Garlic Parmesan Focaccia Bread

Garlic Parmesan focaccia is my go—to bread for gatherings and lazy Sunday dinners. Its pillowy interior and crisp golden crust are layered with garlicky olive oil and melted parmesan, making the kitchen smell irresistible. Focaccia tastes impressive but is surprisingly forgiving even if you are new to baking with yeast.

One cold evening my family crowded around the table tearing bites of warm focaccia straight from the pan We could barely let it cool because it just smelled so good This recipe always disappears fast in my house

Ingredients

• All purpose flour: creates the soft yet structured crumb Choose a good quality unbleached flour for best texture
• Instant yeast: ensures a quick reliable rise Check that your yeast is fresh for lofty results
• Salt: brings out the flavor never skip it
• Warm water: helps yeast activate Aim for about the temperature of a warm bath
• Sugar: feeds the yeast and helps browning Try to use pure cane sugar if possible
• Extra virgin olive oil: adds richness and promotes golden crust Choose a flavorful oil for maximum taste
• Fresh garlic: provides bold aromatic flavor Always use fresh cloves not pre—chopped
• Parmesan cheese: gives a savory finish and irresistible cheesy top Grate fresh for best melting
• Dried Italian herbs or fresh chopped rosemary (optional): add herbal depth if you wish
• Flaky sea salt for topping: adds crunch and balances the richness Choose a coarse salt for the finishing touch

Step-by-Step Instructions

Mix the Dough:

Combine warm water sugar and instant yeast in a mixing bowl Stir just to dissolve and let sit for five minutes until bubbles form This means the yeast is active Add the flour and salt Mix until a rough sticky dough forms Then knead by hand or in a mixer until the dough becomes smooth and elastic This builds gluten for that perfect stretch and chew

First Rise:

Drizzle the dough and sides of the bowl with olive oil Turn the dough to coat it completely This step prevents sticking and keeps the dough moist Cover tightly and set in a warm place Let rest for one to one and a half hours until doubled in size Gently press with a finger it should leave a soft indent

Prepare Garlic Oil:

While the dough rises grease a nine by thirteen inch baking pan Heat two tablespoons of olive oil over medium low and add the minced garlic Stir for about one minute until just fragrant This releases the garlic’s flavor without burning Set aside to cool slightly

Stretch and Second Rise:

Move the risen dough gently into your prepared pan Use your fingertips to softly stretch it toward the corners If it springs back let it rest ten minutes then stretch again This careful approach creates airy bubbles in the crumb Cover again and let rise for another thirty to forty five minutes until puffy

Top and Bake:

Preheat your oven to four hundred and twenty five degrees Fahrenheit Use your fingertips to dimple the top of the dough deeply Pour over the garlic oil letting some of the pieces settle into the dimples Sprinkle evenly with grated parmesan your choice of herbs and plenty of flaky sea salt Bake for twenty to twenty five minutes until deeply golden and crisp on top

Cool and Serve:

Allow the bread to cool for five to ten minutes in the pan before lifting out Use a wire rack so steam can escape Keep the bottom from going soggy Slice generously and serve while still warm for the best flavor

Parmesan is my favorite ingredient here It creates those irresistible cheesy pockets on top and gives the most savory finish Once my daughter said the golden bits tasted like crunchy cheese clouds and now we fight over the corner slices

Storage Tips

Wrap any leftover focaccia tightly in plastic wrap or foil and keep at room temperature for up to two days For longer storage refrigerate up to one week or freeze slices in airtight bags Reheat in a hot oven to bring back the crisp edge and softness inside Focaccia can dry out in the fridge so a quick toast brings it back to life

Ingredient Substitutions

Try whole wheat flour for half of the all purpose flour for a nutty twist or swap in shredded mozzarella for some of the parmesan Add sun dried tomatoes or olives for a Mediterranean touch If using active dry yeast let it dissolve fully and rest an extra five to ten minutes before adding flour

Serving Suggestions

Slice and dunk into homemade tomato soup or serve as a hearty side to your favorite pasta I love using focaccia as sandwich bread for leftover grilled vegetables or roasted chicken For parties cut into bite sized squares and serve as an appetizer with olive tapenade

Cultural and Historical Context

Focaccia is rooted in Italian food traditions especially from the Ligurian coast Every village has its own spin with toppings from rosemary to sage and olives This garlic parmesan version is a more contemporary twist that echoes old world bread making in a way even picky eaters love

This bread holds a special place in my kitchen for its comforting aroma and adaptability You can dress it up or down and make it ahead for any occasion There truly is nothing like sharing slices of homemade focaccia with friends and family over a bubbling pot of soup

Recipe Q&A

→ How do I achieve a light, airy crumb?

Allow the dough to rise until doubled in size and avoid overworking it after shaping. The added olive oil also helps create a tender texture.

→ Can I use fresh herbs instead of dried?

Yes, fresh rosemary or Italian herbs add fantastic flavor and aroma. Sprinkle them on just before baking.

→ What makes the crust golden and crisp?

Brushing the top with garlic-infused olive oil and baking at high heat gives focaccia its signature golden, crispy edges.

→ Is it necessary to dimple the dough?

Yes, dimpling the dough allows olive oil and toppings to settle into delicious pockets and prevents bubbling.

→ How should I serve this focaccia?

Serve warm, sliced, either on its own, with soups, or as a base for sandwiches. It pairs well with Italian dishes.