If you’re ready to fill your kitchen with the cozy aroma of fresh bread, you have to try Garlic Parmesan Focaccia. This pillowy Italian classic features a golden crust infused with buttery olive oil, robust garlic, and a generous sprinkling of Parmesan cheese. Every bite is a symphony of savory flavor, tender crumb, and just the right hint of salt—a true crowd-pleaser for gatherings, weeknight dinners, or simply as a personal treat. Whether you’re new to baking or an old pro, you’ll love how easy (and impressive) it is to create this artisanal loaf at home.
Ingredients You’ll Need
Garlic Parmesan Focaccia starts with the simplest pantry staples, but each ingredient plays an important role in achieving that irresistible flavor and gorgeous, airy texture. Don’t skip on freshness—high-quality olive oil, aromatic garlic, and real Parmesan make all the difference!
- Active dry yeast (2 ¼ tsp, 1 packet): This is the magic behind the focaccia’s rise and airy texture. Always use yeast that’s within its expiration date for the best lift.
- Warm water (1 ¼ cups, about 110°F): Lukewarm water helps activate the yeast without killing it—aim for slightly warm to the touch.
- Sugar (1 tbsp): Not just for sweetness! Sugar feeds the yeast and encourages a lively, bubbly rise.
- All-purpose flour (3 ½ cups): The backbone of the bread, all-purpose flour offers the right balance of softness and structure for tender focaccia.
- Salt (1 ½ tsp): Necessary for both flavor and strengthening the gluten structure—don’t forget this!
- Olive oil (1/4 cup, plus more): Go for extra-virgin if you can; it’s responsible for that moist crumb, crisp edges, and signature Italian flavor (plus, a little extra for the pan and topping keeps everything luxuriously golden).
- Garlic (4 cloves, minced): The star of the show! Fresh garlic infuses the focaccia with deep aromatic warmth.
- Parmesan cheese (1/2 cup, freshly grated): For a nutty, savory punch—freshly grated cheese melts better and tastes so much better than pre-shredded.
- Fresh rosemary (1 tbsp, optional): Adds an herby aroma that pairs perfectly with garlic and cheese; skip it if you prefer the classic version.
- Flaky sea salt (for topping): These sparkly flakes provide beautiful finishing crunch and highlight all those savory flavors on top.
How to Make Garlic Parmesan Focaccia
Step 1: Activate the Yeast
Start by combining your warm water, sugar, and active dry yeast in a large mixing bowl. This simple mixture is where the focaccia’s character begins! Allow it to sit for 5 to 10 minutes, until it’s nice and foamy. Watching yeast come alive is always a little magical—it means your dough is guaranteed to rise tall and fluffy.
Step 2: Mix the Dough
Add the all-purpose flour, salt, and olive oil to the bowl. Mix everything together until a sticky dough forms. This stage is wonderfully hands-on—use a sturdy spoon or dough hook if you have a mixer. Don’t worry if the dough looks scraggly; it will come together beautifully with a little kneading.
Step 3: Knead Until Smooth
Turn the dough out onto a well-floured surface (or keep it in your mixer with a dough hook). Knead by hand for about 6 to 8 minutes, or mix with your stand mixer for around 5 minutes. Your goal is a dough that feels soft, elastic, and slightly tacky but not overly sticky. This step builds the structure and chew that make Garlic Parmesan Focaccia so satisfying.
Step 4: First Rise
Transfer your dough to a greased bowl, turning it once to coat. Cover with a towel and place somewhere warm—an oven with the light on is perfect. Let the dough rise for about an hour or until it has doubled in size. This leisurely rise gives your focaccia its signature airy crumb.
Step 5: Shape and Dimple
Once your dough has puffed up, gently deflate it by punching it down. Transfer it to a greased 9×13-inch baking pan (or a sheet pan if you like a thinner focaccia). Using your fingers, stretch the dough out evenly to fill the pan, then poke deep dimples all over the surface—this is as fun as it sounds and creates those iconic focaccia pockets for flavor to settle in.
Step 6: Top with Flavor
In a small bowl, stir together a little more olive oil and your minced garlic. Brush generously over the dimpled dough—don’t skimp! Scatter the freshly grated Parmesan cheese, sprinkle with rosemary if using, and finish with big pinches of flaky sea salt. Let the topped dough rest for another 15 minutes to relax and soak up all that garlicky goodness.
Step 7: Bake to Golden Perfection
Bake your focaccia at 425°F for 20 to 25 minutes, until the top is deeply golden and the edges are irresistibly crisp. The whole kitchen will smell outrageously good—hold off just long enough to let it cool slightly before slicing. Serve Garlic Parmesan Focaccia warm for maximum flavor and texture.
How to Serve Garlic Parmesan Focaccia
Garnishes
Give your warm Garlic Parmesan Focaccia a little flourish with extra fresh rosemary sprigs, a final scattering of grated Parmesan, or another drizzle of high-quality olive oil right out of the oven. Flaky sea salt just before serving gives every bite a sparkling crunch that fans will savor.
Side Dishes
This focaccia is equally at home on a casual snack board as it is at the heart of a meal. Pair slices with classic Italian soups, crisp green salads, antipasto platters, or hearty pasta dishes—its garlicky, cheesy notes complement almost everything. Try dipping it into a bowl of tomato soup or a swirl of balsamic and olive oil for next-level deliciousness.
Creative Ways to Present
For a showstopper, cut your focaccia into rustic wedges, cubes, or sticks and serve in a bread basket lined with a linen towel. For gatherings, offer bite-sized Garlic Parmesan Focaccia pieces alongside small bowls of olive tapenade or herbed whipped ricotta. Or use horizontal slices to build gourmet sandwiches filled with roasted veggies or deli meats.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Parmesan Focaccia keeps well at room temperature for up to two days when tucked into an airtight container. If your kitchen is warm and humid, move it to the fridge to maintain freshness—just cover tightly to prevent drying out.
Freezing
For longer storage, slice cooled focaccia into portions and wrap them in plastic wrap or foil, then pop them into a zip-top freezer bag. It freezes beautifully for up to two months, maintaining its texture and taste when properly wrapped.
Reheating
Bring back that just-baked magic by reheating your Garlic Parmesan Focaccia in a 350°F oven for about 10 minutes, either straight from the fridge or after thawing. A quick mist of water before reheating helps restore its perfect, soft-in-the-middle crumb and golden, crisp crust.
FAQs
Can I make Garlic Parmesan Focaccia without a stand mixer?
Absolutely! While a dough hook makes kneading a breeze, this dough is very forgiving—simply knead by hand on a floured surface until smooth and stretchy. It’s actually a fun and satisfying kitchen ritual.
Is it possible to use instant yeast instead of active dry yeast?
Yes, you can swap in instant yeast using the same amount. Just skip the blooming step and mix it right into the dry ingredients with the flour; the rest of the process stays the same.
Can I add other toppings to Garlic Parmesan Focaccia?
Go for it! Before baking, you can scatter sliced olives, sun-dried tomatoes, caramelized onions, or even thinly sliced potatoes on top of the dough. Just be sure not to overload the focaccia so the bread stays light.
What’s the best way to keep the crust crisp after baking?
Cool the focaccia on a wire rack set over the pan to allow airflow underneath—this keeps the bottom and edges crisp instead of soggy. Avoid covering with plastic wrap while still warm.
Can Garlic Parmesan Focaccia be made vegan?
Definitely! Substitute the Parmesan with a vegan hard cheese or nutritional yeast for similar savory flavor, and double-check that your sugar is vegan-friendly. Olive oil and the rest of the ingredients are plant-based already.
Final Thoughts
Whether you’re baking for friends, feeding family, or just treating yourself, Garlic Parmesan Focaccia brings the spirit of Italian comfort right to your table. It’s easier than you think, endlessly adaptable, and so delicious you’ll want to make it again and again. Give it a try and discover just how much joy a homemade loaf can bring!
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Garlic Parmesan Focaccia Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Enjoy the delightful flavors of garlic and Parmesan in this homemade focaccia bread recipe. Easy to make and perfect as a side dish, this Italian classic is sure to impress your family and friends.
Ingredients
Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ¼ cups warm water (about 110°F)
- 1 tablespoon sugar
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1/4 cup olive oil (plus more for greasing)
Topping:
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary (optional)
- Flaky sea salt, for topping
Instructions
- Prepare the Dough: Combine warm water, sugar, and yeast. Add flour, salt, and olive oil. Knead until smooth. Let rise for 1 hour.
- Shape and Top: Transfer dough to a pan, press out evenly. Make dimples on the surface. Brush with garlic-infused olive oil. Sprinkle Parmesan, rosemary, and sea salt.
- Bake: Let dough rest, then bake at 425°F for 20–25 minutes until golden brown. Slice and serve warm.
Notes
- You can customize with toppings like olives, sun-dried tomatoes, or onions.
- Store leftovers in an airtight container and reheat in the oven for best texture.
- Prep Time: 15 minutes (plus 1 hour rising)
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
