Garlic Butter + Cheese Pull-Apart Focaccia Rolls

Ingredients

• 1 batch same-day focaccia dough (prepared as per author's standard recipe)
• 0.5 cup garlic butter (grated and frozen)
• 1.25 cups low-moisture mozzarella cheese (grated)
• 0.5 cup Parmesan cheese (finely grated)
• 6 tbsp salted butter (for the garlic butter topping)
• 6 garlic (cloves, finely minced)
• 1 tsp dried garlic granules
• 1.5 tbsp parsley (finely chopped)

Steps

1. 1

   Mix up a batch of same-day focaccia dough and let it rest for 15 minutes.

2. 2

   Incorporate the frozen grated garlic butter during the stretch and folds: scatter one half of the grated garlic butter over the dough for the first stretch and fold and fold it in.

3. 3

   Wait 15 minutes and repeat with the second half of the grated garlic butter, keeping the butter in the freezer between folds.

4. 4

   Leave the dough to rest at room temperature for 1 to 1.5 hours.

5. 5

   In a small frying pan, melt together the 90g salted butter, minced garlic, and garlic granules over medium heat.

6. 6

   Simmer the butter mixture for 1-2 minutes, then stir in the chopped parsley and remove from heat.

7. 7

   On a clean worktop, brush some of the prepared garlic butter into a 9x13 inch (23x33 cm) area.

8. 8

   Tip the dough onto the buttered surface and use buttered fingers to gently pull the dough into a 9x13 rectangle with an even thickness.

9. 9

   Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces by cutting into 3 rows and then into 5 columns.

10. 10

    Coat each piece with the garlic butter and place into a baking tray lined with nonstick parchment in a 3x5 formation. Save a small amount of garlic butter to brush over the top after baking.

11. 11

    Cover and proof at room temperature for 1 to 1.5 hours until puffy.

12. 12

    Scatter half of the grated mozzarella and half of the grated Parmesan over the dough, then dimple the surface with your fingers.

13. 13

    Bake on the lowest rack of the oven at 220°C (430°F) for 12 minutes.

14. 14

    Remove from the oven and sprinkle over the remaining mozzarella and Parmesan, reserving a couple of tablespoons of Parmesan for the final garnish.

15. 15

    Return to the oven to finish baking for another 8-10 minutes, or until the rolls are golden brown.

16. 16

    Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese. Pull apart and serve warm.

Notes

The frozen grated butter technique is inspired by the viral croissant bread method. Ensure the garlic butter is fully frozen before grating to prevent it from melting into the dough too early.

Nutrition per serving

• focaccia
• garlic bread
• bread
• side dish
• baked
• cheesy
• pull-apart