Focaccia Cheesy Garlic Bread

Focaccia Cheesy Garlic Bread is my secret weapon for family gatherings when I want something that feels both homemade and indulgent A layer of gooey cheese is sandwiched between fluffy focaccia and it gets topped with garlic butter plus more cheese This pull-apart bread is a crowd pleaser that rarely leaves leftovers

My family fell in love with this recipe from the very first bite One bite of that cheesy stretchy goodness and I was hooked on making it for every movie night

Ingredients

• Warm water: helps activate the yeast and creates soft bread aim for just warm not hot
• Granulated sugar: feeds the yeast for an extra fluffy rise choose a fine sugar that dissolves easily
• Active dry yeast: is the key to a pillowy focaccia check the expiration so it works well
• Olive oil: adds flavor and richness go for a good-quality extra virgin brand
• Italian seasoning: infuses herby aroma a freshly blended mix delivers the best punch
• Minced garlic: brings out classic garlic bread flavor chop fresh for maximum taste
• Kosher salt: deepens flavor and balances the cheesy richness
• All-purpose flour: is the bread base sift if lumpy for a tender crumb
• Unsalted butter: in the garlic butter mixture ensures you control the salt levels
• Parmesan cheese: in the butter mixture adds nutty savory depth buy a wedge and grate yourself if possible
• Fresh parsley: offers a lift of brightness only chop just before using
• Mozzarella cheese: for that signature stretch buy whole milk blocks and shred at home for the best melt
• Cheddar cheese: adds a sharp balance and more color use your favorite variety

Step-by-Step Instructions

Mix and Activate Yeast:

Combine warm water sugar and yeast in a big bowl Stir the mixture and let it rest for five minutes until it starts to look foamy which means the yeast is alive and active

Make Seasoned Oil:

Blend olive oil Italian seasoning minced garlic and salt in a small bowl Stir until the herbs are evenly distributed throughout the oil

Add Oil and Flour:

Pour half the seasoned oil into the yeast mixture Save the rest for later Add flour to the bowl and stir until a sticky dough forms It should come together but still look a bit rough

First Rise:

Place the dough in a greased bowl Cover and set aside in a warm spot Let it rise for one hour or until it doubles in size If you poke the dough it will spring back gently

Prepare Skillet and Shape Dough:

Preheat your oven to four hundred fifty degrees Fahrenheit Pour the rest of the seasoned oil into a twelve-inch cast iron skillet and brush it all around for great flavor and to prevent sticking

Bottom Dough Layer:

Place half of the risen dough in the skillet Press and stretch it to the edges Use your fingertips to make deep but gentle dimples over the surface

Add Cheese Layer:

Scatter one cup of shredded mozzarella over the first dough layer Spread it to the edges for cheese in every bite

Top Dough Layer:

Shape the remaining dough into a twelve-inch circle on parchment paper Carefully invert the parchment over the cheese and peel away the paper so the dough sits evenly on top

Mix Garlic Butter:

In a small bowl blend melted butter parmesan minced garlic parsley and salt Stir until well combined This will become the fragrant outer crust

Dimple and Butter Top:

Dimple the top of the dough with your fingers again Brush all the garlic butter generously so every bite is full of flavor

Top with More Cheese:

Sprinkle the remaining mozzarella and all the cheddar over the top for a bubbling cheddary finish

Bake:

Slide the skillet into the oven Bake twenty three to twenty five minutes until deep golden and the cheese is bubbling The aroma fills the house signaling it is ready

Serve:

Let it cool just a few minutes Slice into strips and serve warm with a side of marinara sauce for dipping

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My favorite part is always that stretchy layer of mozzarella which brings back memories of pizza parties with my kids who would race to get the cheesiest slice

Storage Tips

Focaccia cheesy garlic bread keeps beautifully for up to three days in the fridge Store wrapped tightly in foil to trap moisture and reheat in a hot oven not the microwave for the crispiest finish For longer storage freeze portions wrapped in plastic and foil then thaw overnight in the fridge

Ingredient Substitutions

Out of cheddar Try mixing in gouda or provolone for some smoky or nutty flavor No parsley Use fresh basil or oregano instead For a dairy-free version swap out cheese for a vegan cheese blend and use a plant-based butter for the garlic topping

Serving Suggestions

Serve slices hot with a bowl of simple marinara for dipping Pair alongside tomato soup or a crisp green salad for a comforting supper For parties cut into smaller pieces and stack on a platter so guests can grab and go

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A Little History

Focaccia has ancient roots and is enjoyed all over Italy My twist with a double cheese layer came after trying extra cheesy bread on a family trip and wanting to recreate that wow factor at home The method combines time-honored bread baking with cheesy American comfort

Frequently Asked Questions

→ Can I use a different cheese instead of mozzarella?

Yes, you can substitute mozzarella with other melty cheeses like provolone, Monterey Jack, or a blend of your favorites. Adjust for personal taste or what you have on hand.

→ What’s the best way to get a crispy crust?

Using a cast-iron skillet helps achieve a crispier bottom. Preheating the oven and brushing the dough with olive oil ensures a golden, crunchy texture.

→ How do I store leftovers?

Allow the bread to cool completely, then wrap in foil or store in an airtight container. Refrigerate for up to 3 days and reheat in the oven for best results.

→ Can I prepare the dough ahead of time?

Yes, the dough can be made ahead and refrigerated overnight. Let it come to room temperature before assembling and baking.

→ Is it possible to freeze focaccia bread?

Absolutely! Once baked and cooled, wrap slices tightly and freeze. Thaw and reheat in the oven to restore texture and flavor.

→ What pairs well as a dipping sauce?

Marinara is a classic choice, but you can also serve with garlic-infused olive oil, pesto, or a creamy cheese dip.