Garlic Parmesan Focaccia Bread (Print-Friendly Version)

Fluffy focaccia with garlic, Parmesan, olive oil, and herbs. Soft inside, crisp outside—great for any meal.

# Ingredients You’ll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 2 1/4 teaspoons instant yeast
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups warm water (110°F)
05 - 1 tablespoon granulated sugar

→ Flavor and Topping

06 - 1/4 cup extra virgin olive oil, plus more for greasing
07 - 3 cloves garlic, minced
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1 teaspoon dried Italian herbs or chopped rosemary (optional)
10 - Flaky sea salt for topping

# How to Make It:

01 - Combine warm water, sugar, and instant yeast in a large mixing bowl. Allow to rest for 5 minutes until foamy.
02 - Add flour and salt to the yeast mixture. Mix until a sticky dough forms, then knead with a mixer for 5–6 minutes or by hand for 8–10 minutes until smooth and elastic.
03 - Coat dough in olive oil, cover the bowl, and let rise in a warm environment for 1 to 1.5 hours until doubled in size.
04 - Grease a 9x13-inch baking pan. In a small skillet, gently heat 2 tablespoons olive oil with minced garlic for 1 minute until fragrant. Set aside to cool.
05 - Transfer dough to prepared pan and gently press towards the corners. Let rest for 10 minutes if needed, then finish stretching to fit pan evenly. Cover and allow to rise for 30 to 45 minutes.
06 - Preheat oven to 425°F. Press fingertips into dough to create dimples. Brush evenly with garlic oil, sprinkle with Parmesan cheese, herbs, and flaky sea salt. Bake for 20–25 minutes until golden brown.
07 - Let bread cool in the pan for 5–10 minutes. Remove to a wire rack, slice, and enjoy warm.

# Extra Tips:

01 - Allow dough to rise fully for an airy crumb, and do not skip sautéing garlic in oil for maximum flavor.
02 - Use warm water—not hot—to properly activate yeast without killing it.
03 - For crispier edges, be generous with olive oil when greasing the pan.
04 - Store at room temperature for up to 2 days or freeze for as long as 2 months.

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