Garlic Parmesan Focaccia is a deliciously soft and fluffy Italian bread topped with fragrant garlic and rich Parmesan cheese. It has a golden crust that’s a little crispy on the outside and perfectly tender inside, making every bite a burst of comforting flavors. This easy-to-make bread feels special but doesn’t require hours of effort, so it’s great for both everyday meals and special occasions.
I love making this focaccia because the smell of garlic baking fills the whole kitchen and makes my house feel cozy and warm. My favorite part is the crispy edges that have a little extra Parmesan crunch—they’re my go-to snack while waiting for dinner to be ready. One tip I’ve learned is to press your fingers gently into the dough before baking; it gives that classic dimpled look that soaks up all the olive oil and garlic goodness just right.
We often serve Garlic Parmesan Focaccia alongside soups, salads, or pasta dishes, but honestly, it’s just as good on its own with a little drizzle of olive oil. Whenever I bring this bread to a gathering, it disappears quickly because everyone loves the cheesy, garlicky flavors. It’s the kind of bread that turns a simple meal into something cozy and satisfying, and I always recommend keeping a batch on hand for easy, tasty snacks or sides.
Key Ingredients & Substitutions
Flour: I usually use all-purpose flour for a tender crumb, but bread flour works great too if you want a chewier texture. Whole wheat can be used for a nuttier flavor, though the bread may be denser.
Yeast: Active dry yeast is reliable and easy to find. Instant yeast is a quick substitute and doesn’t require proofing, but you can also use fresh yeast if you prefer—it just needs adjusting in quantity.
Olive Oil: Extra virgin olive oil adds great flavor and moisture. If unavailable, any good quality vegetable or grapeseed oil works as a neutral option.
Garlic: Fresh garlic gives the best punch. To mellow it slightly, you can roast the garlic before adding, which adds a softer, sweeter flavor.
Parmesan Cheese: Freshly grated Parmesan creates a fantastic sharp, salty topping. Pecorino Romano or Asiago are tasty substitutes if you want a twist.
Herbs: Fresh rosemary really shines here, but dried herbs can be used if fresh aren’t available. Feel free to add thyme or basil for variety, depending on what you have.
How Do You Get Those Classic Dimpled Focaccia Pockets?
The signature dimples trap olive oil and toppings, making focaccia so flavorful. Here’s how I do it:
- Once the dough is spread into the pan, wait 20 minutes for it to relax before dimpling—this helps prevent tearing.
- Use your fingertips (not nails) to press firmly but gently, creating deep wells all across the dough.
- Don’t press all the way through; keep the dimples shallow enough to hold the oil but deep enough to add texture.
- After dimpling, brush or drizzle olive oil (mixed with garlic or herbs) over the surface to pool in the dimples.
This technique gives the focaccia its beautiful rustic look and makes every bite moist and flavorful. It might take a little practice, but once you get the hang of the finger dimpling, your focaccia will impress every time!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting the dough rise comfortably.
- Towels or plastic wrap – to cover the dough and keep it warm during rising.
- Baking sheet or rectangular baking pan (9×13 inches) – the right size for shaping and baking the focaccia evenly.
- Measuring cups and spoons – to get ingredient amounts just right for perfect dough.
- Wooden spoon or stand mixer with dough hook – makes mixing and kneading the dough easier.
- Kitchen scale (optional) – helpful if you want exact measurements for consistent results.
Flavor Variations & Add-Ins
- Add sun-dried tomatoes and fresh basil for a bright, summery focaccia boost.
- Top with caramelized onions and crumbled goat cheese for a sweet and tangy twist.
- Include olives and rosemary for a classic Mediterranean flavor I love on busy weeknights.
- Sprinkle crushed red pepper flakes and swap Parmesan for mozzarella for a melty, spicy version.
Garlic Parmesan Focaccia – A Savory Italian Bread
Ingredients You’ll Need:
- 3 ½ cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ¼ cups warm water (about 110°F/45°C)
- ⅓ cup extra virgin olive oil, plus more for drizzling and greasing
- 3-4 cloves garlic, finely minced
- ½ cup grated Parmesan cheese
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon dried oregano (optional)
- Coarse sea salt, for sprinkling
- Freshly ground black pepper, to taste
How Much Time Will You Need?
In total, this recipe takes around 2.5 to 3 hours. Most of this time is waiting for the dough to rise twice—once for about 1 to 1.5 hours, and again for 30 minutes to 1 hour. The active prep time, including mixing, kneading, and assembling, is about 30-40 minutes. Baking takes 20-25 minutes.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let the bowl sit for 5-10 minutes until the mixture becomes frothy and bubbly. This tells you the yeast is alive and ready.
2. Prepare and Knead the Dough:
In a large bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and ⅓ cup of olive oil. Stir with a wooden spoon or use a stand mixer with a dough hook until the dough starts coming together.
Then, knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic. It should feel slightly tacky but not sticky.
3. First Rise:
Lightly oil a large bowl and place your dough inside, rolling it around so it’s coated with oil. Cover the bowl with a damp cloth or plastic wrap, and set it in a warm spot. Let it rise for 1 to 1 ½ hours, or until it has doubled in size.
4. Shape the Dough:
Generously oil a baking sheet or 9×13 inch rectangular pan. Transfer your dough into the pan and gently stretch and press it out with your fingers to fill the pan evenly. Cover and let it rest for 20 minutes to relax the gluten.
5. Add Garlic and Seasonings:
Mix the minced garlic with 2 tablespoons of olive oil. Spread this mixture evenly over the dough. Then, use your fingers to press deep dimples all over the surface of the dough—this classic technique traps the delicious olive oil and garlic flavors.
6. Add Your Herbs and Cheese:
Sprinkle grated Parmesan cheese, chopped rosemary, oregano (if using), coarse sea salt, and freshly ground black pepper over the dough evenly.
7. Second Rise:
Cover the dough again and let it rise for 30 minutes to 1 hour, until it becomes puffy.
8. Preheat the Oven and Bake:
While the dough is rising, preheat your oven to 425°F (220°C). When ready, bake the focaccia for 20-25 minutes until it is golden brown on top with a crispy crust.
9. Finish and Serve:
Take the bread out of the oven and gently drizzle a little more olive oil on top for extra shine and flavor. Let it cool slightly before slicing. Enjoy warm with your favorite dishes or as a tasty snack!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you can skip the proofing step and add it directly to the flour. Just reduce the rising time slightly since instant yeast acts faster.
How Should I Store Leftover Focaccia?
Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze it wrapped in foil or plastic for up to 3 months.
Can I Add Other Toppings?
Absolutely! Feel free to get creative with toppings like olives, sun-dried tomatoes, caramelized onions, or different herbs. Just sprinkle them on right after dimpling before the second rise.
What’s the Best Way to Reheat Focaccia?
To reheat, warm it briefly in a preheated 350°F (175°C) oven for about 5-10 minutes to restore crispness. Avoid microwaving as it can make the bread chewy or soggy.
