Garlic Parmesan Focaccia Bread Recipe

Introduction

Garlic Parmesan Focaccia Bread is a wonderfully fragrant and flavorful Italian classic that’s perfect for any meal. Crispy on the outside and soft inside, this bread is infused with garlic and topped with savory Parmesan and herbs.

Ingredients

• 4 cups all-purpose flour
• 2¼ teaspoons (1 packet) instant yeast
• 1½ teaspoons salt
• 1½ cups warm water (about 110°F)
• 1 tablespoon sugar
• ¼ cup extra virgin olive oil, plus more for greasing
• 3–4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon dried Italian herbs or chopped rosemary (optional)
• Flaky sea salt, for topping

Instructions

1. Step 1: In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5 minutes until foamy.
2. Step 2: Add the flour, salt, and ¼ cup olive oil to the yeast mixture. Mix until a dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
4. Step 4: Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil.
5. Step 5: Transfer the risen dough to the prepared baking sheet. Stretch and press it out evenly into a rectangle or oval about ½ inch thick.
6. Step 6: Use your fingers to dimple the dough all over. Drizzle with olive oil, then spread the minced garlic evenly on top.
7. Step 7: Sprinkle the grated Parmesan, dried herbs or rosemary, and flaky sea salt over the top.
8. Step 8: Bake for 20–25 minutes until the focaccia is golden brown and cooked through.
9. Step 9: Remove from the oven, let cool slightly, then slice and serve warm or at room temperature.

Tips & Variations

• For a more intense garlic flavor, lightly sauté the minced garlic in olive oil before spreading it on the dough.
• You can substitute fresh rosemary for dried Italian herbs to add a piney aroma.
• Try adding thinly sliced cherry tomatoes or olives on top before baking for added flavor and texture.
• Use coarse sea salt for more crunch and flavor contrast on the crust.

Storage

Store focaccia bread in an airtight container or wrapped in foil at room temperature for up to 2 days. To keep it longer, freeze the cooled bread in a sealed bag for up to 1 month. Reheat slices in a warm oven or toaster oven until crisp and warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you’ll need to dissolve it in warm water first and let it proof for 5 to 10 minutes before mixing with other ingredients.

How do I make the focaccia extra fluffy?

Make sure your water is warm (not hot) to activate the yeast properly. Also, allowing the dough to rise fully and not over-kneading will help create a lighter texture.

Garlic Parmesan Focaccia Bread Recipe

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5 from 709 reviews

This Garlic Parmesan Focaccia Bread is a deliciously soft and airy Italian flatbread topped with fragrant garlic, freshly grated Parmesan, and aromatic herbs. Perfect as a savory snack or to accompany your favorite meals, this focaccia boasts a crispy golden crust, tender crumb, and a burst of flavor from olive oil and sea salt.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 4 cups all-purpose flour
• 2¼ teaspoons (1 packet) instant yeast
• 1½ teaspoons salt
• 1½ cups warm water (about 110°F)
• 1 tablespoon sugar
• ¼ cup extra virgin olive oil, plus more for greasing

Topping

• 3–4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon dried Italian herbs or chopped rosemary (optional)
• Flaky sea salt, for topping

Instructions

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Stir well to distribute the ingredients evenly.
2. Add wet ingredients: Pour in the warm water and ¼ cup of extra virgin olive oil. Mix together using a spoon or your hands until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead for 5-7 minutes.
4. First rise: Place the dough in a clean, lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm area for about 1 to 1 ½ hours or until it has doubled in size.
5. Prepare the baking pan: Generously grease a baking sheet or rectangular pan with olive oil to prevent sticking and to enhance crust crispiness.
6. Shape the focaccia: Punch down the risen dough to release the air, then transfer it to the prepared pan. Gently stretch and press the dough out to fit the pan evenly, about ½ inch thick.
7. Second rise: Cover the dough loosely with a kitchen towel and let it rise again for 30-45 minutes until puffy.
8. Add toppings: Preheat your oven to 425°F (220°C). Using your fingers, press dimples all over the surface of the dough. Drizzle additional olive oil over the top, then evenly spread the minced garlic, grated Parmesan cheese, and sprinkle dried Italian herbs or rosemary if using. Finish by scattering flaky sea salt over the surface.
9. Bake the focaccia: Place the pan in the preheated oven and bake for 20-25 minutes until the focaccia is golden brown and cooked through.
10. Cool and serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing. Serve warm or at room temperature as a side or snack.

Notes

• For a softer crust, cover the focaccia with a clean towel immediately after baking.
• You can add other toppings such as olives, sun-dried tomatoes, or caramelized onions for variation.
• Ensure water is warm but not hot to avoid killing the yeast.
• Use instant yeast for convenience; if using active dry yeast, proof it in warm water with sugar before mixing.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Garlic Parmesan Focaccia, Italian bread, focaccia recipe, garlic bread, homemade bread, savory bread