Garlic Parmesan Focaccia is a deliciously soft and flavorful Italian bread that’s perfect for any meal. With a crispy golden crust sprinkled generously with Parmesan cheese and fragrant garlic, this focaccia has a wonderful balance of textures and tastes that make it so inviting. The dough is light and fluffy inside, making every bite a little piece of comfort.
I love making this bread because it’s surprisingly simple but feels special. I like to press the dough with my fingers before baking to create those classic dimples that hold on to little pools of olive oil and garlic. It’s like the bread is soaking up all the best flavors right in the crust, which makes it taste even better than regular bread.
This focaccia is great on its own as a snack or served alongside pasta, salads, or soups. I sometimes slice it up and use it for sandwiches, especially with some fresh veggies and mozzarella. It’s always a hit whether we’re sharing it at a family dinner or bringing it to a potluck, and I like to think it brings a bit of that cozy Italian kitchen feeling wherever it goes.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for a soft yet sturdy focaccia. If you want a chewier texture, you can try bread flour.
Yeast: Active dry yeast is the classic choice here. If you have instant yeast, use it but skip the proofing step with warm water.
Olive oil: Good quality extra virgin olive oil adds flavor and moisture. It also helps create that crispy crust. Vegetable oil could work as a last resort but the flavor will be milder.
Garlic & Rosemary: Fresh garlic and rosemary really bring the focaccia alive. Use dried herbs if fresh are unavailable, but reduce the amounts slightly.
Parmesan cheese: Freshly grated Parmesan adds a nutty, salty punch. Pecorino Romano or Asiago are tasty alternatives.
How Do You Get Those Perfect Focaccia Dimples?
The dimples are what make focaccia unique—they hold olive oil and toppings, adding flavor and texture.
- Once the dough is shaped in the pan after the first rise, use your fingertips to press down firmly but gently.
- Make evenly spaced indentations right through the dough but don’t press all the way through to the pan.
- This step helps the focaccia stay aerated and creates those little pockets for olive oil to pool.
- Be sure to drizzle olive oil on top before baking—it enhances crispiness and richness in the crust.
I like to wet my fingers slightly to prevent sticking, which makes this easier and keeps the dimples neat.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and proofing the dough evenly.
- Stand mixer with dough hook (optional) – makes kneading easier and faster if you have one.
- 9×13 inch baking pan – fits the focaccia dough nicely for even baking and shaping.
- Measuring cups and spoons – to get your ingredients just right for fluffy focaccia.
- Wooden spoon or spatula – helps mix ingredients without overworking the dough.
- Kitchen towel or plastic wrap – keeps dough warm and moist while rising.
Flavor Variations & Add-Ins
- Add sliced olives (black or green) for a briny touch that complements garlic and rosemary well.
- Swap Parmesan for mozzarella and sprinkle fresh basil after baking for a caprese-style focaccia.
- Mix in sun-dried tomatoes for a sweet and tangy burst that pairs nicely with the herbs.
- Sprinkle caramelized onions on top before baking for added sweetness and depth.
Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
- 3 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 ¼ teaspoons salt
- 1 ⅓ cups warm water (about 110°F/43°C)
- ⅓ cup extra virgin olive oil, plus more for drizzling
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
- Coarse sea salt or flaky salt, for sprinkling
- Optional: 1 teaspoon crushed red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, around 1 to 1½ hours for the first rise, 30-45 minutes for the second rise, and 20-25 minutes baking time. Altogether, plan for about 2 to 2½ hours from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix warm water, sugar, and yeast. Let it sit 5-10 minutes until bubbly. Then add the flour and salt and stir to combine. Mix in 2 tablespoons olive oil. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
2. Let Dough Rise:
Put the dough in an oiled bowl, turning it to coat. Cover with a towel or plastic wrap and let rise in a warm spot for 1 to 1½ hours, until it doubles in size.
3. Shape and Add Toppings:
Once risen, press the dough into a well-oiled 9×13 inch pan. Use your fingers to make dimples all over. Drizzle more olive oil on top. Mix garlic, rosemary, and Parmesan and sprinkle over the dough. Add coarse salt and optional red pepper flakes.
4. Final Rise and Bake:
Cover the dough loosely and let it rise 30-45 minutes until puffy. Preheat oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden and hollow-sounding when tapped. Let cool a bit before cutting.
Enjoy your warm Garlic Parmesan Focaccia with extra olive oil for dipping or alongside your favorite meal!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can skip the proofing step and add it directly to the dry ingredients. Just mix well and proceed with the recipe as usual.
How Do I Store Leftover Focaccia?
Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze for up to 3 months. Reheat in the oven to restore crispiness.
Can I Add Other Herbs or Toppings?
Absolutely! Feel free to experiment with toppings like olives, sun-dried tomatoes, caramelized onions, or different herbs like thyme or basil. Just add them along with the garlic and rosemary before baking.
Is It Possible to Make This Dough Ahead of Time?
Yes, you can prepare the dough and let it rise slowly in the fridge overnight. Bring it to room temperature before shaping and baking for best results.
