Mix up a batch of same-day focaccia dough

Incorporate 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, keeping it in the freezer between folds

Leave dough 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 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 even thickness

Cut the dough into 15 pieces by cutting into 3 rows and then into 5 rows using a buttered dough scraper or sharp knife

Coat each piece with garlic butter and place into the tray lined with nonstick parchment in a 3x5 formation

Save a small amount of garlic butter to brush over the top once 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 and 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!