Garlic Butter & Cheese Pull-Apart Focaccia Rolls

Ingredients

• 1 batch same-day focaccia dough (see note)
• 115 g (1/2 cup) garlic butter, grated and frozen
• 125 g (1.25 cups) low-moisture mozzarella, grated
• 40 g (1/2 cup) finely grated Parmesan

Garlic Butter

• 6 tablespoons salted butter
• 5-6 cloves garlic, finely minced
• 1 teaspoon dried garlic granules
• 1.5 tablespoons finely chopped parsley

Directions

• Mix up a batch of same-day focaccia dough. Incorporate the frozen grated garlic butter during the stretch and folds — scatter half the grated garlic butter over the dough and fold it in, wait 15 minutes, then repeat with the second half (keep it in the freezer between folds). Leave to rest at room temperature for 1-1.5 hours.
• Make the garlic butter: in a small frying pan, melt the salted butter with the minced garlic over medium heat. Simmer for 1-2 minutes, then stir in the garlic granules and chopped parsley.
• On a clean worktop, brush some of the garlic butter into the size of your baking tray (roughly 9×13 inches / 23×33 cm). Tip the dough onto the butter and use buttered fingers to gently pull it into a 9×13 rectangle of even thickness. Rub a little butter onto a dough scraper or sharp knife and cut the dough into 15 pieces — 3 rows one way, 5 the other.
• Coat each piece with garlic butter and place into the parchment-lined tray in a 3×5 formation (save a little garlic butter to brush over after baking). Cover and proof at room temperature for 1-1.5 hours.
• Scatter half the mozzarella and half the Parmesan over the dough and dimple.
• Bake on the lowest rack at 220C/430F for 12 minutes. Remove and sprinkle over the remaining cheese (reserving a couple of tablespoons of Parmesan for garnish). Return to the oven for another 8-10 minutes, until golden.
• Brush over the remaining garlic butter and scatter the reserved Parmesan. Pull apart into rolls and enjoy warm.

The same-day focaccia dough is Lacey's own (page 22 of her cookbook, also pinned to her Instagram profile). Inspired by @amybakesbread. From Lacey Ostermann on Instagram.