Garlic Parmesan Focaccia Bread Recipe

Introduction

Garlic Parmesan Focaccia Bread is a light and fluffy Italian classic, crisp on the edges and bursting with savory garlic, nutty Parmesan, and fragrant herbs. This bakery-style bread is surprisingly easy to make at home and perfect for pairing with soups, salads, or dips.

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 mixing 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, adding flour if it’s too sticky.
4. Step 4: Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour until doubled in size.
5. Step 5: Punch down the dough and press it into a greased 9×13-inch pan. Cover and let it rest for 20–30 minutes to puff up.
6. Step 6: Preheat the oven to 425°F. Use your fingers to make deep dimples all over the dough. Drizzle with olive oil, then sprinkle garlic, Parmesan, herbs, flaky salt, and rosemary if using.
7. Step 7: Bake for 20–25 minutes until golden and crisp. Let cool slightly before slicing into 12 squares and serving.

Tips & Variations

• Ensure the yeast is fully foamy before adding flour to get a good rise.
• Don’t skip dimpling; it creates flavorful olive oil pockets and a signature texture.
• Use freshly grated Parmesan for better melt and brightness.
• Add olives, sun-dried tomatoes, or chili flakes for extra flavor.
• For a gluten-free version, substitute with a 1:1 gluten-free flour blend plus 1 tsp xanthan gum.
• Stir in small cubes of mozzarella or provolone before baking for cheesy pockets.
• For a spicy touch, add red chili flakes to the dough or drizzle chili oil on top before baking.

Storage

Wrap cooled focaccia tightly in foil or plastic wrap and store at room temperature for 2–3 days. For longer storage, refrigerate in an airtight container up to 5 days and reheat in the oven or toaster for best texture. To freeze, wrap tightly in plastic wrap and foil, freeze up to 3 months, then 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 long ferment, but the flavor develops deeper with a longer rise. If short on time, try to let the dough rise for at least 4 hours.

Can I make it vegan?

Absolutely! Simply omit the Parmesan or substitute it with a plant-based cheese alternative.

Can I use instant yeast?

Yes, instant yeast works well and tends to rise faster. Keep an eye on the dough during rising stages to avoid overproofing.

Why is dimpling important?

Dimpling creates wells that catch olive oil and toppings, resulting in the focaccia’s signature crispy edges and rich, flavorful crust.

Garlic Parmesan Focaccia Bread Recipe

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★★★★★

4.5 from 126 reviews

This Garlic Parmesan Focaccia Bread recipe delivers a light, fluffy, and crisp-on-the-edges Italian-style bread infused with robust garlic, nutty Parmesan, and aromatic herbs. Perfectly chewy with deep olive oil dimples, it’s a bakery-quality bread that’s simple to make at home and perfect for pairing with soups, salads, and dips.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 slices 1x
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

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

Toppings

• 4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 2 tsp 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 it sit for 5–10 minutes until it starts to foam, indicating the yeast is active and ready.
2. Make the dough: Add the all-purpose flour, salt, and ¼ cup olive oil to the yeast mixture. Stir together until a sticky dough forms, which will look rough but is the foundation of your focaccia.
3. Knead the dough: Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and springy. Add a little flour if it sticks to your hands, but keep the dough soft and elastic.
4. Let the dough rise: Place the kneaded dough in a greased bowl and cover with a clean towel or plastic wrap. Leave it in a warm, draft-free place for about 1 hour or until it doubles in size, allowing the dough to develop flavor and texture.
5. Shape the dough: Punch down the risen dough gently to release air bubbles. Press it evenly into a greased 9×13-inch pan. Cover and let it rest for 20–30 minutes for a second rise until puffy.
6. Dimple and top the dough: Preheat the oven to 425°F. Use your fingers to make deep dimples all over the dough. Drizzle generously with olive oil, then evenly sprinkle the minced garlic, freshly grated Parmesan, dried Italian herbs, flaky sea salt, and optionally fresh rosemary sprigs on top.
7. Bake: Bake in the preheated oven for 20–25 minutes until the top turns a beautiful golden brown with a crisp crust. The bread should smell aromatic and savory when done.
8. Cool and serve: Let the focaccia cool for a few minutes before slicing into 12 squares. Serve warm, by itself, with olive oil for dipping, alongside soups, salads, or as sandwich bread.

Notes

• Use freshly grated Parmesan cheese for best melting and flavor.
• Dimpling the dough helps create flavorful olive oil pockets and a signature focaccia texture.
• Try adding olives, sun-dried tomatoes, or red chili flakes for flavorful variations.
• Store leftovers wrapped tightly at room temperature for 2–3 days or in the refrigerator up to 5 days.
• Freeze tightly wrapped focaccia for up to 3 months and reheat in a 350°F oven for 5–7 minutes before serving.
• For a milder garlic flavor, substitute roasted garlic for minced garlic.
• Don’t overbake; start checking doneness around 20 minutes.

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