Irresistible Garlic Parmesan Focaccia Bread Recipe

Garlic Parmesan Focaccia Bread Recipe – just the mention of it conjures up a symphony of aromas and textures, promising a delightful culinary journey right in your own kitchen. There’s an undeniable magic in a freshly baked focaccia, its golden-brown crust glistening with olive oil, fragrant with roasted garlic, and generously adorned with savory Parmesan cheese. This isn’t just bread; it’s an invitation to indulge, a warm embrace in edible form.

Tracing its origins back to ancient Liguria, Italy, focaccia has been a beloved staple for centuries. What began as a simple, hearth-baked flatbread has gracefully evolved into the versatile, dimpled masterpiece we cherish today, a perfect canvas for robust flavors. My personal love affair with this dish stems from its irresistible combination of a tender, airy crumb and a wonderfully crisp, olive oil-rich crust, all beautifully infused with the pungent warmth of garlic and the salty, umami kick of aged Parmesan. It’s a texture sensation that truly captivates the palate.

Why This Garlic Parmesan Focaccia Bread Recipe Is a Must-Try

People adore this dish not only for its incredible taste and satisfying texture but also for its remarkable versatility. It’s absolutely perfect for dipping into your favorite extra virgin olive oil, serving as a sophisticated accompaniment to a hearty soup or pasta, or simply enjoying as a delightful, comforting snack on its own. The process of baking it is an incredibly rewarding experience, filling your home with an aroma that signals warmth and comfort to all who enter. I am confident that this particular Garlic Parmesan Focaccia Bread Recipe will elevate your baking endeavors and quickly become a cherished favorite in your culinary repertoire.

this Recipe

Ingredients:

• For the Focaccia Dough:
  • 500 grams (about 4 cups) all-purpose flour, plus more for dusting
  • 10 grams (about 1 tablespoon) active dry yeast
  • 10 grams (about 1 ½ teaspoons) fine sea salt
  • 375 ml (about 1 ½ cups) warm water (around 105-115°F / 40-46°C)
  • 60 ml (about ¼ cup) extra virgin olive oil, plus more for greasing and drizzling
  • 1 teaspoon granulated sugar (optional, for activating yeast)
• For the Garlic Parmesan Topping:
  • 4-6 cloves garlic, finely minced (adjust to your preference for intense garlic flavor)
  • 60 ml (about ¼ cup) extra virgin olive oil
  • 60 grams (about ½ cup) freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, for a subtle kick)
  • Flaky sea salt, for finishing
  • Freshly ground black pepper, to taste
  • Fresh rosemary sprigs or chopped fresh parsley, for garnish (optional)

Making the Focaccia Dough

Creating the perfect base for our Garlic Parmesan Focaccia Bread Recipe starts with a beautiful, airy dough. This process is truly satisfying, and I promise, it’s easier than you might think!

1. Activate the Yeast: In a large mixing bowl, or the bowl of your stand mixer, combine the warm water and the optional granulated sugar. Sprinkle the active dry yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes. You’re looking for a foamy, bubbly surface, which indicates that your yeast is alive and ready to work its magic. If you don’t see any activity, your water might have been too hot or too cold, or your yeast might be old, and it’s best to start over with fresh yeast. This foaming action is crucial for a light and airy focaccia. It’s the first step towards that incredible texture we’re aiming for in this Garlic Parmesan Focaccia Bread Recipe.
2. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour and the fine sea salt. Ensuring the salt is evenly distributed now will prevent it from inhibiting the yeast later on, and also guarantees that every bite of your focaccia will be perfectly seasoned.
3. Mix Wet and Dry: Once your yeast is active and thriving, add the ¼ cup of extra virgin olive oil to the yeast mixture. This olive oil contributes to the focaccia’s signature flavor and tenderness. Pour the dry ingredients into the wet ingredients.
4. Form the Dough:
   • If using a stand mixer: Attach the dough hook. Mix on low speed for 2-3 minutes until all the flour is incorporated and a shaggy dough forms. Increase the speed to medium-low and continue to knead for another 5-7 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will still be quite soft and sticky, which is exactly what we want for a tender focaccia. Don’t be tempted to add more flour if it feels sticky; this higher hydration is what makes focaccia so moist and delicious.
   • If kneading by hand: Stir the mixture with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains. Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes. At first, it will be sticky and messy, but as you knead, stretching and folding it, it will gradually become smoother and more elastic. Resist the urge to add too much extra flour, as this will make your focaccia tough. A little stickiness is good, and a bench scraper can be your best friend here for handling the dough! You’ll feel the dough transform under your hands, becoming more pliable and less resistant.
5. First Proofing: Lightly grease a clean large bowl with a tablespoon or two of olive oil. Transfer the dough to the greased bowl, turning it once to coat all sides with oil. This prevents a skin from forming and keeps the dough supple. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size. This first proof is where the flavor of your focaccia truly develops, so be patient! The dough should look plump and feel light when gently poked. The longer and slower the rise (within reason), the more complex the flavor of your Garlic Parmesan Focaccia Bread will be. This initial fermentation builds the airy structure and unique tang that makes focaccia so enjoyable.

Crafting the Garlic Parmesan Topping

While our beautiful focaccia dough is having its first nap, let’s prepare the star of the show: our irresistible garlic parmesan topping. This is what truly elevates our Garlic Parmesan Focaccia Bread Recipe to an extraordinary level of flavor and aroma, making it utterly irresistible.

6. Prepare the Garlic: Finely mince your garlic cloves. I recommend using fresh garlic here, as its aroma and flavor are unparalleled compared to pre-minced varieties. You can use a garlic press or finely chop it with a knife. For a truly aromatic experience, ensure your mince is consistent. If you love garlic as much as I do, don’t be shy – go for the higher end of the suggested amount! The more garlic, the more pungent and delightful your focaccia will be.
7. Grate the Parmesan: Grate your Parmesan cheese. Freshly grated Parmesan makes a huge difference compared to pre-grated varieties, both in terms of flavor and how it melts into the focaccia. Pre-grated cheeses often contain anti-caking agents that can affect texture and flavor. A good quality Parmigiano Reggiano will provide a sharp, nutty flavor that complements the garlic perfectly.
8. Combine Topping Ingredients: In a small bowl, combine the minced garlic, the ¼ cup of extra virgin olive oil, the freshly grated Parmesan cheese, dried oregano, and red pepper flakes (if using). The oregano brings a classic Mediterranean herb note, while the red pepper flakes offer a subtle warmth that enhances the savory profile. Stir everything together thoroughly, ensuring the garlic and herbs are well distributed throughout the oil. Set this aside, allowing the flavors to meld and the garlic to infuse the oil. This simple blend of ingredients will infuse your focaccia with incredible aromatic notes and a golden-brown, crispy crust.

Assembling and Second Proofing for Fluffy Focaccia

Now that our dough has delightfully risen and our topping is ready, it’s time to bring everything together and prepare our focaccia for its final ascent before baking. This stage is key for achieving that signature focaccia texture with its characteristic dimples and pockets of flavorful oil, ensuring our Garlic Parmesan Focaccia Bread is light and airy.

9. Prepare the Baking Pan: Drizzle a generous amount (about 2-3 tablespoons) of extra virgin olive oil into a 9×13 inch baking pan (or a similar size, like a 10-inch round pan for a thicker focaccia). Make sure to coat the bottom and sides of the pan thoroughly, using your hands or a pastry brush. This oil is not just for preventing sticking; it’s essential for creating that wonderfully crisp, golden-brown focaccia bottom crust, which is a hallmark of an excellent focaccia. Don’t skimp on the oil here!
10. Transfer the Dough: Gently punch down the risen dough to release the air. This isn’t a harsh action; just a gentle deflate using the side of your hand. Carefully transfer the dough to the prepared baking pan. Its elasticity will be quite noticeable at this stage.
11. Stretch and Dimple: Using your oiled fingertips, gently press and stretch the dough to fill the entire pan. Start from the center and work your way out to the edges. Don’t force it too much; if it resists, let it rest for 5-10 minutes (covered) and then continue stretching. This relaxation period allows the gluten to relax, making the dough easier to handle. Once stretched, use your fingertips to create deep indentations (dimples) all over the surface of the dough. These dimples are characteristic of focaccia and are where all that delicious olive oil and topping will pool, creating pockets of intense flavor and a wonderfully uneven, artisanal texture. Be generous with your dimples – they are essential for the focaccia’s texture and ability to hold the topping, allowing it to become deeply infused with the garlic parmesan goodness.
12. Apply the Topping: Drizzle the prepared garlic parmesan topping evenly over the dimpled dough, making sure some of the olive oil pools generously in the indentations. Spread it out with a spoon or brush if needed, ensuring every part of the surface gets some love. Sprinkle an extra pinch of flaky sea salt and freshly ground black pepper over the top. This finishing salt adds a delightful crunch and burst of salinity. If using fresh rosemary or parsley, scatter it over the surface now; the herbs will crisp up beautifully in the oven.
13. Second Proofing: Cover the pan loosely with plastic wrap or a clean kitchen towel. Return the pan to your warm, draft-free spot for the second proofing. Let it rise for another 30-45 minutes, or until the dough looks puffy and has nearly doubled in size again. It won’t rise quite as dramatically as the first proof, but you should definitely see a noticeable increase in volume and airiness. The dough will look even more pillowy and the dimples will still be present, perhaps slightly softened. This final rise ensures a wonderfully light and airy interior for your Garlic Parmesan Focaccia Bread, giving it that perfect chewiness and open crumb structure.

Baking Your Garlic Parmesan Focaccia Bread

The moment of truth! Baking is where our beautiful dough transforms into the golden, aromatic Garlic Parmesan Focaccia Bread Recipe we’ve been dreaming of. Get ready for your kitchen to smell absolutely incredible as the garlic toasts, the Parmesan melts, and the bread bakes to perfection!

14. Preheat the Oven: About 15-20 minutes before the second proofing is complete, preheat your oven to 400°F (200°C). Make sure a rack is positioned in the middle of the oven. A hot oven is crucial for achieving a great crust and proper rise, ensuring the yeast gets a final burst of activity and the focaccia develops a beautiful golden exterior.
15. Bake the Focaccia: Carefully place the pan with the focaccia into the preheated oven. Bake for 20-25 minutes. Keep a close eye on it! The exact baking time can vary depending on your oven and the thickness of your focaccia. The edges should be deeply golden and crisp, and the topping should be fragrant and slightly caramelized.
16. Check for Doneness: Your focaccia is done when the top is a beautiful golden brown, and the edges are crisp and darker. The parmesan cheese should be melted and slightly caramelized in spots, and the garlic will be fragrant and lightly toasted, but not burnt. If you have an instant-read thermometer, the internal temperature should register around 200-210°F (93-99°C). This indicates it is fully cooked through. Don’t be afraid to let it get deeply colored; that’s where much of the flavor and texture comes from.
17. Cool: Once baked, carefully remove the pan from the oven. Let the focaccia cool in the pan for about 5-10 minutes. This short rest allows the focaccia to firm up slightly before handling. Then, using a thin spatula or knife, gently loosen the edges and transfer the focaccia to a wire rack to cool completely. Allowing it to cool on a rack prevents the bottom from becoming soggy from trapped steam. While it’s incredibly tempting to dive in immediately, a little cooling time helps the structure set, allows the flavors to fully develop, and makes for cleaner slicing.

Serving Your Delicious Garlic Parmesan Focaccia

Congratulations! You’ve successfully baked a mouth-watering batch of Garlic Parmesan Focaccia Bread. Now for the best part – enjoying your culinary creation, whether on its own or as a delightful accompaniment to your favorite meals!

18. Slice and Serve: Once cooled slightly (or completely, if you can resist!), slice the focaccia into squares or rectangles using a serrated knife. Serve it warm or at room temperature. The aroma alone will have everyone eager to try it!
19. Serving Suggestions: This focaccia is incredibly versatile and makes a wonderful addition to almost any meal.
    • Enjoy it on its own as a delightful snack or appetizer; it’s perfect just as it is.
    • Serve it alongside your favorite pasta dish, like a rich marinara or a creamy Alfredo, to sop up all the delicious sauce.
    • It’s a fantastic companion to a hearty bowl of soup or a fresh, crisp salad, adding a satisfying texture and flavor.
    • Use it to make delicious sandwiches, piled high with fresh ingredients like cured meats, cheeses, and roasted vegetables.
    • It’s fantastic for dipping into more high-quality extra virgin olive oil, a good balsamic vinegar, or your favorite marinara sauce for an extra layer of flavor.
    • Consider adding a sprinkle of fresh herbs like chopped basil or chives right before serving for an extra pop of color and flavor, enhancing the overall presentation and taste.
20. Storage: Leftover focaccia, if there is any, can be stored in an airtight container at room temperature for up to 2-3 days. To maintain its freshness, you might want to wrap it lightly in foil or plastic wrap before placing it in the container. For longer storage, you can wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 1 month.
21. Reheating: To reheat, simply warm slices in a toaster oven or a regular oven at 350°F (175°C) for 5-10 minutes, or until warmed through and slightly crispy again. I find that a quick reheat brings back much of its fresh-baked glory, making the crust crisp and the interior tender once more. Avoid the microwave if possible, as it can make the focaccia chewy.

I hope you absolutely love making and eating this Garlic Parmesan Focaccia Bread Recipe as much as I do. It’s truly a rewarding baking experience, and the results are always a crowd-pleaser!

Conclusion:

Well, my friends, we’ve reached the grand finale of our journey, and I genuinely hope you’re as excited as I am about what we’ve created together. This isn’t just another bread recipe; it’s an invitation to experience something truly special in your kitchen and at your dining table. What makes this particular focaccia a non-negotiable addition to your baking repertoire, you ask? It’s the sheer symphony of textures and aromas that will envelop your senses from the moment it begins to bake. Imagine the comforting, yeasty fragrance filling your home, quickly joined by the pungent, irresistible scent of garlic slowly roasting, mingling with the nutty, savory notes of Parmesan cheese. When it emerges from the oven, you’ll be greeted by a sight to behold: a beautiful, golden-brown crust, crisp and dimpled, giving way to an interior so incredibly soft, airy, and moist that it practically melts in your mouth. The generous dusting of fresh garlic and rich Parmesan isn’t just a topping; it’s deeply infused into every single bite, ensuring a burst of robust flavor that transcends mere seasoning. This focaccia isn’t just good; it’s an experience, a simple pleasure that elevates any meal and leaves a lasting impression. It’s the kind of bread that gets talked about, the one people ask for the recipe to, and that, for me, is the ultimate testament to its deliciousness.

Now, let’s talk about how to truly make this masterpiece shine on your table. The versatility of this focaccia is one of its greatest strengths. Of course, it’s absolutely divine simply torn into chunks and devoured warm, perhaps with a drizzle of your finest olive oil for an extra layer of richness. But don’t stop there! Think about pairing it with a hearty, rustic minestrone soup on a chilly evening, where its sturdy yet tender crumb can soak up all the flavorful broth. Or, imagine it alongside a vibrant, fresh caprese salad, the sharp acidity of tomatoes and creamy mozzarella finding their perfect counterpoint in the savory bread. It makes an incredible base for open-faced sandwiches; pile on some cured meats, a dollop of fresh ricotta, or some roasted vegetables, and you’ve got a gourmet lunch in minutes. It also serves as an exceptional accompaniment to any pasta dish, particularly those with rich tomato or cream sauces, acting as the ideal vehicle to scoop up every last drop of deliciousness. And for an appetizer that will truly impress, cut it into small squares and serve it on a charcuterie board with an assortment of cheeses, olives, and preserves. Trust me, it’s a showstopper.

But wait, there’s more! This recipe is also wonderfully adaptable, allowing you to infuse your own personality into each bake. If you’re feeling adventurous, consider adding a sprinkle of fresh rosemary or thyme along with the garlic and Parmesan for an extra aromatic kick. A handful of sun-dried tomatoes or pitted Kalamata olives pressed into the dough before baking can add a delightful textural and flavor contrast. For a touch of sweetness and depth, caramelized onions spread evenly over the top would be absolutely divine. You could even experiment with different cheeses, perhaps a sharper Pecorino Romano or a milder mozzarella for a different profile. The possibilities are truly endless, making each baking session a fresh and exciting culinary adventure. The core of this Garlic Parmesan Focaccia Bread Recipe is fantastic, but don’t hesitate to make it your own.

Your Turn: Bake, Share, and Inspire!

There’s a unique kind of joy that comes from baking bread, from watching simple ingredients transform into something truly magnificent through your own hands. And this recipe, with its incredible aroma and even more incredible taste, is designed to bring that joy straight into your kitchen. I genuinely believe that once you try this focaccia, it will quickly become a beloved staple in your home. The process is so rewarding, and the end result is nothing short of spectacular. So, I urge you, don’t just read about it; roll up your sleeves, gather your ingredients, and dive into the satisfying experience of baking this incredible bread. I promise you, the smiles and satisfied sighs you’ll receive when you serve it will be worth every moment. And once you’ve baked it, once you’ve savored that first glorious bite, please, please share your experience with me! I absolutely adore seeing your creations and hearing about your culinary adventures. Did you add a special twist? Did it become the star of your dinner table? Tag me, leave a comment, or simply share your thoughts. Your feedback and stories are what make this community so vibrant and inspiring. Let’s spread the focaccia love far and wide!

Garlic Parmesan Focaccia Bread

An irresistible Garlic Parmesan Focaccia Bread recipe featuring a tender, airy crumb and a crisp, olive oil-rich crust, generously infused with fragrant garlic and savory Parmesan. Perfect for dipping, serving with meals, or as a delightful snack.

Prep Time
45 Minutes

Cook Time
25 Minutes

Total Time
50 Minutes

Servings
1 focaccia (9×13 inch pan)

Ingredients

• 2 cups warm water (105-115°F)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tbsp granulated sugar
• 5 cups all-purpose flour
• 1 tbsp fine sea salt
• ¼ cup extra virgin olive oil, plus more for pan and drizzling
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1 tsp coarse sea salt, for finishing

Instructions

1. Step 1
   In a large bowl, combine warm water and sugar. Sprinkle yeast over the top; let sit for 5-10 minutes until foamy.
2. Step 2
   Whisk flour and fine sea salt in a separate bowl. Add ¼ cup olive oil to the yeast mixture, then pour dry ingredients into wet. Mix with a dough hook on low speed for 2-3 minutes, then medium-low for 5-7 minutes until smooth and elastic (or knead by hand for 8-10 minutes).
3. Step 3
   Lightly grease a large bowl with olive oil. Transfer dough, turning to coat. Cover and let rise in a warm, draft-free spot for 1-1.5 hours until doubled in size.
4. Step 4
   While dough rises, mince garlic and grate Parmesan. In a small bowl, combine minced garlic, ½ cup Parmesan, fresh/dried rosemary, and a generous drizzle of olive oil (from the ‘plus more for drizzling’ amount). Stir well.
5. Step 5
   Drizzle 2-3 tablespoons of olive oil into a 9×13 inch baking pan. Gently deflate the risen dough and transfer it to the prepared pan.
6. Step 6
   Using oiled fingertips, gently press and stretch the dough to fill the pan. Create deep indentations (dimples) all over the surface.
7. Step 7
   Drizzle the prepared garlic parmesan rosemary topping evenly over the dimpled dough, ensuring oil pools in the indentations. Sprinkle with coarse sea salt. Cover loosely and let rise for another 30-45 minutes until puffy.
8. Step 8
   Preheat oven to 400°F (200°C) during the second proof. Carefully place the pan in the oven and bake for 20-25 minutes, until deeply golden brown, crispy on the edges, and the topping is fragrant and slightly caramelized.
9. Step 9
   Remove from oven. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Slice into squares or rectangles and serve warm or at room temperature.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

October 5, 2025 by Melissa