Garlic Parmesan Focaccia Bread (Print Version)
# Ingredients:
→ Dough
01 -
480 grams all-purpose flour
02 -
2.25 teaspoons instant yeast
03 -
1.5 teaspoons fine salt
04 -
360 millilitres warm water (approximately 43°C)
05 -
1 tablespoon granulated sugar
06 -
60 millilitres extra virgin olive oil, plus additional for greasing
→ Topping
07 -
3 to 4 cloves garlic, finely minced
08 -
50 grams freshly grated Parmesan cheese
09 -
1 teaspoon dried Italian herbs or chopped fresh rosemary (optional)
10 -
Flaky sea salt, for finishing
# Instructions:
01 -
Combine warm water, granulated sugar, and instant yeast in a large bowl. Allow the mixture to stand for 5 minutes until foamy.
02 -
Add flour and salt to the yeast mixture. Mix until a sticky dough forms. Knead with a stand mixer fitted with a dough hook for 5–6 minutes, or by hand for 8–10 minutes, until the dough is smooth and elastic.
03 -
Coat the dough lightly with olive oil, cover the bowl, and let it rise in a warm place for 60 to 90 minutes, or until doubled in size.
04 -
Grease a 23×33-centimetre pan with olive oil. In a small saucepan, heat 2 tablespoons olive oil with the minced garlic over low heat for about 1 minute, just until fragrant. Set aside.
05 -
Transfer the risen dough to the prepared pan. Gently press the dough towards the edges. If the dough resists, let it rest for 10 minutes before finishing the stretch. Cover and allow to rise for 30 to 45 minutes.
06 -
Preheat oven to 220°C. Dimple the dough surface using your fingers. Brush with garlic-infused olive oil, then sprinkle with Parmesan, herbs or rosemary, and flaky sea salt. Bake for 20–25 minutes until golden brown.
07 -
Let the focaccia cool in the pan for 5–10 minutes, transfer to a wire rack, then slice and serve while warm.
# Notes:
01 -
For enhanced flavour, allow the dough to undergo a slow rise in the refrigerator overnight after the first proofing.