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Big pillowy focaccia with garlic and freshly grated parmesan is the kind of bread I bake when friends are coming and I want the whole house to smell amazing. This garlic parmesan focaccia bread delivers a golden crust, a soft crumb, and just enough savory flavor to make you reach for one more square before you realize it.
My family cannot get enough of this bread and I have brought it to more potlucks than I can count. People are always shocked that something this good and bakery-style can be so simple to pull off at home.
Ingredients
- All-purpose flour: gives the bread its structure a good quality unbleached brand will provide a better texture
- Instant yeast: is fast and consistent look for fresh packets not expired for best rise
- Extra virgin olive oil: gives richness and depth choose one with strong flavor since it shines here
- Fresh garlic: brings boldness use tight heavy bulbs for the best punch
- Freshly grated parmesan cheese: melts over the top I like to buy a wedge and grate it myself for maximum freshness
- Dried Italian herbs or rosemary: add aromatic lift try to find quality blends or snip some fresh rosemary for a stronger scent
- Flaky sea salt: finishes with crunch and extra flavor look for big white flakes no substitutions
- Warm water: ensures the yeast works properly I always check with my wrist to confirm it is just above body temperature
- Sugar: helps feed the yeast and get things bubbling do not skip this step
Instructions
- Mix the Dough:
- Combine the warm water sugar and yeast in a big bowl stir well and let it rest for five minutes until you see a foamy layer This signals that your yeast is active Pour in your flour and salt Mix everything together until a shaggy sticky dough forms If you are using a mixer let it knead on medium for five to six minutes If you prefer hands rub them lightly with oil and knead for eight to ten minutes until the dough feels smooth and elastic
- First Rise:
- Drizzle olive oil around the inside of your bowl Place the dough in and make sure it gets coated all around Cover tightly and let it rest in a cozy spot of your kitchen for one to one and a half hours Once the dough doubles in size you know it is ready
- Prepare Garlic Oil:
- While the dough is rising prep your baking pan with a slick of olive oil Place a small skillet over low heat Pour in a bit more oil and add your minced garlic Watch closely and stir for about a minute until the garlic gives off a toasty aroma Set it aside so the flavor can mingle
- Stretch and Second Rise:
- Turn the dough out into your prepared pan Use oiled fingers to gently press it toward the corners If it springs back let it rest for ten minutes then finish stretching to reach all edges Cover again and let rise for a relaxed thirty to forty five minutes The dough should get puffy
- Top and Bake:
- Set your oven to four hundred twenty five degrees Fahrenheit When heated use your fingers to poke deep dimples all over the dough Drizzle on your cooled garlic oil Sprinkle with a heavy hand of parmesan herbs and a generous dusting of sea salt Slide it in and bake for twenty to twenty five minutes The bread is done when the top is deeply golden and the scent tempts everyone into the kitchen
- Cool and Serve:
- Remove the pan and let it cool for five to ten minutes before moving to a wire rack Slice into squares and serve while the bread is still warm and the cheese is melty
My favorite part is tearing into a piece while it is still warm and steam escapes carrying that salty garlicky aroma. My daughter once declared this her official birthday bread and now it is a family tradition.
Storage and Leftover Tips
Wrap cooled leftovers in foil and keep at room temperature for a day or two For anything longer pop slices into a freezer bag Press out as much air as possible so the bread stays fresh I like reheating pieces in the oven for just a few minutes to get that crispy edge back and avoid microwaving to prevent sogginess
Easy Ingredient Swaps
Try swapping some of the all-purpose flour for whole wheat if you want a heartier chew Use pecorino romano instead of parmesan for a sharper flavor If you are out of Italian herbs fresh sage or oregano also brings great character to this bread
Perfect Ways to Serve This
Slice thick pieces for lunch sandwiches Layer with roasted vegetables and a swipe of pesto if you want to make it a meal Cube leftovers and toast them to use as the best croutons for Caesar salad Nothing beats serving big warm squares alongside tomato soup
With each bake I learn something new about shaping and proofing and my family waits eagerly for that first irresistible bite.
Recipe Q&A
- → What type of flour is best for focaccia?
All-purpose flour works well for a soft and chewy crumb, though bread flour can add extra structure if desired.
- → Can I use fresh herbs instead of dried?
Yes, freshly chopped rosemary or Italian herbs offer bright flavor and aroma for your focaccia topping.
- → How do I know when the dough has risen enough?
The dough should double in size and feel puffy; this typically takes 1 to 1.5 hours in a warm place.
- → Do I need to dimple the dough before baking?
Dimpling the dough helps hold the olive oil and toppings, resulting in a signature focaccia texture and flavor.
- → What is the best way to serve focaccia?
Serve warm, sliced into strips or squares, either on its own or with a side of extra olive oil for dipping.