BREADY FOR THE HOLIDAYS: Cheesy Garlic Pull-Apart Focaccia 🧄🌿🧀 INGREDIENTS: 1 slab focaccia. I used my same-day focaccia recipe (page 22 in my cookbook or recipe pinned at the top of my page here). For the garlic confit: 100g (1 cup garlic) cloves (about 40 cloves) Olive oil to cover garlic in dish Rosemary sprigs (optional) For the garlic butter: 180g (3/4 cup) salted butter, softened Confit garlic cloves (from above) mashed with a pinch of flaky sea salt (I used garlic flaky sea salt) 3 tablespoons chopped flat leaf parsley 1 teaspoon garlic powder/garlic granules OR 3 cloves of minced fresh garlic (this is to boost garlic flavour but is optional!) 400g (4 cups) grated mozzarella cheese (low moisture) 30g (1/3 cup) grated Parmesan To garnish: 2 tablespoons reserved garlic oil from the garlic confit 1.5 tablespoons chopped flat leaf parsley 2 tablespoons grated Parmesan METHOD: Make focaccia. You can dimple in some rosemary but I keep it simple with olive oil and sea salt. Allow bread to cool completely and then cross hatch as shown in video. Place onto a large baking tray lined with foil. Place garlic cloves and rosemary (optional) into a small baking dish and cover with extra virgin olive oil. Bake for about 1 hour at 120C/250F or until cloves are completely soft. Remove cloves from oil and mash with some flaky salt. Reserve 2 tbsp oil for garnish and store rest sealed in fridge for up to a week to be used in other dishes. Mix together softened butter, mashed garlic confit and chopped parsley. The roasted garlic gives a mild and sweet garlic flavour - if you’d like more garlic punch, add in 1 tsp garlic powder/granules OR 3 cloves of raw minced garlic. Spread butter inside all of the cuts inside the bread. Mix together the mozzarella and Parmesan and stuff the cheese evenly into the cross hatches. Brush residual butter over the top of bread and sprinkle over any remaining cheese. Loosely wrap the foil from the tray around the base of bread and cover top loosely with another piece of foil. Bake at 200C/400F for about 25-30 minutes or until bread is crispy and heated through and the cheese has melted. Brush with reserved garlic oil and chopped parsley and garnish with a sprinkle of Parmesan. MAKE AHEAD: You can prep this up to two days beforehand. Assemble with butter and cheese, wrap in foil and store in fridge. Remove from fridge 30 minutes before baking. Enjoy! - @_lacebakes_