Garlic Parmesan Focaccia Bread

This garlic parmesan focaccia bread is everything you want in a homemade loaf—pillowy, full of flavor, and absolutely irresistible straight from the oven. I return to this recipe whenever I need a reliable crowd-pleaser that feels just a little bit special thanks to its crispy edges and golden finish.

Every time I bake this focaccia my kitchen fills with the warm buttery scent of garlic and Parmesan. My family always gathers around the cutting board as soon as it comes out of the oven.

Ingredients

• All-purpose flour: gives that perfect chewy and fluffy texture look for an unbleached high-quality flour
• Instant yeast: ensures a fast easy rise without fuss make sure your packet is fresh
• Salt: brings out the depth in all the flavors opt for fine sea salt for the dough
• Warm water: activates the yeast use water that feels warm but not hot to the touch
• Sugar: helps the yeast bloom and gives a subtle flavor
• Extra virgin olive oil: adds richness and gives the crust its signature crisp use the freshest you have
• Freshly minced garlic: gives an aromatic punch always go for plump cloves
• Freshly grated Parmesan cheese: bakes into tiny bursts of salty flavor use a wedge and grate it yourself if possible
• Dried Italian herbs or fresh rosemary: are optional but add so much fragrance and depth
• Flaky sea salt: adds a finishing crunch

Look for vibrant green olive oil and avoid pre-grated cheese for the best taste here.

Step-by-Step Instructions

Mix the Dough:

In a large bowl combine warm water sugar and instant yeast. Wait five minutes until you see a bubbly foam which means the yeast is alive. Add the flour and salt. Stir everything until a sticky shaggy dough comes together. If you have a stand mixer let it knead for about six minutes on medium. If working by hand set the bowl on a kitchen towel to keep it stable and knead for about eight minutes until smooth and bouncy.

First Rise:

Drizzle olive oil all over the dough and gently turn it to coat. Cover with a towel or plastic wrap. Find a warm spot in your kitchen maybe near the oven or a sunny window and let the dough rise for one to one and a half hours until it has doubled in size and feels airy when poked.

Prepare Garlic Oil:

While the dough rises grease a nine by thirteen inch pan with olive oil. In a small skillet pour in two tablespoons olive oil and add your minced garlic. Warm this over medium-low heat for about one minute swirling often until the garlic smells fragrant but has not browned. Set aside off the heat.

Stretch and Second Rise:

Transfer the puffy dough to your prepared pan. Use your fingertips to gently press and stretch it toward the edges. If the dough resists let it rest for ten minutes then try again. Once it fills the pan cover and let it rise a second time for thirty to forty five minutes. The dough should look puffed and slightly jiggly.

Top and Bake:

Heat your oven to four hundred twenty five degrees Fahrenheit. Use your fingertips to create deep dimples all over the dough surface this is what gives focaccia its signature look and texture. Spoon and brush over the garlicky oil getting all the tasty bits in every crevice. Sprinkle evenly with grated Parmesan Italian herbs or rosemary and flaky sea salt. Slide into the oven and bake for twenty to twenty five minutes until the top is deeply golden.

Cool and Serve:

Let the bread cool in the pan for five to ten minutes so it sets and steams slightly. Lift out and let finish cooling on a rack Slice while still a bit warm for the best experience.

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I love the Parmesan crust on top—every time I make this I swipe the golden edge pieces for myself and my kids laugh when I call them the bread brownies.

Storage Tips

Store leftover focaccia in an airtight container at room temperature for up to two days. For longer storage wrap tightly and freeze. Reheat slices at three hundred fifty degrees for five minutes to restore their crust.

Ingredient Substitutions

You can use bread flour if you want a chewier crumb. Try Pecorino Romano instead of Parmesan for a stronger flavor or swap Italian herbs with chopped fresh rosemary or thyme for a twist. If dairy-free leave off the cheese and bump up the herbs.

Serving Suggestions

This focaccia goes well with soups hearty salads or cut into squares for sandwiches. I love to split it and stuff with mozzarella and grilled veggies or serve with warm marinara for dipping.

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Cultural and Historical Context

Focaccia is an Italian classic dating back centuries and varies region by region. Traditionally it was a baker’s way of testing oven heat each day and evidence of focaccia making goes back to ancient Rome. This version adds a modern spin with the crowd-pleasing touch of garlic and cheese.

Recipe FAQs

→ What makes focaccia so fluffy?

The airy texture comes from a well-kneaded dough and allowing it to rise twice, creating a light crumb with a soft interior.

→ Can I substitute fresh herbs for dried?

Yes, fresh herbs add vibrant flavor. Use three times the amount of fresh as you would dried for best results.

→ Why dimple the dough before baking?

Dimples keep the olive oil, garlic, and toppings from sliding off, ensuring those flavors sink into the bread during baking.

→ How should I store leftovers?

Keep focaccia in an airtight container at room temperature for up to two days, or freeze for longer storage.

→ Can this be made gluten-free?

Yes, substitute your favorite gluten-free all-purpose flour blend; results may vary slightly in texture.

→ What are serving suggestions?

Enjoy warm, paired with soups, salads, or sliced horizontally for delicious sandwiches.