Nashville hot mozzarella stick Focaccia
I’ve been seeing those insanely cheesy Chili’s mozzarella stick mukbangs all over my feed lately, and at some point I thought… why not turn that into focaccia? So this recipe was born: a soft overnight focaccia stuffed with melty mozzarella, topped with Nashville hot butter, crispy edges, and enough cheese pull to make it feel like a giant mozzarella stick in bread form. It’s spicy, messy, ridiculously cheesy, and honestly one of the most fun focaccias I’ve made so far.
- 1 Overnight Focaccia dough
- 1 stick butter ((113 grams))
- 2 Tbsp Cayenne pepper powder
- 1 Tbsp Chili powder
- 1 Tbsp Onion powder
- 1 Tbsp garlic powder
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 tsp black pepper
- 1 tsp salt
- 300 gram low moisture mozzarella cheese ((half for filling. the other half for topping))
- 1
Prepare your focaccia dough and place half of it into a well-oiled baking pan. Add an even layer of mozzarella cheese in the center, leaving some space around the edges. Place the remaining dough on top and gently stretch it to seal the cheese inside.
- 2
Cover the dough and let it proof at room temperature for about 2 hours, or until the dough looks puffy and relaxed.
- 3
Preheat your oven to 230°C (445°F). Drizzle the top of the dough with olive oil and make dimples all over the surface with your fingers. Add cubed mozzarella cheese on top, gently pressing some pieces into the dimples.
- 4
Bake for 22–25 minutes, or until the focaccia is deeply golden brown with crispy edges and bubbly golden cheese on top.
- 5
While the focaccia bakes, melt 1 stick of butter in a small saucepan or microwave-safe bowl. Mix in all of the seasoning ingredients until fully combined.
- 6
As soon as the focaccia comes out of the oven, generously brush the hot butter mixture all over the top of the bread.
- 7
Let the focaccia cool slightly before slicing so the cheese inside stays melty but doesn’t completely spill out.
- 2