If you have a soft spot for focaccia that sings with savory garlic and that irresistible touch of Parmesan, you are going to absolutely love this Garlic Parmesan Focaccia Bread Recipe. It’s a beautiful blend of crispy edges, tender inside, and an aromatic garlic-Parmesan topping that will fill your kitchen with such a warm, inviting smell you won’t be able to resist a fresh slice. This focaccia is more than just bread; it’s comfort food with a gourmet twist, perfect for sharing with friends or indulging in your favorite solo snack moments.
Ingredients You’ll Need
What makes this Garlic Parmesan Focaccia Bread Recipe truly shine are simple, wholesome ingredients that come together to create a harmony of texture, flavor, and aroma. Each component plays a crucial role, whether it’s the yeast working its magic for rise, the olive oil adding silkiness, or the Parmesan bringing that nutty punch.
- Active dry yeast: This is the magic agent that makes your focaccia light and airy by helping the dough rise beautifully.
- Warm water (about 110°F): Just the right temperature to activate the yeast without killing it, crucial for proper fermentation.
- Sugar: A touch of sweetness that feeds the yeast and balances the savory elements nicely.
- All-purpose flour: Forms the sturdy base of the dough; enough gluten for chewiness but still tender.
- Extra virgin olive oil: Imparts rich flavor and keeps the crumb soft, as well as adding a golden finish when drizzled on top.
- Salt: Essential for flavor depth and helps control yeast activity during fermentation.
- Garlic, minced: Bursting with pungent, fresh flavor, this is the star of the topping and makes each bite aromatic and delicious.
- Grated Parmesan cheese: Adds a salty, nutty, slightly sharp kick that enhances the bread’s flavor profile wonderfully.
- Fresh rosemary (optional): A fragrant herb that adds an earthy, piney note, perfect if you want a little something extra.
- Sea salt or flaky salt: Sprinkled on top to add bursts of crunch and saltiness with every bite.
How to Make Garlic Parmesan Focaccia Bread Recipe
Step 1: Activate the yeast
Start by dissolving your active dry yeast and sugar into warm water. This little waiting game, about 5 to 10 minutes, lets you see the yeast come alive with bubbles. It’s the first sign your dough will rise to the occasion.
Step 2: Mix the dry ingredients
Combine the flour and salt in a large bowl, then make a well in the center. This creates a little nest to pour in the yeast mixture and olive oil, which leads to a perfectly blended dough.
Step 3: Form the dough
Use a wooden spoon or your hands to start bringing the ingredients together. This tactile step connects you to the dough as it begins to form a sticky but workable ball.
Step 4: Knead the dough
Turn the dough onto a floured surface and knead for 8 to 10 minutes. This step develops gluten, which gives the focaccia its wonderful chewy texture once baked — a little workout with a tasty reward!
Step 5: First rise
Lightly oil a large bowl and place your dough inside, turning it once to coat in olive oil. Cover the bowl and let the dough rest in a warm spot until it doubles in size, about an hour. This is where all the patience pays off as the dough transforms beautifully.
Step 6: Prepare to shape
After the rise, gently deflate the dough to release air pockets. Transfer it to a greased or parchment-lined baking sheet. Using your hands, stretch and press the dough to about 1 inch thickness, shaping it into a pleasing rectangle or oval.
Step 7: Dimple the dough and add toppings
Press your fingertips all over the dough surface, creating characteristic dimples. Don’t be shy — this is what helps hold in olive oil and toppings for that signature focaccia texture. Drizzle generously with olive oil, then sprinkle minced garlic, Parmesan, and rosemary if you’re using it. Finish with a scattering of sea salt for bursts of flavor.
Step 8: Bake to golden perfection
Pop your creation into a preheated 400°F oven and bake for 20 to 25 minutes. You’ll know it’s perfect when it’s golden brown and sounds hollow when tapped on the bottom — pure bread bliss ready to come out!
Step 9: Cool and enjoy
Once out of the oven, allow the focaccia to cool just a bit. This resting period helps the crumb set so when you slice, every piece comes out clean and beautifully textured.
How to Serve Garlic Parmesan Focaccia Bread Recipe
Garnishes
When serving, don’t be shy to add a little more fresh rosemary or a final drizzle of olive oil. Some freshly cracked black pepper or even a sprinkle of chili flakes can add a playful kick to customize it to your mood.
Side Dishes
This focaccia is wonderfully versatile. Pair it with a fresh salad for a light lunch, alongside a hearty soup for comfort, or as an accompaniment to your favorite pasta dish for an Italian-inspired feast.
Creative Ways to Present
Try cutting the focaccia into strips for dipping into olive oils or balsamic vinegar. Or turn it into mini sandwich bases layered with meats, cheeses, and greens for a fun twist that’s great for parties or family meals.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your focaccia in an airtight container or wrapped tightly in plastic wrap. It will stay fresh and soft for up to 2 days at room temperature. Wrapping it ensures it doesn’t dry out, preserving that wonderful chew.
Freezing
You can freeze your focaccia for longer storage. Wrap it securely in plastic wrap and then in foil or a freezer bag to protect against freezer burn. When ready, thaw overnight in the fridge before reheating, and it will be just as delicious as fresh.
Reheating
Reheat the focaccia in a preheated oven at 350°F for about 10 minutes. This revives the crisp crust and warms the bread nicely, making it taste freshly baked all over again.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but slightly reduce the amount since it’s more concentrated, and you don’t need to proof it in warm water first. Just mix it directly with the flour.
What if I don’t have fresh rosemary?
Dried rosemary can work in a pinch but use less as its flavor is more concentrated. You can also swap it for other herbs like thyme or oregano to create different flavors.
How do I get a crispier crust on this focaccia?
Drizzling extra olive oil on top before baking and ensuring your oven is fully preheated will help develop a nice crust. You can also bake it directly on a heated baking stone or steel for added crispness.
Is there a way to make this recipe gluten-free?
Focaccia relies on gluten for its structure and chew, so gluten-free versions require special flours and additives. There are gluten-free focaccia recipes out there, but this particular Garlic Parmesan Focaccia Bread Recipe works best with all-purpose flour.
Can I add other toppings?
Absolutely! This bread is very forgiving. Try toppings like caramelized onions, sun-dried tomatoes, olives or even a sprinkle of chili flakes for some heat. Just remember not to overload it so the dough bakes evenly.
Final Thoughts
Making this Garlic Parmesan Focaccia Bread Recipe is a delightful experience that rewards you with an irresistible loaf bursting with flavor and texture. Whether you’re new to baking bread or a seasoned pro, this recipe is both approachable and deeply satisfying. I can’t wait for you to bake it, share it, and fall in love with focaccia all over again.
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Garlic Parmesan Focaccia Bread Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 25m
- Total Time: 1h 55m
- Yield: 1 large focaccia bread, serving about 8-10 slices
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Garlic Parmesan Focaccia Bread is a flavorful Italian flatbread, crispy on the outside and soft on the inside, infused with fragrant garlic, savory Parmesan cheese, and fresh rosemary. Perfect as a snack, appetizer, or accompaniment to your favorite meals, this homemade focaccia features a light, airy texture achieved through a simple yeast dough and topped with olive oil and sea salt for an irresistible crust.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 1/4 cup extra virgin olive oil, plus extra for drizzling and the bowl
- 1 teaspoon salt
Topping
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary, finely chopped (optional)
- Sea salt or flaky salt, for sprinkling
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in the warm water. Let it stand for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center to prepare for adding wet ingredients.
- Combine Wet and Dry: Pour the activated yeast mixture and 1/4 cup of olive oil into the flour well. Mix together using a wooden spoon or your hands until a rough dough starts to form.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until the dough is smooth, elastic, and springy to the touch.
- First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and place it in a warm spot to rise until it has doubled in size, approximately 1 hour.
- Preheat Oven: Preheat your oven to 400°F (200°C) as the dough finishes rising.
- Prepare Dough for Baking: After the dough has risen, gently punch it down to release air bubbles. Transfer it to a greased or parchment-lined baking sheet.
- Shape Dough: Use your fingers to stretch and press the dough into a rectangle or oval shape about 1 inch thick on the baking sheet.
- Create Dimples: Press your fingertips over the surface of the dough to create dimples that go almost through to the bottom. This helps to hold the toppings and olive oil.
- Add Toppings: Drizzle the dough generously with olive oil. Sprinkle the minced garlic, grated Parmesan cheese, and chopped rosemary evenly over the top.
- Season: Finish by sprinkling sea salt or flaky salt evenly over the dough to enhance flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia turns golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the focaccia from the oven and let it cool slightly before slicing into pieces and serving warm or at room temperature.
Notes
- Make sure the water is warm but not hot (around 110°F) to properly activate the yeast without killing it.
- You can substitute fresh rosemary with other herbs like thyme or omit if unavailable.
- For a crispier crust, drizzle a little more olive oil before baking.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Use parchment paper under the dough to prevent sticking and allow easier cleanup.
