The day before, make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.

After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water and salt. Finally, add the EVO oil NO KNEADING required.

Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia" to see how I do it, it's very simply, I promise). Do this until the dough starts to resist and gets tricky to keep doing stretches.

Flip seamside down and shape into a ball.

The dough will be very wet and sticky.

Place in the fridge overnight.

The day after, layer pan with parchment paper, then drizzle EVO oil abundantly.

Place the dough in the pan, grease the top of the dough with EVO oil and cover with plastic wrap. Let rest in a warm place for about 3 hours (it has to rise covering the entire surface of the pan).

Make garlic parm mixture:

Melt the butter, add in the EVO oil, the garlic and the parsley. Cook until the garlic is fragrant on low heat. Transfer the mixture into a bowl and let cool for about 10-15 minutes.

Add in the cheeses and mix well.

Preheat oven at 425°F.

Grease your fingertips and dimple the Focaccia. Divide the Focaccia with a sharp knife or a bench scraper into 25 small squares. Place the mozzarella cheese where the cuts were performed, trying to push down as much possible. Brush with 2/3 of garlic parm mixture. (Please check highlights for these steps to better understand).

Bake on bottom rack for about 10-12 minutes (it has to be crispy), then move on the middle rack and finish baking until golden crispy on top (about 5 minutes).

Take it out of the oven and place on a baking rack without the parchment paper. After 12-15 minutes add the rest of garlic parm mixture.

Enjoy!