The perfect amount of jiggle

Andy loves Focaccia so when I saw this recipe for Garlic Bread Focaccia I decided I should try to make it with soup. Thankfully it has a quicker version not just the refrigerator method. Trust me - I appreciate both methods for different reasons. Andy looked for Gruyere cheese at the store and failed to find it. So we just did mozzarella - it was amazing. This baked up brown and beautiful. I may not have dimpled it enough, but honestly that dough rose so much and was so jiggly and looked perfect - I didn't want to destroy it. This is an easy but fancy recipe - absolutely worth having again and again.

Garlic Bread Focaccia
500 ml warm water
1 Tablespoon sugar
1 Tablespoon sea salt NOT table salt
2 teaspoons instant dry yeast
1 Tablespoon olive oil
550 g bread flour
For the cheesy topping:
1/2 cup mozzarella
1/4 cup gruyere
For the garlic herb sauce:
2 Tablespoons unsalted butter melted
2 Tablespoons olive oil
2 Tablespoons fresh parsley minced
3 garlic cloves minced

To a large mixing bowl, add all the ingredients in order as listed except the flour. Whisk together, then add the flour. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until the dough is wet and sticky. This is the most work you'll do for this recipe. Then, cover with a tea towel and allow the dough to rest for 10 minutes.
Note: This recipe uses sea salt, which has larger, coarser grains compared to fine table salt. This affects the quantity of salt and the saltiness in the bread. If you don't have sea salt, reduce the salt measurement to 2 teaspoons.
500 ml warm water,1 Tablespoon sea salt,1 Tablespoon sugar,2 teaspoons instant dry yeast,1 Tablespoon olive oil,550 g bread flour
Once the dough has rested for 10 minutes, it's time for the stretch and folds.
STRETCH AND FOLD METHOD: This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.
Coat the entire focaccia and bowl with oil, about 3 Tablespoons. Cover the bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1½ hours or in the refrigerator for 4 to 12 hours. I prefer the longer, refrigeration rise. This yields the biggest bubbles and most flavor. Read more about my alternative rising schedules in this blog post.
Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat a generous layer of olive oil on the bottom of a 9"x13" inch aluminum, non-stick baking pan. For good measure, you may also line the bottom with parchment paper prior to drizzling the oil.
Pour the dough into the pan. The dough may seem to "deflate" but don't fret. Fold the dough into thirds, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it.
Cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof. Please note, if you followed the refrigeration sample schedule, you need to let the dough come to room temperature and this may take two hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Preheat the oven to 450°F / 232°C. Shred the cheeses and set aside. In a small bowl, combine the garlic herb sauce ingredients together and set aside.
When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.
Coat your fingertips with some of the oil. This helps prevent sticking as you make your dimples. To do that, use your fingertips to press into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back. We are looking for jiggly dough.
Bake for 15 minutes until slightly golden, then remove from the oven. Sprinkle the entire surface with the cheeses and get some around the edges too. Place back into the oven for an additional 10-12 minutes until cheese is melted, crispy and golden brown. Depending on the strength of your oven, baking time may vary by a few minutes.
Transfer to a wire rack to cool before slicing. Brush the garlic herb sauce over the entire top of the focaccia.