Garlic butter no knead focaccia

Garlic Butter 2 bulbs garlic 1 tbsp olive oil 100 g unsalted butter at room temperature 30 g chives finely sliced 50 g parmesan grated salt and pepper Focaccia 700g bread flour 680g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration 7g dry yeast 12g fine sea salt 1 tsp honey (optional) 60g extra virgin olive oil 4 tbsp garlic butter Method Garlic Butter 1. Preheat oven to 160 degrees Celsius / 320 degrees Farenheit. 2. Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into an oven proof dish and drizzle with olive oil and a generous amount of salt and pepper. Bake for 1 hour. 3. Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.