A crispy, golden flatbread infused with garlic and topped with nutty Parmesan—this homemade focaccia delivers bold flavor and satisfying texture with every bite. Whether served alongside pasta, soup, or enjoyed on its own, it’s a savory treat I love making again and again. Garlic Parmesan Focaccia Bread

Why You’ll Love This Recipe

I like this recipe because it feels indulgent without being difficult. The dough is no-knead and rests in the fridge overnight, giving it incredible flavor and a soft, airy interior. The olive oil keeps the crust crispy while the garlic and Parmesan melt into those signature focaccia dimples. It’s rustic, rich, and absolutely worth the wait.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread flour or all-purpose flour
Kosher salt
Granulated sugar
Instant yeast
Warm water
Olive oil
Garlic, minced
Freshly grated Parmesan cheese
Italian seasoning (optional)
Flaked sea salt for topping

Directions

I start by mixing the flour, salt, sugar, and yeast in a large bowl.
Then I add warm water and stir until a sticky dough forms.
I cover the bowl and refrigerate it for at least 8 hours, or overnight.
After chilling, I drizzle oil into a round baking pan and transfer the dough in, tucking the edges under.
I cover the pan again and let it rise at room temperature for about 2 hours until puffed and nearly doubled in size.
While the dough is rising, I preheat the oven to 450°F.
I press my fingers into the dough to create dimples, then drizzle with olive oil and sprinkle with garlic, Parmesan, and Italian seasoning.
I reduce the oven temperature to 425°F and bake for 22 to 24 minutes, until golden brown.
Once baked, I let it cool slightly before slicing and serving warm.

Servings and timing

Servings: About 10
Prep time: 10 minutes
Rise time: 2 hours
Chill time: 8 hours
Bake time: 22–24 minutes
Total time: About 10 hours 30 minutes

Variations

I sometimes swap out the Italian seasoning for rosemary or thyme for a different herbal profile.
For a cheesy twist, I mix shredded mozzarella into the dough.
I like to add olives or sun-dried tomatoes for a Mediterranean touch.
For a spicy version, I sprinkle red pepper flakes on top before baking.
I’ve even tried it with a drizzle of honey over the baked loaf for a sweet-savory combo.

Storage/Reheating

I store leftovers wrapped in foil or an airtight container at room temperature for up to 4 days. To reheat, I place slices in a 350°F oven for 5 to 7 minutes or warm them in a toaster oven. I avoid the microwave unless I’m in a hurry, since it softens the crust. This bread also freezes well—just wrap tightly and thaw before reheating.

FAQs

What’s the best flour to use?

I prefer bread flour for the best chew and rise, but all-purpose flour works well too.

Can I skip the overnight rise?

It’s possible, but I find the overnight rise improves flavor and texture significantly. If needed, I let it rise for 2–3 hours at room temperature instead.

Is it okay to use pre-grated Parmesan?

Yes, but I get the best melt and flavor from freshly grated Parmesan.

Can I make this gluten-free?

A gluten-free flour blend designed for yeast baking might work, but I haven’t personally tried it with this recipe.

How do I know when it’s done baking?

I look for a golden crust and firm texture. It should sound slightly hollow when tapped on the bottom.

Conclusion

This garlic Parmesan focaccia is one of those recipes that makes my kitchen smell incredible and brings a real sense of comfort. It’s a crowd-pleaser every time and pairs with just about anything. I love that it only takes a little planning and simple ingredients to make something so satisfying.