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
Scale
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.