Garlic Parmesan Focaccia Bread (Print)

Fluffy focaccia with garlic, Parmesan, and herbs. Crispy outside, light inside for perfect snacking or sandwiches.

# Ingredients:

→ Dough

01 - 4 cups all-purpose flour
02 - 2.25 teaspoons instant yeast
03 - 1.5 teaspoons salt
04 - 1.5 cups warm water (approximately 43°C)
05 - 1 tablespoon granulated sugar
06 - 0.25 cup extra virgin olive oil, plus extra for greasing

→ Topping

07 - 3–4 cloves garlic, minced
08 - 0.5 cup freshly grated Parmesan cheese
09 - 1 teaspoon dried Italian herbs or chopped rosemary (optional)
10 - Flaky sea salt, for garnish

# Steps:

01 - Combine warm water, sugar, and instant yeast in a bowl. Allow to rest for 5 minutes until a foamy layer forms.
02 - Incorporate flour and salt into the yeast mixture. Mix until a tacky dough develops, then knead for 5–6 minutes using a stand mixer or 8–10 minutes by hand until smooth and elastic.
03 - Coat the dough surface with olive oil, cover, and allow to rise in a warm environment for 60–90 minutes until doubled in size.
04 - Generously grease a 23 x 33 cm baking pan. In a small saucepan, gently heat 2 tablespoons olive oil with minced garlic for 1 minute until aromatic. Remove from heat.
05 - Transfer dough into the prepared pan. Using fingertips, press dough towards pan corners. If resistant, let rest 10 minutes, then complete stretching. Cover and let rise for 30–45 minutes.
06 - Preheat oven to 220°C. Dimple dough surface with fingertips. Brush garlic oil evenly, sprinkle with Parmesan, herbs, and flaky sea salt. Bake for 20–25 minutes until deeply golden.
07 - Allow bread to cool in the pan for 5–10 minutes before transferring to a wire rack. Cut into portions and serve warm.

# Notes:

01 - Ensure water temperature does not exceed 43°C to properly activate yeast.
02 - Sautéing garlic in oil intensifies its flavour—do not skip this step.
03 - For extra crispy edges, use a generous amount of olive oil when greasing the pan.
04 - Allow the dough to rise fully for optimal airy texture.
05 - Bread keeps at room temperature for 2 days or can be frozen up to 2 months.

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