This cheesy garlic butter focaccia comes together in a single day yet tastes like you spent hours on it. It is soft, fluffy and loaded with melty mozzarella with every bite. The garlic butter soaks right in and makes it the perfect cosy bake for any day of the week.
Why you will love this recipe?
You will love this cheesy garlic butter focaccia because it is unbelievably soft and airy with that perfect golden edge. The melted mozzarella and garlic butter make every bite rich and comforting. It is one of those bakes that feels effortless but tastes like something you would get from a bakery.
My Tips for This Cheesy Garlic Butter Focaccia
- Use lukewarm water – The dough rises faster and more evenly when the water is warm to the touch, giving you that light, fluffy focaccia without any kneading.
- Be generous with the olive oil – A well-oiled bowl and baking tray keep the dough from sticking and help create that signature crispy bottom and soft, pillowy centre.
- Let the dough rest properly – Each rest makes the dough smoother and easier to stretch, and it builds that airy, bubbly texture we all want in good focaccia.
- Add the cheese in layers – Mixing some cheese into the dough and adding more on top gives you pockets of melted mozzarella throughout and a golden cheesy crust.
- Don’t rush the garlic butter – Let the garlic gently infuse into the butter without browning it. This gives the focaccia a rich, mellow garlic flavour instead of anything sharp or bitter.
How to make Cheesy Garlic Butter Focaccia
Step 1: Mix the Dough
In a large bowl, add the lukewarm water and olive oil. Add the flour, salt, sugar, and instant yeast. Mix with a spoon until a sticky dough forms. Cover the bowl and let it rest for 20 minutes so the flour can hydrate.
Step 2: Stretch and Fold the Dough
Wet your hands to prevent sticking. Lift one side of the dough, stretch it up, and fold it over itself. Repeat this from all four sides. Cover and rest for another 20 minutes. Do this stretch and fold step a total of three times at 20-minute intervals. After the third round, let the dough rest for 1 hour until puffy.
Step 3: Make the Garlic Butter
While the dough rests, melt the butter in a small pan over low heat. Add the olive oil and chopped garlic. Stir until the garlic smells fragrant but do not let it brown. Remove from heat and mix in the chopped cilantro or parsley. Set aside.
Step 4: Shape the Focaccia
After the one hour rise, transfer the dough to a lined and well-greased 9×13 inch tray. Pour about three quarters of the garlic butter over the dough and sprinkle most of the shredded mozzarella on top. Fold the edges inward, flip the dough over, and spread it out gently. Let it rest for another hour to get airy and bubbly.
Step 5: Bake the First Layer
Bake the dough at 220°C for about 13 minutes until it starts to set and the top looks pale golden.
Step 6: Add the Cheese Topping
Remove the tray from the oven and top the focaccia with more mozzarella. Return it to the oven and bake for another 8 to 10 minutes until the cheese melts and the top turns golden.
Step 7: Finish with Garlic Butter
Brush the hot focaccia with the remaining garlic butter. Let it cool slightly, slice it up, and enjoy the soft, cheesy, garlic-soaked goodness.
Frequently Asked Questions
How do I get those classic focaccia dimples?
Oil your fingertips and gently press into the dough right before baking. This helps hold the garlic butter and cheese in the little pockets.
My focaccia didn’t rise much. What went wrong?
Your water may have been too hot or too cold, or the yeast could be old. Make sure the water is lukewarm and the dough rests in a warm spot.
How do I know when the focaccia is fully baked?
The edges should be golden and the centre should spring back when lightly pressed. If it still feels doughy, give it a couple more minutes.
Can I freeze Cheesy Garlic Butter Focaccia?
Yes, this focaccia freezes really well. Let it cool completely, then slice it and wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container and freeze for up to 2 months.
How do I store Cheesy Garlic Butter Focaccia??
Once completely cooled, store the focaccia in an airtight container or wrap it tightly in foil. Keep it at room temperature for up to 2 days. If your kitchen is warm, you can store it in the fridge for up to 4 days, but let it come to room temperature or warm it slightly before serving so it stays soft and fluffy.
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Recipe Card
Same Day No Knead Cheesy Garlic Butter Focaccia
This no-knead cheesy garlic focaccia is light, fluffy, and packed with gooey melted mozzarella. The fragrant garlic butter makes every bite irresistible and full of flavour. It’s an easy, everyday bake that feels special enough for any occasion.
Ingredients
For Garlic Butter:
- 2 1/2 tbsp butter
- 1 tbsp olive oil
- 7–8 chopped garlic cloves
- chopped cilantro
For Dough:
- 3 cups + 2 tbsp bread flour (390g)
- 1 1/4 tsp salt
- 1 1/4 tsp sugar
- 340 ml lukewarm water
- 1 3/4 tbsp olive oil
- 150–200g shredded mozzarella
- 1 1/2 tsp instant yeast
Instructions
- In a large bowl, combine lukewarm water, olive oil, flour, salt, sugar, and yeast. Mix until sticky. Cover and rest 20 minutes.
- Wet your hands and fold each side of the dough over itself. Repeat from all sides. Do this 3 times at 20-minute intervals. Let dough rest 1 hour after final fold.
- Melt butter with olive oil over low heat. Add garlic and cook until fragrant (do not brown). Stir in cilantro and set aside.
- Transfer dough to a greased, lined 9×13” tray. Spread 3/4 of garlic butter and most of the mozzarella on top. Fold edges in, flip dough over, and gently stretch. Rest 1 hour.
- Bake at 220°C for 13 minutes until lightly golden.
- Top with remaining mozzarella and bake 8–10 minutes until golden and melted.
- Remove from oven, brush with leftover garlic butter, let cool slightly, slice, and serve.
