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Garlic Parmesan Focaccia Bread
Caroline

Garlic Parmesan Focaccia Bread

This garlic Parmesan focaccia bread is soft and airy inside with crisp, olive-oil–rich edges, topped with fragrant garlic oil, savory Parmesan cheese, and flaky sea salt. Perfect as a side, appetizer, or sandwich bread.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • 2¼ tsp instant yeast
  • 1½ tsp salt
  • 1½ cups warm water (about 110°F)
  • 1 tbsp sugar
  • ¼ cup extra virgin olive oil, plus more for greasing
  • 3–4 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese
  • 1 tsp dried Italian herbs or chopped rosemary (optional)
  • flaky sea salt, for topping

Equipment

  • large mixing bowl
  • stand mixer with dough hook or mixing spoon
  • 9x13-inch baking pan
  • small saucepan
  • measuring cups and spoons
  • Wire cooling rack

Method
 

  1. In a bowl, combine the warm water, sugar, and yeast. Let sit for about 5 minutes until foamy.
  2. Add the flour and salt to the yeast mixture and mix until a sticky dough forms.
  3. Knead the dough using a stand mixer for 5–6 minutes or by hand for 8–10 minutes, until smooth and elastic.
  4. Lightly coat the dough with olive oil, cover, and let rise for 1 to 1½ hours, until doubled in size.
  5. Grease a 9x13-inch baking pan generously with olive oil.
  6. Heat 2 tablespoons of olive oil with the minced garlic over low heat until fragrant, about 1 minute.
  7. Transfer the dough to the pan and gently stretch it to fit. Let rest briefly if it resists stretching.
  8. Cover and allow the dough to rise again for 30–45 minutes.
  9. Preheat the oven to 425°F (220°C). Dimple the dough all over with your fingertips.
  10. Brush the dough with garlic oil, then sprinkle with Parmesan cheese, herbs if using, and flaky sea salt.
  11. Bake for 20–25 minutes, until golden brown.
  12. Cool slightly on a wire rack, then slice and serve warm.

Notes

Always use warm (not hot) water to activate the yeast properly. Do not skip the garlic-infused olive oil, as it provides the signature flavor. Using generous olive oil in the pan ensures crispy edges and rich taste. Let the focaccia rest briefly before slicing for the best texture.