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Garlic Parmesan Focaccia Recipe

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5 from 670 reviews

This Garlic Parmesan Focaccia is a delightful Italian flatbread featuring a crispy golden crust, tender and airy crumb, infused with fragrant garlic, grated Parmesan cheese, and aromatic herbs. Perfect as a side dish or savory snack, this recipe uses simple ingredients and a straightforward method to create a restaurant-quality focaccia at home.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 2¼ teaspoons (1 packet) instant yeast
  • 1½ teaspoons salt
  • 1½ cups warm water (about 110°F)
  • 1 tablespoon sugar
  • ¼ cup extra virgin olive oil, plus more for greasing

Topping Ingredients

  • 3–4 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian herbs or chopped rosemary (optional)
  • Flaky sea salt, for topping

Instructions

  1. Mix the Dough: In a bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active. Add the flour and salt, and mix until a sticky dough forms. Knead using a dough hook on a stand mixer for 5–6 minutes or knead by hand for 8–10 minutes until the dough is smooth and elastic.
  2. First Rise: Coat the dough with 2 tablespoons of olive oil, then cover it with a clean towel or plastic wrap. Place it in a warm spot to rise for 1 to 1.5 hours, or until the dough has doubled in size.
  3. Prepare Garlic Oil: Lightly grease a 9×13-inch baking pan with olive oil. In a small pan, gently heat 2 tablespoons of olive oil with the minced garlic over low heat until fragrant, about 1 minute, taking care not to burn the garlic. Remove from heat and set aside.
  4. Stretch and Second Rise: Transfer the risen dough to the prepared pan and gently press it into the corners and edges. If the dough resists stretching, cover and let it rest for 10 minutes then try stretching again. Cover the pan and allow the dough to rise for another 30 to 45 minutes until puffy.
  5. Add Toppings and Bake: Preheat your oven to 425°F (220°C). Use your fingers to dimple the surface of the dough deeply and evenly. Brush the entire top with the prepared garlic olive oil. Sprinkle evenly with the grated Parmesan cheese, dried Italian herbs or rosemary if using, and a generous pinch of flaky sea salt. Bake in the preheated oven for 20 to 25 minutes until the focaccia is golden brown and crispy on top.
  6. Cool and Serve: Allow the focaccia to cool in the pan for 5 to 10 minutes to set, then transfer to a wire rack to cool slightly. Slice into squares and serve warm for the best flavor and texture.

Notes

  • Use warm water to activate the yeast properly; too hot can kill the yeast while too cold will not activate it.
  • Extra virgin olive oil enhances flavor, but any good quality olive oil can be used.
  • For a softer crust, cover the focaccia with foil during the last 5 minutes of baking.
  • Fresh herbs like rosemary or thyme can be substituted or combined with the dried herbs.
  • Store leftover focaccia wrapped in foil or plastic wrap at room temperature for up to 2 days or freeze for longer storage.
  • Feel free to add other toppings such as olives, caramelized onions, or cherry tomatoes for variation.

Keywords: Garlic Parmesan Focaccia, Italian Bread, Garlic Bread, Parmesan Cheese Bread, Homemade Focaccia, Flatbread

Find it online: https://bakedbylisa.com/garlic-parmesan-focaccia-recipe/