Garlic Parmesan Focaccia is a soft, airy Italian bread loaded with the rich flavors of roasted garlic and sharp Parmesan cheese. The outside gets that perfect golden crust with a little crunch, while the inside stays light and fluffy. You can really smell the garlic and cheese as it bakes, and it’s one of those breads that feels like a warm hug from Italy.
I love making this focaccia when I want something simple but impressive. The dough is easy to work with, and sprinkling on fresh garlic and Parmesan before baking makes it taste incredible without needing fancy ingredients. I usually pop it out of the oven while still warm, so the cheese melts just right and the garlic flavor is extra fresh. It’s definitely a favorite whenever I have friends over or just want a cozy snack for myself.
This focaccia is awesome on its own or alongside a bowl of soup or salad. Sometimes, I slice it up and use it for sandwiches, and it never disappoints. If you haven’t tried making focaccia at home before, this garlic Parmesan version is a great place to start – it’s straightforward to bake and always gets compliments. Plus, the smell that fills your kitchen is a real bonus!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for soft focaccia, but you can try bread flour for a chewier texture. Whole wheat flour adds a nutty taste but use half whole wheat and half all-purpose for best results.
Yeast: Active dry yeast needs time to bloom in warm water for a good rise. If you only have instant yeast, you can mix it straight into the flour and skip the proofing step.
Olive Oil: Extra-virgin olive oil gives classic flavor and keeps the crust tender. If you want, use light olive oil or even avocado oil, but the flavor will be a bit different.
Garlic: Fresh minced garlic adds a sharp, aromatic punch. Roasted garlic works well for a milder, sweeter taste if you prefer less intensity.
Parmesan Cheese: Use freshly grated Parmesan for the best flavor. Pecorino Romano or Asiago are good substitutes if needed. Pre-grated cheese often has anti-caking agents that can affect melting.
Herbs: Fresh rosemary is traditional and brings a nice piney freshness. Dried Italian herbs can be used if fresh isn’t available, but add less since dried herbs have a stronger flavor.
How Do You Get Those Perfect Dimpling and Crispy Edges on Focaccia?
The steps to create focaccia’s signature dimples and crispy crust are simple but important:
- Gently Press Dimples: Use your fingertips to make deep indentations all over the dough before baking. This traps olive oil in the pockets, adding flavor and texture.
- Drizzle Olive Oil Over Dough: After dimpling, spread the garlic-infused olive oil evenly over the top. It seeps into the dough and keeps it moist while crisping the surface.
- Don’t Overwork the Dough: When spreading it into the pan, be gentle to keep the dough light and airy. Rough handling can deflate the bubbles inside.
- High Oven Temp: Baking at 425°F helps create a crispy, golden crust, while the inside stays soft. Keep an eye near the end to prevent it from burning.
- Use a Well-Oiled Pan: This helps the bread release easily and creates a nice bottom crust.
Following these tips gives you focaccia that’s crisp on the outside with little pockets of garlicky oil, and soft, fluffy bread inside every time.
Equipment You’ll Need
- Large mixing bowl – great for mixing and letting the dough rise comfortably.
- Measuring cups and spoons – keep your ingredient amounts accurate for perfect texture.
- Kitchen thermometer – helpful to check warm water temperature for activating yeast right.
- Baking pan or round cake pan (9–10 inches) – evenly shapes the focaccia and creates a nice crust.
- Wooden spoon or dough scraper – useful for mixing and handling sticky dough.
- Kitchen towel or plastic wrap – covers dough for rising, keeping moisture in.
Flavor Variations & Add-Ins
- Add sliced cherry tomatoes before baking for a juicy burst of sweetness that complements garlic.
- Top with black olives instead of rosemary for a salty, briny twist everyone will love.
- Mix fresh thyme or oregano with the olive oil for a different herby aroma if you want to change it up.
- Sprinkle shredded mozzarella or fontina cheese with Parmesan for a gooey, cheesy focaccia variation.
Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
- 3 1/4 cups (400g) all-purpose flour
- 1 packet (2 1/4 tsp or 7g) active dry yeast
- 1 1/4 cups warm water (about 110°F/45°C)
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling and greasing
- 4-5 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh rosemary or Italian herb mix (optional)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
Getting this focaccia ready takes about 15 minutes to prepare, plus 1 to 1 1/2 hours for the dough to rise. Baking will take roughly 20-25 minutes, so plan for around 1 hour and 40 minutes total before you get to enjoy your fresh, delicious bread!
Step-by-Step Instructions:
1. Activating the Yeast:
In a small bowl, pour warm water (about 110°F/45°C) and add sugar and yeast. Stir gently and let it rest for 5 to 10 minutes until it becomes frothy—this means your yeast is ready to help the dough rise!
2. Making the Dough:
In a large bowl, whisk together the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil to the flour. Mix everything until the dough just starts to come together. Then, turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. If you prefer, use a stand mixer with a dough hook for 5 to 7 minutes.
3. Letting the Dough Rise:
Lightly oil a large bowl and place your dough inside, turning it around to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for 1 to 1 1/2 hours, until it has doubled in size.
4. Preparing and Shaping the Dough:
Preheat your oven to 425°F (220°C) and grease a baking or cake pan about 9 to 10 inches in diameter. Punch down the dough gently to release air and transfer it to your pan. Press and spread the dough with your fingers to fill the pan evenly. Then, create deep dimples all over the dough using your fingertips—this step lets the olive oil and garlic flavor soak in.
5. Adding the Garlic and Toppings:
Mix the minced garlic with the remaining olive oil and drizzle this mixture evenly over the dough, letting it seep into the dimples. Sprinkle grated Parmesan cheese generously on top, add fresh rosemary or your choice of Italian herbs if you like, and finish with a pinch of coarse sea salt.
6. Baking and Serving:
Bake in the oven for 20 to 25 minutes until the focaccia is golden and crispy on top. Remove from the oven and let it cool slightly before slicing. Enjoy warm or at room temperature—perfect on its own, as a side, or as a sandwich base.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If you use instant yeast, you can mix it directly into the flour without proofing. Just skip the step where you let the yeast bloom in warm water. It will still give you a great rise.
Can I Make This Focaccia Dough Ahead of Time?
Absolutely! After kneading, cover the dough and refrigerate it overnight. Let it come to room temperature and rise again before shaping and baking for best results.
How Should I Store Leftover Focaccia?
Store leftover focaccia in an airtight container or wrapped tightly at room temperature for up to 2 days. To refresh, warm it briefly in the oven to bring back that crisp crust.
Can I Add Other Toppings?
Definitely! You can add olives, cherry tomatoes, or different herbs like thyme or oregano. Just sprinkle them on before baking along with the Parmesan and garlic oil.
