Garlic Parmesan Focaccia Bread

Why You’ll Love This Recipe

I love this focaccia because it strikes the perfect balance between soft and crisp, rustic and refined. The garlic-infused olive oil seeps into the dimples for big flavor in every bite, while the Parmesan and herbs create a savory crust that’s absolutely addictive. It’s easy to make from scratch with basic ingredients, but the results feel gourmet and always impress at the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1 3/4 cups warm water (about 110°F / 43°C)

• 1 tablespoon sugar

• 5 tablespoons olive oil, divided

• 4 cups all-purpose flour

• 1 1/2 teaspoons salt

• 4 garlic cloves, minced

• 1/2 cup grated Parmesan cheese

• 1 teaspoon dried oregano

• 1/2 teaspoon coarse sea salt (for topping)

• Fresh rosemary sprigs (optional)

directions

1. I begin by mixing the warm water, sugar, and yeast in a large bowl. I let it sit for 5 to 10 minutes, just until it becomes foamy and active.

2. Then I add the flour, salt, and 2 tablespoons of olive oil. I mix everything until a shaggy dough forms.

3. I knead the dough on a lightly floured surface for 8 to 10 minutes, until it’s smooth and elastic.

4. I transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for about an hour, or until it doubles in size.

5. Once it’s risen, I grease a 9×13-inch baking pan with 1 tablespoon of olive oil, punch down the dough, and press it evenly into the pan. I cover it again and let it rise for another 20 to 30 minutes.

6. While the dough rises, I gently heat the remaining 2 tablespoons of olive oil with the minced garlic in a small pan over low heat for 2 to 3 minutes, just until fragrant.

7. I preheat the oven to 425°F (220°C).

8. When the dough has puffed up again, I use my fingers to press deep dimples into the surface. Then I drizzle the garlic oil evenly over the top.

9. I sprinkle the dough with grated Parmesan, dried oregano, coarse sea salt, and rosemary if I’m using it.

10. I bake the focaccia for 20 to 25 minutes, until the top is golden brown and crisp.

11. I let it cool slightly before slicing into squares and serving warm.

Servings and timing

This recipe yields 12 pieces and takes about 1 hour and 45 minutes total — including rising time. I spend only 20 minutes actively working on it, which makes it a great weekend bake or a side dish I can prep while making dinner.

Variations

• I sometimes swap the Parmesan for crumbled feta or shredded mozzarella for a different cheese flavor.

• For extra depth, I add caramelized onions or sun-dried tomatoes before baking.

• I infuse the olive oil with chili flakes for a subtle heat.

• To make it more herb-forward, I mix chopped fresh herbs like thyme or basil into the dough.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop a slice in the oven at 350°F for about 5 minutes to restore the crispy texture. It also freezes well — I wrap individual pieces and freeze them for up to a month. I reheat straight from the freezer for a quick side or snack.

FAQs

Can I make this focaccia dough ahead of time?

Yes, I let the dough rise overnight in the fridge after the first rise. I bring it to room temperature the next day, then proceed with shaping and baking.

What type of Parmesan should I use?

I prefer using freshly grated Parmesan for the best melt and flavor. Pre-shredded works in a pinch but may not melt as smoothly.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount of instant yeast and skip the proofing step. I just mix it directly with the dry ingredients.

Why do I need to dimple the dough?

Dimples help hold the garlic oil and prevent the bread from puffing unevenly. I press all the way down with my fingertips, not just lightly.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend formulated for yeast breads. The texture will be a bit different, but still delicious.

Conclusion

Garlic Parmesan Focaccia Bread is one of those crowd-pleasing recipes I keep in my back pocket for everything from casual dinners to special occasions. It’s flavorful, aromatic, and incredibly satisfying — especially when served warm with a little olive oil and balsamic for dipping. Whether I’m making it as a side, an appetizer, or the main event, it’s always the first thing to disappear from the table.