Garlic Parmesan Focaccia Bread: A Golden, Aromatic Italian-Inspired Classic

Why You’ll Love This Recipe

This focaccia bread is soft, flavorful, and versatile. It requires simple ingredients, delivers bakery-quality results, and pairs well with a wide range of dishes. The garlic and Parmesan topping adds depth without overpowering the bread’s natural flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour forms the structure of the focaccia. It provides the right balance of chewiness and softness, resulting in a bread that is tender but sturdy enough to hold toppings.

Warm water activates the yeast and hydrates the flour. The water should be warm, not hot, to encourage proper fermentation and rise.

Active dry yeast is responsible for the bread’s airy texture. It creates the light, open crumb that focaccia is known for.

Granulated sugar feeds the yeast and adds a subtle sweetness that balances the savory toppings.

Olive oil is essential for authentic focaccia flavor. It enriches the dough and creates the signature golden crust. I recommend using good-quality olive oil for the best aroma.

Salt enhances the overall flavor and strengthens the dough structure. It also balances the richness of the cheese and oil.

Garlic provides bold, savory depth. Freshly minced garlic works best and infuses the oil and bread with robust flavor.

Parmesan cheese adds a salty, nutty finish. As it bakes, it creates a lightly crisp topping that contrasts beautifully with the soft bread.

Dried Italian herbs such as oregano or rosemary add subtle herbal notes that complement the garlic and cheese.

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Directions

Begin by dissolving the sugar in warm water, then sprinkle the yeast over the surface. Let it sit for about five minutes until foamy, indicating the yeast is active.

In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a sticky dough forms. Turn the dough out onto a lightly oiled surface and knead briefly until smooth and elastic.

Place the dough in an oiled bowl, cover, and let it rise in a warm place for about one hour, or until doubled in size.

Preheat the oven to 200°C and generously oil a baking pan. Press the dough into the pan, gently stretching it to the edges. Use your fingertips to create dimples across the surface.

Mix olive oil with minced garlic and brush it generously over the dough. Sprinkle Parmesan cheese and herbs evenly on top.

Bake for 20 to 25 minutes, or until golden brown. Allow the bread to cool slightly before slicing and serving.

Equipment needed :

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe yields approximately 10 to 12 servings. Preparation time is about 20 minutes, with 1 hour for rising and 20 to 25 minutes of baking time.

Storage/reheating

Store focaccia in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. Reheat in the oven at a low temperature to restore softness.

Variations and Customizations

Rosemary Garlic Focaccia
Add fresh rosemary sprigs for a fragrant, classic variation.

Cheesy Focaccia
Incorporate mozzarella or Asiago alongside Parmesan for extra richness.

Whole Wheat Option
Replace part of the flour with whole wheat flour for a heartier texture.

Roasted Garlic Version
Use roasted garlic instead of raw for a milder, sweeter flavor.

Spicy Focaccia
Add crushed red pepper flakes for subtle heat.

Olive Topping
Press sliced olives into the dough before baking for a Mediterranean touch.

Onion and Garlic Focaccia
Top with thinly sliced caramelized onions for added sweetness.

Herb-Forward Bread
Increase the amount of dried herbs or add fresh thyme.

Dairy-Free Version
Omit the cheese and enhance flavor with herbs and olive oil.

Mini Focaccia Portions
Bake the dough in smaller pans for individual servings.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be mixed directly with the dry ingredients.

Why is my focaccia dense?

Dense bread usually results from under-proofing or inactive yeast.

Can I prepare the dough ahead of time?

Yes, the dough can be refrigerated overnight after the first rise.

Should I use fresh or dried garlic?

Fresh garlic provides the best flavor, but dried can be used in small amounts.

Can I freeze focaccia bread?

Yes, freeze tightly wrapped slices for up to two months.

What pan works best?

A metal baking pan produces the crispiest crust.

Can I reduce the oil?

Oil is essential for texture and flavor, so reduction is not recommended.

How do I get deeper dimples?

Press firmly with your fingertips just before baking.

Is focaccia the same as pizza dough?

They are similar, but focaccia contains more oil.

Can I add toppings before baking?

Yes, vegetables and herbs can be added before baking.

Conclusion

Garlic Parmesan focaccia bread is a flavorful, versatile recipe that delivers consistent results with minimal effort. Its soft crumb, crisp edges, and savory topping make it suitable for countless occasions. Once you try it, this bread is likely to become a regular addition to your baking routine.

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