Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite

Why You’ll Love Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite  Recipe

• Simple ingredients, easy to find — no fancy flours or hard‑to‑find yeasts needed.

• Soft and airy on the inside, with a golden crust and crispy, flavorful bottom.

• Versatile — great as a side to soups or salads, as sandwich bread, or just sliced up and dipped in olive oil.

• Beginner‑friendly: the method is forgiving and easy to follow, even for first-time bread bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups all-purpose flour

• 2¼ teaspoons (1 packet) instant yeast

• 1½ teaspoons salt

• 1½ cups warm water (about 110°F / 43°C)

• 1 tablespoon sugar

• ¼ cup extra virgin olive oil, plus more for greasing the pan

• 3–4 cloves garlic, minced

• ½ cup freshly grated Parmesan cheese

• 1 teaspoon dried Italian herbs or chopped fresh rosemary (optional)

• Flaky sea salt, for topping

Directions

1. In a large bowl (or mixer), combine the warm water, sugar, and yeast. Stir gently and let sit about 5 minutes, until foamy and bubbly.

2. Add the flour and salt, then stir until a sticky dough forms. Knead the dough — about 5‑6 minutes with a mixer or 8‑10 minutes by hand — until it becomes smooth and elastic.

3. Drizzle a little olive oil on the dough to coat it, then cover the bowl and let the dough rise in a warm spot for 1 to 1.5 hours, until doubled in size.

4. Meanwhile, grease a 9×13‑inch baking pan with olive oil. In a small saucepan, gently warm 2 tablespoons olive oil with the minced garlic until fragrant (about a minute). Set aside.

5. Once the dough has risen, transfer it to the oiled baking pan. Press it gently into the corners and stretch to fill the pan; if it resists, let rest 10 minutes before continuing. Cover and let it rise again for 30–45 minutes.

6. Preheat your oven to 425°F (220°C). Use your fingers to dimple the top of the dough all over (this helps create those signature pockets in focaccia).

7. Brush the dough with the garlic‑infused olive oil, then sprinkle evenly with the grated Parmesan, dried herbs (or rosemary if using), and flaky sea salt.

8. Bake for 20–25 minutes, until the top is golden brown and the edges are crispy.

9. Remove from oven and let it cool in the pan for 5–10 minutes. Transfer to a wire rack, slice, and serve warm.

Servings and timing

Yields one large pan of focaccia — enough for 8–10 people as a side dish, or 4–6 if you serve it as a main with toppings or soup. Prep time is around 15 minutes, plus about 1–1.5 hours for the first rise. Then a shorter second rise (30–45 minutes), followed by 20–25 minutes of baking. Overall you’ll need roughly 2 hours from start to finish (excluding optional resting times).

Variations

• Make it cheesier — swap or mix in other cheeses like Pecorino, Asiago, or even a mild mozzarella for a softer stretch.

• Herb-forward: skip the cheese and top with fresh rosemary, thyme, or a mix of Italian herbs and a sprinkle of coarse sea salt for a classic herb focaccia.

• Add toppings — try sun‑dried tomatoes, olives, caramelized onions, or sautéed mushrooms for a heartier version.

• Sweet‑savory twist: after baking, drizzle lightly with honey or a honey‑garlic glaze for a contrast of flavors.

Storage/Reheating

• Store leftover focaccia at room temperature in a sealed bag or airtight container for up to 2 days.

• For longer storage, you can freeze the focaccia. Wrap it tightly, then thaw at room temperature when ready to eat.

• To reheat: warm in an oven preheated to about 350°F (175°C) for 8–10 minutes — this revives the crustiness and brings back the warm, fresh‑baked texture. Avoid microwaving if you want to preserve crispness.

FAQs

What if I don’t have instant yeast — can I use active dry yeast instead?

Yes. If using active dry yeast, dissolve it in the warm water (with sugar) and let it sit about 10 minutes until foamy before mixing with the flour. This “proofing” step ensures the yeast is active and helps the dough rise properly.

Why isn’t my dough rising properly?

Possible reasons: the yeast may be old or expired; the water may have been too hot or too cold; or the room might be too cool (yeast prefers a warm environment). Make sure water is lukewarm (around 110°F / 43°C) and yeast is fresh.

Can I skip the second rise and bake immediately after the first rise?

You can, but the bread may turn out denser and less airy. The second rise helps build extra volume and create those lovely pockets characteristic of focaccia.

Can I skip the garlic oil — does it really make a difference?

The garlic-infused oil adds a depth of flavor and ensures a more mellow, rich garlic taste instead of a sharp, raw garlic bite. Skipping it will make the bread less savory and aromatic.

What if I don’t have Parmesan — can I use another cheese or skip it?

Yes — you can substitute with other cheeses like Pecorino, Asiago, or a milder cheese such as mozzarella. You can also skip the cheese altogether for a more traditional herb focaccia.

Can I add other toppings — like olives, tomatoes, or onions?

Absolutely. After dimpling and brushing with garlic oil, feel free to add toppings like sliced olives, sun‑dried tomatoes, caramelized onions, or herbs. Just be mindful that wetter toppings may require slightly longer baking for the crust to crisp.

Can I make the dough ahead of time and bake later?

Yes. After the first rise, you can refrigerate the dough, then bring it back to room temperature, stretch, top, and bake when you’re ready. This is a great option for planning ahead.

How do I get crispy edges and a soft, airy center?

Use plenty of olive oil to grease the pan and brush on top, and be sure to dimple the dough so the oil seeps into the dimples. Also, allow full rise times — proper fermentation is key to a good interior texture.

Can I make this focaccia with whole‑wheat or other flours?

You can experiment, but whole‑wheat flour tends to create a heavier, denser loaf. If you substitute, using part whole‑wheat and part all‑purpose flour may give a good balance while keeping a light texture.

How should I serve this focaccia — fresh, warm, with what?

Focaccia is best served warm, right out of the oven. It pairs beautifully with soups, salads, roasted vegetables, pasta, or can be sliced and used for sandwiches. You can also tear pieces and serve with olive oil and balsamic vinegar for dipping.

Conclusion

This Garlic Parmesan Focaccia Bread is a wonderful blend of simplicity and flavor — easy enough for a weeknight bake, but satisfying enough to impress guests. With minimal ingredients and straightforward steps, you get a soft, airy bread with a flavorful crust that works as a side, a sandwich base, or a cozy snack. Once you try it, you’ll likely want to bake it again and again.