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To make garlic Parmesan focaccia, you need: - 4 cups all-purpose flour - 2 teaspoons instant yeast - 1 teaspoon sugar - 2 teaspoons salt - 1 3/4 cups warm water (about 110°F) - 1/4 cup olive oil (plus extra for drizzling) - 6 cloves garlic, minced - 1 cup grated Parmesan cheese - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) - Coarse sea salt for sprinkling These ingredients create a light, airy bread with a rich garlic and cheese flavor. You can customize your focaccia with additional ingredients. Consider adding: - Sun-dried tomatoes - Olives - Caramelized onions - Different herbs like thyme or oregano - A sprinkle of red pepper flakes for heat These options let you tailor the focaccia to your taste. To prepare garlic Parmesan focaccia, you will need: - A large mixing bowl - A wooden spoon or spatula - A greased baking sheet or a large cast-iron skillet - A clean kitchen towel or plastic wrap for covering the dough - A wire rack for cooling These tools make the cooking process easy and fun. {{ingredient_image_2}} Start by grabbing a large mixing bowl. In it, whisk together 4 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 teaspoon of sugar, and 2 teaspoons of salt. This step is key. It helps mix the yeast well and avoids clumps. Next, gradually add 1 3/4 cups of warm water, about 110°F, and 1/4 cup of olive oil. Use a wooden spoon or spatula to stir until you have a shaggy and slightly sticky dough. Now it’s time to knead! You can do this right in the bowl for about 5-7 minutes. If you have a stand mixer, you can mix it on low for 4-5 minutes with a dough hook. The goal is a smooth and elastic dough. After kneading, lightly coat a large bowl with more olive oil. Place the dough inside and roll it to coat evenly. Cover the bowl with a damp kitchen towel or plastic wrap. This keeps the moisture in. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours. You want the dough to double in size. This slow rise is crucial for the light and airy texture of your focaccia. Once the dough has risen, preheat your oven to 425°F (220°C). Turn the dough out onto a greased baking sheet or a large cast-iron skillet. Use your fingers to gently stretch it into a rectangle or circle, aiming for a 1/2-inch thickness. In a small bowl, mix the 6 minced garlic cloves with a few tablespoons of olive oil to create garlic oil. Brush this oil generously over the dough. Next, sprinkle 1 cup of grated Parmesan cheese, chopped fresh rosemary, and a pinch of coarse sea salt on top. Use your fingers to make dimples all over the dough. This step adds visual appeal and helps trap flavors. Bake in the preheated oven for 20-25 minutes until golden brown. The cheese should bubble and turn slightly crispy. Once done, let it cool on a wire rack for a few minutes. Now, slice it into squares or triangles. If you like, drizzle with a bit more olive oil before serving. To get a great rise, keep your dough warm. Use warm water, about 110°F. This helps the yeast wake up and grow. Let the dough sit in a warm place, away from drafts. Cover it with a damp towel or plastic wrap. Check it after 1 to 1.5 hours. It should double in size. A good rise makes the focaccia soft and airy. Garlic oil adds deep flavor to your focaccia. To make it, mix minced garlic with olive oil. Use about 6 cloves for a strong taste. Brush this oil all over the dough before baking. It seeps into the bread, giving each bite a punch of garlic goodness. This simple step transforms your focaccia into a flavor-packed treat. When you shape your dough, use your fingers. Gently stretch it on a greased baking sheet. Aim for about 1/2-inch thick. If it resists, let it rest for a few minutes. This relaxes the gluten and makes stretching easier. Create dimples all over the surface. This not only looks nice but also traps the garlic oil and toppings. Pro Tips Use Fresh Ingredients: For the best flavor, always use fresh garlic and high-quality Parmesan cheese. Fresh ingredients make a significant difference in the overall taste of your focaccia. Control the Rise: The dough should rise in a warm, draft-free environment. If your kitchen is cool, consider turning on the oven to the lowest setting for a few minutes, then turning it off and placing the dough inside to rise. Don't Rush the Dimpling: When creating dimples in the dough, do so gently to avoid deflating it. This step is crucial for trapping the garlic oil and adding texture to the focaccia. Experiment with Toppings: Feel free to customize your focaccia with different toppings such as olives, sun-dried tomatoes, or herbs. This versatility allows you to create a version that perfectly suits your taste. {{image_4}} You can play with herbs to change up the flavor. Fresh herbs like thyme or basil work great. You can also use dried herbs if you don’t have fresh ones. Just mix them into the dough or sprinkle on top before baking. The herbs bring bright flavors that make every bite special. Want to switch up the cheese? Mozzarella melts beautifully and adds a nice stretch. Asiago gives a sharper taste that pairs well with the garlic. You can also mix different cheeses for a fun twist. Just sprinkle them on top like you do with Parmesan. Each cheese will add its own flair and richness. For a sweet version, consider adding caramelized onions. They give a rich, sweet flavor that balances the garlic. You can also try adding figs or raisins for a fruity touch. Just sprinkle them over the dough before baking. Sweet focaccia can be a lovely treat for breakfast or dessert. After you enjoy your focaccia, store any leftovers in an airtight bag or container. This keeps the bread fresh and soft. If you plan to eat it within a day or two, leave it at room temperature. For longer storage, pop it in the fridge to prevent mold. Just remember, it may dry out a bit in the fridge. To bring back the warm and soft texture, reheat your focaccia in the oven. Set your oven to 350°F (175°C). Wrap the focaccia in foil and heat for about 10-12 minutes. This helps keep the crust crisp. You can also use a toaster oven if you want a quick fix. Just monitor it closely so it does not burn. Freezing focaccia is easy and a great way to save it for later. First, let the focaccia cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag. It can last up to three months in the freezer. When you're ready to eat it, just thaw it in the fridge overnight and reheat as mentioned above. This way, you can enjoy your homemade delight any time! Yes, you can use bread flour. Bread flour has more protein. This gives your focaccia a chewier texture. If you use it, your focaccia will still taste great. Just follow the same steps. You can serve focaccia with many tasty options: - Rich marinara sauce for dipping - High-quality olive oil for drizzling - Fresh herbs to add color - A side salad for a light meal These pairings enhance the flavor and make a fun meal! Check for a golden brown color on top. The cheese should be bubbling and slightly crispy. You can also tap the bottom of the focaccia. If it sounds hollow, it's ready! Let it cool for a few minutes before cutting. Enjoy the warm, delicious bread! You learned how to make Garlic Parmesan Focaccia in this post. We covered essential and optional ingredients, alongside the needed equipment. Step-by-step, you saw how to prepare, shape, and bake the dough. Tips helped you achieve a perfect rise and enhance flavor. You discovered fun variations to try, from herbs to sweet options. Finally, you learned how to store and reheat leftover focaccia. Enjoy this tasty bread fresh, or share it. The possibilities are endless, so get baking!

Garlic Parmesan Focaccia

A deliciously fluffy focaccia topped with garlic, Parmesan cheese, and fresh rosemary.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours
Course Appetizer
Cuisine Italian
Servings 12
Calories 200 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1.75 cups warm water
  • 0.25 cups olive oil
  • 6 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon dried rosemary
  • 1 pinch coarse sea salt

Instructions
 

  • In a large mixing bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt until well combined.
  • Gradually add the warm water and 1/4 cup of olive oil to the dry mixture, stirring until a shaggy and slightly sticky dough forms.
  • Knead the dough directly in the mixing bowl for about 5-7 minutes until it becomes smooth and elastic.
  • Lightly coat a large bowl with olive oil and place the kneaded dough inside, rolling it around to ensure it is evenly coated with oil.
  • Cover the bowl tightly with a damp kitchen towel or plastic wrap and allow the dough to rise in a warm location for approximately 1-1.5 hours.
  • Preheat your oven to 425°F (220°C) while the dough is rising.
  • Once the dough has risen, turn it out onto a greased baking sheet or a large cast-iron skillet.
  • Using your fingers, gently stretch and spread the dough into a rectangle or circle, aiming for a thickness of about 1/2-inch.
  • In a separate small bowl, combine the minced garlic with a few tablespoons of olive oil to create a garlic oil.
  • Generously brush this mixture over the entire surface of the stretched dough.
  • Evenly distribute the grated Parmesan cheese, fresh rosemary, and coarse sea salt over the top of the dough.
  • Use your fingers to create dimples all over the dough surface.
  • Place the dough in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown.
  • Once baked, remove the focaccia from the oven and let it cool on a wire rack for a few minutes.

Notes

Serve warm, garnished with chopped rosemary and paired with marinara sauce or olive oil for dipping.
Keyword bread, focaccia, garlic, Italian, Parmesan