Garlic Parmesan Focaccia is a soft, fluffy Italian bread loaded with the rich flavors of garlic and sharp Parmesan cheese. The top is golden and slightly crispy, studded with fresh herbs that bring out a wonderful aroma as it bakes. This bread is easy to pull apart and perfect for sharing.
I love making this focaccia when I want something that feels a little special but doesn’t take too much work. The garlic gives it a nice punch without being too overwhelming, and the Parmesan adds just the right amount of cheesy goodness. I usually brush it with a little olive oil to keep it moist and add extra flavor.
My favorite way to enjoy this focaccia is warm right out of the oven, sometimes with a little bit of butter or alongside a bowl of soup. It’s also great for making sandwiches or dipping into marinara sauce. Whenever I bring this to a get-together, it always disappears fast — people just can’t resist it!
Key Ingredients & Substitutions
Flour: All-purpose flour works well for a light and airy focaccia. If you prefer a chewier texture, bread flour is a good option. For gluten-free, try a blend meant for breads but note the texture will differ.
Yeast: Active dry yeast is classic here. If you only have instant yeast, use about 25% less and mix it directly with dry ingredients.
Olive Oil: Extra-virgin olive oil adds great flavor and helps keep the bread moist. You can substitute regular olive oil but avoid strong neutral oils to keep the focaccia’s character.
Garlic: Fresh minced garlic gives the best aroma and flavor. Garlic powder can work in a pinch but won’t be as vibrant.
Parmesan Cheese: Freshly grated Parmesan makes the topping taste rich. Pecorino Romano is a good substitute if you want a sharper, saltier flavor.
How Do I Get Perfect Dimples in My Focaccia Dough?
Creating dimples is a signature step that helps the focaccia hold olive oil and toppings. Here’s how to do it right:
- Use your fingertips to gently press into the dough without tearing it.
- Apply even pressure across the whole surface, making deep indentations about 1 to 2 inches apart.
- Don’t worry if the dough resists—give it a moment and try again, it will relax.
- The dimples trap oil and seasonings, creating little pockets of flavor and a lovely texture.
I find doing this part right before the final rise helps keep the bread fluffy and chewy while still soaking up all the garlic and oil goodness.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting your dough rise without spilling over.
- Stand mixer with dough hook (optional) – makes kneading quick and easy, especially if you’re short on time.
- 9×13-inch rimmed baking pan – shapes the focaccia and holds olive oil and toppings well.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
- Wooden spoon or spatula – helps mix the dough before kneading.
- Clean kitchen towel or plastic wrap – keeps your dough from drying out during rising.
- Fork or your fingertips – for creating those classic dimples in the dough.
Flavor Variations & Add-Ins
- Add rosemary or thyme for an herbal twist that complements the garlic and Parmesan beautifully.
- Top with sun-dried tomatoes and olives for a Mediterranean flair and a bit of tanginess.
- Stir in shredded mozzarella under the Parmesan for a chewier, cheesier focaccia.
- Mix caramelized onions into the dough or spread on top before baking for a touch of sweetness that balances the saltiness.
Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/3 cups warm water (about 105°F to 110°F)
- 1/4 cup extra-virgin olive oil, plus more for drizzling
For the Topping:
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped (or 1 tablespoon dried Italian herbs)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and toppings, then needs about 1 to 1 1/2 hours for the first rise. After shaping, allow an additional 30 to 45 minutes for the second rise. Baking takes around 18 to 22 minutes. In total, plan for about 2 1/2 to 3 hours, including rising and baking, for delicious, fluffy focaccia.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water, sugar, and yeast. Stir lightly and let it sit for 5 to 10 minutes until it becomes foamy on top. This means the yeast is active and ready to use.
2. Make the Dough:
In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and 1/4 cup olive oil. Stir until a shaggy dough starts to form.
3. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8 to 10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes on medium speed.
4. First Rise:
Lightly oil a large bowl, place your dough inside, and cover it with a clean towel or plastic wrap. Let it rest in a warm, draft-free area for 1 to 1 1/2 hours until it doubles in size.
5. Prepare the Topping:
While your dough rises, combine minced garlic, grated Parmesan, and chopped parsley in a small bowl. Set this aside for later.
6. Shape the Dough:
After the dough has risen, gently punch it down to release the air. Transfer it to a lightly oiled 9×13-inch baking pan. Press and stretch the dough with your fingers to fill the pan evenly.
7. Second Rise:
Cover the dough loosely and let it rise again for about 30 to 45 minutes until puffed up.
8. Add Dimples and Toppings:
Use your fingertips to press deep dimples all across the dough. Drizzle olive oil generously, making sure it fills the dimples. Sprinkle the garlic-Parmesan mixture evenly across the top, then add a pinch of coarse sea salt.
9. Bake:
Preheat your oven to 425°F (220°C). Bake your focaccia for 18 to 22 minutes, or until it’s golden brown and cooked through.
10. Cool and Serve:
Take the focaccia out of the oven and let it cool a little in the pan. If you like, drizzle with a bit more olive oil before slicing and serving warm. Enjoy your tasty, soft bread with garlic and Parmesan flavors!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients. Use about 25% less instant yeast than active dry yeast for best results.
How Should I Store Leftover Focaccia?
Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, refrigerate for up to a week or freeze for up to 3 months. Reheat in a warm oven to refresh the texture.
Can I Add Other Toppings or Herbs?
Absolutely! Feel free to experiment with rosemary, thyme, olives, sun-dried tomatoes, or even caramelized onions to give your focaccia different flavors and textures.
How Do I Keep My Focaccia Soft?
Make sure to drizzle olive oil generously on top before baking and do not overbake. Also, avoid rolling out the dough too thin to keep that soft, airy crumb texture.