Garlic Parmesan Focaccia Bread

Garlic Parmesan focaccia bread takes just a few simple ingredients and transforms them into something deeply flavorful and satisfying for any meal. It fills your kitchen with the aroma of warm bread and roasted garlic, and each bite is soft and airy with that irresistible edge of crispy, cheesy crust. This has become my favorite bread to bake for Sunday dinners or to impress friends at potlucks.

I first tested this focaccia for my sister’s birthday and now my family asks for it at every get together. Every time I make it, someone always ends up asking for the recipe.

Ingredients

• All purpose flour: Adds structure and gives the bread its signature chew look for unbleached flour for best results
• Instant yeast: Allows for a quick rise and reliable texture fresh yeast ensures a good lift
• Salt: Balances flavors and enhances the Parmesan’s savory edge choose fine sea salt for an even mix
• Warm water: Brings the dough together aim for water just above body temperature
• Sugar: Feeds the yeast allowing the bread to rise faster a little goes a long way
• Extra virgin olive oil: Creates tenderness and the golden crust rich green oil will add more flavor
• Fresh garlic: Infuses the oil and dough with aromatic depth use plump firm cloves
• Freshly grated Parmesan: Gives nutty salty punch to the top and melts beautifully always grate your cheese for the best melt
• Dried Italian herbs or chopped rosemary: For extra fragrance and color you can use either based on what you have on hand
• Flaky sea salt: Tops the bread for both crunch and a finishing touch look for larger crystals

Step-by-Step Instructions

Mix the Dough:

In a large mixing bowl combine warm water sugar and yeast stir well and let sit until you see foamy bubbles on the surface This means your yeast is alive Once foamy add flour and salt and mix with a wooden spoon or dough hook just until all flour is moistened then switch to kneading Knead with a mixer for five to six minutes or by hand for eight to ten minutes until the dough feels soft smooth and elastic You do not want to see dry flour anywhere and the dough should pull cleanly from the sides of the bowl

First Rise:

Coat your entire dough ball in olive oil either in the same bowl or a clean one Cover tightly with a cloth or plastic and place the bowl somewhere warm such as a turned off oven or near the stovetop Let rise for one to one and a half hours until the dough has doubled in size This is important for the airy texture

Prepare Garlic Oil:

While the dough rises prepare your garlic oil Generously grease a nine by thirteen inch baking pan with olive oil In a small saucepan gently heat two tablespoons olive oil over low heat Add minced garlic and cook stirring constantly for about one minute until fragrant but not browned Immediately remove from heat to prevent burning Set aside to let flavors infuse

Stretch and Second Rise:

Turn risen dough onto the greased pan With oiled hands gently stretch and press it to reach all corners of the pan Do not force it if it resists Rest for ten minutes uncovered then finish gently stretching to fill the pan Cover the pan and let dough rise for another thirty to forty five minutes until noticeably puffy

Top and Bake:

Preheat your oven to four hundred twenty five degrees F As the oven heats use oiled fingers to press deep dimples all over the dough surface This helps hold the toppings Spoon the garlic oil over the dimpled dough and brush gently to coat the entire top Sprinkle evenly with grated Parmesan and your chosen herbs Finish with a pinch of flaky sea salt Place the pan on the middle rack and bake twenty to twenty five minutes until golden brown and edges pull slightly from the pan

Cool and Serve:

Once the focaccia looks deeply golden and the cheese is melted and crisp let it cool in the pan for five to ten minutes Carefully transfer with a spatula to a wire rack Cool a few more minutes then slice into squares or strips Serve warm to enjoy the aroma and crust

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I always look forward to the garlicky aroma as this bakes The parmesan crust is everyone’s favorite part—sometimes it disappears before the bread even cools because my family cannot wait to tear it apart

Storage Tips

Keep your focaccia wrapped in foil or a bread bag at room temperature for up to two days If you have leftovers after that slice and freeze tightly wrapped for up to three months Pop slices straight into the oven or toaster from frozen and they taste freshly baked

Ingredient Substitutions

If you do not have fresh garlic use one teaspoon garlic powder mixed into the oil Instead of parmesan try pecorino romano or sharp aged cheddar Whole wheat flour can be swapped for up to half the flour but the bread will be slightly denser

Serving Suggestions

This bread makes fantastic sandwiches simply slice and fill with roasted vegetables or deli meat Serve alongside soups especially tomato or vegetable or as a rustic base for bruschetta Tear warm pieces for dipping in olive oil or your favorite marinara sauce

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Once you try homemade focaccia it is hard to go back to store bought My kitchen feels warmer whenever I bake this and it always brings everyone to the table with a smile

Frequently Asked Questions

→ How do I achieve a soft focaccia texture?

Knead the dough thoroughly until it's smooth and elastic, and allow ample time for both rises to ensure a fluffy crumb.

→ Can I use bread flour instead of all-purpose flour?

Yes, bread flour will yield a chewier texture with a slightly more open crumb, great for focaccia.

→ What herbs work best for topping?

Classic dried Italian herbs or fresh rosemary complement garlic and Parmesan beautifully on focaccia.

→ How do I prevent the bread from sticking to the pan?

Generously grease the pan with olive oil before adding the dough, ensuring easy release after baking.

→ Is it necessary to dimple the dough?

Yes, dimpling helps create focaccia’s signature texture by trapping olive oil and flavor in the surface.