Garlic Parmesan Focaccia is a soft, fluffy Italian bread that’s packed with the bold flavors of garlic and sharp Parmesan cheese. Its golden crust is crispy and sprinkled with herbs, making every bite a perfect mix of crunchy and chewy textures. It’s a great bread to have around whether you’re serving it with soup, salad, or just enjoying it on its own.
I love making this focaccia when I want something easy that still feels special. The smell of roasting garlic fills the kitchen and makes the whole house feel cozy. One tip I always use is to press my fingers into the dough before baking—those little dimples aren’t just pretty, they help hold onto all the oil and cheese, making each slice extra flavorful.
My favorite way to enjoy this bread is warm, right out of the oven, with a little extra Parmesan and a sprinkle of sea salt on top. It’s perfect as a side for pasta nights or even as a hearty snack after a long day. Whenever I make this focaccia, it disappears quickly—everyone can’t resist the cheesy, garlicky goodness!
Key Ingredients & Substitutions
All-purpose flour: This gives the focaccia its soft yet chewy texture. If you want a bit more structure, you can try bread flour instead. For gluten-free, look for a 1:1 baking blend, but expect a softer crumb.
Yeast: Active dry yeast works well here. If you have instant yeast, you can use it too—just mix it straight into the flour without proofing first.
Olive oil: A crucial flavor and texture player. It keeps the bread moist and helps create that crispy, golden crust. Extra virgin olive oil boosts flavor, but regular olive oil also works fine.
Garlic: Fresh minced garlic is best for a strong, punchy taste. Roasted garlic is a lovely option if you want a milder, sweeter garlic note.
Parmesan cheese: Grated Parmesan adds a salty, nutty element. If you want a milder cheese, try Pecorino Romano or Asiago. For dairy-free, nutritional yeast provides a cheesy flavor.
Herbs: Fresh rosemary or dried Italian seasoning brighten the bread with herby notes. Use your favorite herbs if you don’t have rosemary handy.
How Can I Make Sure the Focaccia Has Good Texture and Flavor?
Getting focaccia just right means paying attention to the dough and topping steps.
- Kneading: Knead the dough until smooth and elastic—about 8-10 minutes. This builds gluten and gives a nice chewy texture.
- Rising: Let the dough double in size in a warm place. This develops flavor and makes the bread light.
- Dimpling: When shaping, press deep dimples with your fingertips. These hold in the garlic oil and cheese, keeping the bread moist and flavorful.
- Toppings: Drizzle the garlic oil mixture evenly so every bite has garlic and Parmesan. Add herbs and sea salt for pops of flavor.
Bake at a high temperature (425°F) to get a golden crust while keeping the inside soft. Let it cool briefly before slicing to help set the texture.
Equipment You’ll Need
- Large mixing bowl – big enough to hold your dough as it rises without spilling over.
- Wooden spoon or dough scraper – great for mixing sticky dough and scraping down the sides.
- Baking sheet or rectangular pan (9×13 inches) – perfect for shaping and baking the focaccia evenly.
- Measuring cups and spoons – to get the right balance of flour, yeast, and seasoning every time.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keep it moist.
- Oven mitts – essential for safely handling the hot baking sheet when you take the focaccia out.
Flavor Variations & Add-Ins
- Add caramelized onions on top for a sweet contrast to the garlic and cheese, which I love for extra depth.
- Try topping with chopped sun-dried tomatoes and fresh basil for a fresh, summery twist that pairs well with salads.
- Swap Parmesan for shredded mozzarella and sprinkle some chili flakes for a melty, slightly spicy focaccia.
- Mix in chopped olives and rosemary inside the dough before rising to add a salty, herbal complexity.
How to Make Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
- 3 1/2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil (plus extra for drizzling)
- 4-5 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary (optional)
- 1 teaspoon dried oregano or Italian seasoning
- Sea salt flakes for sprinkling
- Freshly ground black pepper to taste
Time You’ll Need
This focaccia recipe takes about 20 minutes to prepare, 1 to 1 1/2 hours for the dough to rise, 20-30 minutes for the dough to rest after shaping, and 18-22 minutes to bake. Plan on roughly 2 to 2 1/2 hours from start to ready-to-eat.
Step-by-Step Instructions:
1. Activating the Yeast
Start by mixing warm water, sugar, and yeast in a small bowl. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy. This means your yeast is active and ready to use.
2. Making and Kneading the Dough
In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture and 2 tablespoons of olive oil. Mix with a spoon or your hands until a sticky dough forms. Turn it onto a lightly floured surface and knead for 8 to 10 minutes, adding a touch of flour if needed, until your dough is smooth and elastic.
3. First Rise of the Dough
Lightly oil a large bowl, place your dough inside, and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 to 1 1/2 hours, or until it doubles in size.
4. Shaping the Focaccia
Once risen, gently punch the dough down and move it to a well-oiled baking sheet or rectangular pan (around 9×13 inches). Press the dough with your fingertips to spread it evenly. Cover it again and let it rest and rise slightly for 20 to 30 minutes.
5. Preparing the Topping and Baking
Preheat your oven to 425°F (220°C). Mix the minced garlic with the remaining olive oil, grated Parmesan cheese, rosemary, oregano, sea salt flakes, and freshly ground black pepper. Use your fingers to create deep dimples all over the dough surface, pressing down firmly but not through. Drizzle the garlic-Parmesan oil mixture evenly over the dough, making sure it pools in the dimples.
6. Baking and Serving
Bake the focaccia in your preheated oven for 18 to 22 minutes, until the top turns golden and crispy. Remove from the oven and let it cool slightly. Sprinkle extra Parmesan or a pinch of sea salt if you like. Slice and enjoy warm, perfect alongside soups, salads, or as a tasty snack.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can skip the proofing step and mix it directly into the flour. Just reduce the rising time slightly since instant yeast works faster.
Can I Make This Focaccia Ahead of Time?
Absolutely! You can prepare the dough up to the first rise, then refrigerate it overnight. Just let it come back to room temperature before shaping and baking.
How Should I Store Leftover Focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm it briefly in the oven or toaster oven to restore its crispiness.
Can I Add Other Toppings or Herbs?
Definitely! Feel free to customize with toppings like caramelized onions, olives, sun-dried tomatoes, or different herbs like basil or thyme to suit your taste.
