Description
A soft, olive-oil-rich yeast bread topped with mozzarella, Parmesan, and a fresh garlic finish. Suggested formula; not kitchen-tested here.
Yield: One 9 × 13-inch pan, 12 pieces | Total: Approximately 3½–5 hours
Ingredients
Scale
Dough
- 4 cups bread flour or all-purpose flour, spooned and leveled
- 1¾ cups lukewarm water
- 2¼ teaspoons instant yeast
- 1 teaspoon sugar
- 1½ teaspoons fine table salt
- 2 tablespoons olive oil
Pan, Topping, and Finish
- 2 tablespoons olive oil for the pan
- 1 tablespoon olive oil for dimpling
- 1½ cups shredded low-moisture mozzarella
- ¼ cup grated Parmesan
- ¼ teaspoon black pepper
- 1 tablespoon olive oil for finishing
- 3 garlic cloves, minced
- 1 tablespoon chopped parsley
- ½ teaspoon oregano, optional
Instructions
- Mix dough ingredients until no dry flour remains. Cover for 20 minutes.
- Perform two or three gentle fold sets at 20-minute intervals.
- Continue rising until expanded and aerated, about 1½–2½ hours total from mixing.
- Oil the pan with the measured two tablespoons. Transfer dough and stretch gently, resting briefly if it resists.
- Cover and let rise 45–90 minutes until puffy. Preheat to 425°F near the end.
- Drizzle with the dimpling oil and press deep fingertip dimples across the surface.
- Bake 12–15 minutes, then add cheeses and pepper. Bake another 12–20 minutes until golden and baked through, about 25–35 minutes total.
- Warm finishing oil and garlic over low heat briefly without browning. Remove from heat and add herbs.
- Brush onto baked focaccia. Rest in the pan briefly, transfer to a rack, and cool at least 20–30 minutes before cutting.
Storage: Refrigerate within 2 hours of baking and use within 3–4 days. Freeze for up to 2 months for best quality.
Estimated calories: Approximately 250–290 per one-twelfth pan, depending on ingredients and oil retained.