Garlic Parmesan Focaccia Bread Recipe
Introduction
Garlic Parmesan Focaccia Bread is a wonderfully fragrant and crispy Italian flatbread, perfect for sharing with friends or enjoying as a snack. Its golden crust and savory garlic topping make it irresistible and easy to prepare at home.
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 garlic oil)
- 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 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 cover the edges. Let it rest for another 30 minutes while preparing the topping.
- Step 3: In a small saucepan over low heat, warm the olive oil. Add the minced garlic and a pinch of salt, cooking just until fragrant without browning. Remove from heat and set aside.
- Step 4: Using your fingers, press deep dimples all over the dough surface. Drizzle the garlic oil evenly over it, then sprinkle the Parmesan cheese, fresh herbs if using, and a pinch of flaky sea salt on top.
- Step 5: Preheat your oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes, until the top is golden brown and crispy. Let it cool for 10 minutes before slicing.
- Step 6: Cut the focaccia into squares or strips, garnish with fresh parsley if desired, and serve warm.
Tips & Variations
- For extra flavor, mix fresh herbs like rosemary or thyme directly into the dough before rising.
- If you prefer a softer crust, drizzle additional olive oil on warm focaccia immediately after baking.
- Swap Parmesan for Pecorino Romano or a blend of cheeses for a different taste profile.
Storage
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and refrigerate for up to 5 days. Reheat slices in a warm oven at 350°F (175°C) for 5 to 7 minutes to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but dissolve the active dry yeast in warm water first and let it proof for 5 to 10 minutes before mixing with the flour and other ingredients.
Do I need to knead the dough?
No kneading is necessary for this recipe. Simply mix until sticky and let it rise—the rest time develops the gluten and texture.
PrintGarlic Parmesan Focaccia Bread Recipe
This Garlic Parmesan Focaccia Bread is a flavorful Italian-style flatbread featuring a soft, airy dough topped with fragrant garlic-infused olive oil, grated Parmesan cheese, and fresh herbs. Perfect as an appetizer, side dish, or snack, it’s easy to prepare and baked to a golden, crispy perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Dough:
- 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)
For the Garlic Parmesan Topping:
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh rosemary or thyme (optional)
To Finish:
- Additional olive oil for greasing
- Flaky sea salt for sprinkling
- Fresh parsley or herbs for garnish (optional)
Instructions
- Make the Dough: In a large bowl, combine the all-purpose flour, salt, and instant yeast. Stir in the olive oil and warm water until a sticky dough forms. There is no need to knead. Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours, or until it has doubled in size.
- Prepare the Pan: Generously grease a 9×13-inch baking dish or sheet pan with olive oil to prevent sticking. Transfer the risen dough to the pan and gently stretch it to evenly reach the edges. Allow the dough to rest for another 30 minutes, giving it time to relax and puff before adding the topping.
- Make the Garlic Oil: In a small saucepan, warm the olive oil over low heat. Add the minced garlic and a pinch of salt. Cook gently just until the garlic becomes fragrant but does not brown to avoid bitterness. Remove from heat and set aside to infuse.
- Dimple the Dough: Using your fingers, press deep dimples all over the surface of the dough—this creates the signature focaccia texture and traps the garlic oil. Drizzle the prepared garlic oil evenly over the dough. Next, sprinkle the grated Parmesan cheese, fresh herbs if using, and a pinch of flaky sea salt over the top for added flavor and crunch.
- Bake the Focaccia: Preheat the oven to 425°F (220°C). Place the baking dish or sheet pan in the oven and bake for 20 to 25 minutes until the top of the focaccia is golden brown and crispy. Once done, remove from the oven and let cool for 10 minutes before slicing to allow the flavors to settle.
- Serve and Enjoy: Cut the focaccia into squares or strips. Garnish with fresh parsley or additional herbs if desired. Serve warm as a delicious appetizer, side bread, or snack alongside soups, salads, or pasta dishes.
Notes
- Ensure the water is warm but not hot to activate the yeast effectively without killing it.
- Do not brown the garlic when making the garlic oil; gentle warming extracts the best flavor without bitterness.
- If you don’t have fresh herbs, dried rosemary or thyme can be used but add them sparingly.
- Allowing the dough to rest and rise properly is key to a light and airy focaccia texture.
- Use flaky sea salt for the finishing touch to add delightful bursts of salty crunch.
- The focaccia is best enjoyed the same day but can be reheated gently before serving if needed.
Keywords: Garlic Parmesan Focaccia, Italian bread, focaccia recipe, homemade bread, garlic bread, Parmesan focaccia, easy focaccia
