Garlic Butter + Cheese Pull-apart Focaccia Rolls

• total time: 3 hours 7 minutes

Ingredients

1 batch same-day focaccia dough (this can be found on page 22 in my cookbook or pinned at the top of my page here)

115g (1/2 cup) garlic butter, grated and frozen

125g (1.25 cups) low-moisture mozzarella cheese, grated

40g (1/2 cup) finely grated Parmesan

6 tablespoons salted butter

5-6 cloves garlic, finely minced

1 teaspoon dried garlic granules

1 ½ tablespoons parsley, finely chopped

Directions

Mix up a batch of same-day focaccia dough. Incorporate the 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, wait 15 minutes and repeat with the second half of the grated garlic butter (keep it in the freezer between folds). Leave to rest at room temperature for 1-1.5 hours.

In a small frying pan, melt together the salted butter, minced garlic, and garlic granules over a medium heat. Simmer for 1-2 minutes and then stir in the chopped parsley.

On a clean worktop, brush some of the garlic butter into the size of your baking tray (roughly 9x13 inches or 23x33 cm). Tip the dough onto the butter and use buttered fingers to gently pull the dough into a 9x13 rectangle with an even thickness. Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces (as evenly sized as possible) by cutting the dough into 3 rows, and then into 5 rows.

Coat each piece with the garlic butter and place into the tray (lined with nonstick parchment) in a 3x5 formation. Be sure to save a small amount of garlic butter to brush over the top once it’s baked. Cover and proof at room temperature for 1-1.5 hours.

Scatter half the grated mozzarella and half the grated Parmesan over the dough. Dimple.

Bake on lowest rack of oven at 220C/430F for 12 minutes. Remove from oven and sprinkle over the remaining cheese (reserving a couple of tablespoons of the Parmesan for garnish). Return to oven to finish baking for another 8-10 minutes, or until golden.

Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese. Pull apart into rolls and enjoy warm! Inspired by @Amy Coyne | Sourdough Recipes viral croissant bread method #focaccia #garlicbread #breadtok #dinnerrollrecipe #focacciatok #pullapartbread #breadmaking