Garlic Parmesan Focaccia

There are few things more satisfying than the aroma of freshly baked bread filling your home, and this Garlic Parmesan Focaccia recipe is the absolute pinnacle of that experience. Forget the dense, dry focaccia you might have tried before. This recipe yields a bread that is unbelievably light, airy, and pillowy on the inside, with a gloriously golden, crisp, and chewy crust. The magic truly happens with the toppings. A generous drizzle of high-quality extra virgin olive oil pools into the signature dimples, infusing every bite with fruity richness. But the real stars are the savory duo of pungent, finely minced garlic and nutty, salty Parmesan cheese, which bake into the crust, creating a flavor explosion that is both rustic and sophisticated. This isn’t just bread; it’s an event. It’s the perfect centerpiece for a dinner party, a comforting companion to a bowl of soup, or simply a delicious snack to be torn apart and enjoyed on its own. The process itself is a joy – from watching the simple dough double in size to pressing your fingers into its soft surface. It’s a wonderfully forgiving recipe, making it perfect for novice bakers who want to achieve spectacular, bakery-quality results. Prepare to fall in love with the incredible texture and addictive flavor of this homemade Garlic Parmesan Focaccia. It’s a recipe you’ll return to time and time again.

Ingredients

• For the Focaccia Dough:
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 teaspoons (7g) instant yeast
  • 2 teaspoons granulated sugar
  • 2 teaspoons fine sea salt
  • 1 3/4 cups (420ml) lukewarm water (around 105-115°F or 40-46°C)
  • 1/4 cup (60ml) extra virgin olive oil, plus more for greasing
• For the Topping:
  • 3 tablespoons extra virgin olive oil
  • 4-5 cloves of fresh garlic, minced very finely
  • 1/2 cup (50g) freshly grated Parmesan cheese (use a block for best flavor and melting)
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 teaspoon flaky sea salt, for finishing
  • Freshly ground black pepper, to taste

Instructions

1. Activate the Yeast and Mix the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, or in a large mixing bowl, combine the lukewarm water, instant yeast, and granulated sugar. Give it a gentle stir and let it sit for 5-7 minutes until it becomes foamy and fragrant. This step, known as blooming, ensures your yeast is active and ready to work its magic. Once bloomed, add the all-purpose flour and fine sea salt to the bowl.
2. Knead the Dough: If using a stand mixer, mix on low speed for about 5-7 minutes. The dough will be very sticky and wet – this is normal and is the key to a light, airy crumb. If mixing by hand, use a sturdy spatula or wooden spoon to combine the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough will remain sticky, so use a bench scraper to help you manage it. Resist the temptation to add too much extra flour, as this will make the bread dense.
3. First Rise (Bulk Fermentation): Drizzle 2 tablespoons of extra virgin olive oil into a large, clean bowl. Transfer the sticky dough into the oiled bowl and turn it over to coat it completely in oil. This prevents a skin from forming and adds flavor. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot for 1 to 1.5 hours, or until the dough has doubled in size. A good spot is an oven with just the light on.
4. Prepare the Pan and Shape the Dough: Generously coat the bottom and sides of a 9×13-inch baking pan with the remaining 1/4 cup of extra virgin olive oil. This seems like a lot, but it’s essential for creating the signature crispy, almost-fried bottom crust of the focaccia. Once the dough has doubled, gently deflate it and transfer it to the prepared pan. Gently stretch and press the dough to fit the pan. Don’t worry if it doesn’t reach the corners immediately; it will relax and spread.
5. Second Rise (Proofing): Cover the pan with plastic wrap and let the dough rise again in a warm place for another 30-45 minutes. The dough should become puffy and fill the pan more completely. While it’s rising, preheat your oven to 425°F (220°C).
6. Dimple and Top the Focaccia: Once the dough has risen for the second time, it’s time for the fun part. Drizzle the 3 tablespoons of olive oil for the topping over the surface of the dough. Coat your fingertips in a little oil and press them firmly all the way down into the dough, creating deep dimples all over the surface. These dimples will hold the delicious toppings. Sprinkle the finely minced garlic, freshly grated Parmesan cheese, and chopped rosemary evenly over the top. Finish with a generous sprinkle of flaky sea salt and some freshly ground black pepper.
7. Bake to Golden Perfection: Place the baking pan in the preheated oven. Bake for 20-25 minutes, or until the top is a deep golden brown and the edges are crispy. If you lift a corner with a spatula, the bottom should also be golden and crisp. The internal temperature should register around 200°F (93°C) on an instant-read thermometer.
8. Cool and Serve: Remove the focaccia from the oven. Let it cool in the pan for about 5 minutes before carefully using a spatula to transfer it to a wire rack to cool completely. This prevents the bottom from getting soggy. While it’s tempting to slice into it immediately, letting it cool allows the crumb to set properly. Once cooled, slice into squares or rectangles and serve warm.

Nutrition Facts

This Garlic Parmesan Focaccia is a delightful and satisfying treat. While it’s an indulgence, it offers energy-providing carbohydrates from the flour and a good dose of savory flavor. The use of extra virgin olive oil provides healthy monounsaturated fats. The nutritional values are estimates and can vary based on the exact ingredients used.

• Servings: 12 squares
• Calories per serving: Approximately 280 kcal
• Protein: 7g
• Carbohydrates: 35g
• Fat: 12g
• Sodium: 450mg

Preparation Time

While the total time for this recipe seems long, the majority of it is completely hands-off rising time. The active work is minimal, making this an easy and rewarding baking project for a lazy afternoon or weekend. The delicious result is well worth the wait.

• Prep time: 20 minutes
• Rising time: Approximately 2 hours
• Cook time: 25 minutes
• Total time: Approximately 2 hours 45 minutes

How to Serve

• As an Appetizer: Slice the focaccia into small squares or long strips and serve it warm with a small bowl of high-quality balsamic vinegar and extra virgin olive oil for dipping. It’s a crowd-pleasing starter for any gathering.
• With Soups and Salads: This bread is the perfect companion to a hearty bowl of tomato soup, minestrone, or a creamy vegetable chowder. Use it to sop up every last drop. It also pairs beautifully with a fresh Caesar salad or a simple green salad with a vinaigrette dressing.
• For Incredible Sandwiches: Slice the focaccia horizontally to create two large slabs for making the ultimate sandwiches. Fill with grilled vegetables, fresh mozzarella, basil, and a drizzle of balsamic glaze for a fantastic vegetarian option.
• On a Charcuterie or Cheese Board: Cut into small, bite-sized pieces and add it to a platter with various cheeses, cured meats (like beef bresaola or turkey), olives, and fruit. The garlic and parmesan flavors complement many other items on the board.
• As a Side for Pasta: Serve alongside your favorite pasta dish, especially one with a rich tomato or cream sauce. It’s perfect for scooping up any leftover sauce on the plate.

Additional Tips

• Embrace the Stickiness: The key to a light, airy, and hole-filled focaccia is a high-hydration dough, which means it will be very sticky. Do not be tempted to add a lot of extra flour during kneading. Use a bench scraper and oiled hands to manage the dough. Trust the process, and you’ll be rewarded with an incredible texture.
• Use High-Quality Ingredients: Since the ingredients are simple, their quality shines through. Use a good quality, flavorful extra virgin olive oil, as it’s a primary flavor component. Similarly, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as nicely and lack the robust, nutty flavor of freshly grated cheese.
• Don’t Skip the Second Rise in the Pan: After stretching the dough into the oiled pan, letting it have that second rise (or proof) is crucial. This step allows the gluten to relax and the dough to become puffy and light. If you skip it and go straight to dimpling and baking, your focaccia will be much denser.
• The Art of the Dimple: When you dimple the dough, don’t be shy. Press your oiled fingertips all the way down until you can feel the bottom of the pan. These deep wells are what will catch the olive oil and toppings, creating little pockets of intense flavor and contributing to the classic focaccia texture.
• Make-Ahead Method: You can easily prepare the dough ahead of time. After the first rise (bulk fermentation), you can place the covered bowl of dough in the refrigerator for up to 3 days. This slow, cold fermentation actually develops a more complex and delicious flavor. When you’re ready to bake, take the dough out, place it in the oiled pan, and let it come to room temperature and have its second rise before proceeding with the recipe (this may take a bit longer, around 60-90 minutes).

Budgeting the Recipe

Making artisanal bread at home is one of the most cost-effective ways to enjoy high-quality food without the bakery price tag. This Garlic Parmesan Focaccia recipe is a prime example of kitchen economy. The foundational ingredients—flour, yeast, salt, and sugar—are inexpensive pantry staples that you can buy in bulk for even greater savings. A large bag of all-purpose flour will yield many loaves, bringing the cost per recipe down significantly.

The key to keeping this recipe budget-friendly lies in the toppings. While extra virgin olive oil and Parmesan cheese can be pricier, you use a relatively small amount. To maximize value, purchase a larger tin of good-quality olive oil, which is more economical than buying small bottles frequently. For the Parmesan, always buy a wedge or block instead of the pre-shredded variety. Not only is the flavor vastly superior, but it’s also cheaper per ounce. You can grate what you need for the recipe and save the rest for pasta, salads, or other dishes. Fresh garlic and rosemary are also inexpensive, and if you have a small herb garden, the rosemary is practically free! Compared to purchasing a similar-sized loaf from a specialty food store or bakery, which could easily cost two to three times as much, this homemade version offers incredible flavor and value.

Frequently Asked Questions

Q: Can I use active dry yeast instead of instant yeast?

A: Yes, you absolutely can. The process is slightly different. To use active dry yeast, you must proof it first. Instead of just mixing it with the warm water and sugar, you will need to let that mixture sit for about 10 minutes until it is very foamy and bubbly. This ensures the yeast is alive and active. Once it’s properly foamed, you can proceed with the recipe as written. The amount remains the same: 2 teaspoons.

Q: How do I store leftover focaccia?

A: Leftover focaccia is best enjoyed within 2 days. To store it, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container at room temperature. Do not refrigerate it, as the cold temperature will cause the bread to become dry and stale much faster. To reheat and bring back its crispy crust, place slices on a baking sheet in a 350°F (175°C) oven for 5-7 minutes.

Q: Why didn’t my dough rise properly?

A: There are a few common culprits if your dough doesn’t rise. First, your yeast may be old or expired. Always check the expiration date. Second, the water you used might have been too hot, which can kill the yeast, or too cold, which won’t activate it properly. Aim for a “bathwater” temperature of 105-115°F (40-46°C). Finally, the rising environment might be too cold. Dough needs a warm, draft-free spot to thrive. Try placing it in an oven with only the light turned on or near another warm appliance.

Q: Can I freeze this focaccia?

A: Yes, focaccia freezes beautifully. You can freeze it whole or in individual slices. Allow the baked bread to cool completely. Wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. To serve, thaw it at room temperature and then reheat in a 350°F (175°C) oven for 5-10 minutes to refresh the crust.

Q: Can I add other toppings to this recipe?

A: Absolutely! This recipe is a fantastic base for creativity. Feel free to add other ingredients along with or in place of the garlic and parmesan. Some excellent additions include sliced cherry tomatoes (press them into the dimples), sliced olives (Kalamata or Castelvetrano work well), thinly sliced red onions, or different herbs like thyme or oregano. Just be sure not to overload the top, as too much weight can prevent the bread from rising fully.