Fluffy, golden focaccia infused with fresh garlic and melted parmesan cheese — this savory homemade bread is perfect for dipping, snacking, or pairing with pasta. Its crispy edges and pillowy center make it a comforting classic I love baking from scratch. Whether I’m serving it as an appetizer, side, or snack, this bread always steals the show.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (about 110°F)
1 tablespoon honey or sugar
3 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup olive oil, divided
4 cloves garlic, minced
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh rosemary (optional)
Flaky sea salt, for topping
Directions
I start by mixing the warm water, honey (or sugar), and yeast in a large bowl. After about 5–10 minutes, it becomes frothy.
Then I stir in the flour and salt until a sticky dough forms.
I add half of the olive oil (1/4 cup) and mix until it’s well incorporated.
I cover the bowl and let the dough rise in a warm place for about an hour, or until it has doubled in size.
While waiting, I line or oil a 9×13-inch baking pan. Once the dough has risen, I transfer it to the pan.
With oiled fingers, I gently press the dough out to fill the pan and let it rise again for 20–30 minutes.
I preheat the oven to 425°F (220°C).
In a small saucepan, I gently warm the remaining olive oil with minced garlic over low heat for 2–3 minutes, making sure it doesn’t brown.
Using my fingers, I dimple the surface of the dough and drizzle the garlic oil all over the top.
I sprinkle it with grated parmesan, rosemary if I have it, and a pinch of flaky sea salt.
I bake it for 20–25 minutes until it’s golden brown with crispy edges.
After a short cooling period, it’s ready to slice and enjoy warm.
Servings and timing
This recipe makes 12 servings.
Prep time: 15 minutes
Rise time: 1 hour 30 minutes (total)
Bake time: 25 minutes
Total time: 1 hour 40 minutes
Calories per serving: 245 kcal
Variations
I sometimes swap the parmesan for asiago or mozzarella for a different cheesy twist.
For an herby flavor, I mix in Italian seasoning or thyme along with or instead of rosemary.
If I want a spicy kick, I sprinkle red pepper flakes on top before baking.
I’ve also topped it with caramelized onions or sun-dried tomatoes for extra depth.
Storage/Reheating
Once cooled, I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped in foil or plastic, then in a freezer bag. To reheat, I warm slices in a 350°F (175°C) oven for about 10 minutes, or until heated through and slightly crisp again.
FAQs
How do I know when the dough has risen enough?
I look for the dough to double in size — this usually takes about an hour in a warm spot. If it springs back slowly when I press it with a finger, it’s ready.
Can I use instant yeast instead of active dry yeast?
Yes, I can use the same amount of instant yeast and skip the proofing step. I just mix it directly with the flour and other dry ingredients.
Why is my focaccia not crispy on the bottom?
It helps to generously oil the baking pan and bake it on a lower oven rack. That extra heat underneath gives the crust a nice golden crisp.
Can I make the dough ahead of time?
Absolutely. I often refrigerate the dough overnight after the first rise. Then I bring it to room temperature and let it rise again in the pan before baking.
What should I serve with garlic parmesan focaccia?
I love serving it with pasta dishes, soups, or salads. It also makes a great snack dipped in marinara, olive oil, or balsamic glaze.
Conclusion
This Garlic Parmesan Focaccia Bread is one of those recipes I return to again and again. It’s warm, flavorful, and incredibly satisfying — perfect for sharing or savoring on my own. With its crisp edges, cheesy top, and soft interior, it’s everything I want in a homemade bread.
📖 Recipe:
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Garlic Parmesan Focaccia Bread
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Fluffy, golden focaccia infused with garlic and parmesan cheese. Crispy on the edges, soft in the center — perfect as a snack, appetizer, or side with pasta.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (about 110°F)
1 tablespoon honey or sugar
3 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup olive oil, divided
4 cloves garlic, minced
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh rosemary (optional)
Flaky sea salt, for topping
Instructions
- In a large bowl, combine warm water, honey (or sugar), and yeast. Let it sit for 5–10 minutes until frothy.
- Stir in the flour and salt to form a sticky dough.
- Add 1/4 cup olive oil and mix until fully incorporated.
- Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Line or oil a 9×13-inch baking pan. Transfer the risen dough into the pan.
- With oiled fingers, gently press the dough to fill the pan. Let it rise again for 20–30 minutes.
- Preheat oven to 425°F (220°C).
- In a small saucepan, gently warm the remaining 1/4 cup olive oil with minced garlic over low heat for 2–3 minutes, without browning.
- Dimple the surface of the dough with your fingers and drizzle garlic oil evenly over the top.
- Sprinkle with grated parmesan, optional rosemary, and flaky sea salt.
- Bake for 20–25 minutes, or until golden brown with crispy edges.
- Cool slightly before slicing and serving warm.
Notes
Swap parmesan with asiago or mozzarella for variation.
Try Italian seasoning or thyme for added herbs.
Add red pepper flakes for a spicy twist.
Top with caramelized onions or sun-dried tomatoes for extra flavor.
Store leftovers in an airtight container at room temp for 2 days or refrigerated for 5 days.
To freeze, wrap slices in foil or plastic and place in a freezer bag.
Reheat in a 350°F (175°C) oven for about 10 minutes until warmed and crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 1g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 4mg
