Cheesy Garlic Focaccia (The best garlic bread)

• 540g all-purpose flour
• 13.5g salt
• 7.5g sugar
• 4.5g instant yeast
• 426g warm water (around 100°F)
• 27g extra virgin olive oil (plus more for the pan and topping)

Whisk together flour, salt, sugar, and yeast in a large bowl. Add warm water and olive oil, then stir until the dough is smooth. Let it rest for 15 minutes covered with a damp towel. 

Do a set of pinch-and-folds by pulling the dough from the edge toward the center, rotating around the bowl. Rest 15 minutes, then repeat. Perform a total of 4 sets of folds, resting 15 minutes between each round.

Cover the bowl with plastic wrap and refrigerate for 48 hours.

Transfer the dough to a well-oiled pan and let it proof at room temperature for 2 hours. Once risen, drizzle generously with olive oil and use your fingers to dimple the top all over. Bake at 450°F for 18–22 minutes, until golden and perfect. 

For the garlic, herb, and cheese part I put softened butter, parsley, garlic, parmesan, some evoo, garlic powder, onion powder, a few shallots, salt and pepper in a food processor. I put half on the dough about 1hr through the 2hr counter proof and folded the dough into itself, then before baking spread the rest on top and added gouda, fresh parmesan, and monteray jack.