Name: Garlic Parmesan Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 3 1/2 cups (420g) all-purpose flour; 2 1/4 teaspoons (7g) instant yeast; 2 teaspoons (10g) kosher salt, plus more for topping; 1 1/2 cups (360ml) warm water; 1/3 cup (80ml) olive oil, plus more for drizzling and greasing; 1 tablespoon (15ml) honey or sugar; 4–6 cloves fresh garlic, minced; 1/2 cup (45g) Parmesan cheese, finely grated; Fresh herbs (optional: rosemary, thyme, or basil); Black pepper (optional, for topping); Flaky salt (optional, for finishing)

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Introduction

Garlic Parmesan Focaccia Bread is a wonderfully flavorful and aromatic Italian bread that’s crispy on the edges and soft inside. Packed with fresh garlic, nutty Parmesan, and plenty of olive oil, it’s perfect as a snack, side dish, or party appetizer. This easy recipe uses simple ingredients you probably already have on hand.

A wooden board holds a golden focaccia bread cut into nine large square pieces; the bread has a bubbly, airy texture with a slightly browned, crispy top sprinkled with coarse salt and a few tiny green herb leaves scattered on the surface. The background shows a white marbled texture, and near the bottom right corner, a white bowl with coarse salt is partially visible alongside a white bowl filled with halved red cherry tomatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3½ cups (420g) all-purpose flour
2¼ teaspoons (7g) instant yeast
1½ cups (360ml) warm water
⅓ cup (80ml) olive oil, plus more for drizzling
1 tablespoon (15ml) honey or sugar
2 teaspoons (10g) kosher salt, plus more for topping
4–6 cloves fresh garlic, minced
½ cup (45g) Parmesan cheese, finely grated
Fresh herbs (optional: rosemary, thyme, or basil)
Black pepper (optional, for topping)
Flaky salt (optional, for finishing)

Instructions

Step 1: Prep your 9×13-inch pan by lining it with parchment paper or greasing it generously with olive oil to ensure crispy edges and easy removal.
Step 2: In a large bowl, combine the flour, instant yeast, and kosher salt. Stir to mix evenly.
Step 3: In a separate bowl, whisk together the warm water, olive oil, and honey. Pour these wet ingredients into the dry ingredients and stir until a sticky, shaggy dough forms. It should be sticky but not soupy.
Step 4: Cover the bowl with a kitchen towel or plastic wrap and let the dough rise at room temperature until doubled in size, about 1 hour. If your kitchen is cool, place the bowl in the turned-off oven with the light on to warm.
Step 5: While the dough rises, combine the minced garlic with 2 tablespoons of olive oil in a small bowl. Let it sit to infuse the flavors. For a sweeter, mellow garlic flavor, roast the garlic by wrapping cloves in foil and baking at 350°F (175°C) for 20 minutes, then mash.
Step 6: Transfer the risen dough to your prepared pan. Using oiled fingers, gently stretch and press the dough into the corners to form an even layer. Cover and let rise for another 30 minutes.
Step 7: Drizzle half of the garlic oil over the dough. Use your fingertips to press deep dimples all over the surface—these wells hold the garlic oil and cheese.
Step 8: Sprinkle the grated Parmesan cheese evenly over the dough, add fresh herbs if using, then drizzle the remaining garlic oil. Finish by sprinkling flaky salt and freshly cracked black pepper to taste.
Step 9: Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until the top is golden brown and edges are crispy. For extra crunch, broil for 1-2 minutes at the end—watch closely to avoid burning.
Step 10: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice into squares or strips and serve warm.

Tips & Variations

Use fresh garlic and high-quality olive oil for the best flavor—powdered garlic doesn’t compare.
Don’t overmix the dough; stir just until combined to keep the bread tender.
Try adding 2 tablespoons chopped fresh rosemary or thyme to the dough for an herbal boost.
For a spicy kick, sprinkle red chili flakes with the Parmesan before baking.
Substitute nutritional yeast for Parmesan in vegan or dairy-free versions.
Swap up to 1 cup of all-purpose flour with whole wheat flour for a heartier bread.

Storage

Store focaccia wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days, where it actually becomes more flavorful. Refrigerate for 5-6 days and refresh by toasting before serving. For longer storage, slice and freeze wrapped in parchment paper for up to 3 months. Reheat slices directly from frozen in a toaster or in a 300°F (150°C) oven for 8-10 minutes.

How to Serve

The image shows a piece of focaccia bread on a wooden cutting board, sliced into square pieces. The bread has a golden-brown crust with a slightly crispy texture, topped with coarse salt and small green herb sprigs. The inside of the bread appears soft and airy with a light cream color. A small white bowl with coarse salt is seen nearby, and a plate with sliced cherry tomatoes is partially visible in the corner. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make garlic Parmesan focaccia bread ahead of time?

Absolutely! You can prepare the dough, let it rise, then refrigerate it overnight. The next day, bring it to room temperature, dimple the surface, and bake. This method often enhances flavor and texture.

What can I substitute for Parmesan?

Asiago or Pecorino Romano cheeses work well for a similar salty, nutty flavor. For dairy-free options, nutritional yeast is a great alternative. Some also like mixing in sharp cheddar for a different twist.