This Garlic Parmesan Focaccia Bread is soft inside with a golden, slightly crisp top, a garlicky aroma, and a salty Parmesan finish. It’s an easy-to-share loaf that combines chewy crumbs and herb-scented oil for a comforting, savory bite. If you prefer bite-sized options for a crowd, try the golden-crust garlic rosemary focaccia muffins for party-friendly servings.
Recipe Information
- Prep Time: 1 hr 50 mins
- Cook Time: 25 mins
- Total Time: 2 hrs 15 mins
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 440 kcal
- Protein: 11 g
- Carbohydrates: 61 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 960 mg
Why Make This Garlic Parmesan Focaccia Bread
This focaccia gives you big flavor with simple ingredients. The bread soaks up olive oil and garlic, making each bite savory and fragrant. Parmesan adds a nutty saltiness and a slightly crisp top when baked. It’s great as a side for soups and salads, as a base for sandwiches, or served warmed with dips. The texture is pillowy inside with an attractive dimpled surface that holds little pools of herb oil—both flavorful and inviting.
How to Make Garlic Parmesan Focaccia Bread
This focaccia relies on a good yeast proof, gentle kneading, and a warm rise to build structure. The garlic-parmesan topping is applied before the final rise so the flavors meld into the crust. Follow the steps below, and you’ll get an evenly browned, aromatic loaf with a tender crumb.
Ingredients:
- 2 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Fresh rosemary (optional)
- Salt for sprinkling
Directions:
Step 1: Preparation
In a large bowl, combine the warm water (about 105–110°F), active dry yeast, and sugar. Stir gently and let it sit 5–10 minutes until frothy. While the yeast proofs, mince the garlic and measure the olive oil and Parmesan. Grease a large bowl and a baking sheet so the dough won’t stick.
Step 2: Mixing
Add the flour, salt, and 1/4 cup of the olive oil to the frothy yeast mixture. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in the greased bowl, brush the top with a little olive oil, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Step 3: Cooking
Preheat your oven to 425°F (220°C) about 15 minutes before the bake. Punch down the risen dough and transfer it to the greased baking sheet. Use your fingers to stretch and press the dough into an even rectangle or circle, then press deep dimples all over the surface with your fingertips. In a small bowl, mix the minced garlic with the remaining olive oil and brush it generously over the dough so it pools a bit in the dimples. Sprinkle the grated Parmesan and fresh rosemary (if using) evenly over the top. Let the dough rest and rise another 20 minutes. Bake in the preheated oven for 20–25 minutes or until the top is golden brown and the bottom is baked through.
Step 4: Finishing
Remove the focaccia from the oven and let it cool slightly on a rack—about 5–10 minutes. Sprinkle a pinch of flaky sea salt if desired. Slice into squares or strips and serve warm so the garlic and Parmesan smell and taste their best.
How to Serve Garlic Parmesan Focaccia Bread
- Serve warm with olive oil and balsamic vinegar for dipping.
- Use slices for sandwiches with roasted vegetables, sliced meats, or fresh mozzarella.
- Pair with soups (tomato, minestrone) or a crisp green salad.
- For appetizers, top strips with prosciutto, roasted tomatoes, or ricotta and herbs.
How to Store Garlic Parmesan Focaccia Bread
- Room temperature: Wrap tightly in foil or plastic and keep at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container for up to 4 days—bring to room temperature or reheat before serving.
- Freezer: Wrap well in foil and a freezer bag; freeze up to 2 months. Thaw at room temperature and warm in a 350°F (175°C) oven for 10–12 minutes.
Expert Tips for Perfect Garlic Parmesan Focaccia Bread
- Water temperature: Keep proofing water around 105–110°F. Too hot will kill yeast; too cold slows rise.
- Olive oil: Use good-quality olive oil for better flavor—some oil left in dimples gives great texture.
- Kneading: Knead until the dough is smooth and slightly tacky; under-kneaded dough won’t hold shape.
- Toppings: Add Parmesan before the final rise so it melts into the crust. For crispier cheese, add a light sprinkling halfway through baking.
- Pan choice: A metal baking sheet gives a crisper bottom than glass.
- Salt control: If you want lower sodium, reduce the dough salt to 2 teaspoons and use less sprinkled salt at finish.
- Gluten & flour: For a chewier texture, use half bread flour. For whole-grain, substitute up to 1 cup whole wheat flour (expect denser bread).
Delicious Variations
- Rosemary & Sea Salt: Stick to rosemary and a coarse sea salt finish for a classic focaccia.
- Cherry Tomato & Basil: Top with halved cherry tomatoes and fresh basil after baking.
- Caramelized Onion & Thyme: Spread caramelized onions over the dough before the final rise and top with thyme.
- Olive & Sundried Tomato: Scatter sliced olives and chopped sundried tomatoes for a Mediterranean twist.
- Cheese Swap: Use Pecorino Romano, Asiago, or a mix of Parmesan and mozzarella for different flavors.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Reduce the proofing time—mix instant yeast directly with dry ingredients and use slightly warmer water. You may skip the initial 5–10 minute proof, but still allow the dough to rise until doubled.
Q: Why is my focaccia dense instead of light and airy?
A: Dense focaccia usually means under-proofed dough or flour measured too heavily. Ensure your yeast is active, give the dough enough time to rise, and avoid packing flour into the cup when measuring. Gentle kneading and warm rising conditions help too.
Q: How do I get a crisp bottom on the focaccia?
A: Bake on a preheated metal sheet and use enough olive oil on the pan. A hotter oven (as long as it doesn’t burn the top) can help set a crisper bottom. You can also move the pan to the lower rack for the last 5 minutes.
Q: Can I make the dough ahead of time?
A: Yes. After the first rise, refrigerate the dough in a covered bowl for up to 24 hours. Bring it to room temperature before shaping, then continue with shaping, topping, and the final rise.
Q: How should I reheat leftover focaccia?
A: Wrap slices in foil and warm in a 350°F (175°C) oven for 8–10 minutes. For a crisper crust, open the foil for the last few minutes or reheat briefly in a toaster oven.
Q: Is there a gluten-free option?
A: Gluten-free focaccia is possible but requires a gluten-free flour blend designed for bread and usually xanthan gum. Texture will differ; follow a tested gluten-free focaccia recipe for best results.
Conclusion
If you want another take on garlic-parmesan focaccia or extra inspiration for toppings and technique, check this Homemade Garlic Parmesan Focaccia Bread Recipe – Oh Sweet Basil. Give this recipe a try—its garlicky aroma and cheesy finish make it a crowd-pleaser, and the hands-on steps are beginner-friendly. Enjoy baking, and don’t be afraid to experiment with toppings and oils to make it your own.
Print
Garlic Parmesan Focaccia Bread
- Total Time: 135 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Soft inside with a golden, slightly crisp top, this Garlic Parmesan Focaccia Bread offers a garlicky aroma and a salty Parmesan finish, perfect for sharing.
Ingredients
- 2 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Fresh rosemary (optional)
- Salt for sprinkling
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
- Add the flour, salt, and 1/4 cup olive oil to the yeast mixture and mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, brush with oil, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C). Punch down the risen dough and transfer to a greased baking sheet. Stretch and press into a rectangle, pressing dimples into the surface.
- Mix minced garlic with remaining olive oil and brush over the dough. Sprinkle with Parmesan and rosemary. Let it rest for 20 minutes.
- Bake for 20-25 minutes until golden brown. Cool slightly, sprinkle with flaky sea salt if desired, slice, and serve warm.
Notes
Serve warm with olive oil and balsamic vinegar for dipping or use for sandwiches.
- Prep Time: 110 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 960mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 0mg
