This Garlic Parmesan Focaccia Bread is soft, fluffy, and bursting with flavor! The mix of garlic and Parmesan gives it a tasty kick, making it perfect as a side or a snack.
Who can resist warm, cheesy bread? I love making extra so I can snack on it all day! Don’t forget to drizzle some olive oil on top before baking for a golden finish!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for the focaccia. If you’re looking for something healthier, whole wheat flour works too, but it may alter the texture a bit. A mix of both can give a lovely taste and texture.
Instant Yeast: Instant yeast is great for quick rises. If you only have active dry yeast, that’s fine! Just activate it with warm water (about 110°F) before adding it to your dry ingredients.
Olive Oil: Olive oil gives a nice flavor and moisture. If you’re out, feel free to use vegetable or avocado oil, but olive oil is preferred for its taste. I personally love adding a bit of extra virgin olive oil for a richer flavor.
Parmesan Cheese: Freshly grated Parmesan adds a lovely sharpness. If needed, you can substitute with Pecorino Romano for a sharper taste or use nutritional yeast for a dairy-free option.
Garlic: The more, the better! While using fresh garlic is ideal for brightness, you can replace it with garlic powder, using 1 teaspoon for every clove. Just be cautious with measurements so it doesn’t overpower.
How Do I Get the Perfect Rise and Texture in My Focaccia?
Letting the dough rise properly is key to achieving a light, airy focaccia. Here’s how to do it right:
- Make sure your water is warm, around 110°F (43°C), but not hot. This temperature activates the yeast without killing it.
- For the first rise, cover the dough with a damp cloth or plastic wrap to keep it moist. Place it in a warm area, away from drafts, for about 1 to 2 hours or until doubled in size.
- After punching down the dough, let it rest again. This helps relax the gluten and makes it easier to stretch into your baking pan.
- Finally, don’t skip the resting time before baking! Letting it sit helps develop those delicious dimples and a great crust when baked. Aim for about 20-30 minutes!
How to Make Garlic Parmesan Focaccia Bread
Ingredients You’ll Need:
For the Dough:
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups warm water (about 110°F / 43°C)
- 1/4 cup olive oil (plus extra for drizzling)
For the Topping:
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 teaspoon garlic powder
- Coarse sea salt for sprinkling
How Much Time Will You Need?
This delicious Garlic Parmesan Focaccia Bread takes about 15 minutes for preparation, 1 to 2 hours for the dough to rise, and 20-25 minutes to bake. In total, set aside around 2 to 3 hours to make this bread, mostly waiting for it to rise and bake perfectly!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Give it a good mix to ensure everything is evenly blended.
2. Making the Dough:
Next, pour in the warm water and olive oil. Mix everything together until you have a shaggy dough. Don’t worry if it looks a bit rough; we’re going to knead it!
3. Kneading the Dough:
Sprinkle some flour on a clean surface and turn the dough out onto it. Knead the dough for about 5-7 minutes until it feels smooth and elastic. You might need to add a little more flour if it gets too sticky.
4. Letting the Dough Rise:
Once kneaded, place the dough into a bowl that’s been lightly oiled. Cover it with a damp cloth or plastic wrap and set it in a warm spot. Let it rise until it doubles in size, which should take about 1 to 2 hours.
5. Preparing for Baking:
When the dough is puffy, preheat your oven to 425°F (220°C). After that, gently punch down the dough to release some air. Transfer it to a greased baking pan (9×13 inches or a round pan will work well).
6. Shaping the Dough:
With your fingers dipped in olive oil, press the dough down and extend it to fill the pan. Make dimples all over the surface to give it a nice texture.
7. Adding the Flavor:
In a small bowl, mix the minced garlic, parsley, garlic powder, and grated Parmesan cheese. Evenly sprinkle this tasty mixture all over the dough’s surface.
8. Final Touches:
Drizzle a little extra olive oil over the top and sprinkle coarse sea salt for an extra touch of flavor. Let the dough rest for an additional 20-30 minutes while the oven finishes heating up.
9. Baking the Focaccia Bread:
Once rested, pop the pan into the preheated oven and bake for about 20-25 minutes. The focaccia should turn golden brown and look delicious!
10. Serving:
When it’s done, take it out and let it cool slightly. Then, slice it up and serve warm. Enjoy your freshly baked Garlic Parmesan Focaccia Bread with family and friends!
Can I Use Different Flours for This Recipe?
Absolutely! You can substitute a portion of the all-purpose flour with whole wheat flour for a nuttier flavor and added health benefits. Just keep in mind that whole wheat flour might make the dough denser, so you might need to add a little extra water to maintain the proper dough consistency.
How Should I Store Leftover Focaccia?
To store leftover focaccia, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. If you need to keep it longer, slice it and freeze it in a freezer-safe bag for up to 3 months. Just make sure it’s completely cooled before freezing!
Can I Adjust the Garlic Flavor in This Recipe?
Yes! If you love garlic, feel free to add more minced garlic or even some garlic powder both in the dough and on top. For a milder flavor, you can reduce the amount of garlic or omit it entirely. Just remember to adjust the olive oil drizzling, as the oil complements the garlic flavor!
What’s the Best Way to Reheat Focaccia?
The best way to reheat focaccia is to place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore its crispy crust. Alternatively, you can microwave individual slices for about 15-20 seconds, but be careful not to make it chewy!
