Focaccia Bread Flavors jump off the page (and into your kitchen) with this Easy Garlic Parmesan Focaccia Bread — golden crust, pillowy crumb, and garlic + Parmesan that make every bite feel celebratory. Ready to dive in?
Brief introduction to the recipe
This is the kind of bread that makes your house smell like a cozy Italian bakery. It’s simple, forgiving, and ridiculously tasty. With minimal kneading, pantry-friendly ingredients, and a fast bake time, this garlic Parmesan focaccia becomes your go-to savory yeast bread for weeknight dinners, sandwich bases, or snack-time heroics.
Why does it work? The dough stays hydrated and bubbly, the olive oil builds that craveable crust, and the garlic-Parmesan topping adds an umami punch that keeps people coming back for more.
Why you’ll love this recipe
Who doesn’t love bread that feels fancy but is actually easy? A few reasons:
- It’s quick to pull together—mix, rest, stretch, bake.
- It plays well with toppings—think simple or outrageously creative.
- It stores and reheats like a dream.
- It turns into other dishes the next day: croutons, paninis, or a cheeky savory bread pudding.
Pro tip: If you want a killer contrast between a crisp top and soft middle, don’t skimp on the olive oil—that’s the secret.
The story behind the recipe
This recipe grew from my obsession with garlic bread and my love for rustic Italian loaves. I wanted a version that felt indulgent (hello, Parmesan) but stayed easy enough for busy nights. Over the years I toggled water temp, fiddled with oil amounts, and experimented with toppings until this version struck the sweet spot—rich, garlicky, and reliably fluffy.
FYI: the dimpling step? Totally worth the goofy hand workout. IMO it’s the difference between “eh” and “omg.”
Ingredients breakdown (short blurbs)
Here’s what you’ll need—nothing exotic, mostly staples:
- 4 cups all-purpose flour — gives structure while keeping crumb tender.
- 2 teaspoons salt — flavor backbone.
- 2 ¼ teaspoons instant yeast (1 packet) — fast, reliable rise.
- 2 tablespoons olive oil — in the dough for moisture and flavor.
- 1 ¾ cups warm water (about 110°F) — wakes the yeast without killing it.
- 3 tablespoons olive oil (for garlic oil) — the flavor vehicle.
- 3 cloves garlic, finely minced — the garlic punch.
- ½ teaspoon salt (for garlic oil) — balances the garlic and oil.
- ½ cup grated Parmesan cheese — savory, salty, melty-ish topping.
- 1 tablespoon fresh rosemary or thyme (optional) — aromatic lift.
- Flaky sea salt for sprinkling — finishing touch that sings.
- Fresh parsley or herbs for garnish (optional) — fresh contrast.
Quick note: Want it healthier? Try a version from Healthy Foccacia Bread Recipes by cutting oil a bit and swapping part of the flour for whole grain (see variations).
Kitchen tools you’ll need
You don’t need a fancy setup—just the basics:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Saucepan (for garlic oil)
- 9×13-inch baking dish or sheet pan
- Plastic wrap or clean towel
- Sharp knife or pizza cutter
How to Make It — Step-by-step “How to Make It”
- Make the dough. In a large bowl, combine flour, salt, and instant yeast. Stir in olive oil and warm water. Mix until a sticky dough forms. No kneading necessary—cover and let rise 1–2 hours at room temp until doubled.
- Prepare the pan. Generously oil a 9×13-inch baking dish. Transfer the dough and gently stretch it to the edges. Let it rest 30 minutes.
- Make the garlic oil. Heat olive oil over low heat in a saucepan. Add minced garlic and a pinch of salt. Cook until fragrant—don’t brown the garlic. Remove from heat.
- Dimple the dough. Press deep dimples all over with your fingers. Drizzle the garlic oil evenly. Sprinkle with Parmesan, herbs, and flaky sea salt.
- Bake. Preheat oven to 425°F (220°C). Bake 20–25 minutes until golden and crispy on top.
- Cool & serve. Let rest 10 minutes, slice, and enjoy warm.
Bold tip: When dimpling, push through to the pan—but don’t tear the dough. Those pockets hold flavor and olive oil like champs.
Pro tips for perfect results
- Use instant yeast to skip proofing—time-saver but same great rise.
- Water temperature matters: aim for ~110°F; too hot kills yeast, too cold slows it.
- Don’t overwork the dough; focaccia wants rustic bubbles, not a tight crumb.
- Generously oil the pan for that signature crisp bottom.
- Dimple deeply to trap oil and toppings.
- Watch the bake closely—golden, not burned. 425°F for 20–25 mins usually does the trick.
Pro tip: If you want extra crunch, finish under the broiler for 1–2 minutes—don’t walk away.
Variations to try
This recipe practically begs for customization. Try these tested versions:
- Sun-dried tomato & basil: Add chopped sun-dried tomatoes and a swirl of pesto—great for Foccacia Pizza Bread Recipes vibes.
- Olive & caramelized onion: Fold chopped olives into the dough and top with sweet onions. Salty + sweet = winner.
- Hot honey finish: Drizzle hot honey and red pepper flakes for sweet-heat contrast—unexpectedly addictive.
- Garlic brioche twist: Add 2 eggs, 1 Tbsp sugar, and replace some oil with melted butter to make a richer loaf—think brioche-meets-focaccia.
- Healthier swap: Try half whole-wheat flour and a touch less oil for Healthy Foccacia Bread Recipes.
Want to explore more topping ideas? Check out Foccacia Bread Topping Ideas—the sky’s the limit.
Toppings and serving suggestions (best ways to serve)
This bread shines solo and as a side. Pair it with:
- Warm marinara or garlic aioli for dipping
- Hearty soups or stews (it soaks up broth like a champ)
- Caprese or Caesar salad for a light, bright combo
- Sandwich base—slice horizontally for killer focaccia paninis
- Mini pizzas: top squares with sauce and cheese, bake briefly.
If you’re wondering about Toppings For Focaccia Bread, rosemary + sea salt is classic; olives + tomatoes are bold; try everything in small batches and A/B test like a scientist.
Quick conversions & timing hacks (for busy bakers)
- Use a stand mixer to mix in 3 minutes.
- Proof in a slightly warmed oven (100°F) for faster rise.
- Make mini focaccias for quicker baking times—15–18 minutes.
- Skip the second rise for a rustic, quicker version (flavor will be slightly less airy).
Time-lord hack: If you prep dough the night before and refrigerate, you’ll get deeper flavor and can bake fresh the next day.
Recipes using focaccia bread (creative leftover ideas)
Leftover focaccia is the gift that keeps giving:
- Focaccia croutons: Cube, toss with oil, toast. Soup upgrade.
- Focaccia grilled cheese: Use slices for melty, savory sandwiches.
- Savory bread pudding: Cube and soak with egg, milk, cheese, and veggies. Bake until golden.
- Focaccia panini: Press with deli meats and cheese for weekday magic.
If you love repurposing food, these Recipes With Focaccia Bread will become staples.
How to store and reheat (quick tips for storage and leftovers)
- Room temp: Zip-top bag for up to 2 days.
- Refrigerator: Wrap in foil, up to 5 days—reheat before serving.
- Freeze: Wrap slices well, freeze up to 2 months. Reheat at 350°F until warmed.
- Reheat tip: Splash a little olive oil on top before warming to revive crispiness.
Important: Avoid microwaving; it makes the crust rubbery.
Common mistakes to avoid
- Too much flour: Leads to dense focaccia—stick to sticky dough.
- Underproofing: Results in flat, tough bread. Let it double.
- Overbaking: Dry interior. Pull at golden—not dark—top.
- Uneven dimpling: Leads to patchy toppings and oil pools. Dimple evenly.
- Not enough oil: Focaccia needs it for flavor and texture—don’t be stingy.
Golden rule: Focaccia forgives a lot, but heat and oil are not optional.
Quick FAQ
Can I use whole wheat flour?
Yes—mix half all-purpose and half whole wheat to avoid heaviness. Works well for Healthy Foccacia Bread Recipes.
Can I add toppings before baking?
Absolutely. Add herbs, cheese, veggies, or thin tomato slices. For melty cheese, sprinkle a bit more halfway through baking.
Why isn’t my focaccia rising?
Check yeast freshness and water temperature. Also, avoid heavy flouring during mixing.
Can I make this dough ahead?
Yes—refrigerate covered up to 24 hours. Bring to room temp before shaping.
Is this recipe vegan?
Make it vegan by skipping Parmesan or using a vegan alternative.
Different Types and flavor profiles
Focaccia comes in many forms—flat and simple, thick and herb-laden, or loaded with toppings. Curious about Different Types Of Focaccia Bread? Here’s a quick taste tour:
- Classic Ligurian: Olive oil, rosemary, sea salt. Simple and perfect.
- Focaccia di Recco: Ultra-thin and stuffed with creamy cheese.
- Focaccia genovese: Puffy and dimpled, sometimes slightly sweet.
- Filled focaccias: Stuffed with prosciutto, cheese, or veggies—hearty and sandwich-ready.
This recipe sits comfortably in the Foccacia Bread Savory family while also branching into creative territory.
Final thoughts wrap-up
This Easy Garlic Parmesan Focaccia Bread hits all the notes: crispy, chewy, garlicky, and utterly satisfying. It’s flexible enough for weeknights and impressive enough for guests. Play with toppings—Foccacia Pizza Bread Recipes are just a few tweaks away—and use leftovers creatively.
One last tip: keep your hands oiled while stretching and dimpling—that makes everything easier and keeps dough from sticking. Now, preheat that oven, crank your garlic playlist, and let the delicious chaos begin. Who’s bringing the marinara?
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Easy Garlic Parmesan Focaccia Bread – Focaccia Bread Flavors Reimagined
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
Description
There’s nothing like the smell of warm bread to make a kitchen feel like home. This garlic-Parmesan focaccia delivers a crisp, olive oil–kissed crust and a pillowy inside—big flavor with very little fuss.
Ingredients
For the dough
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2¼ teaspoons instant yeast (one packet)
- 2 tablespoons olive oil
- 1¾ cups warm water (about 110°F / 43°C)
For the garlic-Parmesan topping
- 3 tablespoons olive oil
- 3 garlic cloves, finely chopped
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh rosemary or thyme (optional)
To finish
- Extra olive oil for greasing the pan
- Flaky sea salt, for sprinkling
- Fresh parsley or other herbs, to garnish (optional)
Instructions
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, salt, and instant yeast.
- Make the dough. Add the olive oil and warm water, then stir until a loose, sticky dough forms. No kneading required—this bread wants to be rustic. Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature until roughly doubled, about 1–2 hours.
- Prep the pan. Coat a 9×13-inch baking dish or sheet pan with plenty of olive oil. Pour the risen dough into the pan and gently coax it toward the edges with oiled fingertips. Let it rest for 30 minutes so it relaxes and fills the pan.
- Make the garlic oil. Warm the 3 tablespoons of olive oil in a small saucepan over low heat. Stir in the chopped garlic and a pinch of salt—heat just until the garlic becomes fragrant (do not brown it). Remove from heat and set aside.
- Dimple the dough. Use your fingertips to press deep dimples all over the surface. These pockets are where the oil and toppings land, so don’t be shy.
- Top the focaccia. Drizzle the garlic-infused oil evenly over the dimples. Scatter the grated Parmesan and optional herbs across the top, then finish with a few pinches of flaky sea salt.
- Bake. Slide the pan into a preheated 425°F (220°C) oven and bake 20–25 minutes, until the top is beautifully golden and crisp. Remove and let cool for about 10 minutes before cutting.
- Slice and serve. Cut into squares or long strips and enjoy warm.
Notes
- Quick tips & notes
- Use instant yeast to skip a separate proofing step—super convenient.
- Temperature check: water should feel like a warm bath—warm, not hot.
- Don’t overwork the dough; focaccia benefits from a light touch and lots of bubbles.
- Be generous with oil—it’s essential for that dreamy crust and flavor.
- Dimple deeply so the oil and garlic settle into the bread instead of running off.
- FYI: if you want extra crunch, pop the focaccia under the broiler for 30–60 seconds—watch it closely.
- Serving + storage
- Serve warm with marinara, a garlicky aioli, or alongside soups and salads. Store at room temperature in a zip bag for up to 2 days, wrap tightly and refrigerate for up to 5 days, or freeze slices (well wrapped) for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through; brush with a little olive oil to revive the crust.
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