Garlic Parmesan Focaccia Bread is a deliciously fluffy, golden-baked flatbread that’s packed with flavor in every bite. With its signature airy texture, crispy edges, and a deeply savory topping of roasted garlic and freshly grated Parmesan, this bread is the perfect side to just about any meal. I love how easy it is to make and how incredible it makes the kitchen smell as it bakes.
Why You’ll Love This Recipe
I love this focaccia because it’s rich in flavor and surprisingly simple to prepare. The dough is forgiving, the ingredients are humble, and yet the final result feels special every time. I can serve it with soups, salads, pastas, or simply dip it in olive oil for a snack. The garlic and Parmesan give it an irresistible flavor that makes it hard to stop at just one piece.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Warm water
-
Active dry yeast
-
Sugar
-
Salt
-
Olive oil
-
Fresh garlic cloves
-
Freshly grated Parmesan cheese
-
Fresh herbs (like rosemary or thyme, optional)
Directions
-
I start by mixing warm water, yeast, and sugar in a large bowl and let it sit for about 5–10 minutes until foamy.
-
I add the flour, salt, and olive oil, then stir until a sticky dough forms.
-
I knead the dough briefly, then let it rise in a greased bowl covered with a towel for about 1 hour or until doubled in size.
-
I punch down the dough and transfer it to an oiled baking pan, gently stretching it to fit.
-
I cover and let it rise again for 20–30 minutes while I prepare the garlic topping.
-
I sauté minced garlic in olive oil until fragrant and lightly golden.
-
I dimple the dough with my fingers, drizzle the garlic oil over the top, and sprinkle with Parmesan and herbs.
-
I bake it in a preheated oven until golden brown and crisp on the edges, usually about 20–25 minutes.
-
I let it cool slightly before slicing and serving.
Servings and timing
-
Servings: 10–12 slices
-
Prep time: 15 minutes
-
Rise time: 1 hour 30 minutes
-
Cook time: 25 minutes
-
Total time: About 2 hours 10 minutes
Variations
-
I like to add sun-dried tomatoes or olives to the dough for a Mediterranean twist.
-
Sometimes I swap Parmesan with Asiago or Pecorino Romano for a different flavor.
-
I brush the top with melted butter instead of olive oil for an extra rich finish.
-
I occasionally top it with thinly sliced onions or cherry tomatoes for more texture and color.
Storage/Reheating
I store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm it in the oven at 350°F (175°C) for 5–10 minutes until it’s crisp again. I also freeze individual slices wrapped tightly in foil, then reheat from frozen in the oven.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I can skip the proofing step and mix it directly with the flour. It still gives a great rise.
How do I get the perfect airy texture?
I let the dough rise fully, and I don’t skip the second rise in the pan. Those dimples also help create the classic focaccia texture.
Can I make this ahead of time?
Yes, I often make the dough a day in advance and let it rise slowly in the fridge. I bring it to room temperature before baking.
What’s the best pan to use?
I like using a metal baking sheet or a cast iron skillet for a crispier bottom. Glass pans work too but may result in a softer crust.
Can I make it vegan?
Yes, I just skip the Parmesan or use a vegan alternative. The rest of the recipe is already dairy-free.
Conclusion
Garlic Parmesan Focaccia Bread is one of those recipes I come back to again and again. It’s easy to make, loaded with flavor, and always a hit at the table. Whether I serve it as an appetizer, a side, or even on its own, it delivers comfort and satisfaction with every bite.
Garlic Parmesan Focaccia Bread
A soft, airy focaccia bread topped with garlic‑infused olive oil and freshly grated Parmesan for a savory, aromatic treat.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: ≈ 2 hours 10 minutes (including rising times)
- Yield: 10–12 slices
- Category: Bread / Side
- Method: Yeast bread / Baking
- Cuisine: Italian / Mediterranean
- Diet: Vegetarian
Ingredients
- 3 cups all‑purpose flour
- 1¼ cups warm water (about 100‑110 °F / 38‑43 °C)
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil, plus extra for drizzling
- 4–5 garlic cloves, minced
- ½ to ¾ cup freshly grated Parmesan cheese
- Fresh herbs (rosemary, thyme, or parsley), optional
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5–10 minutes until foamy.
- In a large bowl, mix the flour and salt. Add the foamy yeast mixture and 2 tablespoons of olive oil. Stir until a sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes, until smooth (the dough should remain somewhat soft and slightly sticky).
- Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- After rising, punch down the dough and transfer it to an oiled 9×13‑inch (or similar) baking pan or baking sheet. Gently stretch and press the dough to fit the pan.
- Cover the dough and let it rest for 20–30 minutes for a second rise.
- While the dough is resting, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté just until fragrant and lightly golden (be careful not to burn). Remove from heat.
- Preheat the oven to 425 °F (220 °C).
- Using your fingers, dimple the surface of the risen dough (pressing indentations down into the dough). Drizzle or brush the garlic‑infused olive oil evenly over the top, letting it pool in the dimples. Sprinkle the grated Parmesan cheese over the surface, and add fresh herbs if using.
- Bake for 20–25 minutes, or until the focaccia is golden brown on top and the edges are crisp.
- Remove from oven and let cool slightly in the pan. Slice into 10–12 pieces and serve warm (or at room temperature).
Notes
- You can use instant yeast instead of active dry yeast—in that case, mix it directly with the flour and skip the separate proofing step.
- For extra flavor, you can add a sprinkle of flaky sea salt or a light drizzle of extra virgin olive oil right before serving.
- If you like more garlic punch, you can mix a bit of roasted garlic into the olive oil before drizzling.
- To make it ahead, you can refrigerate the shaped dough (in the pan) overnight; bring it to room temperature and then bake as directed the next day.
- Leftovers store well in an airtight container at room temperature for 1–2 days. To re‑crisp, warm in a 350 °F (175 °C) oven for 5–10 minutes.
- For a dairy‑free version, omit the Parmesan or substitute with a plant‑based alternative.
Nutrition
- Serving Size: 1 slice (1/12 of pan)
