Garlic Parmesan Focaccia Bread Recipe
This Garlic Focaccia Bread recipe creates a flavorful, aromatic Italian-style flatbread with crispy edges and a soft, airy interior. Infused with minced garlic, parmesan cheese, and a touch of sea salt and parsley, this bread is perfect as a side dish or appetizer. The dough is easy to prepare, allowed to rise, and then baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 2 1/4 tsp active yeast
- 3/4 tbsp sugar
- 2 tsp salt
- 1 1/2 tsp minced garlic, dried
Wet Ingredients
- 1 1/2 cup warm water
- 4 tbsp olive oil, divided
Toppings
- 1/4 cup shredded parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp sea salt (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, active yeast, sugar, salt, and dried minced garlic thoroughly to ensure even distribution.
- Add Wet Ingredients and Mix: Pour in the warm water and 2 tablespoons of olive oil into the dry mixture. Stir until the dough begins to come together into a sticky mass.
- Allow Dough to Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit in a warm place for approximately 30 minutes, or until the dough has doubled in size.
- Prepare the Pan and Shape Dough: Grease a 9×13-inch baking pan with olive oil. Transfer the risen dough into the pan and grease your fingers with oil to spread the dough evenly to cover the bottom.
- Second Rise: Cover the dough again and let it sit in a warm spot while the oven preheats to 375°F (190°C). This gives the dough a second, brief rise.
- Create Dimples and Add Toppings: Once the oven is ready, use your greased fingers to press large dimples into the surface of the dough. Drizzle the remaining 2 tablespoons of olive oil over the top. Evenly sprinkle shredded parmesan cheese, optional sea salt, and dried parsley across the bread.
- Bake the Focaccia: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the bread is golden brown and cooked through.
- Cool and Serve: Remove the focaccia from the oven and allow it to cool slightly in the pan before slicing and serving warm or at room temperature.
Notes
- Use warm water (not hot) to activate the yeast properly without killing it.
- Greasing your fingers before shaping and dimpling prevents sticking and makes spreading easier.
- Feel free to customize toppings by adding rosemary or other herbs for variety.
- Ensure the dough doubles in size during the first rise for the best texture.
- Store leftover focaccia wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
