Irresistible Garlic Parmesan Focaccia Bread

ByMadison Rae
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SPREAD LOVE

Short, Catchy Intro

So you want warm, pillowy bread that smells like garlic and makes your neighbors jealous but you do not want to look like you tried too hard. Perfect. This Garlic Parmesan Focaccia is the kind of thing that makes your kitchen smell like a fancy bakery and your dinner feel like a hug. It is easy, slightly addictive, and somehow looks impressive even when you flail with flour on your shirt.

Want something cheesy but different? Check out this fun cheesy garlic bread recipe for inspiration and a little extra carb joy.

Why This Recipe is Awesome

  • It is stupidly forgiving. Missed a knead or two No big deal. The dough is forgiving and will still love you back.
  • It tastes like you spent hours but actually took maybe an hour and a half total. Convenient scam.
  • You get crispy edges and soft fluffy pockets on the inside. Textural contrast equals instant happiness.
  • It uses pantry-friendly ingredients. No weird, fussy items. Just classic stuff that makes life better.
  • Bonus bragging rights. Serve it warm and watch people swoon.

Honestly IMO this recipe is basically foolproof. If I can make it on a sleepy Sunday while binge watching something, you absolutely can too.

Ingredients You’ll Need

  • 2 cups warm water
  • 2 tablespoons sugar
  • 2 packets 4 1/2 teaspoons active dry yeast
  • 5 cups all purpose flour
  • 1 tablespoon salt
  • 1/2 cup olive oil
  • 4 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried Italian herbs such as oregano or thyme
  • Coarse sea salt for topping

Yes those quantities are tuned for a generous sheet of focaccia that feeds friends or fuels your next few meals. Keep the garlic bold and the cheese generous.

Step-by-Step Instructions

  1. In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit until foamy, about 5-10 minutes.
  2. Stir in the flour, salt, and 1/4 cup of olive oil until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
  4. Place the dough in a greased bowl, cover it with a towel, and let it rise until doubled in size, about 1 hour.
  5. Preheat the oven to 400°F (200°C).
  6. Grease a baking sheet and spread the dough out flat.
  7. In a small bowl, combine remaining olive oil, minced garlic, and Italian herbs. Pour the mixture over the dough and spread it evenly.
  8. Make dimples in the dough with your fingertips. Sprinkle with coarse sea salt and Parmesan cheese.
  9. Bake for 20-25 minutes until golden brown.
  10. Let cool slightly before slicing and serving.

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Common Mistakes to Avoid

  • Thinking you do not need to preheat the oven. Rookie move. Preheat that sucker so the crust gets golden.
  • Using water that is too hot. If it feels like bath water you will kill the yeast. Warm but not scalding is the vibe.
  • Skimping on olive oil. This is not the occasion to be stingy. Olive oil adds flavor and keeps the crumb moist.
  • Not making dimples. Those finger dimples are not decorative fluff. They trap oil and garlic and make the surface irresistible.
  • Rushing the rise. Impatience yields dense bread. Let it double and chill out for a bit.
  • Overloading with toppings before baking. Add too many wet toppings and you get soggy spots. Keep it balanced.

Alternatives & Substitutions

  • No active dry yeast What about instant yeast Instead of proofing, you can mix instant yeast right into the flour and reduce proof time a touch. I still like proofing because it gives you a friendly foam to high five when it works.
  • No Parmesan Try Pecorino Romano or grated Asiago. Parmesan gives a nutty saltiness but substitutes work great.
  • Want a herby twist Fresh rosemary or basil works wonders. Chop finely and press into the dimples.
  • Low olive oil You can reduce slightly but do not eliminate. Olive oil is a character in this story not a cameo.
  • Garlic alternatives Minced garlic is classic. If you want a milder note roast the garlic first then mash it into the oil for a caramelized vibe.
  • Gluten free Try a gluten free all purpose blend with a binder. Results vary but you can still get tasty focaccia if you follow a GF blend recipe and give it a little extra love.

If you want a cheesy spin go wild. I sometimes sprinkle extra grated cheese half way through baking for a melty top. Delicious and slightly dangerous.

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FAQ Frequently Asked Questions

  • Can I make this ahead of time Why would that be a crime No problem. You can shape the dough, cover it, and refrigerate overnight. Let it come to room temperature and finish the rise before baking.
  • Can I use salted butter instead of olive oil Why swap beautiful olive oil for butter Unless you want a different flavor profile feel free. Butter gives richness but olive oil gives that classic focaccia texture and taste.
  • What if my dough is sticky Do I add more flour Yes add a tablespoon at a time while kneading. Stop when the dough feels tacky but not glued to your hands.
  • Can I freeze the focaccia Absolutely. Cool fully then wrap tightly and freeze. Reheat in the oven from frozen or after thawing for best texture.
  • Is this recipe vegan Not as written Parmesan is not vegan. Swap for a vegan cheese or omit and add extra herbs and garlic. Still great.
  • How do I get a really crisp bottom Preheat a baking sheet or pizza stone in the oven so the dough hits a hot surface. That little hack ups your crisp game.
  • Can kids help With a giant yes. Poking dimples is the best job for little helpers. They get sticky fingers and you get assistance. Win win.

Final Thoughts

This focaccia is simple, forgiving, and ridiculously tasty. You can bend it toward garlic and herb heaven or add more cheese and call it a day. The technique stays the same and your oven does the heavy lifting. Let the dough relax, show some love with oil and garlic, and do not overthink it.

FYI if you mess up a little you can always eat the mistakes. Bread crumbs are a great apology food for any kitchen crime.

Now go bake something that smells amazing. Invite friends or hide the loaves in a secret stash for yourself. Either way you win. You earned it.

Conclusion

If you want more riffs on garlic Parmesan focaccia check out this detailed take on a homemade version from Oh Sweet Basil at Homemade Garlic Parmesan Focaccia Bread Recipe – Oh Sweet Basil. For another tried and true variation try the version at Allrecipes with handy tips at Deliciously Easy Garlic Herb Focaccia Recipe.

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Garlic Parmesan Focaccia

  • Author: admin
  • Total Time: 95 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Garlic Parmesan Focaccia is warm, pillowy, and packed with bold garlic flavor, making it a delightful addition to any meal.

Ingredients

Scale
  • 2 cups warm water
  • 2 tablespoons sugar
  • 2 packets (4 1/2 teaspoons) active dry yeast
  • 5 cups all-purpose flour
  • 1 tablespoon salt
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried Italian herbs (oregano or thyme)
  • Coarse sea salt for topping

Instructions

  1. In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit until foamy, about 5-10 minutes.
  2. Stir in the flour, salt, and 1/4 cup of olive oil until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
  4. Place the dough in a greased bowl, cover it with a towel, and let it rise until doubled in size, about 1 hour.
  5. Preheat the oven to 400°F (200°C).
  6. Grease a baking sheet and spread the dough out flat.
  7. In a small bowl, combine remaining olive oil, minced garlic, and Italian herbs. Pour the mixture over the dough and spread it evenly.
  8. Make dimples in the dough with your fingertips. Sprinkle with coarse sea salt and Parmesan cheese.
  9. Bake for 20-25 minutes until golden brown.
  10. Let cool slightly before slicing and serving.

Notes

This recipe can be made ahead of time. Shape the dough, cover it, and refrigerate overnight. Let it come to room temperature and finish the rise before baking.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 200
  • Sugar: 1g
  • Sodium: 250mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 1mg

Keywords: focaccia, garlic bread, parmesan, homemade bread

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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