Garlic Parmesan Focaccia Bread – Crispy, Savory & So Easy!

If there’s one bread I find myself making again and again, it’s focaccia. It’s rustic, forgiving, and doesn’t demand the precision of more delicate breads. What makes this version extra special is the garlic and Parmesan — a combination that makes the whole kitchen smell irresistible while it bakes. I love how the top turns golden and crispy, the inside stays soft and fluffy, and every bite is full of savory goodness.

This is the kind of bread you can serve with almost anything: soups, pastas, salads, or even just on its own with a drizzle of olive oil. Best of all, it’s much easier than it looks — and once you try it, you’ll see why it’s one of my weeknight staples.

Ingredients

• 4 cups all-purpose flour (or bread flour for a chewier texture)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water (110°F / 43°C)
• 2 teaspoons sugar or honey
• 2 teaspoons salt
• ¼ cup olive oil (plus extra for greasing and drizzling)
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs (or rosemary, oregano, or thyme)
• Flaky sea salt, for topping

Substitutes & Options

• Use half whole wheat flour for half flour to make it more wholesome.
• For dairy-free, omit Parmesan or swap with nutritional yeast.
• Fresh herbs can replace dried ones for a brighter flavor.
• Add olives, sun-dried tomatoes, or caramelized onions for variety.

Instructions / Method

1. Activate the Yeast
   • In a bowl, mix warm water, sugar (or honey), and yeast. Let it sit 5–10 minutes until foamy.
2. Make the Dough
   • In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Stir until the dough comes together.
   • Knead for 6–8 minutes until smooth and elastic.
3. First Rise
   • Place dough in an oiled bowl, cover, and let rise for 1 hour (or until doubled).
4. Prepare the Pan
   • Grease a 9×13-inch pan (or baking sheet) with olive oil. Spread dough into the pan, stretching gently to fit.
5. Second Rise
   • Cover and let rest another 20–30 minutes.
6. Add the Toppings
   • Preheat oven to 400°F (200°C). Use your fingers to dimple the dough all over. Drizzle with olive oil. Sprinkle garlic, Parmesan, herbs, and flaky salt evenly on top.
7. Bake
   • Bake 20–25 minutes until golden brown and crisp around the edges. Cool slightly before slicing.

Tips & Mistakes to Avoid

• Don’t skip dimpling — it helps hold the oil and toppings.
• Be generous with olive oil — it gives the bread its signature crispness.
• Don’t overbake — you want crispy edges but a tender middle.

@chabelas_baking

Preparation & Cooking Time

• Prep time: 15 minutes
• Rise time: 1 hour 30 minutes
• Bake time: 25 minutes
• Total time: ~2 hours 10 minutes
• Servings: 8–10 pieces

Serving Suggestions

• Serve with marinara or garlic butter dipping sauce.
• Pair with pasta, roasted chicken, or a fresh salad.
• Slice leftovers for sandwiches or paninis.

Storage & Reheating

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate up to 5 days (reheat in oven for crispiness).
• Freeze slices up to 2 months; reheat in oven at 350°F (175°C) for 10 minutes.

FAQs

Can I make focaccia ahead of time?
Yes — you can refrigerate the dough overnight after the first rise. Just bring it to room temperature before baking.

Do I have to use Parmesan?
No, you can swap it with mozzarella, Pecorino Romano, or even leave it out.

Can I make this in a cast-iron skillet?
Definitely — it creates an even crispier crust.

Why didn’t my focaccia rise properly?
Check that your yeast is active and your water wasn’t too hot (it can kill yeast).

Can I add more toppings?
Yes — caramelized onions, cherry tomatoes, or olives are fantastic additions.

How do I keep the bread soft inside?
Don’t overbake, and keep enough olive oil in the dough and on top.

From My Kitchen to Your Table

There’s nothing like tearing into a warm piece of garlic Parmesan focaccia, hearing that crusty edge crackle, and tasting the buttery, savory goodness inside. It’s a recipe that feels fancy but comes together so easily, you’ll find yourself making it again and again. Once you do, you’ll see why it’s one of my favorite “crowd-pleasing” breads.