Description
This Parmesan Focaccia Bread recipe is a deliciously savory homemade Italian favorite, featuring a soft, airy dough infused with garlic and topped with rich Parmesan cheese and herbs. Perfect as a side or snack, this bread combines simple ingredients and straightforward preparation to produce a golden, flavorful focaccia with a crispy crust and tender crumb.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 2¼ teaspoons (1 packet) instant yeast
- 1½ teaspoons salt
- 1½ cups warm water (about 110°F)
- 1 tablespoon sugar
- ¼ cup extra virgin olive oil, plus more for greasing
Topping Ingredients
- 3–4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs or chopped rosemary (optional)
- Flaky sea salt, for topping
Instructions
- Mix the Dough: In a bowl, combine warm water, sugar, and yeast, stirring well. Let it rest for 5 minutes until the mixture becomes foamy, indicating the yeast is active. Add flour and salt to the mixture and stir until a sticky dough forms. Knead the dough using a mixer for 5–6 minutes or by hand for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Lightly coat the dough with olive oil to prevent sticking. Cover the bowl and let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Prepare Garlic Oil: Grease a 9×13-inch baking pan with olive oil. In a small pan, gently heat 2 tablespoons of olive oil with the minced garlic over medium heat for about 1 minute, or until fragrant. Remove from heat and set aside.
- Stretch and Second Rise: Transfer the risen dough to the prepared pan. Gently press and stretch it to the edges of the pan. If the dough resists stretching, let it rest for 10 minutes and then continue stretching. Cover the dough and allow it to rise again for 30–45 minutes until slightly puffy.
- Top and Bake: Preheat the oven to 425°F (220°C). Using your fingers, dimple the surface of the dough to create characteristic focaccia indentations. Brush the dough evenly with the prepared garlic oil. Sprinkle the grated Parmesan cheese, dried Italian herbs or rosemary (if using), and flaky sea salt on top. Bake in the preheated oven for 20–25 minutes until the focaccia is golden brown and cooked through.
- Cool and Serve: Allow the focaccia to cool in the pan for 5–10 minutes before transferring it to a wire rack. Slice into pieces and serve warm, enjoying the flavorful, garlicky bread fresh from the oven.
Notes
- Use warm water around 110°F to properly activate the yeast without killing it.
- For a more intense garlic flavor, you can increase the amount of minced garlic in the garlic oil.
- If you prefer, rosemary can be replaced or complemented with other dried herbs such as thyme or oregano.
- Make sure not to skip the dimpling step for the traditional focaccia texture and appearance.
- Leftover focaccia can be stored in an airtight container for up to 2 days and reheated before serving.
