Garlic Parmesan Focaccia Bread

Baking Garlic Parmesan Focaccia at home is like giving yourself a warm hug straight from the oven. This bread greets you with a golden, pillowy surface dotted with those signature dimples that become pockets of olive oil and melted cheese. Each slice offers a tender crumb that practically melts in your mouth, thanks to the soft structure developed during that gentle rise. The crust crisps just enough to provide a satisfying contrast, creating a delightful symphony of textures that will leave you reaching for second or third helpings without hesitation.

What really makes this focaccia irresistible is the heavenly blend of garlic and Parmesan—an irresistible duo that elevates simple bread into a gourmet treat. The fresh garlic infuses the dough with a mellow pungency, while the Parmesan adds a savory, slightly nutty depth. Sprinkled with a hint of rosemary and crunchy flakes of sea salt, every bite feels like an invitation to savor life’s simple pleasures. Whether you’re new to bread baking or a seasoned pro, this beginner-friendly recipe—requiring just 30 minutes of prep, 25 minutes of baking, and an hour of patience—promises big rewards. At roughly 250 calories per serving, it’s a versatile companion to salads, soups, or a cheese board, perfect for transforming any weeknight dinner or weekend gathering into a moment to remember.

KEY INGREDIENTS IN GARLIC PARMESAN FOCACCIA BREAD

Before rolling up your sleeves, let’s explore the core ingredients that make this focaccia so special. Each component plays a crucial role, from activating the yeast to creating that irresistible crust and tender crumb.

• Active dry yeast

This is the driving force behind your dough’s rise. It wakes up when dissolved in warm water, producing bubbles that create the airy texture we love in focaccia.

• Warm water

At around 110°F, it provides the perfect temperature for proofing the yeast. Too cold, and the yeast stays dormant; too hot, and it risks killing those beneficial microorganisms.

• Sugar

A small touch of sweetness feeds the yeast, encouraging a robust and even rise while balancing the savory notes in the bread.

• All-purpose flour

The backbone of your dough. It provides structure through gluten formation, leading to a dough that’s both elastic and sturdy enough to hold those olive oil pools.

• Extra virgin olive oil

Added to the dough and drizzled on top, it lends richness, moistness, and a silky mouthfeel. It also helps create those golden, crispy edges.

• Salt

Enhances the overall flavor of the bread and strengthens the gluten network, ensuring your dough has the right texture.

• Garlic

Freshly minced for a punch of aromatic flavor that infuses the bread as it bakes, giving each bite a delightful garlicky warmth.

• Parmesan cheese

Finely grated and sprinkled on top, it melts into savory pockets, adding a tangy, salty finish that elevates every slice.

• Fresh rosemary (optional)

Finely chopped for a fragrant herbal note. If you don’t have fresh, dried works too—just use a bit less.

• Sea salt or flaky salt

Sprinkled at the end for bursts of crunch and salty contrast, enhancing all the flavors that came before.

HOW TO MAKE GARLIC PARMESAN FOCACCIA BREAD

Let’s dive into the step-by-step process of transforming these simple ingredients into a gorgeous, golden focaccia. This method balances patience with practical techniques to ensure a beautifully risen loaf every time.

1. In a small bowl, dissolve the yeast and sugar in the warm water. Stir gently and let it stand for 5–10 minutes until it becomes frothy, indicating the yeast is active and ready.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with ¼ cup of olive oil, creating the foundation for your dough.

3. Use a wooden spoon or clean hands to mix until the ingredients come together into a shaggy dough. Aim for no dry patches, but allow some teariness at this stage.

4. Transfer the dough onto a lightly floured surface. Knead for 8–10 minutes, folding and pressing until it turns smooth, elastic, and slightly tacky—capable of stretching without tearing.

5. Lightly oil a large bowl. Place the dough inside, turning it once so every surface is coated. Cover with a damp cloth or plastic wrap to retain moisture.

6. Allow the dough to rise in a warm spot until doubled in size, about 1 hour. This first proof builds loft and flavor.

7. Preheat your oven to 400°F (200°C) so it’s hot and ready as soon as your dough is shaped.

8. Once the dough has risen, gently punch down to deflate it and release large air pockets. Transfer to a greased or parchment-lined baking sheet.

9. With oiled fingers, stretch and press the dough into a rectangle or oval roughly 1 inch thick, ensuring even thickness for uniform baking.

10. Use your fingertips to create dimples all over the surface, pressing almost to the bottom. These wells will hold olive oil and toppings.

11. Drizzle generously with olive oil, then sprinkle evenly with minced garlic, Parmesan cheese, and chopped rosemary if using.

12. Finish with a scattering of sea salt or flaky salt to taste, creating savory highlights.

13. Bake in the preheated oven for 20–25 minutes, until the crust is golden brown and the bottom sounds hollow when tapped.

14. Remove from the oven and let it cool slightly before slicing, allowing the crumb to set and flavors to meld.

SERVING SUGGESTIONS FOR GARLIC PARMESAN FOCACCIA BREAD

Once your focaccia is out of the oven, it’s time to think about how to enjoy it. Beyond serving it as-is, there are creative ways to present this bread that highlight its soft, airy texture and garlicky, cheesy topping. Whether you’re pairing it with your favorite dishes or transforming it into a centerpiece appetizer, these suggestions will elevate your next meal.

• Serve alongside a hearty soup such as tomato bisque or minestrone. The tender crumb soaks up the broth, creating perfect flavor pairings in every bite.

• Transform slices into sandwiches by topping with roasted vegetables, fresh mozzarella, or thinly sliced prosciutto. Press briefly in a panini grill for a warm, melty treat.

• Chop into cubes and toast in the oven for croutons. Toss with olive oil and additional Parmesan, then add to salads or garnish creamy soups for an extra savory crunch.

• Pair with a charcuterie board featuring cured meats, olives, and soft cheeses. Let guests tear off pieces and combine flavors for a fun, interactive appetizer.

HOW TO STORE GARLIC PARMESAN FOCACCIA BREAD

Proper storage ensures your focaccia remains as close to freshly baked as possible. Whether you’ve baked a whole tray or just a few slices, these methods will help maintain flavor, texture, and aroma for days—so you can enjoy the fruits of your labor without worry.

• Room-Temperature Storage

Wrap cooled focaccia in foil or place in an airtight container at room temperature. Consume within two days to preserve crust texture and interior softness.

• Refrigeration

For longer freshness, tightly seal pieces in plastic wrap or a zip-top bag and refrigerate. This method extends shelf life to 4–5 days, though the crust may lose some crispness.

• Freezing

Slice focaccia before freezing for easy access. Wrap individual pieces in plastic wrap, then place in a freezer bag. Freeze up to one month. Thaw at room temperature or warm in the oven.

• Reheating

Preheat the oven to 350°F. Place focaccia directly on the rack or a baking sheet and heat for 5–7 minutes. This revives the crisp crust and soft crumb.

CONCLUSION

Bringing this Garlic Parmesan Focaccia Bread into your kitchen is more than just baking—it’s creating an experience that captivates the senses and warms hearts. From the initial blend of flour, yeast, and olive oil to those final moments when melted Parmesan meets fragrant garlic, every step is a chance to connect with the simple magic of homemade bread. You’ve learned how to mix, knead, rise, and bake your way to a golden, dimpled masterpiece that pairs seamlessly with soups, salads, or stands proudly on its own.

Feel free to print this article and save it for your recipe collection, then revisit it whenever you crave a loaf of freshly baked focaccia. Scroll down to the FAQ section for answers to common questions, and don’t hesitate to reach out if you have comments, questions, or feedback. Whether you’re kneading dough for the very first time or refining your bread-baking skills, I’m here to help and cheer you on. Happy baking, and may every bite bring you joy!

Print Recipe

Garlic Parmesan Focaccia Bread

Author: Laura Mitchell Courses: Appetizer

Difficulty: Beginner Prep Time 30 mins Cook Time 25 mins Rest Time 1 hr Total Time 1 hr 55 mins

Calories: 250

Description

This Garlic Parmesan Focaccia is soft, airy, and topped with a heavenly blend of garlic and Parmesan, making it the perfect companion for any meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 1/4 teaspoons active dry yeast

• 1 1/2 cups warm water (about 110°F)

• 1 teaspoon sugar

• 4 cups all-purpose flour

• ¹⁄₄ cup extra virgin olive oil, plus extra for drizzling and the bowl

• 1 teaspoon salt

• 3 cloves garlic, minced

• ¹⁄₂ cup grated Parmesan cheese

• 1 tablespoon fresh rosemary, finely chopped (optional)

• Sea salt or flaky salt, for sprinkling

Instructions

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let it stand for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture along with 1/4 cup of olive oil.
3. Mix the ingredients together using a wooden spoon or your hands until a dough begins to form.
4. Transfer the dough onto a floured surface and knead the dough for about 8-10 minutes until smooth and elastic.
5. Lightly oil a large bowl, place the dough in it, turning once to coat with the oil. Cover the bowl with a damp cloth or plastic wrap.
6. Allow the dough to rise in a warm place until doubled in size, about 1 hour.
7. Preheat your oven to 400°F (200°C).
8. Once the dough has risen, punch it down gently to remove air bubbles. Transfer it to a greased or parchment-lined baking sheet.
9. Use your fingers to stretch and press the dough into a rectangle or oval, about 1 inch thick.
10. Use your fingertips to dimple the surface of the dough, pressing down almost to the bottom.
11. Drizzle generously with olive oil over the top, sprinkle evenly with minced garlic, Parmesan cheese, and rosemary if using.
12. Sprinkle with sea salt or flaky salt to taste.
13. Bake in the preheated oven for about 20-25 minutes, or until golden brown and sounds hollow when tapped on the bottom.
14. Remove from oven and cool slightly before slicing and serving.

Note

• Focaccia is a versatile bread that can be topped with various herbs, olives, or sun-dried tomatoes for a unique flavor twist.
• If you don't have fresh rosemary, dried rosemary works just as well, use 1 teaspoon instead of 1 tablespoon.
• For a crispy crust, consider baking the focaccia on a pizza stone.
• This bread is a great companion to soups, salads, or even as a sandwich base.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days.

Keywords: focaccia, garlic bread, Parmesan, homemade bread, Italian cuisine, easy recipes