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Garlic Parmesan Focaccia Bread Recipe

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★★★★★

5 from 145 reviews

This Garlic Parmesan Focaccia Bread is a homemade Italian bread bursting with fresh garlic, nutty Parmesan cheese, and rich olive oil, delivering a savory, pillowy loaf with delectably crispy edges. Ideal for parties, cozy dinners, or serving as a flavorful side with soups and salads.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Toppings & Flavorings

  • 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)

Instructions

  1. Prep Your Pan: Line a 9×13-inch pan with parchment paper or grease it generously with olive oil to ensure crispy edges and easy bread removal.
  2. Mix the Dough: In a large bowl, combine the flour, instant yeast, and kosher salt. In a separate bowl, stir together warm water, olive oil, and honey. Pour the wet ingredients into the dry and stir until a shaggy, sticky dough forms.
  3. First Rise: 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 the kitchen is cold, place it in an off oven with the light on.
  4. Prepare Garlic Oil: While the dough rises, mix minced fresh garlic with 2 tablespoons olive oil in a small bowl to infuse. For a甜, mellow flavor, roast garlic wrapped in foil at 350°F (175°C) for 20 minutes before mincing.
  5. Shape and Second Rise: Transfer the risen dough to the prepared pan. Using oiled fingers, gently stretch and press the dough into the corners. Cover and let rise another 30 minutes.
  6. Dimple the Dough and Add Toppings: Drizzle half of the garlic oil over the dough. Press fingers firmly to create deep dimples all over the surface. Sprinkle the grated Parmesan and fresh herbs, if using. Drizzle the remaining garlic oil and top with flaky salt and black pepper.
  7. Bake: Bake the focaccia at 425°F (220°C) for 20-25 minutes until the top is golden and edges are crispy. For extra crunch, broil for 1-2 minutes at the end—watch carefully.
  8. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a rack. Slice into squares or strips and serve warm for best flavor.

Notes

  • Use fresh garlic and high-quality olive oil for the best flavor.
  • Do not overmix the dough; stir no more than ten times after wet and dry ingredients combine.
  • Allow full rises for a pillowy, airy texture—patience ensures great bread.
  • Customize toppings with fresh herbs, chili flakes, sundried tomatoes, or mix in other cheeses like mozzarella.
  • Vegan versions substitute Parmesan with nutritional yeast and honey with sugar.
  • Gluten-free adaptation requires a 1:1 gluten-free baking flour blend but expect a slightly different texture.
  • Serve bread warm; leftovers reheat well toasted or in the oven.
  • Store bread wrapped at room temperature up to 3 days, refrigerate up to 6 days, or freeze sliced for up to 3 months.

Keywords: focaccia, garlic bread, Parmesan, homemade bread, Italian bread, easy bread recipe, olive oil bread, savory bread, party food, comfort food

Find it online: https://biteandenjoy.com/garlic-parmesan-focaccia-bread-recipe-2/