Garlic Parmesan Focaccia Bread Recipe

If you want to fill your kitchen with the irresistible aroma of homemade bread, this Garlic Parmesan Focaccia Bread is the answer. Golden, pillowy, and studded with bits of garlic and plenty of nutty Parmesan, each bite is a flavor adventure—whether you’re serving it alongside dinner, as a party starter, or simply enjoying it by itself. I love how this focaccia’s crisp edges, soft crumb, and fragrant herbs make it the ultimate comfort food. If you haven’t baked bread at home before, this recipe is the perfect place to start!

Ingredients You’ll Need

The beauty of Garlic Parmesan Focaccia Bread is in its simplicity—basic pantry staples transform into something genuinely special. Every ingredient here plays its own role in creating that fluffy, golden bread and the signature savory topping. Here’s what you need, and why:

• All-purpose flour: Gives the focaccia its tender yet chewy structure—don’t be tempted to swap it for cake flour!
• Instant yeast: A packet works magic by creating lift and a beautiful airy texture without a long wait.
• Salt: Balances the flavors and brings out the depth in both the dough and the topping.
• Warm water (about 110°F): The perfect temperature to activate the yeast—too hot and it will kill the yeast; too cold and your dough won’t rise.
• Sugar: Feeds the yeast and adds a hint of sweetness that makes the savory flavors pop.
• Extra virgin olive oil: Essential for richness and that signature crackly crust, plus it adds lovely fruity notes.
• Fresh garlic, minced: The star of the show! Use fresh garlic for maximum punchy flavor throughout the bread.
• Freshly grated Parmesan cheese: For nutty, melty, irresistible savoriness right on top. Please grate your own for best results!
• Dried Italian herbs or chopped rosemary (optional): Adds an earthy, aromatic finish—highly recommended but not required.
• Flaky sea salt, for topping: Those crunchy salt flakes set off every flavor and give that classic focaccia finish.

How to Make Garlic Parmesan Focaccia Bread

Step 1: Mix the Dough

Start by stirring together your warm water, sugar, and yeast in a large bowl. Let it sit for about five minutes, until the surface turns foamy—this lets you know your yeast is ready to go. Add in the flour and salt, then mix until a sticky dough forms. This dough will be soft and perhaps a bit messy; embrace it! If you have a mixer, knead with a dough hook for five to six minutes. If you’re working by hand, get ready for a good workout and knead for about eight to ten minutes, until the dough turns smooth and elastic.

Step 2: First Rise

Drizzle olive oil over the dough, gently turning it so that the surface gets thoroughly coated. This prevents sticking and keeps the dough moist as it rises. Cover the bowl with plastic wrap or a clean kitchen towel and find a cozy, warm spot in your kitchen. Let it rise for about one to one and a half hours, or until doubled in size—the anticipation is real, but the wait is worth it!

Step 3: Prepare Garlic Oil

While the dough is doing its thing, you can infuse the olive oil for maximum garlic flavor. Grease a 9×13-inch baking pan with olive oil. Then, in a small pan, gently heat two tablespoons of olive oil with the minced garlic just until the garlic is fragrant and softened—about a minute should do it. Take care not to brown the garlic, as bitter garlic is a flavor nobody wants. Set this aromatic mixture aside off the heat.

Step 4: Stretch and Second Rise

Now comes the fun part! Transfer your beautifully risen dough into the prepared pan. Gently press and stretch it towards the corners—if the dough resists or shrinks back, let it rest for 10 minutes and try again. Once it fits nicely, cover and let it rise again for 30 to 45 minutes. This second rise creates the signature fluffiness of great Garlic Parmesan Focaccia Bread.

Step 5: Top and Bake

As the dough finishes its second rise, preheat your oven to 425°F (220°C). Use your fingertips to gently dimple the surface of the dough all over—these little wells will catch the garlicky olive oil and Parmesan. Brush the dough generously with the prepared garlic oil, sprinkle with grated Parmesan, and scatter your chosen herbs on top. Don’t forget a good pinch of flaky sea salt for crunch! Bake for 20 to 25 minutes until your focaccia is deeply golden and the edges are deliciously crisp.

Step 6: Cool and Serve

Once out of the oven, let the focaccia cool in the pan for 5 to 10 minutes. This helps the crust set without becoming soggy. Then, carefully transfer it to a wire rack before slicing. Serve warm and enjoy every fluffy, cheesy, garlicky bite!

How to Serve Garlic Parmesan Focaccia Bread

Garnishes

Finish your Garlic Parmesan Focaccia Bread simply or lavishly. A little extra drizzle of good olive oil, a scatter of fresh herbs like basil or chives, or an extra dusting of Parmesan right out of the oven adds color, fragrance, and even more flavor.

Side Dishes

This bread is made for sharing! Pair thick slices with a cozy bowl of tomato soup, crisp salads, a hearty pasta, or as a side for roast chicken—or just serve it on its own as an appetizer with a bowl of olive oil and balsamic vinegar for dipping.

Creative Ways to Present

Cut your Garlic Parmesan Focaccia Bread into rustic slabs for a dinner party platter, or try slicing into thin fingers for dipping into party spreads. You can even split pieces in half and fill with your favorite sandwich ingredients—think roasted veggies or prosciutto for a bistro-style treat!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap your cooled Garlic Parmesan Focaccia Bread tightly in foil or place in an airtight container. It will keep at room temperature for up to two days and stays fairly soft—just don’t refrigerate, as that tends to dry bread out quickly.

Freezing

For longer storage, slice your focaccia, wrap each piece tightly in plastic wrap or parchment, then slide them into a freezer bag. This helps maintain freshness and lets you grab just the amount you need. Focaccia freezes beautifully for up to two months.

Reheating

To refresh, reheat slices of Garlic Parmesan Focaccia Bread in a 350°F (175°C) oven for about 8 to 10 minutes, directly on the rack or on a baking sheet. This revives that fantastic crusty exterior and warms the inside perfectly—almost as good as fresh!

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Just give the yeast a little more time to bloom in the warm water and let the dough rise a bit longer—it will still deliver wonderful Garlic Parmesan Focaccia Bread.

Can I add other toppings to the focaccia?

Absolutely! Sliced olives, sun-dried tomatoes, caramelized onions, or even thin snippets of prosciutto can all join the garlic and Parmesan party. Just be careful not to overload the bread, so it bakes up crisp and airy.

My dough feels too sticky! Is that normal?

Focaccia dough is meant to be quite soft and sticky—that’s what gives the bread its light, moist crumb. If it’s unworkable, add just a tablespoon of flour at a time until it’s manageable, but don’t overdo it!

How do I know when the bread is fully baked?

Look for deeply golden edges and a surface that’s crisp and fragrant. If in doubt, lift a corner with a spatula—the bottom should be browned as well. The bread should sound slightly hollow when you tap it.

Can I make the dough ahead and bake later?

Yes, the first rise can take place in the refrigerator overnight. Let the dough return to room temperature and finish rising before stretching, topping, and baking your Garlic Parmesan Focaccia Bread. This makes prepping ahead for guests so easy!

Final Thoughts

Don’t be surprised if this Garlic Parmesan Focaccia Bread disappears in minutes once it hits the table—it really is that good! The combination of soft crumb, crisp crust, mellow garlic, and plenty of Parmesan is pure comfort. Give it a try and enjoy a little taste of bakery-style magic in your own kitchen!

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