, it should feel smoother, stronger, and more elastic.

4. 4

   For the final stretch-and-fold, scatter a portion of the shredded cheese over the dough before folding. Stretch and fold the dough repeatedly, adding more cheese between folds so the cheese becomes distributed and layered throughout rather than remaining in one mass.

5. 5

   Coat a deep 9-by-13-inch baking dish generously with olive oil. Transfer the dough to the dish, turning it once so it is coated with oil. Gently stretch it toward the corners without pressing out the gas. Cover and let it rise until very puffy and expanded, about 45 to 60 minutes.

6. 6

   Heat the oven to 425°F (220°C). Once the dough has risen, drizzle it generously with more olive oil and sprinkle the surface with flaky salt.

7. 7

   Oil your fingertips, then press straight down through the dough to create deep dimples across the entire surface. Avoid deflating the dough more than necessary; the dimples should hold pockets of olive oil.

8. 8

   Bake the focaccia for about 25 to 30 minutes, rotating the dish if needed, until the bread is deeply golden, the edges are crisp, and the exposed cheese is browned and crunchy.

9. 9

   While the focaccia bakes, melt the butter in a small saucepan over low heat. Add the minced garlic and cook briefly, about 1 minute, just until fragrant; do not let the garlic brown.

10. 10

    Remove the butter from the heat and stir in the chopped chives and brown sugar until the sugar dissolves. Taste and add a small pinch of salt if desired.

11. 11

    Let the baked focaccia cool in the dish for several minutes, then brush the warm surface generously with the garlic-chive butter. Slice into squares and serve warm or at room temperature.

Notes

The source provides the concept and method but does not state exact quantities, pan size, temperatures, or times; those details are estimated from a standard focaccia method. Because cheese is layered through the dough, the crumb will be somewhat less open than plain focaccia. Serve on its own or use for sandwiches.

Nutrition per serving

• bread
• focaccia
• Italian
• baked
• vegetarian
• cheesy
• garlic
• party food