Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite Recipe
This Garlic Parmesan Focaccia Bread is soft, golden, and bursting with savory flavor from fresh garlic, Parmesan cheese, and Italian herbs. This easy recipe delivers homemade focaccia that’s ideal for snacking, making gourmet sandwiches, or enjoying as a delicious, crowd-pleasing side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours (including rise time)
- Yield: 8-10 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian inspired
- Diet: Vegetarian
Ingredients
For the 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
For the Topping
- 3–4 cloves garlic, minced
- 2 tablespoons olive oil (for garlic oil)
- 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 large bowl, stir together the warm water, sugar, and instant yeast. Allow it to sit for about 5 minutes until the mixture becomes foamy. Add the flour and salt and mix until a sticky dough forms. Knead the dough with a mixer for 5–6 minutes or by hand for 8–10 minutes, until the dough is smooth and elastic.
- First Rise: Coat the dough with olive oil, place it in a clean bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- Prepare Garlic Oil: While the dough is rising, grease a 9×13-inch baking pan. In a small pan, gently heat 2 tablespoons of olive oil with the minced garlic for about 1 minute, just until fragrant. Be careful not to brown the garlic. Set the garlic oil aside.
- Stretch and Second Rise: Transfer the risen dough to the prepared pan. Gently press and stretch the dough towards the corners. If it resists, let it rest for 10 minutes, then finish stretching. Cover and let rise for another 30–45 minutes until slightly puffy.
- Top and Bake: Preheat your oven to 425°F (220°C). Once the dough is ready, dimple it all over with your fingers. Brush the top generously with the prepared garlic oil, then sprinkle evenly with grated Parmesan, the Italian herbs or rosemary (if using), and a little flaky sea salt. Bake for 20–25 minutes, until golden brown and crisp at the edges.
- Cool and Serve: Once baked, let the focaccia cool in the pan for 5–10 minutes. Carefully transfer it to a wire rack, slice, and serve warm or at room temperature.
Notes
- Use warm water (around 110°F) to activate the yeast; hot water can kill it.
- Don’t skip making the garlic oil—it infuses the bread with essential flavor.
- Coating the pan generously with olive oil helps create deliciously crisp edges.
- Allow the dough to rise fully for the lightest, airiest texture.
- Focaccia is best fresh but can be stored at room temperature for 2 days, or frozen for up to 2 months.
