Garlic Parmesan Focaccia is a soft, fluffy Italian bread loaded with fragrant garlic and a generous sprinkle of salty Parmesan cheese. The crust has a nice golden crunch, while the inside stays tender and airy. It’s simple but full of flavor, perfect for anyone who loves bread with a little extra something special.
I always enjoy making this focaccia because it fills the kitchen with such a wonderful aroma while it bakes. One of my favorite things is pressing little dimples into the dough before baking and then drizzling olive oil over the top—it makes each piece super moist and flavorful. I usually toss in some fresh rosemary or thyme when I have it, but even without, it’s amazing.
This bread is great served warm as a side for pasta, soup, or salad, but honestly, I love grabbing a piece just to snack on by itself. It’s also perfect for dipping into olive oil or spreading with butter. Whenever I make it for friends, it’s always the first thing to disappear from the table, which makes me happy every time!
Key Ingredients & Substitutions
Flour: All-purpose flour gives this focaccia its soft, tender crumb. You can substitute with bread flour for a chewier texture thanks to its higher protein content.
Yeast: Active dry yeast is best for a good rise but if you only have instant yeast, use a bit less and add it directly to the flour. Just skip that initial proofing step.
Garlic: Fresh minced garlic packs the best flavor and aroma. If you want a milder taste, you can use roasted garlic or garlic powder, but fresh is worth the effort here.
Parmesan Cheese: Freshly grated Parmesan melts better and adds a sharp salty note. If unavailable, Pecorino Romano or Asiago are good alternatives.
Olive Oil: Use good quality extra virgin olive oil. It adds moisture and richness while complementing the garlic and herbs. Light olive oil can work but the flavor will be less intense.
Herbs: Fresh parsley brightens the flavor, but feel free to swap with rosemary or thyme depending on your preference or what you have on hand.
How Do You Get Those Perfect Dimpled Bites in Focaccia?
Creating the dimples in your focaccia dough is key for texture and flavor. Here’s how to do it:
- After the dough has risen and is spread in the pan, use your fingertips to press firmly but gently into the dough’s surface.
- Make sure to create deep indentations without tearing or flattening the dough completely.
- These dimples help trap olive oil, garlic, and herbs so each bite is flavorful and moist.
- If the dough springs back too much when you press, let it rest 5-10 minutes and try again.
- This step also stops the dough from puffing too much while baking, creating that classic focaccia texture.
Don’t rush this step—taking your time will really pay off with beautiful texture and flavor!
Equipment You’ll Need
- Large mixing bowl – perfect for combining and proofing your dough in one place.
- Measuring cups and spoons – to get your flour, yeast, and seasonings just right.
- Wooden spoon or dough whisk – makes mixing sticky dough easier and less messy.
- Rectangular baking pan or sheet – helps shape your focaccia with nice even edges.
- Pastry brush or spoon – for drizzling garlic olive oil evenly over the dough’s surface.
- Wire rack – ideal for cooling your focaccia without it getting soggy underneath.
Flavor Variations & Add-Ins
- Top with sliced cherry tomatoes and fresh basil for a bright, summery twist.
- Add caramelized onions and crumbled goat cheese for a rich, tangy flavor boost.
- Sprinkle red pepper flakes and chopped olives to give it a spicy, savory kick.
- Mix fresh rosemary and sea salt into the dough for an herby, aromatic version you’ll love.
How to Make Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
- 3 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 1/2 cups warm water (about 110°F/43°C)
- 1/4 cup olive oil, plus extra for drizzling
- 4 cloves garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped (or substitute with fresh rosemary or thyme)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 to 1½ hours for the dough to rise, and around 20–25 minutes to bake. In total, plan for approximately 2 hours including resting time.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the sugar and yeast with warm water. Let it sit for 5 to 10 minutes until the mixture becomes foamy. This shows the yeast is alive and ready to work.
2. Make the Dough:
In a large bowl, combine the flour and salt. Make a well in the center, then pour in the foamy yeast mixture and 1/4 cup olive oil. Stir together until a sticky dough forms.
3. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until it feels smooth and elastic. If you prefer, use a stand mixer with a dough hook for this step.
4. Let the Dough Rise:
Place the dough in a bowl coated with olive oil. Cover with a clean cloth or plastic wrap and leave it in a warm spot to rise until it doubles in size, about 1 to 1½ hours.
5. Shape the Dough:
Generously oil a rectangular baking pan. Punch down the risen dough and transfer it to the pan. Using your fingers, gently press and stretch the dough to fill the pan evenly.
6. Second Rest:
Cover the dough again and let it rest for 20 to 30 minutes, allowing it to puff up slightly.
7. Prepare the Topping:
Mix the minced garlic, Parmesan cheese, chopped parsley, and a few tablespoons of olive oil in a small bowl.
8. Add Dimples and Topping:
Use your fingertips to create deep dimples all over the dough. Drizzle about half of the garlic Parmesan olive oil mixture evenly over the top, making sure some of the garlic and herbs settle into the dimples. Sprinkle a little coarse sea salt on top.
9. Bake the Focaccia:
Place the pan in a preheated oven at 425°F (220°C). Bake for 20 to 25 minutes until the bread is golden brown and cooked through.
10. Final Touch:
Remove the focaccia from the oven and immediately drizzle the remaining garlic Parmesan olive oil mixture over the warm bread. This adds extra flavor and moisture.
11. Serve:
Allow the focaccia to cool slightly on a wire rack. Cut into squares or rectangles and serve warm for the best taste.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! Use about 25% less instant yeast since it’s more potent, and mix it directly with the flour without dissolving in water first.
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 wrapped focaccia for up to 1 month and thaw before reheating.
Can I Add Other Herbs or Toppings?
Absolutely! Fresh rosemary, thyme, caramelized onions, olives, or even sun-dried tomatoes make great additions. Just sprinkle them on along with or instead of the parsley before baking.
What’s the Best Way to Reheat Focaccia?
Warm focaccia in a preheated oven at 350°F (175°C) for about 5-10 minutes to restore its crusty outside and soft inside. Avoid microwaving to keep that wonderful texture.
