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
Scale
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.
