Garlic & Cheese Stuffed Focaccia Bread
Get ready to be absolutely obsessed by this irresistible garlic and cheese stuffed focaccia bread. Yes, you read that right—homemade focaccia bread that’s not only bursting with garlicky cheesy goodness but can also be made within the same day. So, whether you’re a seasoned baker or a complete novice, this recipe will turn you into a focaccia-making aficionado in no time!
Servings: 8 Pieces
Calories: 161.6kcal
Ingredients
Dough:
- 210 ml Warm Water
- 5 g Salt
- 5 g Zero Calorie Sugar (H-E-B)
- 4 g Instant Yeast (Baker’s Choice - if using active dry yeast, add an extra 1g of yeast (1/4th tsp) and mix it in with your warm water and sugar. Let it sit and bloom for 5-10 minutes before adding in the rest of the ingredients.)
- 7 ml Olive Oil
- 150 g Bread Flour (King Arthur)
- 100 g Keto Wheat Flour or sub bread flour (King Arthur)
For Greasing:
- 15 ml Olive Oil
Stuffing:
- 15 ml Olive Oil
- 2-3 tsp Garlic (minced)
- Sprinkle of Dried Parsley
- 42 g Fat Free Mozzarella
Instructions
Dough:
- In a mixing bowl, add in water, salt, sugar, yeast, and olive oil. Give it a quick mix.210 ml (0.9 cups) Warm Water, 5 g (1 tsp) Salt, 5 g (1 tsp) Zero Calorie Sugar, 4 g (1 tsp) Instant Yeast, 7 ml (0.5 tbsp) Olive Oil
- Then sift in your flours. You can use equal parts bread flour if you don’t have keto wheat but it is what I use to boost the protein content in the bread.150 g (1.25 cups) Bread Flour, 100 g (0.8 cups) Keto Wheat Flour or sub bread flour
- Mix well and then scrape down the sides. Cover with a towel and rest for 10 minutes.
Stretch and Fold:
- Add a little bit of oil to the tips of your hand and start to gently stretch and fold over the sides.
- Do this a total 3 times, letting it rest covered for 10 minutes in between.
- After the last round of folds, cover and rest for 30 minutes.
Prep:
- Grab a baking dish (mine was 7.7”x11”) and add your olive oil. Use your hands to evenly spread.15 ml (1 tbsp) Olive Oil
- Then add in your dough and gently stretch out the sides of fill the space.
Stuffing:
- Mix together your oil, garlic, and parsley. Drizzle this on top of your dough, saving about 1/3 for later.15 ml (1 tbsp) Olive Oil, 2-3 tsp Garlic, Sprinkle of Dried Parsley
- Sprinkle on your cheese, again saving about 1/3 for later.42 g (0.33 cups) Fat Free Mozzarella
- Fold in one half and then the other to encase the stuffing. Rotate and flip over.
- Again, gently tug all the sides to stretch out. Cover with a lid and this time, let it rest for roughly 2 hours at room temperature.
Dimple the Dough:
- Your dough should be roughly doubled in size. Top with your remaining garlic oil and evenly spread.
- Use your fingers to dimple the dough. This will create those gorgeous air bubbles.
Baking:
- Preheat your oven to 350°.
- Baking your bread for 25-30 minutes, until the top gets golden brown. When there’s about 10 minutes left, top with your remaining cheese.
To Serve:
- Let it cool slightly before removing from the baking dish and slicing into 8 equal squares.
Video Tutorial
Nutrition Information
Garlic & Cheese Stuffed Focaccia Bread
Serving Size
1 Piece
Amount per Serving
Calories
161.6
% Daily Value*
Fat
5.2
g
8
%
Saturated Fat
0.6
g
4
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3.1
g
Cholesterol
2.1
mg
1
%
Sodium
60.9
mg
3
%
Potassium
16.7
mg
0
%
Carbohydrates
18.3
g
6
%
Fiber
2.5
g
10
%
Sugar
0.6
g
1
%
Protein
11.8
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Recommended Equipment
- Measuring Scale highly recommended using a scale for this recipe as your measurements will be more precise than just measuring cups which you can easily overpack