Name: Garlic Parmesan Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 teaspoons salt; 2 ¼ teaspoons instant yeast (1 packet); 2 tablespoons olive oil; 1 ¾ cups warm water (about 110°F); 3 tablespoons olive oil; 3 cloves garlic, finely minced; ½ teaspoon salt; ½ cup grated Parmesan cheese; 1 tablespoon fresh rosemary or thyme (optional); Additional olive oil for greasing; Flaky sea salt for sprinkling; Fresh parsley or herbs for garnish (optional)

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Introduction

Garlic Parmesan Focaccia Bread is a fragrant, flavorful Italian classic that’s perfect for snacking or serving alongside your favorite meals. Soft inside with a crispy, golden crust topped with garlic, Parmesan, and herbs, it’s sure to impress both family and guests.

A round, golden focaccia bread with a light, fluffy texture sits on parchment paper over a wooden board. The bread’s surface has dimples filled with melted cheese bubbles that are golden brown. It is sprinkled with coarse salt, finely chopped green herbs, and black pepper flakes, giving it a speckled and fresh look. The crust is thick and slightly crispy with a creamy inside visible around the edges. A black knife lies next to the wooden board on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
2 teaspoons salt
2 ¼ teaspoons instant yeast (1 packet)
2 tablespoons olive oil
1 ¾ cups warm water (about 110°F)
3 tablespoons olive oil (for topping)
3 cloves garlic, finely minced
½ teaspoon salt (for topping)
½ cup grated Parmesan cheese
1 tablespoon fresh rosemary or thyme (optional)
Additional olive oil for greasing
Flaky sea salt for sprinkling
Fresh parsley or herbs for garnish (optional)

Instructions

Step 1: In a large bowl, combine the flour, salt, and instant yeast. Stir in the olive oil and warm water. Mix until a sticky dough forms. Cover with plastic wrap and let it rise at room temperature for 1 to 2 hours, or until doubled in size.
Step 2: Generously grease a 9×13-inch baking dish or sheet pan with olive oil. Transfer the dough to the pan and gently stretch it to the edges. Let it rest for another 30 minutes while you prepare the topping.
Step 3: In a small saucepan, heat olive oil over low heat. Add the minced garlic and a pinch of salt. Cook just until fragrant, being careful not to brown the garlic. Remove from heat and set aside.
Step 4: Use your fingers to press deep dimples into the dough all over. Drizzle the garlic oil evenly over the surface. Sprinkle the Parmesan cheese, fresh herbs if using, and a pinch of flaky sea salt on top.
Step 5: Bake in a preheated 425°F (220°C) oven for 20 to 25 minutes, or until the top is golden brown and crispy. Let cool for 10 minutes before slicing.
Step 6: Cut into squares or strips and serve warm. Enjoy the delicious, aromatic focaccia fresh from the oven.

Tips & Variations

For extra flavor, sprinkle some crushed red pepper flakes over the top before baking.
Use fresh herbs like thyme or rosemary for a fragrant herbal twist.
If you prefer, substitute Parmesan with Pecorino Romano or Asiago cheese for a slightly different taste.
Try folding olives or sun-dried tomatoes into the dough before rising for a savory variation.
Don’t skip the dimpling—it helps the focaccia develop its classic texture and hold the garlic oil.

Storage

Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the focaccia wrapped in foil and plastic wrap for up to 1 month. To reheat, warm in a 350°F oven for 5 to 10 minutes to regain crispiness.

How to Serve

A round focaccia bread sits on a piece of parchment paper over a wooden board, showing a thick, golden crust with uneven browned spots and a soft, puffy texture. The top is sprinkled with white coarse sea salt, chopped green herbs, and tiny dry herb bits, adding color and detail. The background is a white marbled texture with a small white bowl of grated cheese blurred in the corner. The focaccia's surface looks slightly oily and shiny. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you’ll need to proof it first by dissolving it in a portion of the warm water with a pinch of sugar and letting it sit until foamy, about 5 to 10 minutes. Then proceed with the recipe.

Why is it important not to brown the garlic when making the garlic oil?

Browned garlic can become bitter and overpowering. Heating it gently until just fragrant extracts the garlic flavor without burning, ensuring a delicious, balanced topping.