Garlic Parmesan Focaccia Bread

This Garlic Parmesan Focaccia Bread fills your kitchen with the irresistible aroma of baked olive oil and herbs and brings everyone to the table the moment it hits the oven. It is soft on the inside with crisp edges plus plenty of savory flavor from garlic and Parmesan. Whether you are looking for a snack or an easy side for dinner this easy homemade focaccia delivers every time.

I first tried making focaccia during a long rainy day and my family devoured it instantly. Now it is our favorite excuse to use up leftover garlic and cheese and turns any meal into something special.

Ingredients

• All purpose flour: gives the bread its soft tender crumb. Look for flour with good protein content for best results
• Instant yeast: ensures a reliable and quick rise. Fresh yeast will guarantee your bread gets light and airy
• Salt: boosts overall flavor and helps structure the dough. Use fine sea salt if possible for consistent seasoning
• Warm water: activates the yeast. The right temperature should feel like bath water not too hot or the yeast will die
• Sugar: helps feed the yeast and deepens flavor. A touch makes all the difference in rise and browning
• Extra virgin olive oil: brings richness and a classic focaccia taste. Select the freshest oil you have
• Minced garlic: infuses deep savory notes. Choose fresh garlic for best flavor not powder
• Parmesan cheese: creates a salty umami topping that browns beautifully. Grate fresh if you can for the best melt and flavor
• Dried Italian herbs or chopped rosemary: add a hint of earthiness. Go for fresh rosemary if available for a fragrant lift
• Flaky sea salt: on top brings crunch and extra bursts of flavor. Maldon or kosher salt both work well

Step-by-Step Instructions

Mix the Dough:

In a medium bowl stir together the warm water and sugar then sprinkle in the yeast. Wait about five minutes until the surface looks foamy. Add the flour and salt and mix until a sticky dough forms using a wooden spoon. Knead by stand mixer with the dough hook for five to six minutes or by hand for eight to ten minutes until the dough is smooth and springy

First Rise:

Transfer the dough to a clean bowl greased generously with olive oil. Roll the dough in the oil to coat all sides then cover with a damp towel or plastic wrap. Let it rise for one to one and a half hours in a warm area until the dough has doubled in size

Prepare Garlic Oil:

While the dough rises prepare the garlic oil. Heat two tablespoons olive oil in a small skillet over low heat and add the minced garlic. Stir for about one minute just until the garlic smells fragrant but has not colored. Set aside to cool

Stretch and Second Rise:

Lightly grease a nine by thirteen inch baking pan with olive oil. Transfer the risen dough to the pan then gently press the dough with your fingertips toward the edges. If the dough resists let it rest for ten minutes then finish stretching it to the corners. Cover again and let rise for thirty to forty five minutes until puffed

Top and Bake:

Preheat the oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius while the dough finishes rising. Dimple the surface all over with your fingers making little pockets for the toppings. Brush the garlic oil evenly over the dough then sprinkle on the Parmesan cheese Italian herbs or rosemary and a good pinch of flaky sea salt. Place in the oven and bake for twenty to twenty five minutes until the bread is golden brown and the edges are crisp

Cool and Serve:

Remove the focaccia from the oven and allow to cool in the pan for five to ten minutes to finish setting. Transfer to a wire rack so the bottom stays crisp. Slice into squares or strips and serve while still warm

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My favorite ingredient is the olive oil because it creates those signature golden crunchy edges that disappear first at family dinners. Watching my kids press their fingers into the dough for dimpling always makes baking day extra fun and messy.

Storage Tips

Store your focaccia at room temperature wrapped in a clean towel or in a sealed bag for up to two days. For longer storage wrap well and freeze slices for up to two months. Reheat frozen focaccia in a hot oven for five to ten minutes to restore its fluffiness and crisp edges

Ingredient Substitutions

You can use bread flour instead of all purpose flour for even chewier texture. Out of Parmesan Try Asiago or Pecorino Romano which both melt well and bring plenty of flavor. If you do not have Italian herbs fresh thyme or oregano is an excellent stand-in

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Serving Suggestions

Focaccia makes a delicious side for soups and stews and is perfect sliced horizontally for sandwiches. Serve warm with extra olive oil and balsamic vinegar for dipping or use it as a base for gourmet grilled cheese

A Brief Italian Inspiration

Focaccia is a classic bread from Northern Italy often found sprinkled with sea salt and olive oil. Today Italian families use whatever herbs cheese or onions they have handy. Making it at home captures the spirit of Italian comfort food and creates a new tradition in your own kitchen

Recipe FAQs

→ How do I achieve a fluffy texture?

Proper kneading and allowing the dough to rise until doubled help create an airy, light texture in the finished bread.

→ Can I use fresh herbs instead of dried?

Yes, fresh rosemary or Italian herbs can be sprinkled over the dough before baking for extra flavor and aroma.

→ What gives the crispy edge to focaccia?

Generous olive oil in the pan and brushing on top help develop those signature crispy, golden edges after baking.

→ How do I store leftovers?

Keep the bread at room temperature in an airtight container for up to two days, or freeze for longer storage.

→ Do I need to sauté the garlic before topping?

Quickly sautéing the garlic in olive oil mellows its sharpness and enhances the bread's rich, aromatic flavor.

→ How can I serve focaccia?

Enjoy sliced, dipped in olive oil, paired with soups, or used as a base for sandwiches and savory snacks.