There are few baking experiences more comforting than pulling a golden sheet of focaccia from the oven. The fragrance of roasted garlic, melted parmesan, and olive oil creates an irresistible aroma that fills your kitchen with warmth. This Garlic Parmesan Focaccia Bread combines the rustic tradition of Italian focaccia with the bold flavors of garlic butter and nutty parmesan cheese. Crispy on the outside, fluffy inside, and richly flavored, it’s the perfect homemade bread for beginners and seasoned bakers alike.
Why This Garlic Parmesan Focaccia is Special
Unlike plain focaccia, this version is layered with garlic butter, parmesan, and herbs for an elevated twist. Here’s what makes it stand out:
- Crispy golden crust from generous olive oil.
- Buttery garlic flavor infused directly into the dough and topping.
- Savory parmesan finish that melts into the bread’s dimples.
- Versatility – serve it as an appetizer, side dish, or sandwich bread.
Ingredients You’ll Need
Here’s a breakdown of each ingredient and why it matters:
- 3 ½ cups all-purpose flour – provides structure and chew.
- 2 tsp instant yeast – for a quick, reliable rise.
- 1 ½ cups warm water – hydrates the dough for a light, airy crumb.
- 1 tsp sugar – helps activate yeast and balances flavor.
- 1 ½ tsp salt – enhances overall taste.
- ¼ cup olive oil (plus more for greasing & drizzling) – ensures richness and crispy edges.
- 4 cloves fresh garlic, minced – for bold flavor.
- ½ cup grated parmesan cheese – nutty, salty depth.
- 1 tsp dried Italian herbs (oregano, basil, thyme, or rosemary) – optional but adds aroma.
- Sea salt flakes – sprinkled on top for crunch.
Step-by-Step Instructions
1. Prepare the Dough
- In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add flour, salt, and 2 tbsp olive oil. Mix until a sticky dough forms.
- Knead by hand or mixer for 8–10 minutes until smooth and elastic.
2. First Rise
- Place dough in a greased bowl, cover, and let it rise for 1–2 hours, or until doubled.
3. Shape the Dough
- Transfer dough to a generously oiled 9×13-inch baking pan.
- Spread it evenly, then cover and let rest another 30–40 minutes.
4. Add Garlic & Parmesan
- In a small pan, gently sauté garlic in 2 tbsp olive oil until fragrant (do not brown).
- Pour garlic oil over the dough.
- Use your fingertips to press dimples into the dough.
- Sprinkle parmesan, Italian herbs, and sea salt on top.
5. Bake
- Bake at 400°F (200°C) for 20–25 minutes, until golden brown and edges are crisp.
6. Serve
- Drizzle with extra olive oil, cut into squares, and serve warm.
Tips for Perfect Focaccia Every Time
- Hydration is key → sticky dough = airy texture. Don’t add too much flour.
- Olive oil matters → use high-quality extra virgin olive oil for authentic flavor.
- Don’t skip dimpling → it traps garlic oil and parmesan in little flavor pockets.
- Resting time → let dough rise fully for maximum fluffiness.
Variations & Creative Twists
- Rosemary Garlic Focaccia → replace parmesan with fresh rosemary.
- Cheesy Trio → use parmesan + mozzarella + asiago.
- Spicy Kick → add red pepper flakes or chili oil.
- Mediterranean Style → top with sun-dried tomatoes, olives, and feta.
Serving Suggestions & Pairings
This bread pairs beautifully with:
- Soups like tomato basil or creamy mushroom.
- Italian dishes such as pasta, risotto, or lasagna.
- Wine pairings: Chianti, Pinot Grigio, or Sauvignon Blanc.
- As sandwich bread for grilled vegetables or roasted chicken.
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container up to 2 days.
- Refrigerator: Wrap tightly, lasts up to 5 days.
- Freezer: Slice and freeze for up to 3 months. Reheat in oven for best texture.
- Make Ahead: Refrigerate dough overnight for deeper flavor.
Common Mistakes to Avoid
- Adding too much flour → leads to dense bread.
- Underproofing → results in flat, heavy focaccia.
- Skipping enough oil → causes dry edges instead of crisp crust.
Garlic Parmesan Focaccia FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, just proof it in warm water with sugar for 10 minutes before mixing.
2. Can I make focaccia without parmesan?
Absolutely! You can substitute pecorino, asiago, or even cheddar.
3. Why is my focaccia dense?
Likely due to underproofing or using too much flour. Let the dough rise fully and keep it hydrated.
4. Can I use whole wheat flour?
Yes, but mix 50/50 with all-purpose flour for best texture.
5. What’s the difference between focaccia and pizza dough?
Focaccia has more olive oil, higher hydration, and is baked thicker with dimples, while pizza dough is thinner and crispier.
Nutrition Information (Per Slice, ~12 servings)
- Calories: 190
- Carbohydrates: 26g
- Protein: 5g
- Fat: 8g
- Fiber: 1g
- Sodium: 280mg
Final Thoughts
Homemade Garlic Parmesan Focaccia Bread is more than just bread—it’s an experience. The golden crust, fluffy interior, and savory garlic-parmesan topping make it an irresistible centerpiece for any meal. Whether you’re a first-time baker or a seasoned pro, this recipe ensures perfect results every time. Once you try it, you’ll never go back to store-bought bread.
