Garlic Parmesan Focaccia Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the focaccia in the preheated oven for 20–25 minutes until the crust is golden, crisp, and fragrant.
- 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
