Garlic Parmesan Focaccia Bread

Garlic Parmesan Focaccia Bread is perfect when you want bakery flavors at home with hardly any fuss. I love this as a go-to for cozy pasta nights or for a savory sandwich base. It fills your whole kitchen with that irresistible garlicky warmth, and honestly my friends never leave without asking for a wedge to take home.

I first tried this to impress my sister for Sunday dinner and now it is constantly requested at family gatherings. This bread turns any meal into a special occasion.

Ingredients

• Warm water: makes yeast happy and jump-starts the rise use filtered if possible
• Active dry yeast: creates those light bubbles check it is not expired
• Sugar: just a little wakes up the yeast and boosts browning
• All-purpose flour: keeps the crumb soft and chewy go for unbleached for best taste
• Salt: for flavor depth and balance use a fine salt inside and coarse for finishing
• Olive oil: makes the bread rich and tender always use extra-virgin
• Fresh garlic: really makes the flavor pop mince it small so every bite is savory
• Grated Parmesan cheese: for salty nutty complexity use real Parmesan and grate fresh for best melt
• Rosemary: gives that classic Italian aroma and flavor fresh is brightest but dried works in a pinch
• Coarse sea salt on top: creates tiny crunches and a beautiful finish

Step-by-Step Instructions

Make the Yeast Mixture:

Combine warm water yeast and sugar in a large bowl and let it rest until foamy about 5 minutes this ensures the yeast is alive for a great rise

Make the Dough:

Stir in flour salt and olive oil mix until a sticky scrappy dough forms every bit should be moist but not too wet

Knead the Dough:

Knead on a floured surface for 5 to 7 minutes until smooth and elastic the dough should bounce back when poked use a stand mixer if you want to save elbow grease

First Rise:

Add dough to a greased bowl and cover with a damp cloth let it rise somewhere warm for one to two hours until doubled a slow rise gives best flavor

Shape and Dimple:

Once risen punch down dough then move to a well oiled baking sheet use your hands to press and stretch the dough to the edges and create classic focaccia dimples

Top with Flavor:

Drizzle generously with olive oil then scatter minced garlic Parmesan rosemary and coarse salt over the top every inch should get a bit of everything

Final Rest:

Let the dough sit for twenty to thirty minutes while the oven preheats the dough will puff up and relax making for a lighter crumb

Bake to Gold:

Bake at 425 F for twenty to twenty five minutes until deep golden brown on top let it cool slightly before digging in the aroma is unreal

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You Must Know

• High in flavor but super simple to make
• Perfect for meal prep and stays delicious for days
• Gorgeous party centerpiece or weeknight side

My absolute favorite part is always the corners where the bread is extra crispy and cheesy from the edge of the pan. Sharing this at family gatherings always reminds me of weekends spent baking with my grandma who loved anything garlicky.

Storage Tips

Focaccia keeps well for up to three days at room temperature wrapped loosely in foil or parchment. If you want that just-baked crispiness warm slices in a hot oven for a few minutes. For longer storage slice and freeze it layered between parchment and thaw on the counter or in the toaster oven.

Ingredient Substitutions

If you are out of Parmesan Pecorino Romano or Asiago works beautifully just expect a saltier punch. No fresh rosemary Use thyme or oregano instead or skip herbs if you wish. For a cheesy dairy free version use nutritional yeast and drizzle with a little extra olive oil for richness.

Serving Suggestions

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I love to turn leftovers into decadent grilled cheese sandwiches or serve thick slices with tomato or bean soup. Cubes of focaccia make excellent savory croutons or a base for bruschetta style toppings. Fresh out of the oven serve it with a dish of fruity olive oil for dipping.

Cultural and Historical Roots

Focaccia hails from the Liguria region of Italy and is often called the mother of all flatbreads. Traditionally topped with olive oil and herbs it has been enjoyed for hundreds of years as both humble street food and festive table bread always customizable and always comforting.

Recipe FAQs

→ What makes focaccia bread fluffy?

Allowing the dough to rise until doubled and using enough olive oil helps create a light, airy texture in focaccia.

→ Can I use dried garlic instead of fresh?

Fresh minced garlic provides the best flavor and aroma, but dried granulated garlic can be used in a pinch.

→ Do I need to use a stand mixer?

No, kneading by hand for 5-7 minutes will work well. A stand mixer simply makes mixing easier and faster.

→ Is it possible to add different toppings?

Yes! Try sliced olives, sun-dried tomatoes, caramelized onions, or fresh herbs for a personalized twist.

→ How should focaccia be stored?

Once cooled, wrap tightly and store at room temperature for up to two days, or freeze for longer freshness.

→ What's the best way to reheat leftover focaccia?

Warm slices in a 350°F oven for 7-10 minutes to restore their crispy crust and soft interior.