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Garlic Parmesan Focaccia Bread: A Deliciously Easy Recipe to Try Today


  • Author: homesmad
  • Total Time: 135 minutes
  • Yield: 12-16 slices 1x

Description

This homemade Garlic Rosemary Focaccia features a crispy crust and a soft, airy interior, infused with aromatic garlic oil and topped with fresh rosemary and Parmesan cheese. Ideal for dipping, sandwiches, or enjoying on its own, this Italian bread is a delightful addition to any meal.


Ingredients

Scale
  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 ½ cups warm water (about 110°F or 43°C)
  • ¼ cup olive oil, plus more for drizzling
  • 6 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 cup grated Parmesan cheese
  • Flaky sea salt, for sprinkling

Instructions

  1. In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Whisk together to ensure even distribution.
  2. Make a well in the center of the dry ingredients and pour in the warm water and ¼ cup of olive oil. Mix until a shaggy dough forms.
  3. Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
  4. Place the kneaded dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. In a small saucepan over low heat, combine minced garlic and ¼ cup olive oil. Heat until fragrant and slightly golden, about 5-7 minutes. Remove from heat and let cool.
  6. Generously oil a 9×13-inch baking pan with olive oil.
  7. Punch down the risen dough and transfer it to the prepared pan, stretching it to fit. If it resists, let it rest for a few minutes.
  8. Use your fingers to make deep dimples all over the dough’s surface.
  9. Drizzle the garlic oil over the dough, spreading it evenly.
  10. Evenly sprinkle chopped rosemary and grated Parmesan cheese over the top.
  11. Cover the pan and let the dough rise for 30-45 minutes, or until slightly puffy.
  12. Preheat your oven to 425°F (220°C).
  13. Just before baking, sprinkle flaky sea salt over the focaccia.
  14. Bake for 20-25 minutes, or until golden brown and sounds hollow when tapped.
  15. Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For best results, ensure your water is at the right temperature to activate the yeast.
  • You can customize the toppings by adding olives, sun-dried tomatoes, or other herbs.
  • Store any leftovers in an airtight container at room temperature for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes