This Garlic Parmesan Focaccia Bread is a savory masterpiece with a fluffy center, golden edges, and a rich infusion of garlic and Parmesan cheese. It’s a simple yet irresistible bread I like to make when I want something comforting, flavorful, and versatile enough for any meal or occasion.
Why You’ll Love This Recipe
I love how this recipe delivers big flavor with minimal effort. The dough is soft and easy to work with, the garlic oil adds a mellow punch, and the Parmesan gives it that perfect cheesy depth. It’s perfect as a side with soups and pasta, but I also slice it for sandwiches or enjoy it warm, straight from the oven. It also adapts well to different toppings and add-ins, making it a favorite for both casual dinners and gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
-
Mix the Dough
I start by combining warm water, sugar, and yeast in a bowl, letting it sit for 5 minutes until foamy. Then I add flour and salt, mixing until I get a sticky dough. I knead it with a mixer for about 5–6 minutes, or by hand for 8–10 minutes until it’s smooth and elastic. -
First Rise
I coat the dough with olive oil, cover it, and let it rise in a warm spot for 1 to 1.5 hours, until it doubles in size. -
Prepare Garlic Oil
While the dough rises, I grease a 9×13-inch pan with olive oil. Then I warm 2 tablespoons of olive oil with minced garlic for about a minute—just until fragrant—and set it aside. -
Stretch and Second Rise
I transfer the risen dough to the pan and gently press it into the corners. If it resists, I let it rest for 10 minutes before finishing the stretch. I cover it again and let it rise for another 30–45 minutes. -
Top and Bake
I preheat the oven to 425°F (220°C). I dimple the dough with my fingers, then brush it with garlic oil and sprinkle on Parmesan, herbs, and flaky sea salt. I bake it for 20–25 minutes, until the top is golden and the edges are crisp. -
Cool and Serve
I let the bread cool for 5–10 minutes in the pan, then transfer it to a wire rack. I slice and serve it warm, or save it for later.
Servings and Timing
This recipe yields 8–10 servings as a side or 4–6 as a main when paired with soup or toppings.
Prep Time: 15 minutes
Rise Time: 1 hour 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Variations
I love switching up the flavors depending on what I’m craving:
-
Hot Honey Focaccia: I drizzle hot honey over the baked bread for a sweet and spicy finish.
-
Cheddar Jalapeño: I swap the Parmesan with sharp cheddar and add chopped jalapeños for a bolder kick.
-
Caramelized Onion & Thyme: I top the dough with sweet, slow-cooked onions and fresh thyme.
-
Garlic Brioche Fusion: I enrich the dough with an egg and a bit more butter for an extra fluffy result.
Storage/Reheating
When I make a big batch, I store leftovers like this:
-
Room Temperature: I keep it in an airtight container for up to 2 days.
-
Refrigerator: I store it for up to 4 days and warm it before serving.
-
Freezer: I wrap it tightly and freeze it for up to 2 months.
-
Reheating: I warm it in a 350°F oven for 8–10 minutes or toast individual slices.
FAQs
Can I use active dry yeast instead of instant?
Yes, I can substitute active dry yeast, but I make sure to proof it in warm water with sugar for 10 minutes before using.
Can I make it without Parmesan cheese?
Definitely. I’ve swapped Parmesan with Pecorino or Asiago, or just left the cheese out completely for a more neutral focaccia.
What if my dough isn’t rising?
I always check the yeast freshness and ensure the water is around 110°F. A warm environment also makes a big difference.
How can I get extra crispy edges?
I use a generous amount of olive oil in the pan and make sure to bake until the bottom is golden and crisp.
Can I make the dough ahead of time?
Yes, after the first rise, I refrigerate the dough and bring it to room temperature before shaping and baking.
Conclusion
This Garlic Parmesan Focaccia Bread has quickly become one of my go-to homemade breads. It’s deliciously soft, packed with garlicky flavor, and so easy to make with basic ingredients. I enjoy it fresh out of the oven, sliced for sandwiches, or even toasted the next day. It’s a recipe I find myself returning to again and again.
