If you’ve ever wanted to bake something that feels like a warm hug on a plate, this Garlic Parmesan Focaccia Bread Recipe is your new best friend. It’s a perfect blend of crispy edges, pillowy softness, fragrant garlic, and the sharp, nutty kiss of Parmesan cheese. This bread is not just a side—it’s an experience, a centerpiece for any meal that will have your kitchen smelling irresistible and your guests asking for seconds. Trust me, once you try this, your day will be brighter and your snack game forever elevated.
Ingredients You’ll Need
These ingredients are straightforward but pack a powerful punch, each contributing a key aspect to the bread’s flavor, texture, and appearance. With pantry staples like flour and yeast balanced by the richness of olive oil and Parmesan, every element works to create a delightfully crusty and aromatic focaccia.
- 4 cups all-purpose flour: The backbone of your dough, giving it structure and chewiness.
- 2 teaspoons salt: Enhances every flavor and balances the yeast’s rise.
- 2 ¼ teaspoons instant yeast (1 packet): The magical leavener that makes your dough puff up perfectly.
- 5 tablespoons olive oil (2 for dough + 3 for topping): Adds moisture, richness, and helps create that crisp golden crust.
- 1 ¾ cups warm water (about 110°F): Essential to activate the yeast and develop the dough’s texture.
- 3 cloves garlic (finely minced): Brings a robust and fragrant punch, perfectly mellowed by warming in oil.
- ½ cup grated Parmesan cheese: A nutty, salty finish that makes every bite irresistible.
- Flaky sea salt for sprinkling: Provides a final crunchy burst of saltiness to deepen flavor.
- Fresh herbs like rosemary or thyme (optional): Adds aroma and a hint of herbal elegance to your focaccia.
How to Make Garlic Parmesan Focaccia Bread Recipe
Step 1: Combine Dry Ingredients
Start by mixing the flour, salt, and instant yeast in a large bowl. This foundation ensures the dough rises with flavor and develops that classic focaccia texture, combining lightness with a satisfying chew. Using instant yeast means you don’t need to worry about activating it first—just stir it in and proceed.
Step 2: Form and Rise the Dough
Next, add the olive oil and warm water to the dry ingredients and stir until a sticky, shaggy dough forms. Cover the bowl tightly with plastic wrap to trap warmth and allow the yeast to work its magic. Over the next 1 to 2 hours, watch your dough double in size—a delightful indicator that your bread will be fluffy and light.
Step 3: Prepare the Pan and Shape the Dough
Grease a 9×13-inch baking dish generously with olive oil so your focaccia doesn’t stick and gains a crisp, flavorful base. Transfer the risen dough into the pan and stretch it gently to fill the edges. Don’t worry about making it perfectly smooth; those rustic folds add character. Let it rest for another 30 minutes to relax and rise just a bit more.
Step 4: Infuse Olive Oil with Garlic
While the dough rests, warm the remaining olive oil in a small saucepan over low heat and add the minced garlic. Cook gently until the garlic becomes fragrant but not browned—this step mellows the garlic’s sharpness into a buttery aroma that will soak into the bread, elevating every bite.
Step 5: Add Dimples and Toppings
Use your fingers to press shallow dimples all over the surface of the dough. This classic focaccia technique helps create pockets for the garlic-infused oil to settle into, making the crust irresistible. Drizzle the garlic oil evenly over the top, then shower it with Parmesan cheese, sprinkle fresh herbs if you’re using them, and finish with a scattering of flaky sea salt. These finishing touches bring a wonderful crunch and a depth of flavor that’s simply addictive.
Step 6: Bake to Golden Perfection
Pop your focaccia into a preheated oven and bake for about 25 minutes or until the top is golden brown and crispy. You’ll know it’s ready when it’s fragrant, the cheese has melded beautifully into the dough, and the edges pull away slightly from the pan. Let it cool just enough so you can’t wait to tear into it—warm focaccia is the best focaccia.
How to Serve Garlic Parmesan Focaccia Bread Recipe
Garnishes
While the base focaccia is stunning on its own, adding some fresh herbs like rosemary or thyme right before serving can enhance the aroma and add a pop of color. For a touch of freshness, a light drizzle of extra virgin olive oil and a few cracked black peppercorns always do the trick.
Side Dishes
This bread pairs beautifully with just about anything savory. Think alongside a bowl of rich tomato basil soup, a fresh green salad with lemon vinaigrette, or a platter of cheeses and charcuterie for a crowd-pleasing appetizer. Its garlicky, cheesy depth will complement your meal without stealing the spotlight.
Creative Ways to Present
Try cutting the focaccia into squares and layering slices with fresh mozzarella, tomato, and basil for quick mini sandwiches. Or, serve torn pieces alongside dipping sauces like basil pesto or a balsamic reduction for a casual yet elegant starter. The possibilities to get creative with this Garlic Parmesan Focaccia Bread Recipe are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover focaccia in an airtight container at room temperature for up to two days. To keep it from getting stale, wrap it in a clean kitchen towel before sealing, which helps retain moisture without making the crust soggy.
Freezing
You can freeze focaccia either before or after baking. Wrap it tightly in plastic wrap and then foil to protect from freezer burn. Frozen focaccia stays fresh for up to two months and is a fantastic option if you want to prep ahead or save leftovers for a quick snack later.
Reheating
For reviving stored or frozen focaccia, the oven is your best friend. Preheat to 350°F and warm for 10 to 15 minutes until the crust crisps back up and the inside is soft and warm. Avoid the microwave as it tends to make bread chewy or soggy—this little step ensures you get that freshly baked magic every time.
FAQs
Can I use fresh yeast instead of instant yeast?
Absolutely! Just remember that fresh yeast is less concentrated than instant yeast, so you’ll need to use about three times as much by weight. Dissolve it in warm water before combining with the other ingredients for best results.
What if I don’t have Parmesan cheese?
You can substitute with other hard cheeses like Pecorino Romano or Asiago to keep that nutty, savory flavor. Even a sprinkling of shredded mozzarella adds a gooey twist, but Parmesan is special for its sharpness and saltiness.
Can I add other toppings to this focaccia?
Definitely! Feel free to experiment with things like caramelized onions, sun-dried tomatoes, olives, or even a sprinkle of chili flakes for a bit of heat. The Garlic Parmesan Focaccia Bread Recipe is very versatile and welcomes your creativity.
Do I need to knead the dough a lot?
This recipe calls for a simple mixing technique that doesn’t require extensive kneading. The dough will be sticky, and letting it rise slowly is key. If you prefer, you can knead gently for a few minutes after mixing, but it’s not mandatory.
Why does the dough need two rises?
The first rise allows the yeast to ferment and create gas bubbles that make the bread airy. The second rise, after shaping, relaxes the dough and leads to a tender crumb and light texture. Skipping either step can result in dense or less flavorful focaccia.
Final Thoughts
Baking this Garlic Parmesan Focaccia Bread Recipe is one of those joyful kitchen experiences that rewards you with incredible smells, beautiful golden bread, and flavors that just can’t be beat. Whether you’re new to baking or a seasoned pro, this recipe brings warmth and deliciousness to your table effortlessly. I can’t wait for you to try it and share it with the people you love—because bread this good is best enjoyed together.
Print
Garlic Parmesan Focaccia Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
Garlic Parmesan Focaccia Bread is a savory and easy-to-make Italian flatbread that features a crispy golden crust, soft and airy interior, topped with fragrant garlic-infused olive oil, grated Parmesan cheese, and optional fresh herbs. Perfect as a snack, appetizer, or accompaniment to meals.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 tablespoons olive oil (for dough)
- 1 ¾ cups warm water (about 110°F)
Topping Ingredients
- 3 tablespoons olive oil (for topping and garlic oil)
- 3 cloves garlic (finely minced)
- ½ cup grated Parmesan cheese
- Flaky sea salt for sprinkling
- Fresh herbs like rosemary or thyme (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast thoroughly to ensure even distribution of ingredients for a consistent dough.
- Form the Dough: Stir in 2 tablespoons of olive oil and warm water into the dry mixture until a sticky dough forms. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1 to 2 hours until it doubles in size, which activates the yeast and develops flavor.
- Prepare the Baking Dish and Shape Dough: Grease a 9×13-inch baking dish with olive oil. Transfer the risen dough into the pan and gently stretch it to fit the edges of the dish. Let the dough rest and rise again for another 30 minutes to enhance its airy texture.
- Prepare Garlic Oil: In a small saucepan over low heat, warm 3 tablespoons of olive oil and add the finely minced garlic. Cook slowly just until fragrant, taking care not to brown the garlic to avoid bitterness. Remove from heat and set aside.
- Add Focaccia Dimples and Toppings: Using your fingers, press dimples all over the surface of the dough to create texture. Drizzle the garlic-infused olive oil evenly over the dough. Sprinkle the grated Parmesan cheese, flaky sea salt, and fresh herbs like rosemary or thyme if desired, distributing them evenly.
- Bake the Focaccia: Place the baking dish in a preheated oven at 425°F (220°C) and bake for 20 to 25 minutes until the focaccia is golden brown on top and cooked through. Remove from oven and let cool slightly before slicing and serving.
Notes
- For a fluffier focaccia, let the dough rise in a warm, draft-free environment.
- You can substitute fresh herbs with dried herbs if fresh ones are not available.
- Be careful not to brown the garlic when making the garlic oil to keep the flavor mellow and pleasant.
- Focaccia is best served fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Adjust the amount of Parmesan cheese and garlic oil based on your taste preference.
