Description
This Garlic Parmesan Focaccia recipe delivers a beautifully fluffy, golden crusty bread infused with fragrant garlic and topped with savory Parmesan and herbs. Perfect as a snack, appetizer, or accompaniment to your favorite meals, this focaccia features a tender crumb and crispy bottom, elevated by a flavorful olive oil and garlic topping. The step-by-step guide includes detailed fermentation stages for the perfect rise, along with an herbaceous blend of rosemary, oregano, and optional red pepper flakes for a subtle kick.
Ingredients
Scale
Dough Ingredients
- 500g (about 4 cups) bread flour, plus more for dusting
- 10g (2 teaspoons) instant dry yeast
- 10g (2 teaspoons) granulated sugar
- 15g (2 1/2 teaspoons) kosher salt
- 400ml (1 3/4 cups) lukewarm water (about 105-115°F)
- 60ml (1/4 cup) olive oil
Garlic Parmesan Topping
- 60ml (1/4 cup) olive oil
- 6–8 cloves garlic, minced
- 100g (about 1 cup) grated Parmesan cheese, finely grated
- 2 tablespoons chopped fresh rosemary (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Sea salt flakes, for sprinkling
- Freshly ground black pepper, to taste
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the bread flour, instant dry yeast, sugar, and kosher salt carefully, ensuring the salt and yeast do not come into direct contact to prevent killing the yeast.
- Add Wet Ingredients: Pour in the lukewarm water and 60ml olive oil. Mix with a spoon or hands until the dough forms a shaggy, sticky mass.
- First Rise (Bulk Fermentation): Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours until it doubles in size and becomes bubbly.
- Stretch and Fold (Optional): After the first hour, gently stretch one side of the dough upward and fold it over itself. Rotate the bowl 90 degrees and repeat this process 4-5 times to develop gluten structure. Then cover again and allow to rise for another 30 minutes.
- Infuse the Oil: While the dough is rising, heat 60ml olive oil over medium-low heat in a small saucepan. Add minced garlic and cook for 2-3 minutes until fragrant and lightly golden. Remove from heat and let cool slightly.
- Combine Topping Ingredients: In a small bowl, mix the cooled garlic-infused oil, grated Parmesan cheese, chopped rosemary (if using), dried oregano, and red pepper flakes (if using). Season with freshly ground black pepper to taste.
- Prepare the Baking Sheet: Generously grease a 9×13 inch baking sheet with olive oil to prevent sticking and flavor the crust.
- Transfer the Dough: Gently transfer the dough onto the prepared baking sheet using wet hands or an oiled spatula to preserve the airiness.
- Stretch and Dimple: Carefully stretch the dough with your fingertips until it fills the baking tray. Press deep dimples into the surface all over to hold the topping and create texture.
- Second Rise (Proofing): Cover the dough loosely and let it rise again for 30 to 45 minutes until puffy and the dimples remain visible.
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure a hot environment for a crispy crust.
- Add the Topping: Evenly drizzle the garlic Parmesan topping over the dough, making sure to spoon some of the mixture into each dimple. Sprinkle generously with sea salt flakes for added texture and flavor.
- Bake: Bake the focaccia in the preheated oven for 20 to 25 minutes until golden brown on top and crispy on the bottom.
- Cool and Serve: Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Slice into squares and serve warm or at room temperature.
Notes
- For best results, use bread flour for higher gluten content which gives the focaccia a chewy texture.
- Make sure the water is lukewarm (105-115°F) to activate the yeast without killing it.
- The stretch and fold technique helps develop gluten and improves dough strength but can be skipped if you’re short on time.
- Fresh rosemary is highly recommended for authentic flavor but can be omitted if unavailable.
- Adjust red pepper flakes according to your spice preference or omit for a mild focaccia.
- Use a well-oiled baking sheet to prevent sticking and help develop a crisp crust.
- Allowing the dough to proof twice improves the rise and texture of the focaccia.
- Store leftovers wrapped tightly at room temperature for 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Garlic Parmesan Focaccia, Italian Bread, Garlic Bread, Herb Focaccia, Homemade Bread, Parmesan Cheese Bread
