Garlic Parmesan Focaccia is a soft and fluffy Italian bread with a golden crust sprinkled generously with fragrant garlic and rich Parmesan cheese. The bread has just the right touch of olive oil, giving it a deliciously crispy outside while keeping the inside tender and chewy. It’s a perfect mix of simple ingredients that come together to make something really special.
I love making this focaccia when I want an easy homemade bread that feels fancy but doesn’t take all day. What’s great is how the garlic and Parmesan mix creates this amazing aroma that fills the kitchen while it bakes. I often find myself sneaking little tastes right out of the oven because it’s just so good and comforting.
This bread is fantastic to serve alongside a salad or pasta, and it’s ideal for dipping in olive oil or tomato sauce. Sometimes, I cut it into squares and use it for sandwiches or just enjoy it as a snack. It’s always a crowd-pleaser, and once you try it fresh from the oven, you’ll want to make it again and again.
Key Ingredients & Substitutions
Flour: All-purpose flour works well for this focaccia, giving a soft yet sturdy texture. If you want a chewier bite, try bread flour instead.
Yeast: Active dry yeast activates best in warm water (around 110°F). Instant yeast can be used too—just mix it directly with flour.
Olive Oil: Olive oil adds flavor and helps create the crispy crust. Extra virgin olive oil is my choice for richness. If you need something milder, light olive oil or vegetable oil works.
Garlic: Fresh minced garlic delivers pungent aroma and flavor. Garlic powder is a quick substitute but won’t be as vibrant.
Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a salty, nutty taste. Pecorino Romano is a good alternative if you want a sharper flavor.
Herbs: Fresh rosemary adds an earthy touch, but dried rosemary can be used when fresh isn’t available. Parsley is optional, but gives a nice fresh finish.
How Do You Create Those Classic Focaccia Dimples?
The dimples are what make focaccia special—they trap the olive oil and toppings and help create the perfect texture. Here’s how to get them right:
- Once your dough has risen and is pressed into the pan, don’t be afraid to press firmly with your fingertips.
- Push down deeply (about 1/2 inch), spacing your dimples evenly across the dough.
- If the dough springs back, give it a bit more time to relax and rise before dimpling again.
- The dimples also stop the bread from puffing too much and help it bake evenly with crispy, golden edges.
Pressing in the dimples right before baking and making sure the garlic and oil mixture settles in them will give you that authentic focaccia look and flavor every time.
Equipment You’ll Need
- Large mixing bowl – big enough to hold rising dough without spilling; makes mixing easy.
- Stand mixer with dough hook (optional) – saves effort kneading and helps develop gluten well.
- 9×13 inch baking pan – perfect size to spread the dough and get even thickness.
- Measuring cups and spoons – for accurate ingredient amounts and better results.
- Wooden spoon or silicone spatula – good for mixing sticky dough without scraping hands.
- Plastic wrap or clean kitchen towel – to cover dough while it rises and keep moisture in.
- Fine grater – for grating fresh Parmesan cheese quickly and evenly.
Flavor Variations & Add-Ins
- Add sun-dried tomatoes and fresh basil for a bright, summery Italian twist.
- Sprinkle sliced olives and a little crumbled feta for a Mediterranean touch.
- Swap Parmesan with shredded mozzarella and fresh thyme for a melty, herbal bread.
- Mix in caramelized onions before the second rise to add sweet, rich flavor throughout.
How to Make Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 teaspoon salt
- 1/4 cup olive oil, plus extra for brushing and drizzling
- 4 cloves garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary (optional)
- 1 teaspoon sea salt flakes or coarse salt
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This focaccia takes about 15 minutes to prepare and knead, plus about 1 to 1.5 hours for the first rise, another 20 to 30 minutes for the second rise, and 20 to 25 minutes for baking. Plan around 2 to 2.5 hours total, mostly hands-off while the dough rises and bakes.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. This means the yeast is alive and ready.
2. Make the Dough:
In a large bowl, whisk together the flour and salt. Add the yeast mixture and 1/4 cup of olive oil. Stir until a sticky dough forms.
3. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. If you have a stand mixer with a dough hook, knead for 5 to 7 minutes instead.
4. First Rise:
Lightly oil a large bowl and put the dough inside, turning to coat with oil. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Prepare the Baking Pan:
Drizzle olive oil into a 9×13 inch pan, spreading it all around to coat the bottom and sides.
6. Shape the Dough:
Put the dough into the pan and gently press and stretch it using your fingers to cover the pan evenly.
7. Second Rise:
Cover again and let the dough rise for 20 to 30 minutes until puffy.
8. Preheat Oven:
Set your oven to 425°F (220°C) to warm up while the dough rises.
9. Prepare Garlic Parmesan Topping:
Mix the minced garlic, 2 tablespoons olive oil, Parmesan cheese, rosemary (if using), sea salt flakes, and freshly ground black pepper in a small bowl.
10. Dimple the Dough:
Press your fingertips into the dough all over, making deep dimples about 1/2 inch down. This traps the topping and creates focaccia’s signature look.
11. Add Topping and Bake:
Drizzle the garlic Parmesan mixture evenly over the dough, pressing lightly to settle it into the dimples. Bake in the preheated oven for 20 to 25 minutes until golden brown and baked through.
12. Cool and Garnish:
Take the focaccia out of the oven and brush with a little more olive oil if you like. Sprinkle chopped fresh parsley on top for a fresh touch.
13. Serve:
Let the focaccia cool a bit before cutting into squares. Enjoy it warm or at room temperature with your favorite meal or simply as a tasty snack!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, mix it directly with the flour and reduce the water slightly by a tablespoon. You can skip the yeast activation step since instant yeast doesn’t need to proof.
How Should 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 refresh, warm it briefly in the oven or toaster oven for a few minutes.
Can I Add Other Toppings or Herbs?
Absolutely! Feel free to add sliced olives, cherry tomatoes, caramelized onions, or different herbs like thyme or oregano to customize the flavor.
Is It Okay to Make the Dough Ahead of Time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and complete the second rise before baking for best results.
