Name: Garlic Parmesan Focaccia Bread
Prep time: 15 min
Cook time: 25 min
Total time: 2 h
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2¼ tsp (1 packet) instant yeast; 1½ tsp salt; 1½ cups warm water (about 110°F); 1 tbsp sugar; ¼ cup extra virgin olive oil, plus more for greasing; 3–4 cloves garlic, minced; ½ cup freshly grated Parmesan cheese; 1 tsp dried Italian herbs or chopped rosemary (optional); Flaky sea salt, for topping

This Garlic Parmesan Focaccia Bread is fluffy, golden, and rich in savory flavor. It combines the classic taste of freshly baked bread with aromatic garlic, Parmesan, and herbs, making it a versatile addition to any meal. Whether I serve it with pasta, slice it for sandwiches, or enjoy it on its own, this focaccia always impresses.

Garlic Parmesan Focaccia Bread

Why You’ll Love This Recipe

I love how simple and satisfying this bread is to make. The dough is easy to work with, and the results are always deliciously airy with a crispy crust. The garlic-infused olive oil and the cheesy Parmesan topping bring a comforting flavor that enhances every bite. It’s also great because I can make it ahead of time or freeze leftovers for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
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

Directions

In a bowl, I stir together warm water, sugar, and yeast, letting it sit for 5 minutes until foamy. Then I add flour and salt, mixing until a sticky dough forms. I knead it by mixer for 5–6 minutes or by hand for 8–10 minutes until smooth.
I coat the dough in olive oil, cover it, and let it rise for 1 to 1.5 hours in a warm spot until doubled in size.
While it rises, I grease a 9×13-inch pan. In a small pan, I heat 2 tablespoons of olive oil with minced garlic until fragrant, about 1 minute, then set it aside.
I transfer the dough to the prepared pan, gently pressing it to the corners. If needed, I let it rest 10 minutes before finishing the stretch. Then I cover it and let it rise again for 30–45 minutes.
I preheat the oven to 425°F (220°C). I dimple the dough with my fingers, brush it with garlic oil, and sprinkle with Parmesan, herbs, and flaky sea salt.
I bake it for 20–25 minutes until golden brown, cool it in the pan for 5–10 minutes, then transfer to a wire rack. I slice and serve it warm.

Servings and timing

This recipe yields 8 to 10 servings. The prep time is 15 minutes, cook time is 25 minutes, and total time including rising is about 2 hours.

Variations

I sometimes swap Parmesan with Asiago or Pecorino for a twist. Fresh herbs like thyme or basil work well instead of dried Italian seasoning. I also like adding sun-dried tomatoes or olives into the dough for a more robust flavor.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, I wrap a slice in foil and warm it in a 350°F oven for about 10 minutes or use a toaster oven for a crispier texture.

FAQs

How do I know if the dough has risen enough?

I check if it has doubled in size and springs back slowly when poked with a finger.

Can I use active dry yeast instead of instant yeast?

Yes, I just dissolve it in warm water with sugar and let it sit longer until foamy before using.

What’s the best way to get the perfect dimple texture?

I press my fingertips firmly into the dough after the second rise, but not all the way through, to create that classic focaccia look.

Can I freeze focaccia bread?

Yes, I slice it first, then wrap tightly in plastic and foil before freezing. It reheats well in the oven.

Is it okay to skip the garlic?

If I prefer a milder taste, I can reduce the garlic or skip it, but it adds so much flavor that I usually keep it in.

Conclusion

Garlic Parmesan Focaccia Bread is one of my go-to savory bakes. It’s easy to prepare, packed with flavor, and perfect for so many occasions. I enjoy it fresh from the oven, but it’s just as good the next day with a quick reheat. Once I made it the first time, it became a regular in my kitchen.