Garlic Parmesan Focaccia Bread (Print View)
Fluffy focaccia infused with garlic and Parmesan, finished with olive oil and herbs for savory, golden bites.
# What You'll Need:
→ Dough
01 -
480 g all-purpose flour
02 -
2.25 teaspoons instant yeast
03 -
1.5 teaspoons fine salt
04 -
360 ml warm water (about 43°C)
05 -
1 tablespoon granulated sugar
06 -
60 ml extra virgin olive oil, plus additional for greasing
→ Topping
07 -
3 cloves garlic, minced
08 -
50 g freshly grated Parmesan cheese
09 -
1 teaspoon dried Italian herbs or chopped rosemary (optional)
10 -
Flaky sea salt, to finish
# Directions:
01 -
Combine warm water, sugar, and instant yeast in a large bowl. Allow to stand for 5 minutes until visibly foamy.
02 -
Incorporate flour and salt into the yeast mixture. Mix until a sticky dough forms. Knead using a stand mixer fitted with a dough hook for 5–6 minutes, or by hand for 8–10 minutes, until smooth and elastic.
03 -
Coat the dough evenly with olive oil, cover tightly, and allow to rise in a warm, draft-free location for 60–90 minutes, or until doubled in size.
04 -
Grease a 23 × 33 cm baking pan with olive oil. Heat 2 tablespoons olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Remove from heat and set aside.
05 -
Transfer dough to the prepared pan. Gently press and stretch to reach the corners. If resistance is met, let dough rest 10 minutes before continuing. Cover and allow to rise for 30–45 minutes until puffy.
06 -
Preheat oven to 220°C. Dimple the surface of the dough with fingertips. Brush generously with garlic-infused oil. Sprinkle evenly with grated Parmesan, herbs if using, and flaky sea salt. Bake for 20–25 minutes until golden brown.
07 -
Allow to cool in the pan for 5–10 minutes before transferring to a wire rack. Slice and serve warm.
# Notes:
01 -
For deeper flavor, allow the dough to rise slowly in the refrigerator overnight during the first proofing.