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.
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)
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.
Notes
- Add fresh herbs like rosemary or thyme for extra flavor.
- Store at room temperature for up to 2 days or freeze for up to 1 month.
- Reheat in a 350°F oven wrapped in foil for about 10 minutes.
- Substitute Parmesan with a vegan cheese for a vegan version.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
