I bake a golden, thicker-than-usual focaccia infused with garlic and Parmesan, achieving a crisp exterior and soft, pillowy interior. Each bite is savory, herby, and comforting—perfect as a side or standalone snack.
Why You’ll Love This Recipe
I love how this focaccia combines simple pantry ingredients for maximum flavor and texture. The garlic and Parmesan blend into the olive oil-brushed dough, creating a rich, aromatic crust. It’s easy to make and looks like a bakery treat—great for casual dinners or impressing guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bread flour (for chew and rise)
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Instant yeast
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Warm water
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Olive oil (plus extra for drizzling and greasing)
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Granulated sugar or honey
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Kosher salt
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Garlic cloves, minced
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Grated Parmesan cheese
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Fresh rosemary (optional)
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Coarse sea salt (for finishing)
directions
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I whisk together warm water, sugar (or honey), and instant yeast; let it rest just until foamy.
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In a large bowl, I combine bread flour and kosher salt, then pour in the yeast mixture and olive oil. I stir until a shaggy dough forms.
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I knead by hand (or with a mixer) for about 5–7 minutes until smooth and elastic. Then I place it in an oiled bowl, cover it, and let it rise until doubled—about 1 to 1½ hours.
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I grease a rimmed baking sheet or pan with olive oil, and gently stretch the dough into it. After covering, I let it rest for another 20–30 minutes to puff.
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While it rests, I mix minced garlic with olive oil and freshly grated Parmesan.
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I dimple the dough with my fingertips, drizzle the garlic-Parmesan oil evenly over the top, and sprinkle additional cheese, rosemary, and coarse sea salt.
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I bake it at about 425 °F (220 °C) for 15–20 minutes until the top is golden and crisp.
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Once out of the oven, I let it rest slightly before slicing into squares or wedges.
Servings and timing
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Servings: 8–12 pieces, depending on size
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Prep time: ~20 minutes (excluding rising)
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Rise time: ~1½ hours (split into two rises)
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Bake time: ~15–20 minutes
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Total time: ~2 hours including rising
Variations
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I swap in chopped fresh herbs like thyme or sage for different aromatics.
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I use garlic-infused olive oil instead of fresh garlic for a more subtle flavor.
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I press halved cherry tomatoes or olives into the dough before baking for bursts of color and taste.
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I sprinkle flaky sea salt after baking to enhance the crust’s crunch and flavor.
storage/reheating
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At room temperature: I store focaccia in an airtight container for up to 2 days—warm gently before serving.
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Reheat: A quick pop in a 350 °F oven for 5–7 minutes brings back its crisp edges.
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Freeze: I slice and freeze pieces individually, then reheat in the oven straight from the freezer—it restores its fresh-baked texture.
FAQs
What flour works best?
I use bread flour for a chewy interior and strong structure, though all-purpose flour works fine if that’s what I have on hand.
Can I make this without a second rise?
I don’t recommend it—allowing the second rest after shaping helps develop those signature airy pockets and soft crumb.
How can I make it dairy-free?
Simply skip the Parmesan and drizzle with extra garlic-olive oil; it’s still flavorful and aromatic without dairy.
Can I prepare the dough ahead of time?
Absolutely—I refrigerate the dough after the first rise, covered, for up to 24 hours. I let it come to room temperature and then follow the rest of the method.
How do I get deep dimples?
I wet my fingertips and press firmly into the dough; the small oil pools left behind help make the crust crisp and flavorful.
Conclusion
I adore this Garlic Parmesan Focaccia Bread because it feels special yet is simple to make. The cheesy, garlicky topping and fluffy, olive oil–rich dough deliver bakery-level quality without fuss. It’s perfect alongside soups, salads, or as a star appetizer for gathering friends.
Print
Garlic Parmesan Focaccia Bread
- Total Time: 1 h 40 minutes (includes rising)
- Yield: 12 servings
Description
A flavorful, soft focaccia studded with roasted garlic and topped with a golden Parmesan crust—perfect as a savory snack or side for any meal.
Ingredients
3 ½ cups (420 g) all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 cup (240 ml) warm water (105–115 °F / 40–46 °C)
2 Tbsp olive oil (plus extra for drizzling)
1 tsp sugar
1 tsp salt
4 – 6 cloves garlic, thinly sliced
½ cup freshly grated Parmesan cheese
1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
Coarse sea salt, for sprinkling
Instructions
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, whisk together flour and salt.
Pour the yeast mixture and 2 Tbsp olive oil into the flour. Stir until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
Form a ball and coat lightly with olive oil. Place it in a greased bowl, cover, and let rise in a warm spot until doubled in size—about 60 minutes.
Meanwhile, preheat oven to 425 °F (220 °C). Grease a 9×13‑inch baking pan with olive oil.
Once risen, gently press the dough into the prepared pan, stretching it to fill the pan.
Use your fingertips to dimple the surface evenly. Drizzle with olive oil—about 1–2 Tbsp—so it pools in the dimples.
Evenly scatter sliced garlic, grated Parmesan, and chopped rosemary over the top. Sprinkle with coarse sea salt.
Bake for 20–25 minutes, or until the focaccia is golden and crisp on top.
Remove from oven and let rest for 5 minutes. Cut into squares and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
