Garlic Parmesan Focaccia is a soft, pillowy bread with lots of garlicky flavor and a crispy, golden crust sprinkled with salty Parmesan cheese. It’s an Italian classic that’s perfect for snacking or serving alongside your favorite meal. The combination of garlic and cheese gives it a rich, comforting taste that makes it hard to stop at just one slice.
I love making this focaccia because it’s simple but feels special. I usually press my fingers into the dough before baking to create little dimples that hold all the garlic and olive oil just right. It’s fun to make and always smells amazing while it’s baking, filling the whole kitchen with a warm, inviting aroma.
My favorite way to enjoy this focaccia is warm, right out of the oven, maybe with a drizzle of extra olive oil or a side of marinara sauce for dipping. It’s great for sharing with friends or as a cozy treat on a quiet night. Whenever I eat it, I’m transported straight to a little Italian bakery, and that always brings a smile to my face.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for a soft focaccia. If you want a chewier texture, try bread flour instead. It has more protein and gives a better rise.
Yeast: Active dry yeast is common, but you can substitute instant yeast without proofing. Just mix it directly with flour and reduce water slightly.
Olive Oil: This adds flavor and helps with a crispy crust. Extra virgin olive oil is best, but regular olive oil or a mild vegetable oil can be used if needed.
Garlic: Fresh minced garlic brings the best flavor. If you want less bite, lightly sauté it first. Garlic powder can substitute but won’t be as vibrant.
Parmesan Cheese: Freshly grated Parmesan gives a nice salty, nutty layer. Pecorino Romano or Asiago are great alternatives if you want a sharper taste.
How Do You Create Those Perfect Dimples in Focaccia Dough?
Those dimples are a classic sign of focaccia and help hold oil and flavor. Here’s how to get them right:
- After shaping the dough on the pan, use your fingertips to press down gently but firmly all over the surface, creating small indentations.
- Don’t press too hard—just enough to create holes without flattening the dough completely.
- The dimples make the focaccia crispy on top and let the garlic and olive oil settle in, creating pockets of flavor.
- If the dough springs back while you dimple, let it rest for 5 minutes then try again to relax the gluten.
Equipment You’ll Need
- Large mixing bowl – perfect for combining ingredients and letting the dough rise comfortably.
- Damp cloth or plastic wrap – keeps the dough moist during rising so it doesn’t dry out.
- Baking sheet or round cake pan – choose one that fits the focaccia size; it helps create even baking.
- Parchment paper – makes sure the bread doesn’t stick and makes cleanup easier.
- Measuring cups and spoons – for accurate ingredient amounts, especially for yeast and salt.
- Wooden spoon or dough scraper – helps mix the dough and handle it without mess.
- Grater – handy for fresh Parmesan cheese and zesting any optional herbs.
Flavor Variations & Add-Ins
- Add freshly chopped rosemary or thyme for a classic herb twist that pairs wonderfully with garlic and Parmesan.
- Mix in sun-dried tomatoes or olives into the dough for a tangy, salty boost to the bread.
- Try topping focaccia with shredded mozzarella or fontina cheese for a melty, gooey texture.
- For a spicy kick, sprinkle red pepper flakes either into the dough or on top before baking.
Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water (about 110°F/43°C)
- 2 tbsp olive oil (plus extra for greasing and drizzling)
- 1 tsp sugar
- 1 tsp salt
For the Topping:
- 4 cloves garlic, finely minced
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1 tsp dried oregano (optional)
- Coarse sea salt, for sprinkling
Time Needed:
This focaccia recipe takes about 15 minutes to prepare the dough, then about 1 to 1.5 hours for the first rise. After shaping and topping the dough, allow 20–30 minutes for the second rise. Baking takes 15–20 minutes. In total, plan for around 2 to 2.5 hours including rising and baking time.
Step-by-Step Instructions:
1. Activate the Yeast:
Combine warm water, sugar, and yeast in a small bowl. Stir gently and let it sit for 5–10 minutes until it becomes frothy and active. This means the yeast is ready to work magic in your dough!
2. Make the Dough:
In a large bowl, whisk together the flour and salt. Add the frothy yeast mixture and 2 tablespoons of olive oil. Mix until a rough dough forms.
3. Knead the Dough:
Transfer the dough to a floured surface and knead for 8–10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook to make this easier.
4. First Rise:
Lightly oil a large bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm spot for about 1 to 1.5 hours until it doubles in size.
5. Prepare Your Baking Pan:
Preheat the oven to 450°F (230°C). Line a baking sheet or round cake pan with parchment paper and lightly grease it with olive oil.
6. Shape the Dough:
Punch down the risen dough and transfer it to your prepared pan. Stretch and flatten it gently into a 9-inch (23 cm) round or rectangle, about ½ to ¾ inch thick. Press your fingertips into the dough all over to create little dimples that will hold the toppings beautifully.
7. Add Toppings:
Mix the minced garlic, chopped parsley, oregano (optional), and a few tablespoons of olive oil in a small bowl. Brush this fragrant garlic-herb oil generously over the dough, making sure it settles into the dimples.
8. Second Rise:
Let the dough rest in the pan for another 20–30 minutes so it can puff up just a bit more.
9. Sprinkle Cheese and Salt:
Evenly sprinkle the grated Parmesan cheese and a pinch of coarse sea salt on top of the dough before popping it into the oven.
10. Bake:
Bake the focaccia for 15–20 minutes until it’s golden brown and crispy on top.
11. Cool and Serve:
Let the focaccia cool on a wire rack for a few minutes. Then slice into squares or wedges and enjoy it warm—fresh from the oven!
12. Optional Dipping Sauce:
For an extra treat, serve your focaccia with extra virgin olive oil mixed with herbs, chili flakes, and some more minced garlic for dipping.
This Garlic Parmesan Focaccia is wonderfully fragrant with crispy edges and a soft, airy inside, bursting with garlic, herbs, and cheesy goodness. Perfect warm and fresh!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can skip the activation step and mix it directly with the flour. Just reduce the warm water slightly by about 2 tablespoons to keep the dough consistency right.
How Should I Store Leftover Focaccia?
Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze slices in a freezer-safe bag for up to 1 month and reheat in the oven to refresh.
Can I Add Other Herbs or Toppings to This Focaccia?
Absolutely! Fresh rosemary, thyme, or sun-dried tomatoes are delicious additions. You can also sprinkle extra cheese like mozzarella or add olives before baking for extra flavor.
What’s the Best Way to Reheat Focaccia?
Reheat focaccia in a preheated 350°F (175°C) oven for about 5–10 minutes to restore its crispiness. Avoid microwaving as it can make the bread chewy or soggy.
