Garlic Parmesan Focaccia – Quick, Savory & Soft Inside Recipe

I’m excited to share my Garlic Parmesan Focaccia, a soft, golden loaf bursting with savory garlic and parmesan that beginners will love to try.

I never expected a single loaf to make me question every sandwich I ever ate, but that first Garlic Parmesan Focaccia did. The smell of minced garlic and freshly grated Parmesan cheese filled the house and suddenly everyone wanted a piece.

It’s kinda crazy how a simple crumb can feel like a small miracle and as a home baker I love that this Quick And Easy Focaccia Bread Recipe lets even the impatient look like they know what they’re doing. I still mess it up sometimes, which somehow makes it more fun and worth trying again.

Ingredients

• All purpose flour: Main source of carbs and some protein, creates structure but low in fiber.
• Active dry yeast: Live yeast ferments sugars, gives rise and flavor, adds tiny B vitamins.
• Warm water: Activates yeast, controls dough temperature, no calories but essential for texture.
• Extra virgin olive oil: Healthy monounsaturated fats, makes crumb tender and crust golden, rich flavor.
• Parmesan cheese: Umami rich, adds savory saltiness, offers protein and calcium, crisps brown nicely.
• Garlic: Gives a sharp savory bite, has antioxidants, not sweet but very aromatic.
• Fresh rosemary or parsley: Fresh herbs lift aroma and brightness, provide antioxidants and subtle piney or grassy notes.
• Flaky sea salt: Finishing salt heightens flavors, adds crunch, but increases sodium intake.

Ingredient Quantities

• about 3 1/2 cups (420 g) all purpose flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/3 cups (320 ml) warm water (105 to 115°F)
• 1 tablespoon granulated sugar or honey
• 2 teaspoons fine sea salt
• 2 tablespoons extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese (about 50 g)
• 3 medium garlic cloves, minced (around 1 1/2 tablespoons)
• 1 tablespoon chopped fresh rosemary or parsley, optional
• 1 teaspoon flaky sea salt for sprinkling, optional

How to Make this

1. Stir 1 1/3 cups warm water (105 to 115°F) with 1 tablespoon sugar or honey and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy.

2. In a large bowl combine about 3 1/2 cups (420 g) all purpose flour and 2 teaspoons fine sea salt, make a well and add the foamy yeast mixture plus 1 tablespoon of the extra virgin olive oil, mix until a shaggy dough forms.

3. Turn dough out and knead 5 to 7 minutes until smooth and slightly tacky, add a little flour only if it’s too sticky, you want it soft not stiff.

4. Lightly oil the same bowl with a tiny bit of the remaining olive oil, place the dough inside, turn to coat, cover with a towel or plastic and let rise about 45 to 60 minutes until doubled.

5. Oil a 9×13 inch pan with a thin coat of the remaining olive oil, press the dough into the pan stretching to the corners, then use your fingertips to make deep dimples all over.

6. Mix 1/2 cup freshly grated Parmesan with the 3 minced garlic cloves and a little of the oil left in the pan (and 1 tablespoon chopped fresh rosemary or parsley if using), scatter this mix over the dough and gently press into the dimples.

7. Cover and let the dough rest 20 to 30 minutes until puffy while you preheat the oven to 425°F (220°C).

8. Bake 18 to 22 minutes until golden brown and the top is set, don’t overbake or it’ll dry out.

9. Remove from oven, sprinkle with 1 teaspoon flaky sea salt if using and extra chopped parsley if you like, let cool 10 minutes in the pan before slicing and serve warm.

Equipment Needed

1. Measuring cups and spoons plus a kitchen scale for accuracy
2. Instant read thermometer to check the water temp (105 to 115°F)
3. Large mixing bowl (or the bowl from your stand mixer if you prefer)
4. Wooden spoon or silicone spatula to mix the shaggy dough
5. Clean counter or pastry board and a bench scraper for kneading and turning the dough
6. 9×13 inch baking pan, lightly oiled
7. Microplane or box grater for Parmesan, and a knife plus cutting board for garlic and herbs
8. Kitchen towel or plastic wrap to cover the dough while it rises
9. Oven mitts and a kitchen timer so you dont forget it in the oven

FAQ

Garlic Parmesan Focaccia – Quick, Savory & Soft Inside Recipe Substitutions and Variations

• All purpose flour: swap 1:1 with bread flour for a chewier, taller crumb if you want bigger air pockets. Or use up to 50% whole wheat pastry flour for a nuttier taste, just add 1 to 2 tablespoons more water since whole wheat drinks more.
• Active dry yeast: use instant/rapid rise yeast instead, about 2 teaspoons in place of 2 1/4 teaspoons, and you can mix it straight into the flour. Or, if you’re feeling adventurous, replace the packet with 1 cup fed sourdough starter, expect longer rises and cut the water by roughly 1/4 cup (60 ml) because the starter adds hydration.
• Freshly grated Parmesan: swap with Pecorino Romano or Grana Padano, same volume, Pecorino will be sharper and saltier so ease up on any extra flaky salt. Pregrated powdered cheese works too, but use a bit more because it’s drier.
• Minced garlic: roast a head and mash 4 to 6 cloves for a sweeter, mellow garlic layer under the oil. Or use garlic powder if needed, about 1/2 to 3/4 teaspoon in place of the 3 cloves, mix into the oil so it distributes evenly.

Pro Tips

1) Always proof the yeast first. If the mixture doesnt get foamy in 5 to 10 minutes, toss it and try again, because weak yeast will give you flat focaccia. Too hot water kills the yeast, too cold and it wont wake up, so use warm water and a thermometer or test it on your wrist.

2) Aim for a soft, slightly tacky dough not a stiff one. Knead until it feels smooth and springs back a bit, but dont keep adding flour just because it sticks to your hands. If it seems gummy, give it a 10 minute rest instead of overworking it, then finish kneading.

3) When you press the dimples, really anchor the topping into them. Press the garlic and cheese down so the oil pools in the wells, that way the flavor soaks in and you wont have burnt bits on top. Also coat the pan well so the bottom crisps up without sticking.

4) Watch the oven not the clock. Oven temps vary so check for a golden top and a set center, and if the edges are getting too dark, lay foil loosely over the pan for the last few minutes. Let it sit in the pan for about 10 minutes before cutting so the crumb firms up and the flavors settle.