Description
This garlic parmesan focaccia is soft, fluffy, and golden with crispy edges—loaded with savory garlic oil, herbs, and melty cheese.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 3/4 cups warm water (about 110°F / 43°C)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
5 tablespoons olive oil, divided
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)
Instructions
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and 2 tablespoons olive oil. Stir until a shaggy dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Transfer to a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Grease a 9×13-inch baking pan with 1 tablespoon olive oil. Punch down dough and press into the pan. Let rise for 20–30 more minutes.
Gently heat remaining 2 tablespoons olive oil with minced garlic for 2–3 minutes until fragrant.
Preheat oven to 425°F (220°C).
Dimple the dough deeply with your fingertips. Drizzle garlic oil over top.
Sprinkle with Parmesan, oregano, sea salt, and rosemary if using.
Bake for 20–25 minutes until golden and crisp. Let cool slightly before slicing and serving warm.
Notes
Swap Parmesan with feta or mozzarella for variation.
Add caramelized onions or sun-dried tomatoes for extra flavor.
Use chili flakes in the oil for heat.
Mix fresh herbs like thyme or basil into the dough.
Dough can be chilled overnight after first rise and baked the next day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread, Side
- Method: Baked
- Cuisine: Italian
