Cream Cheese Garlic Bread Focaccia: Viral Korean-Style Mashup Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C). If using a store-bought focaccia, let it come to room temperature so it is easier to score. Soften the cream cheese by leaving it out for 30 minutes or microwaving it in 10-second intervals.

Prepare the garlic parsley butter by melting the butter and mixing in the minced garlic and chopped parsley. Have all ingredients and equipment ready before you begin.

Instructions

Score and Fill

1. 1Score the Focaccia
   Preheat the oven to 400°F (200°C). Place the baked focaccia on a cutting board. Using a sharp knife, score the top of the focaccia in a crosshatch pattern, cutting about 1 inch deep to create diamond shapes. Do not cut all the way through; leave the bottom intact.
   Look for The cuts form neat diamonds about 1 inch apart, with the bottom of the bread still connected.
   Tip Wipe the knife clean between cuts for cleaner lines.
2. 2Mix the Cream Cheese Filling
   In a medium bowl, beat the softened cream cheese and sugar together until smooth and fluffy. The mixture should be spreadable but not runny. If it is too stiff, let it sit at room temperature for a few minutes.
   Look for The filling is creamy, glossy, and free of lumps.
   Tip Use a hand mixer for an extra-smooth texture.

The focaccia is scored into neat diamonds, and the cream cheese filling is piped into each cut. The filling should be smooth and slightly mounded above the surface.

The bread should still hold its shape, with no tears or leaks. The garlic parsley butter is mixed and ready to be applied.

Drench and Bake

3. 3Pipe the Filling
   Transfer the cream cheese mixture to a piping bag or a zip-top bag with a corner snipped off. Pipe the filling generously into each scored diamond, filling the cuts completely. The filling should mound slightly above the surface.
   Look for Each diamond is filled with a visible swirl of cream cheese.
   Tip If the filling is too thick to pipe, add a teaspoon of milk to loosen it.
4. 4Make the Garlic Parsley Butter
   In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Stir well to incorporate. The butter should be fragrant and well combined.
   Look for The butter is aromatic with garlic and flecked with green parsley.
   Tip Let the butter sit for 5 minutes to infuse the garlic flavor.
5. 5Drench the Focaccia
   Place the filled focaccia in a 9x13-inch baking dish. Pour or brush the garlic parsley butter evenly over the entire surface, making sure to get it into the cuts. Use all of the butter for a rich, flavorful crust.
   Look for The bread glistens with butter, and the cream cheese filling is visible.
   Tip Use a pastry brush to spread the butter into every crevice.

The focaccia is drenched with garlic parsley butter, which seeps into every cut. As it bakes, the butter sizzles, the cheese blisters, and the crust turns golden brown. The kitchen fills with the aroma of garlic and toasted bread. The top is bubbling and the edges are crispy.

Serve Hot

6. 6Bake Until Blistered
   Bake the focaccia in the preheated oven for 15 to 20 minutes, until the cheese is blistered and the crust is golden brown and puffed. The butter should be bubbling and the edges crispy. Remove from the oven and let cool for 5 minutes before serving.
   Look for The top is deeply golden, the cream cheese is blistered, and the butter is sizzling.
   Tip If the top browns too quickly, cover loosely with foil.

The baked focaccia is pulled apart to reveal strands of melted cream cheese and buttery, garlicky bread. Each diamond is golden and crispy on the outside, soft and cheesy on the inside. The bread is best served warm, with the cheese still molten and the butter still glossy.

Common mistakes

One common mistake is cutting through the bottom of the focaccia when scoring, which causes the filling to leak out. Score only the top inch of the bread. Another mistake is overfilling the diamonds with cream cheese, which can make the bread soggy.

Use a moderate amount and spread it evenly. Overbaking can dry out the bread, so keep a close eye on it during the last 5 minutes. Finally, do not skimp on the butter; it is essential for the crispy, golden crust.

How to tell it’s done

The focaccia is done when the top is deeply golden brown, the cream cheese is blistered and slightly charred in spots, and the butter is bubbling. The crust should be puffed and crispy to the touch.

Insert a knife into the center of a diamond; it should come out with melted cheese, but the bread should feel firm. For a crispier top, bake an additional 2 to 3 minutes. Let cool for 5 minutes before serving to allow the cheese to set slightly.