Garlic Parmesan Focaccia Bread Recipe

Introduction

Garlic Parmesan Focaccia Bread is a simple yet delicious Italian bread with a golden crust, infused with garlic, herbs, and rich Parmesan cheese. Perfect for dipping, pairing with soups, or enjoying on its own, it’s a versatile treat that’s surprisingly easy to make at home.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1½ cups warm water (110°F)
• ¼ cup olive oil, plus more for drizzling
• 2 teaspoons sugar
• 1½ teaspoons salt
• 4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 2 teaspoons dried Italian herbs or oregano
• Flaky sea salt, for topping
• Fresh rosemary sprigs (optional)

Instructions

1. Step 1: In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy.
2. Step 2: Add the flour, salt, and ¼ cup olive oil to the yeast mixture. Stir until a sticky dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and springy. Add flour if too sticky.
4. Step 4: Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: Punch down the dough and press it into a greased 9×13-inch pan. Cover and let rest for 20–30 minutes.
6. Step 6: Preheat the oven to 425°F. Use your fingers to make deep dimples all over the dough. Drizzle with olive oil and sprinkle with garlic, Parmesan, herbs, flaky salt, and rosemary if using.
7. Step 7: Bake for 20–25 minutes until golden and crisp on top.
8. Step 8: Let cool slightly before slicing into squares. Serve warm, with olive oil or alongside your favorite dishes.

Tips & Variations

• For a gluten-free version, use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum.
• Add cubes of mozzarella or provolone cheese into the dough before baking for extra cheesiness.
• Sprinkle red chili flakes in the dough or drizzle chili oil on top for a spicy kick.
• Use roasted garlic instead of raw for a milder, sweeter garlic flavor.

Storage

Wrap cooled focaccia tightly in foil or plastic wrap and keep at room temperature for 2–3 days. For longer storage, refrigerate in an airtight container for up to 5 days and reheat in the oven or toaster for best texture. To freeze, wrap well in plastic and foil, then freeze for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 5–7 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the overnight rise?

Yes, you can skip the overnight rise, but longer fermentation builds more flavor. Aim for at least 4 hours if possible.

Can I make it vegan?

Absolutely. Simply omit the Parmesan or use a plant-based cheese alternative.

Can I use instant yeast?

Yes. Instant yeast works well and rises slightly faster, so watch the dough carefully.

Why is dimpling important?

Dimpling creates wells that catch olive oil and toppings, giving focaccia its signature texture and rich flavor.

Garlic Parmesan Focaccia Bread Recipe

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4.4 from 65 reviews

Garlic Parmesan Focaccia Bread is a simple yet flavorful Italian bread with a golden, crispy crust and soft, chewy interior. Infused with fresh garlic, savory Parmesan cheese, fragrant rosemary, and Italian herbs, this focaccia bread uses easy pantry ingredients and basic baking techniques to create a bakery-quality loaf perfect for dipping, sandwiches, or accompanying soups and salads.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 4 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1½ cups warm water (110°F)
• 2 teaspoons sugar
• 1½ teaspoons salt
• ¼ cup olive oil, plus more for drizzling and greasing

Topping

• 4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 2 teaspoons dried Italian herbs or oregano
• Flaky sea salt, for topping
• Fresh rosemary sprigs (optional)

Instructions

1. Activate the yeast: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy, indicating the yeast is active and ready.
2. Make the dough: Add the flour, salt, and ¼ cup olive oil to the bowl with the yeast mixture. Stir until a sticky dough forms, though it will be rough and shaggy initially.
3. Knead the dough: Turn the dough onto a floured surface and knead for 6–8 minutes until smooth, elastic, and springy. Add flour sparingly if the dough is too sticky.
4. Let it rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let rise in a warm, draft-free spot for about 1 hour or until it doubles in size.
5. Shape the dough: Punch down the risen dough to release air bubbles and press it into a greased 9×13-inch pan. Cover and let it rest for 20–30 minutes to puff up again.
6. Dimple and top: Preheat oven to 425°F. Press deep dimples all over the dough with your fingertips. Drizzle generously with olive oil, then evenly sprinkle minced garlic, grated Parmesan, dried herbs, flaky sea salt, and fresh rosemary if using.
7. Bake: Bake the focaccia in the preheated oven for 20–25 minutes until the crust is golden, crisp, and fragrant.
8. Cool and serve: Allow the bread to cool slightly, then slice into 12 squares. Serve warm, with dips, soups, or salads.

Notes

• Letting the yeast foam fully ensures proper rising and light texture.
• Don’t skip dimpling the dough to create olive oil pools that add flavor and crunch.
• Use freshly grated Parmesan for better melting and flavor.
• Start checking doneness around 20 minutes to prevent overbaking.
• For a milder garlic flavor, substitute roasted garlic instead of fresh minced garlic.
• Gluten-Free option: use a 1:1 gluten-free flour blend plus 1 tsp xanthan gum (expect slightly denser texture).
• Variations include adding cubes of mozzarella/provolone or chili flakes for extra cheese or heat.
• Storage: wrap cooled focaccia tightly at room temp for 2–3 days, refrigerate up to 5 days, or freeze up to 3 months.

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