Garlic Parmesan Focaccia is a soft and fluffy Italian bread that’s packed with bold flavors. The perfect balance of crispy edges, fragrant garlic, and rich Parmesan cheese makes every bite a little celebration. The texture is light but satisfies any craving for something warm and comforting.
I love making this focaccia when I want an easy side that feels special without too much fuss. One of my favorite things about this bread is how the garlic and Parmesan caramelize in the oven, giving it a golden, irresistible crust. It’s always a hit whether I’m serving it with pasta, soup, or just snacking on it plain.
The best way I enjoy it is straight out of the oven with a drizzle of olive oil or a sprinkle of fresh herbs if I have them around. It’s simple, tasty, and brings a little piece of Italy into my kitchen. Whenever I bake this, the whole house smells amazing, and everyone asks for seconds before dinner even starts!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for a soft focaccia. For a chewier texture, try bread flour. Gluten-free flour blends can be used, but the dough might be less elastic.
Yeast: Active dry yeast needs to bloom in warm water for best rise. Instant yeast can be mixed directly into the flour to save time.
Olive Oil: Extra-virgin olive oil adds rich flavor. If you don’t have it, a light-flavored vegetable oil works, but the taste will be less pronounced.
Garlic: Fresh garlic gives the focaccia its aromatic punch. If fresh isn’t an option, garlic powder can substitute, though it won’t be as vibrant.
Parmesan Cheese: Freshly grated Parmesan melts and browns beautifully. Pecorino Romano is a sharper alternative, or omit cheese for a classic plain focaccia.
Herbs: Rosemary is classic in focaccia. If unavailable, thyme or oregano can be good alternatives. Fresh herbs deliver the best flavor.
How Do You Get Those Signature Dimpled Bubbles in Focaccia?
Creating the dimples is a key step that helps give focaccia its classic texture and lets the oil and flavors soak in. Here’s how I do it:
- Once the dough is stretched into the pan after its first rise, use clean, well-oiled fingertips to press down firmly but gently.
- Push deep enough to create noticeable dents without flattening all the air out.
- Try to make the dimples evenly spaced so flavors spread well.
- Don’t press too hard or the dough will lose its lightness and not rise well during baking.
- After dimpling, pour the flavored olive oil into the dents to let it pool and infuse the dough.
Taking your time with this step is worth it — those little pockets hold the garlic and herbs so nicely, and they create a moist, delicious crust that’s a highlight of focaccia!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting the dough rise comfortably.
- Measuring cups and spoons – to get your ingredients just right.
- Wooden spoon or dough scraper – helps mix and fold the dough without sticking.
- 9×13-inch baking pan or rimmed baking sheet – ideal size for shaping and baking focaccia evenly.
- Kitchen towel or plastic wrap – keeps your dough warm and moist while rising.
- Fine grater or microplane – best for grating fresh Parmesan cheese easily.
Flavor Variations & Add-Ins
- Add sun-dried tomatoes and basil for a bright, Mediterranean twist that pairs well with the garlic.
- Mix in chopped olives and rosemary to give your focaccia a salty, herbal boost.
- Top with caramelized onions and a sprinkle of mozzarella for a sweeter, cheesy version.
- Try minced rosemary and lemon zest for a fresh, citrusy aroma that lightens the bread.
How to Make Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
For The Dough:
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt, divided
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/3 cups warm water (about 110°F/45°C)
- 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
For The Topping:
- 4-5 garlic cloves, finely minced or grated
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare, about 1 to 1 1/2 hours for the first rise, plus another 20-30 minutes for the second rise. Baking time is about 18-22 minutes. Overall, you’ll spend roughly 2 hours from start to finish, most of which is waiting for the dough to rise. It’s worth the wait for this delicious focaccia!
Step-by-Step Instructions:
1. Activating the Yeast:
In a small bowl, mix the yeast and sugar into the warm water. Let it sit for 5 to 10 minutes until foamy. This means your yeast is active and ready.
2. Making the Dough:
In a large bowl, combine the flour and 1 teaspoon of salt. Add the foamy yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon until the dough starts forming. Then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5 to 7 minutes.
3. First Rise:
Put the dough in a greased bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Shaping and Second Rise:
Lightly oil a 9×13-inch baking pan. Punch down the dough and spread it evenly in the pan. Cover loosely again and let it rest and rise for another 20 to 30 minutes until puffy.
5. Preparing the Topping and Baking:
Preheat your oven to 425°F (220°C). Mix the garlic, remaining 1 teaspoon salt, chopped rosemary, and about 3 tablespoons olive oil in a small bowl.
Use your fingers to press deep dimples all over the dough. Pour the garlic and herb oil evenly on top, spreading gently to fill the dimples. Sprinkle the grated Parmesan cheese evenly over the dough.
Bake for 18 to 22 minutes until golden brown and cooked through.
6. Finishing Up:
Remove from oven and let cool slightly. Garnish with fresh parsley and freshly ground black pepper if you like. Cut into squares or rectangles.
Serve warm with a drizzle of olive oil. Enjoy your soft, savory Garlic Parmesan Focaccia bread fresh from the oven!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If you use instant yeast, you can skip dissolving it in water first and mix it directly into the flour. It works well and can save you a little time.
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 the focaccia in a freezer bag for up to 3 months. Thaw at room temperature and warm before serving.
Can I Add Other Toppings to My Focaccia?
Absolutely! Try adding olives, sun-dried tomatoes, caramelized onions, or different herbs like thyme or oregano for a tasty twist. Just sprinkle them on before baking.
How Do I Prevent My Focaccia from Being Too Dense?
Make sure your yeast is fresh and active, and don’t skip the rising times to allow the dough to develop airiness. Also, avoid over-kneading, which can make the bread tough.
