Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite Recipe
Introduction
Garlic Parmesan Focaccia Bread is a savory homemade favorite that’s perfect as a snack or an accompaniment to any meal. This fragrant, golden bread features a crisp exterior with a soft, airy interior, enhanced by garlic, 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
- Step 1: In a bowl, stir together warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour and salt, then mix until a sticky dough forms. Knead using a mixer for 5–6 minutes or by hand for 8–10 minutes until smooth.
- Step 2: Coat the dough with olive oil, cover, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Step 3: Grease a 9×13-inch pan. In a small pan, heat 2 tablespoons of olive oil with the minced garlic until fragrant, about 1 minute. Set aside.
- Step 4: Transfer the dough to the prepared pan and gently press it to the corners. Let it rest for 10 minutes if needed, then finish stretching the dough to fill the pan. Cover and let it rise for another 30–45 minutes.
- Step 5: Preheat the oven to 425°F (220°C). Use your fingers to dimple the dough all over. Brush the garlic oil over the surface, then sprinkle with Parmesan cheese, herbs (if using), and flaky sea salt. Bake for 20–25 minutes until golden brown.
- Step 6: Allow the focaccia to cool in the pan for 5–10 minutes before transferring it to a wire rack. Slice and serve warm.
Tips & Variations
- Use fresh rosemary for a bright, piney flavor, or substitute with thyme or oregano according to your preference.
- For a richer crust, brush the focaccia with additional olive oil right after baking.
- Add sliced olives or sun-dried tomatoes on top before baking for extra flavor.
- If you prefer a chewier texture, allow the dough to ferment longer in the refrigerator overnight before baking.
Storage
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat in a 350°F (175°C) oven for 5–10 minutes to restore crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you will need to dissolve active dry yeast in warm water and sugar first and let it proof for about 5–10 minutes until bubbly before mixing it into the dough.
How do I keep the focaccia soft on the inside?
Make sure not to overbake the bread, and generously brush with olive oil after baking to keep the crumb moist and tender.
PrintGarlic Parmesan Focaccia Bread – A Savory Homemade Favorite Recipe
This Garlic Parmesan Focaccia Bread recipe yields a savory, aromatic homemade bread with a crispy golden crust and a soft, fluffy interior, infused with garlic and topped with freshly grated Parmesan and Italian herbs. Perfect as a side or snack, it’s easy to make with simple ingredients and offers delightful Mediterranean flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Dough 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
Topping Ingredients
- 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
- Mix the Dough: In a bowl, stir together warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active. Add the flour and salt, then mix until a sticky dough forms. Knead the dough using a mixer for 5–6 minutes or by hand for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Coat the dough with ¼ cup olive oil, cover with a clean cloth, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
- Prepare Garlic Oil: Grease a 9×13-inch baking pan. In a small saucepan, heat 2 tablespoons of olive oil with the minced garlic over medium heat for about 1 minute until fragrant, being careful not to burn the garlic. Remove from heat and set aside.
- Stretch and Second Rise: Transfer the risen dough to the greased pan. Gently press and stretch the dough out to the corners of the pan. If needed, let it rest for 10 minutes to relax the gluten, then stretch it fully. Cover the dough and let it rise again for 30–45 minutes until slightly puffed.
- Top and Bake: Preheat your oven to 425°F (220°C). Using your fingers, dimple the surface of the dough evenly. Brush the top generously with the prepared garlic oil. Sprinkle with freshly grated Parmesan cheese, add Italian herbs or rosemary if using, and finish with flaky sea salt. Bake in the preheated oven for 20–25 minutes until the focaccia is golden brown and cooked through.
- Cool and Serve: Let the focaccia cool in the pan for 5–10 minutes to set. Transfer it to a wire rack to cool slightly before slicing. Serve warm as a delicious side or snack.
Notes
- For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Adjust garlic quantity according to your taste preference.
- If you prefer, substitute fresh rosemary for dried Italian herbs for a more aromatic touch.
- Allow the dough to rest during stretching if it resists spreading to avoid tearing.
- Focaccia is best served the same day but can be stored in an airtight container at room temperature for up to 2 days.
- For a crispier crust, bake on a preheated baking stone or tray.
Keywords: Garlic Parmesan Focaccia, homemade bread, Italian bread, savory focaccia, garlic bread, Parmesan cheese bread
