This easy homemade garlic Parmesan focaccia bread recipe delivers a golden, crisp edge with a soft, airy center and bold garlic flavor in every bite. It’s the kind of bread that feels bakery-special but fits right into a relaxed home kitchen routine. If you enjoy comforting breads like cheese-filled flatbreads, this focaccia will quickly become a favorite.
Why You’ll Love It
- Beginner-friendly: Simple steps with no fancy equipment.
- Bold flavor: Fresh garlic, olive oil, and Parmesan shine.
- Versatile: Serve it as a side, snack, or sandwich base.
- Perfect texture: Crisp bottom, fluffy interior, chewy crumb.
Ingredients
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water (105–110°F)
- 2 tbsp granulated sugar
- ¼ cup olive oil, plus more for the pan
- 2 ½ cups all-purpose flour
- 1 tsp kosher salt
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 1 tbsp fresh rosemary, chopped (optional)
- Flaky sea salt, for topping
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in olive oil, flour, and kosher salt until a sticky dough forms.
- Transfer dough to a well-oiled bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size.
- Preheat oven to 425°F. Generously oil a 9×13-inch baking pan.
- Press dough into the pan using oiled fingers. Dimple the surface deeply.
- Sprinkle minced garlic, Parmesan cheese, rosemary, and flaky sea salt evenly over the dough.
- Bake for 20–25 minutes until golden brown and crisp on the edges.
- Cool slightly before slicing. Serve warm.
Tips & Variations
For extra richness, brush the focaccia with olive oil as soon as it comes out of the oven. You can also add roasted garlic or caramelized onions for deeper flavor. If you enjoy garlic-forward sides, pair this bread with garlic butter mushrooms for a cozy spread.
Substitutions
- Flour: Use bread flour for a chewier crumb.
- Cheese: Swap Parmesan for Pecorino Romano.
- Herbs: Thyme or oregano work well if rosemary isn’t available.
Serving Suggestions
This focaccia pairs beautifully with soups, salads, and hearty mains. Try serving it alongside creamy roasted tomato basil soup or use it as a base for sandwiches with roasted vegetables and cheese.
Storage & Reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat slices in a 350°F oven for 5–7 minutes to bring back the crisp edges.
FAQs
Can I make focaccia dough ahead of time?
Yes. After the first rise, cover tightly and refrigerate overnight. Let the dough come to room temperature before baking.
Why is my focaccia dense?
Dense focaccia usually means the dough didn’t rise long enough or the yeast wasn’t active.
More to Try
- Vegan Jalapeño Cheese Artisan Bread
- Greek Yogurt Garlic Breadsticks
- Zero Carb Yogurt Bread
- Swiss Gipfeli Crescent Rolls
Conclusion
This easy homemade garlic Parmesan focaccia bread recipe proves that homemade bread doesn’t need to be complicated to be impressive. With simple ingredients and reliable results, it’s a recipe you’ll come back to whenever you want something warm, comforting, and full of flavor.
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Easy Homemade Garlic Parmesan Focaccia Bread Recipe
- Total Time: 40 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A fluffy, golden focaccia bread with garlic and parmesan, perfect warm from the oven.
Ingredients
- 1 cup warm water
- 2¼ tsp active dry yeast
- 1 tbsp sugar
- 2½ cups all-purpose flour
- ¼ cup olive oil
- 1 tsp salt
- 3 cloves garlic, minced
- ½ cup grated parmesan
Instructions
- Bloom yeast in warm water and sugar.
- Mix dough ingredients.
- Rise until doubled.
- Dimple, top, bake at 400°F for 20–25 minutes.
Notes
Best served warm. Store up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 3mg
Keywords: focaccia, bread, parmesan, garlic, yeast bread