Name: Garlic Parmesan Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2¼ teaspoons (1 packet) instant yeast; 1½ teaspoons salt; 1½ cups warm water (about 110°F); 1 tablespoon sugar; ¼ cup extra virgin olive oil, plus more for greasing; 3–4 cloves garlic, minced; ½ cup freshly grated Parmesan cheese; 1 teaspoon dried Italian herbs or chopped rosemary (optional); Flaky sea salt, for topping

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There’s just something incredibly satisfying about baking your own bread at home, and this Garlic Parmesan Focaccia Bread Recipe hits all the right notes. It’s crispy on the outside, soft and pillowy inside, and loaded with that irresistible combo of garlic and Parmesan that smells heavenly while it bakes. If you love breads that double as the perfect side or a snack on their own, this is one you’ll want to keep in your go-to collection.

What makes this Garlic Parmesan Focaccia Bread Recipe really special is how effortless it is to make but how fancy it looks and tastes. I’ve brought this to family dinners and casual get-togethers alike, and it’s always a hit — mostly because people can’t believe it came from their own oven. Plus, with just a handful of simple ingredients, you’re set to enjoy fresh, flavorful bread anytime.

Ingredients You’ll Need

The ingredients for this recipe work together beautifully to create that classic focaccia texture and savory flavor. Since focaccia is really all about quality olive oil and fresh garlic, I recommend choosing the best you can find at your market.

All-purpose flour: The backbone of this bread, providing just the right chewiness and structure.
Instant yeast: Easy to use—no need to proof it beforehand, which speeds things up.
Salt: Essential for flavor, and don’t skip it or your bread will taste flat.
Warm water: Helps activate the yeast; make sure it’s warm, not hot, to avoid killing the yeast.
Sugar: Feeds the yeast for that perfect rise and adds a hint of sweetness.
Extra virgin olive oil: Adds moisture and richness; plus some will be drizzled on top for flavor.
Garlic cloves: Minced fresh garlic gives that punch of flavor that’s hard to beat.
Freshly grated Parmesan cheese: Melts into little pockets of savory goodness in the crust.
Dried Italian herbs or rosemary: Optional, but I love the aroma they add.
Flaky sea salt: Sprinkled on top at the end for that perfect crunchy, salty finish.

Variations

I enjoy mixing things up depending on the occasion. This Garlic Parmesan Focaccia Bread Recipe is pretty flexible, so feel free to customize it with your favorite flavors or dietary needs.

Herb Variation: I once replaced the dried Italian herbs with fresh thyme and it added a lovely, delicate flavor that made my kitchen smell like a garden.
Vegan Version: Skip the Parmesan and sprinkle nutritional yeast or vegan cheese on top instead, for a cheesy flavor without dairy.
Spicy Kick: Add a pinch of red pepper flakes into the dough or on top for a nice little heat, perfect if you like things a bit bolder.
Garlic Lovers’ Dream: For an extra garlic punch, roast whole garlic cloves beforehand and mix them into the dough or spread on top.

How to Make Garlic Parmesan Focaccia Bread Recipe

Step 1: Mix and Activate Your Dough

Start by combining warm water, sugar, and instant yeast in a mixing bowl. Let it sit for about 5 minutes to wake up the yeast. You’ll know it’s ready when the mixture gets a little foamy on top. Then add the flour, salt, olive oil, and minced garlic, stirring it all together until a shaggy dough forms. This is the fun part where you get to feel the dough start coming together — it’s sticky but promising!

Step 2: Knead Until Smooth and Elastic

Turn the dough onto a floured surface and give it a good kneading for about 8–10 minutes. This step builds gluten, which gives your bread that perfect chew. If it’s sticky, add a touch more flour, but don’t go overboard – you want it soft and springy. Alternatively, I sometimes use my stand mixer with a dough hook to save effort.

Step 3: Let It Rise

Grease a large bowl with olive oil, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot for about 1 to 1½ hours, or until it has doubled in size. You’ll be amazed at how much the dough puffs up—it’s a proud moment knowing your yeast is working hard!

Step 4: Shape with Style

Once risen, transfer the dough onto an oiled baking sheet or cast iron pan. Using your fingers, gently stretch and press it into a rectangle or circle about ½-inch thick. Don’t worry about perfection—rustic is what focaccia is all about! Then, poke dimples all over the dough’s surface with your fingertips—this helps the olive oil soak in and creates that classic texture.

Step 5: Top and Bake

Drizzle generously with olive oil, sprinkle the grated Parmesan and optional herbs, and finish with a pinch of flaky sea salt. Let the dough rest for another 20–30 minutes to puff up a bit more. Then slide it into a preheated 425°F oven for about 20–25 minutes, or until golden brown and crispy on top. Watch closely towards the end—it’s easy to overbake thin focaccia, and I trust you’ll want it just right.

How to Serve Garlic Parmesan Focaccia Bread Recipe

Garlic Parmesan Focaccia Bread Recipe - Recipe Image

Garnishes

I like to finish off this focaccia with a sprinkle of fresh chopped rosemary or thyme to add that fresh, herbal note. Sometimes I drizzle a little more olive oil just before serving, so each bite is rich and flavorful. If I’m feeling indulgent, a light smear of garlic butter on warm slices is pure comfort.

Side Dishes

This bread pairs wonderfully with so many meals. I often serve it alongside a cozy bowl of tomato soup or a fresh green salad for a simple weeknight dinner. It also makes a fantastic partner for antipasti plates or alongside pasta dishes, soaking up sauces with ease.

Creative Ways to Present

For gatherings, I like to cut this focaccia into small squares and arrange them in a basket lined with a colorful napkin. Sometimes I turn it into mini sandwiches filled with roasted veggies or cured meats for a fancy appetizer. I’ve even used it as a base for bruschetta—just toast the slices lightly and top with tomatoes and basil. Your guests will love it!

Make Ahead and Storage

Storing Leftovers

Once cooled, I usually wrap leftover focaccia tightly in foil or plastic wrap and keep it at room temperature for up to two days. It stays surprisingly soft, but if you want to keep it fresh longer, refrigeration is an option—just be aware it might dry out a bit faster.

Freezing

I’m a big fan of freezing leftover focaccia to enjoy later. I wrap individual slices or the whole loaf tightly in plastic wrap, then pop them in a freezer bag. It freezes beautifully and can be kept for up to 3 months without losing flavor.

Reheating

To bring frozen focaccia back to life, I thaw it at room temperature and reheat in a 350°F oven for about 5–7 minutes until warm and crisp again. You can brush a little olive oil on top before reheating to freshen up the crust. Microwave works in a pinch but it won’t have the same crisp texture.

FAQs

Can I use active dry yeast instead of instant yeast in this Garlic Parmesan Focaccia Bread Recipe?

Yes! If you only have active dry yeast, you can use it in place of instant yeast. Just be sure to proof it first by dissolving it in the warm water with sugar and letting it sit for 5–10 minutes until foamy before mixing with the other ingredients.
How do I know when the focaccia is fully baked?

Look for a golden-brown crust on top and edges, and a firm but slightly springy feel when you press the top gently. The bottom should also be crisp and firm. If you tap the bread, it should sound hollow.
Can I add other toppings to this Garlic Parmesan Focaccia Bread Recipe?

Absolutely! This recipe is a great base for all kinds of toppings like olives, sun-dried tomatoes, caramelized onions, or even sliced cherry tomatoes. Just add them after shaping the dough, before baking.
Is it possible to make this focaccia dough in advance?

Yes! You can prepare the dough and refrigerate it overnight, which actually helps develop deeper flavor. Just bring it back to room temperature and let it rise before shaping and baking.
What’s the best way to slice and serve focaccia?

I recommend using a serrated bread knife to cut the focaccia into squares or rectangles, depending on your shape. Serve warm or room temperature—either way, it’s delicious!

Final Thoughts

This Garlic Parmesan Focaccia Bread Recipe has become one of my kitchen favorites because it’s approachable, so versatile, and just tastes like a little slice of Italy. I hope you give it a try—you’ll enjoy the process as much as the delicious results, and friends and family will surely ask for seconds. Baking this focaccia is like sharing a warm hug from your oven, and I’m excited for you to experience it, too!