Garlic Parmesan Focaccia Recipe
Introduction
Garlic Parmesan Focaccia is a soft, airy bread with a golden, crispy crust infused with fragrant garlic and topped with freshly grated Parmesan. This flavorful focaccia is perfect as a side dish or enjoyed on its own, offering a deliciously savory treat that’s easy to make at home.
Ingredients
- 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
Instructions
- Step 1: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour and salt, then mix until a sticky dough forms. Knead with a dough hook for 5–6 minutes or by hand for 8–10 minutes until smooth.
- Step 2: Coat the dough with olive oil, cover, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Step 3: Grease a 9×13-inch pan. In a small pan, heat 2 tablespoons olive oil with minced garlic until fragrant, about 1 minute. Set aside.
- Step 4: Transfer the dough to the pan. Gently press it into the corners. If it resists, let it rest for 10 minutes, then stretch again. Cover and let rise for 30–45 minutes.
- Step 5: Preheat the oven to 425°F (220°C). Dimple the dough with your fingers, brush with garlic oil, sprinkle with Parmesan, herbs if using, and flaky sea salt.
- Step 6: Bake for 20–25 minutes until golden brown. Cool in the pan for 5–10 minutes, then transfer to a wire rack. Slice and serve warm.
Tips & Variations
- Use fresh rosemary instead of dried Italian herbs for a more aromatic focaccia.
- If you don’t have instant yeast, you can proof active dry yeast in warm water before mixing.
- For extra richness, drizzle a little olive oil over the focaccia just before serving.
- Try adding toppings like sliced olives, cherry tomatoes, or caramelized onions for variety.
Storage
Store focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat by warming in a preheated oven at 350°F (175°C) for 5–10 minutes to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this focaccia without a stand mixer?
Yes, you can knead the dough by hand for about 8–10 minutes until it becomes smooth and elastic. It may take a little more effort but works just as well.
What if my dough doesn’t rise properly?
Ensure your water is warm but not hot, and that your yeast is fresh. Rising times may vary depending on room temperature, so find a warm, draft-free spot and be patient. If dough resists stretching, let it rest to relax the gluten before shaping.
PrintGarlic Parmesan Focaccia Recipe
Garlic Parmesan Focaccia is a soft, airy Italian bread infused with fragrant garlic and topped with freshly grated Parmesan cheese and herbs. This recipe guides you through making a lightly sweetened, yeast-leavened dough that rises twice for a pillowy texture, then baked to golden perfection with a crispy, flavorful crust. Perfect as a side, for sandwiches, or served warm with olive oil for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough
- 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
Topping and Garlic Oil
- 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
Instructions
- Mix the Dough: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture is foamy, indicating the yeast is active. Add flour and salt, then mix until a sticky dough forms. Knead the dough using a dough hook for 5–6 minutes or by hand for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Coat the dough with olive oil and place it in a bowl. Cover with a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size and looks puffy.
- Prepare Garlic Oil: While the dough rises, grease a 9×13-inch baking pan. In a small saucepan, heat 2 tablespoons of olive oil with the minced garlic over medium heat until fragrant, about 1 minute. Be careful not to burn the garlic. Set aside to cool.
- Stretch and Second Rise: Transfer the risen dough to the greased pan. Gently press and stretch it to fill the pan’s corners. If the dough resists, let it rest for 10 minutes then try stretching again. Cover and allow it to rise for 30–45 minutes until puffed.
- Add Toppings and Bake: Preheat the oven to 425°F (220°C). Using your fingers, dimple the surface of the dough to create pockets. Brush generously with the prepared garlic oil. Sprinkle evenly with Parmesan cheese, dried Italian herbs or rosemary if using, and flaky sea salt. Bake for 20–25 minutes until the focaccia is golden brown and crisp on the edges.
- Cool and Serve: Let the focaccia cool in the pan for 5–10 minutes, then transfer to a wire rack to cool slightly. Slice into squares or wedges and serve warm, optionally drizzled with additional olive oil.
Notes
- Use instant yeast for quicker preparation since it doesn’t require proofing.
- Be careful not to burn the garlic in the oil; garlic should be fragrant but not browned.
- If the dough resists stretching, resting it for 10 minutes helps relax the gluten.
- Flaky sea salt enhances the texture and flavor as a finishing touch.
- This bread is best served warm but can be reheated for freshness.
- Optional herbs like rosemary or Italian seasoning add an aromatic boost.
Keywords: Garlic Parmesan Focaccia, Italian bread, focaccia recipe, garlic bread, Parmesan cheese bread, homemade focaccia, easy focaccia bread
