Garlic Parmesan Focaccia Bread

Garlic Parmesan Focaccia Bread: The Buttery, Cheesy Bread You’ll Want Every Week

If you’ve never made focaccia bread before, this Garlic Parmesan Focaccia will completely change your baking game. It’s golden, fluffy, and perfectly crisp on the outside with a rich garlic-butter aroma that fills your kitchen long before it hits the table. Whether you’re serving it as a side dish, an appetizer, or just a snack straight from the pan (no judgment here), this recipe delivers that warm, bakery-fresh comfort food vibe we all crave.

Why You’ll Love This Garlic Parmesan Focaccia Bread

You’ll love this focaccia because it’s incredibly easy to make yet tastes like something straight out of a rustic Italian bakery. The combination of olive oil, garlic, and Parmesan cheese creates layers of flavor in every bite. It’s the kind of bread that pairs with just about anything—soups, pasta, salads, or even a simple drizzle of balsamic vinegar and olive oil. And the best part? You don’t need to be a bread expert to pull it off. The dough is forgiving, the rise time is minimal, and it’s practically foolproof.

Serving Size, Prep Time, and Cook Time

• Serving Size: Makes about 12 squares or slices
• Prep Time: 15 minutes
• Rise Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes

Kitchen Equipment Required

You’ll need a large mixing bowl, a baking sheet or 9×13-inch pan, a wooden spoon or dough whisk, plastic wrap or a clean kitchen towel for covering the dough, a pastry brush (for the garlic butter topping), and a good sharp knife or pizza cutter for slicing.

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup warm water (about 110°F)
• 2 ¼ tsp instant yeast (1 packet)
• 1 tsp sugar
• 1 tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tbsp melted butter
• 1 tsp dried Italian herbs or rosemary (optional)

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How to Make Garlic Parmesan Focaccia Bread

1: Activate the Yeast
In a large mixing bowl, combine 1 cup of warm water (around 110°F), 1 teaspoon of sugar, and 2 ¼ teaspoons of instant yeast. Stir lightly and let it sit for about 5 minutes until the mixture becomes foamy on top. This step ensures your yeast is alive and ready to make the dough rise.

2: Mix the Dough
Once the yeast is activated, add 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and ¼ cup of olive oil. Stir with a wooden spoon or dough whisk until the mixture comes together into a sticky dough. It should be soft and slightly tacky, not dry.

3: Knead and Let It Rise
Drizzle a little olive oil over the dough to prevent sticking. Use your hands to knead it gently in the bowl for about 1 minute. Then cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.

4: Prepare the Baking Pan
Grease a 9×13-inch pan or baking sheet generously with olive oil. Once the dough has risen, transfer it to the pan. Gently press it out with your fingertips until it spreads evenly to the edges. Don’t worry if it bounces back a little—it’ll relax as it rests.

5: Create the Signature Dimples
With your fingers, press little dimples all over the dough. This helps the focaccia bake evenly and gives it that classic texture. Drizzle a bit more olive oil over the top to fill some of the dimples—it keeps the bread moist and flavorful.

6: Make the Garlic Butter Mixture
In a small bowl, melt 2 tablespoons of butter. Stir in 3 minced garlic cloves and ½ cup of grated Parmesan cheese. Add a sprinkle of dried Italian herbs or rosemary if you like. This mixture will add a rich, aromatic layer of flavor to your focaccia.

7: Add the Toppings
Brush the garlic butter mixture evenly over the surface of the dough. Make sure every corner is coated with that garlicky goodness. If you want extra cheese flavor, sprinkle a little more Parmesan on top.

8: Bake Until Golden
Preheat your oven to 400°F (200°C). Bake the focaccia for 20–25 minutes, or until the top is golden brown and the edges are crisp. Your kitchen will smell incredible at this point.

9: Cool and Slice
Remove the focaccia from the oven and let it cool for at least 5 minutes before slicing. This allows the texture to set and makes it easier to cut cleanly.

10: Serve and Enjoy
Cut into squares or strips and serve warm. Enjoy it as a side with pasta, dip it in olive oil and balsamic vinegar, or just eat it as is—it’s that good.

Tips for Making the Perfect Focaccia

Use good quality olive oil—this is one ingredient you don’t want to skimp on. Let your dough rise in a warm environment to achieve that airy texture. Don’t skip the dimpling—it helps the bread bake evenly and hold the garlic butter beautifully. For extra crunch, drizzle a bit more olive oil over the dough just before baking.

Common Mistakes to Avoid

Avoid over-kneading; focaccia dough should be soft and slightly sticky, not firm like sandwich bread dough. Don’t let it overproof—if it rises too long, the texture becomes dense instead of fluffy. Also, resist the urge to reduce the oil; that golden, crispy edge depends on it.

Variations and Substitutions

Try topping your focaccia with sliced cherry tomatoes, caramelized onions, or olives for an Italian twist. You can swap Parmesan for Asiago or Pecorino Romano for a bolder flavor. Want a dairy-free version? Skip the butter and cheese, and finish with sea salt and herbs instead. You can even add a sprinkle of chili flakes for a little heat.

How to Store and Meal Prep

Store leftover focaccia in an airtight container at room temperature for up to two days, or refrigerate for up to five. To reheat, pop it in the oven at 350°F for about 5–7 minutes to bring back that crisp edge. You can also freeze slices individually, wrapped tightly, for up to a month—just thaw and toast before serving.

Serving and Presentation Ideas

Serve warm focaccia alongside spaghetti, lasagna, or soup for an instant upgrade to any meal. Cut it into squares and use it as sandwich bread for roasted veggies or grilled chicken. You can even serve it as an appetizer board with olive oil, balsamic glaze, and dipping herbs.

FAQs

Can I make the dough ahead of time? Yes! You can make the dough the night before and refrigerate it. Let it come to room temperature before baking.
Can I use bread flour instead of all-purpose? Absolutely. Bread flour will give your focaccia a slightly chewier texture, which some people love.
What if I don’t have yeast? You can try a baking powder version, but it won’t have the same rise or classic texture. Yeast is key for that airy crumb.

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This Garlic Parmesan Focaccia Bread is the kind of recipe that transforms a regular meal into something memorable. It’s simple, versatile, and absolutely bursting with flavor. Once you make it, you’ll find yourself baking it on repeat—it’s that addictive. So next time you’re craving homemade comfort, skip the store-bought bread and whip up a batch of this golden, garlicky goodness instead.