Garlic Parmesan Focaccia Bread – Crispy, Savory & So Easy!
Ingredients
- 4 cups all-purpose flour or bread flour for 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 & 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
- Swap half flour with whole wheat for a nuttier loaf.
- For dairy-free: omit Parmesan or use nutritional yeast.
- Fresh herbs can replace dried for brighter flavor.
- Add-ins: olives sun-dried tomatoes, or caramelized onions.
Instructions
- Activate the Yeast
- Mix warm water, sugar (or honey), and yeast in a bowl.
- Let sit 5–10 minutes, until foamy.
- Make the Dough
- In a large bowl, whisk together flour and salt.
- Add yeast mixture + 2 tbsp olive oil. Stir to form dough.
- Knead 6–8 minutes until smooth and elastic.
- First Rise
- Place dough in oiled bowl, cover, and let rise 1 hour, until doubled.
- Prepare the Pan
- Grease a 9x13-inch pan (or baking sheet) with olive oil.
- Stretch dough into the pan gently to fit.
- Second Rise
- Cover and let rest 20–30 minutes.
- Add the Toppings
- Preheat oven to 400°F (200°C).
- Dimple dough with your fingers.
- Drizzle generously with olive oil.
- Sprinkle garlic, Parmesan, herbs, and flaky sea salt.
- Bake
- Bake 20–25 minutes, until golden and crisp around edges.
- Cool slightly before slicing.
Notes
Don’t skip dimpling — it holds oil + toppings.
Be generous with olive oil for that crispy edge.
Watch the bake — aim for golden crust but soft inside.