Name: Garlic Parmesan Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 2 cups warm water (about 110°F); 1 packet (2 ¼ teaspoons) active dry yeast; 1 tablespoon sugar; 5 cups all-purpose flour; 1 tablespoon salt; 1/4 cup olive oil plus more for drizzling and greasing; 4 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary); 1 teaspoon coarse sea salt

Introduction

Garlic Parmesan Focaccia Bread is a deliciously fragrant and golden Italian bread perfect for snacking or serving alongside meals. Infused with fresh garlic, rosemary, and Parmesan cheese, it offers a perfect balance of savory flavors and a delightful crisp crust. This homemade focaccia is easier to make than you might think and sure to impress.

A round focaccia bread cut into eight slices sits on a wooden board on a white marbled surface. The bread has one thick, pale golden crust layer with a soft, airy texture inside. On top, there is a layer of melted cheese, bubbling and browned in spots, with a crumbly texture sprinkled all over. Green sprigs of fresh thyme lay diagonally across the focaccia, adding contrast to the golden tones. Small bits of black and white seasoning are scattered on the surface along with a slight oily shine. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups warm water (about 110°F)

1 packet (2 ¼ teaspoons) active dry yeast

1 tablespoon sugar

5 cups all-purpose flour

1 tablespoon salt

1/4 cup olive oil, plus more for drizzling

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1 teaspoon coarse sea salt

Instructions

Step 1: In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.

Step 2: Add the flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix until a sticky dough forms.

Step 3: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.

Step 4: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Step 5: Preheat your oven to 425°F. Grease a 13×18-inch baking sheet with olive oil.

Step 6: Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and press it out to fit the pan.

Step 7: Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with minced garlic, Parmesan cheese, rosemary, and coarse sea salt.

Step 8: Let the dough rest for an additional 20-30 minutes while the oven preheats.

Step 9: Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before slicing.

Tips & Variations

For a softer focaccia, brush the top with extra olive oil immediately after baking.

Try adding sliced olives or sun-dried tomatoes for extra flavor.

If using dried rosemary, consider crushing it lightly to release more aroma.

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend designed for bread.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, mix it directly with the dry ingredients and reduce the initial water temperature slightly to about 105°F.

How do I know when the focaccia dough has risen enough?

The dough should roughly double in size and look puffed up. You can perform a gentle poke test: if the indentation remains and doesn’t bounce back quickly, it’s ready to bake.