Garlic Parmesan Focaccia is a soft, fluffy Italian bread topped with golden roasted garlic and a generous sprinkle of salty Parmesan cheese. The crust is slightly crispy while the inside stays tender and airy, making it perfect for snacking or alongside your favorite meal. The aroma of garlic and cheese baking together is just impossible to resist!
I love making this bread when I want something easy but special to share with friends or family. The garlic flavor is bold but not overwhelming, and the Parmesan cheese adds that perfect touch of richness. One of my favorite tricks is to drizzle a little olive oil on top right after baking—it helps keep the crust nice and soft while adding even more flavor.
This focaccia is great served warm, either on its own or as a side for soups, salads, or pasta dishes. I often tear off chunks and dip them in marinara or herbed olive oil, and it feels like a little celebration in every bite. I always find that once I start eating it, it’s hard to stop!
Key Ingredients & Substitutions
Flour: I use all-purpose flour for a soft crumb, but bread flour can give a chewier texture if you like. Whole wheat works too, just expect a denser loaf.
Yeast: Active dry yeast is standard here. Instant yeast can be swapped in without proofing for convenience.
Garlic: Fresh garlic gives the best bright flavor. Mince or grate it finely so it blends into the olive oil and spreads evenly.
Parmesan Cheese: Parmesan adds a salty, nutty finish. If you can’t find it, Pecorino Romano or Asiago are great alternatives.
Olive Oil: Use good quality extra virgin olive oil for the dough and topping. It adds flavor and keeps the focaccia moist and tender.
Herbs: Fresh parsley is my favorite, but dried parsley or Italian seasoning works well. You can also add rosemary for more aroma.
How Do You Get Those Classic Focaccia Dimples & A Light Texture?
Dimples are key to focaccia’s look and texture. They help hold the olive oil and toppings and keep the bread from rising too flat.
- After the first rise, gently punch down the dough and stretch it out on a greased pan.
- Use your fingertips to press deep, even dimples all over the surface. Don’t worry about perfect spacing!
- This step should be done gently to avoid deflating the dough too much, preserving air bubbles for a soft texture.
- Let it rest a few minutes after dimpling before adding toppings, so the dough can relax and rise slightly.
Patience with the rising times and gentle handling of the dough make the biggest difference in getting a fluffy, tender focaccia with a golden, crispy crust.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting your dough rise comfortably.
- Whisk or fork – useful for activating the yeast and sugar in warm water.
- Wooden spoon or dough scraper – great for stirring and handling sticky dough without making a mess.
- Baking sheet or rimmed pan – helps shape your focaccia and gives it a nice thin crust.
- Parchment paper – keeps the focaccia from sticking and makes cleanup a breeze.
- Measuring cups and spoons – for accuracy with flour, yeast, and seasonings.
Flavor Variations & Add-Ins
- Add rosemary or thyme with the garlic for an earthy twist that pairs well with the Parmesan.
- Top with sliced olives and sun-dried tomatoes for a Mediterranean flair and extra bursts of flavor.
- Swap Parmesan for shredded mozzarella or fontina cheese for a gooey, melty topping.
- Mix roasted bell peppers or caramelized onions into the dough or spread on top for a sweet and savory touch.
Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
- 3 ½ cups all-purpose flour
- 1 cup warm water (about 110°F/43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp sugar
- 2 tbsp olive oil, plus more for drizzling and brushing
- 1 tsp salt
- 3-4 cloves garlic, finely minced or grated
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp dried oregano (optional)
- Coarse sea salt or flaky salt, for sprinkling
Time You’ll Need:
This recipe takes about 15 minutes of active prep time. Then, allow 1 to 1½ hours for the dough to rise. Baking takes about 18-22 minutes. So overall, plan around 1 hour 45 minutes to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, mix the warm water, yeast, and sugar. Let it sit for 5-10 minutes until it becomes foamy—this means the yeast is alive and ready.
2. Make and Knead the Dough:
In a large bowl, combine the flour and salt. Add the olive oil and yeast mixture. Stir until it forms a rough dough. Turn it onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for about 6-7 minutes.
3. Let the Dough Rise:
Put the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and keep it in a warm spot for 1 to 1½ hours until it doubles in size.
4. Shape the Focaccia:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it well. Punch down the risen dough and spread it out on the baking sheet, pressing it gently to about ½ inch thick.
5. Add Texture and Flavor:
Use your fingers to dimple the dough all over, making little wells. In a small bowl, mix the garlic, parsley, oregano (if using), and 2 tablespoons olive oil. Drizzle and brush this mixture evenly over the dough, pressing some into the dimples.
6. Add Cheese and Salt:
Sprinkle the grated Parmesan generously over the top. Add a pinch of coarse or flaky salt for crunch and flavor.
7. Bake and Serve:
Bake for 18-22 minutes, until the focaccia is golden brown and cooked through. When it comes out of the oven, drizzle a bit more olive oil over the top if you like. Let it cool slightly on a wire rack before cutting into squares or slices. Serve warm and enjoy!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can mix it directly with the flour without proofing. Just keep the same amount and proceed with the recipe as usual.
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. To refresh, warm it briefly in the oven or toaster oven to restore crispness.
Can I Add Other Herbs or Toppings?
Absolutely! Feel free to add rosemary, thyme, olives, or sun-dried tomatoes for extra flavor. Just sprinkle them on along with the garlic and Parmesan before baking.
Is It Possible to Prepare the Dough Ahead of Time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. When ready, let it come to room temperature and rise a bit before shaping and baking.
