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This garlic parmesan focaccia bread is my absolute favorite for transforming simple pantry ingredients into a bakery-worthy treat. Light airy crumb rich olive oil flavor and golden cheesy crust make it irresistible for snacking or as an easy side with any Italian-inspired meal. No complicated steps just classic comfort with a homemade touch.
This focaccia has become the bread my family requests any time soup or pasta is on the menu. The aroma of baking garlic and parmesan fills the kitchen and everyone hovers to tear off a warm square.
Gather Your Ingredients
- All-purpose flour: gives structure for that signature chewy airy texture. Use unbleached if possible for better crumb
- Instant yeast: ensures a fast reliable rise without the fuss of proofing. Make sure your packet is fresh for best results
- Salt: enhances savory flavor. Fine sea salt blends well into the dough
- Warm water: speeds up yeast activation. It should feel like a warm bath not hot
- Sugar: gives the yeast a jumpstart so the bread rises tall and light
- Extra virgin olive oil: adds rich flavor and crispy edges. Look for a fruity robust bottle
- Fresh garlic: brings bold flavor and infuses the oil topping making every bite fragrant
- Freshly grated parmesan: provides a nutty savory finish. Buy a wedge and grate it yourself for best melt and flavor
- Dried Italian herbs or fresh rosemary (optional): add a touch of classic focaccia flavor. To ensure great results use high-quality dried herbs or fresh snipped rosemary
- Flaky sea salt: sprinkles over the top to create crunchy pockets of saltiness. Maldon is my favorite but any finishing salt works
How to Make It
- Mix the Dough:
- Combine warm water sugar and instant yeast in a large mixing bowl. Let it sit for about five minutes until foamy which means your yeast is active. Add the all-purpose flour and salt then mix with a wooden spoon until it forms a rough sticky dough. Knead using a stand mixer with a dough hook for five to six minutes or by hand on a lightly floured surface for eight to ten minutes until the dough is smooth and elastic
- First Rise:
- Move the dough to a bowl coated with olive oil. Turn the dough so all sides are coated. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for one to one and a half hours until doubled in size
- Prepare Garlic Oil:
- While the dough rises grease a nine by thirteen inch baking pan generously with olive oil to prevent sticking and crisp the crust. Heat two tablespoons of olive oil in a small pan over low heat. Add the minced garlic and cook for one minute until fragrant but not browned. Remove from heat and set aside for topping
- Stretch and Second Rise:
- Transfer the risen dough gently into the prepared pan. With oiled hands use your fingers to press and stretch the dough outward toward all the corners. If it springs back let it rest for about ten minutes then finish stretching. Cover again and allow to rise in the pan for thirty to forty five minutes
- Top and Bake:
- Preheat your oven to four hundred twenty five degrees Fahrenheit. Dimple the dough deeply with your fingertips to create classic focaccia pockets. Brush the top with your prepared garlic oil then scatter over the grated parmesan and herbs if using. Sprinkle generously with flaky sea salt. Place in the center rack and bake for twenty to twenty five minutes until puffed and golden with a crisp cheesy top
- Cool and Serve:
- Let the focaccia cool for about five to ten minutes in the pan so it is easier to remove. Carefully lift onto a wire rack to finish cooling slightly. Slice into squares and serve while still warm for best flavor
I always reach for freshly grated parmesan because its melt and flavor are unbeatable. The first time I made this bread for a big family dinner everyone crowded the kitchen just to grab the warm corner slices. The combo of garlic and cheese brings everyone together.
Flavor Boosters
Let the dough proof fully for the best airy crumb. Use more olive oil for super crisp edges. Herbs and sea salt really enhance the aroma.
Serving Suggestions
This bread makes a perfect partner to tomato soup pasta dishes or Italian salads. Cut focaccia into slabs for hearty sandwiches or slice into strips for dipping in olive oil and balsamic vinegar. My kids even love it as pizza base topped with marinara and mozzarella.
Creative Twists
In summer add fresh cherry tomatoes or basil on top for a brighter flavor. If you love cozy vibes in winter sprinkle extra rosemary and finish with a touch of lemon zest for freshness.
This bread is loved for its aroma and ease. Warm from the oven it brings everyone to the table.
Recipe FAQs
- → How do I get airy focaccia?
Let the dough rise until doubled and don’t rush it. Proper kneading and enough olive oil also help with texture.
- → What herbs pair best with garlic Parmesan focaccia?
Dried Italian herbs, fresh rosemary, or thyme all complement the flavors. Sprinkle before baking for best aroma.
- → Can I use fresh garlic instead of minced?
Fresh minced garlic is recommended for the best flavor, sautéed briefly in olive oil to mellow its bite.
- → Is it possible to make this bread ahead?
Yes, you can store it at room temperature for 2 days or freeze it for up to 2 months. Reheat before serving.
- → How do I serve garlic Parmesan focaccia?
Slice and serve warm, on its own, dipped in olive oil, or paired with soups, salads, or antipasto platters.
- → What makes the crust golden and crisp?
Generous olive oil in the pan and a hot oven temperature create a golden, slightly crisp crust on the focaccia.