Name: Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 1 1/4 cups warm water; 1 teaspoon sugar; 2 1/4 teaspoons instant yeast; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive oil (plus more for greasing); 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 teaspoon dried Italian herbs (optional)

Jump to Recipe·Leave a Review

Freshly baked bread, especially when infused with garlic and Parmesan, is a comforting delight. This garlic Parmesan focaccia bread offers a perfect balance of crispy edges and a soft, airy interior, making it an ideal accompaniment to soups, salads, or enjoyed on its own with a drizzle of olive oil.

Why You’ll Love This Recipe

I find that this focaccia bread is not only delicious but also incredibly easy to make. The combination of garlic, Parmesan, and Italian herbs creates a savory flavor profile that elevates any meal. The dough requires minimal kneading, and the use of instant yeast speeds up the process, making it accessible even for beginners. Plus, the bread's versatility allows it to be served in various ways, from a side dish to a base for sandwiches.

Ingredients

Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.

Directions

Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
Prepare the Dough: Add the all-purpose flour and salt to the yeast mixture. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
First Rise: Lightly oil a clean bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Prepare the Pan and Garlic Oil: While the dough is rising, grease a 9×13-inch baking pan with olive oil. In a small saucepan, gently warm 2 tablespoons of olive oil with minced garlic over low heat for about 1 minute until fragrant. Remove from heat and set aside.
Shape the Dough: Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to the prepared baking pan, stretching it to fit the pan's dimensions. Cover and let it rise for an additional 20–30 minutes.
Add Toppings: Preheat your oven to 425°F (220°C). After the second rise, use your fingertips to dimple the dough. Drizzle the garlic-infused olive oil over the top, ensuring it fills the dimples. Sprinkle the grated Parmesan cheese and dried Italian herbs (if using) evenly over the dough.
Bake: Place the pan in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the edges are crispy.
Cool and Serve: Remove the focaccia from the oven and let it cool slightly before slicing and serving.

Servings and Timing

Servings: This recipe yields approximately 8–10 servings.
Preparation Time: About 15 minutes.
Rising Time: Approximately 2 to 2.5 hours (including both rises).
Baking Time: 20–25 minutes.
Total Time: Approximately 2.5 to 3 hours.

Variations

Herbed Focaccia: Add fresh rosemary or thyme to the dough or sprinkle on top before baking for an aromatic twist.
Cheese-Stuffed Focaccia: Incorporate shredded mozzarella or provolone cheese into the dough for a gooey center.
Olive Focaccia: Add chopped Kalamata or green olives to the dough for a Mediterranean flair.
Spicy Focaccia: Incorporate red pepper flakes into the dough or sprinkle on top for a spicy kick.

Storage/Reheating

Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 1 month.
Reheating: To reheat, wrap the focaccia in aluminum foil and warm it in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through.

FAQs

How can I make this recipe vegan?

To make this focaccia vegan, substitute the Parmesan cheese with a plant-based alternative and ensure the yeast is vegan-friendly. Use olive oil for greasing and drizzling.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. However, you'll need to activate it first by dissolving it in warm water with sugar and letting it sit for about 5 minutes until foamy before proceeding with the recipe.

Can I make this focaccia without garlic?

Absolutely! If you're not a fan of garlic, you can omit it or substitute it with other herbs like rosemary or thyme for added flavor.

How do I prevent the focaccia from sticking to the pan?

Ensure the pan is well-greased with olive oil before placing the dough in it. Additionally, using parchment paper can help prevent sticking and make cleanup easier.

Can I double the recipe?

Yes, you can double the recipe. Use a larger baking pan and adjust the baking time as needed, checking for a golden brown color and a crispy crust.

Conclusion

Baking this garlic Parmesan focaccia bread has become a cherished tradition in my kitchen. Its delightful aroma and irresistible flavor make it a favorite among family and friends. Whether enjoyed as a side dish, used for sandwiches, or savored with a simple dip of olive oil, this bread never disappoints. I encourage you to try making it at home—it's easier than you might think and incredibly rewarding.

Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
Yield: 8–10 servings
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

A savory, homemade garlic Parmesan focaccia bread with crispy edges and a soft, airy interior—perfect as a side dish or enjoyed on its own.

Instructions

In a large mixing bowl, combine warm water, sugar, and instant yeast. Stir gently and let sit for about 5 minutes until foamy.
Add flour and salt to the yeast mixture and mix until a sticky dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
Grease a 9×13-inch baking pan with olive oil. In a small saucepan, warm 2 tablespoons olive oil with minced garlic over low heat for 1 minute. Set aside.
Punch down the risen dough and transfer it to the prepared pan, stretching it to fit. Cover and let rise for another 20–30 minutes.
Preheat oven to 425°F (220°C). Dimple the dough with fingertips, drizzle garlic oil over the top, and sprinkle with Parmesan and Italian herbs.
Bake for 20–25 minutes until golden brown and crispy at the edges.
Cool slightly before slicing and serving.