Cream Cheese Garlic Bread Focaccia: Viral Korean-Style Mashup Tips, FAQ & printable recipe

Tips for success

For the most dramatic pull-apart effect, serve the focaccia immediately after baking while the cheese is still stretchy.

If you want extra crispiness, place the baking dish on the bottom rack of the oven for the last 5 minutes of baking. This will help the bottom crust become golden and crunchy.

Customize the filling by adding a teaspoon of honey or a pinch of cinnamon to the cream cheese for a different flavor profile.

You can also sprinkle shredded mozzarella over the top before baking for an extra cheesy crust. For a more pronounced garlic flavor, use roasted garlic cloves instead of raw minced garlic.

Variations

• Spicy Gochujang Butter: Stir 1 tablespoon gochujang into the melted butter along with the garlic and parsley. This adds a sweet-spicy kick that complements the cream cheese. Reduce the sugar in the filling to 2 tablespoons to balance the heat.
• Herb Cream Cheese: Replace the sugar in the filling with 2 tablespoons of chopped fresh chives, 1 teaspoon of dried oregano, and a pinch of salt. Omit the sugar entirely for a savory version. The herbs add a fresh, aromatic note.
• Bacon and Cheddar: Mix 1/2 cup shredded cheddar cheese and 1/4 cup cooked, crumbled bacon into the cream cheese filling. Reduce the sugar to 1 tablespoon. The smoky, salty flavors pair well with the garlic butter.
• Honey and Walnut: Replace the sugar with 2 tablespoons of honey and fold in 1/4 cup chopped toasted walnuts. The honey adds floral sweetness, and the walnuts provide a crunchy texture. Drizzle extra honey over the top before serving.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 4 days in an airtight container. Reheat in a 350°F oven for 5-7 minutes to crisp the crust.

Freezer

Freeze the baked and cooled focaccia for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 8-10 minutes, or until hot and crispy. Avoid microwaving to maintain texture.

Store leftover focaccia in an airtight container in the refrigerator for up to 4 days.

The bread will soften as it absorbs moisture, so reheat it in a toaster oven or under the broiler for a few minutes to restore crispiness. Avoid microwaving, as it will make the bread soggy.

The focaccia can be scored and filled up to 1 day in advance. Keep it covered in the refrigerator, and add the garlic butter just before baking. The garlic butter can also be made ahead and stored in the refrigerator for up to 1 week; reheat it gently before using.

Serving ideas

Serve the cream cheese garlic bread focaccia as a stunning centerpiece for a party or game-day spread. Place it on a large wooden board and let guests pull apart the diamond wedges with their hands. Pair it with a simple green salad or a bowl of marinara sauce for dipping.

For a brunch or afternoon snack, serve the focaccia warm with a cup of coffee or tea. The sweet-savory flavor pairs well with both.

To make it a more substantial meal, serve it alongside grilled vegetables or a roasted chicken. The bread is best enjoyed fresh and warm, but leftovers can be revived in the oven.

Frequently asked questions

Recipe card

Cream Cheese Garlic Bread Focaccia: Viral Korean-Style Mashup

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 baked focaccia (9x13-inch, store-bought or made ahead)
• 8 oz cream cheese, softened
• 3 tbsp sugar
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, melted
• 1/4 cup fresh parsley, finely chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

28 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.