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1 batch focaccia dough

30g (2 Tablespoons) salted butter

30ml (2 Tablespoons) extra virgin olive oil

10 cloves garlic, finely minced

2 tablespoons flat leaf parsley, chopped

Salt to taste, if needed

210g (1 ¾ cups) mozzarella cheese, shredded

Drizzle olive oil

Parmesan cheese, finely grated, to sprinkle

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1. Prepare the garlic butter by heating butter and olive oil in a small frying pan over medium-low heat. Add garlic and let simmer for 1-2 minutes, then add parsley and salt. Set aside to cool slightly.

2. Prepare a 9x13 baking tray with nonstick parchment paper and extra virgin olive oil. Proof the dough according to focaccia recipe instructions and tip it into the baking tray for the second proofing.

3. Spread about ⅔ of the garlic butter mixture on top of the dough, reserving the final third for brushing on top after baking. Sprinkle half of the shredded mozzarella cheese on top.

4. Fold the dough towards the middle, encasing the garlic and cheese inside. Cover the tray with another tray to prevent drying out and proof at room temperature for 1-2 hours.

5. Preheat oven to 220C/430F. Drizzle the top of the dough with olive oil and dimple the dough with your fingers.

6. Bake on the lowest rack for about 14 minutes. Remove from the oven and sprinkle the remaining mozzarella cheese on top. Return to the oven for another 8-10 minutes until golden brown.

7. Brush the remaining garlic butter over the surface of the focaccia and sprinkle with parmesan cheese. Transfer to a cooling rack and let cool for at least 15 minutes before cutting.

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