Garlic Parmesan Focaccia Bread – The Ultimate Savory Italian Comfort
There’s something deeply satisfying about tearing into a warm piece of Garlic Parmesan Focaccia Bread. The crisp edges, the pillowy interior, the rich aroma of roasted garlic and olive oil—each bite is an indulgent taste of Italy right in your kitchen.
Focaccia is more than just bread. It’s a canvas for creativity, a comforting staple that pairs perfectly with soups, salads, pasta, or even as a base for sandwiches. This Garlic Parmesan Focaccia Bread version takes the classic Italian favorite and elevates it with the irresistible combination of garlic, parmesan cheese, and aromatic rosemary.
Whether you’re a seasoned baker or just dipping your toes into homemade bread, this easy recipe will deliver a bakery-quality focaccia with minimal effort—and maximum flavor.
The Beauty of Focaccia
Originating from the Italian word focus—meaning hearth or fireplace—focaccia has ancient roots. Traditionally baked on stone or in wood-fired ovens, focaccia was the rustic bread of Italian households long before artisan bakeries became trendy.
Its appeal lies in simplicity. The dough consists of flour, yeast, salt, and olive oil, yet the result is a fragrant, golden loaf that’s soft inside and beautifully crisp outside. It’s a bread that celebrates both texture and taste.
Our Garlic Parmesan Focaccia takes this humble classic up a notch by infusing olive oil with roasted garlic and finishing it off with parmesan for a slightly cheesy, nutty crust.
Why You’ll Love This Garlic Parmesan Focaccia Bread
- Easy for Beginners: No complicated kneading or fancy equipment required—just time and patience for the dough to rise.
- Flavor-Packed: The infusion of garlic oil and parmesan creates layers of savory goodness.
- Versatile: Serve it with soups, stews, or salads—or use it as sandwich bread.
- Make-Ahead Friendly: The dough can be refrigerated overnight for even deeper flavor development.
- Crowd-Pleasing: A showstopper for family dinners, holidays, or potlucks.
Ingredients
For the Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ¼ cups warm water (about 110°F)
- 1 tsp sugar
- 3 cups all-purpose flour
- 1 tsp salt
- ¼ cup olive oil (plus more for greasing)
For the Garlic Oil Topping:
- 3 cloves garlic – finely minced
- ¼ cup olive oil
- 1 tsp fresh rosemary – chopped
- ½ tsp sea salt flakes
- ¼ cup grated parmesan cheese
- Fresh cracked black pepper – to taste
Instructions
- Activate the Yeast:
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. - Make the Dough:
Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 5 minutes until smooth and elastic. - First Rise:
Lightly oil a clean bowl, place the dough inside, and cover with a damp towel. Let rise in a warm place for 1 hour or until doubled in size. - Prepare the Garlic Oil:
While the dough rises, gently heat olive oil in a small saucepan. Add minced garlic and rosemary. Cook over low heat for 2–3 minutes—just until fragrant, not browned. Set aside to cool. - Shape the Focaccia:
Once risen, punch down the dough and transfer it to a greased 9×13-inch baking pan. Use your fingers to stretch it evenly to fill the pan. Cover again and let it rest for 20–30 minutes. - Dimple and Season:
Preheat oven to 400°F (200°C). Using your fingertips, press deep dimples into the dough. Drizzle the garlic-rosemary oil evenly across the top, making sure it pools into the dimples. Sprinkle with sea salt, parmesan cheese, and black pepper. - Bake:
Bake for 20–25 minutes or until the focaccia is golden brown and crisp at the edges. - Cool and Serve:
Allow the bread to cool slightly before slicing. Serve warm, perhaps with a small dish of extra virgin olive oil and balsamic vinegar for dipping.
Garlic Parmesan Focaccia Bread
Ingredients
Equipment
Method
- Combine warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Stir until a dough forms. Knead 5 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise 1 hour until doubled.
- Make garlic oil by heating olive oil with minced garlic and rosemary for 2–3 minutes. Cool.
- Transfer dough to a greased 9×13-inch pan, stretch evenly, and rest 30 minutes.
- Preheat oven to 400°F (200°C). Dimple dough, drizzle garlic oil, sprinkle with salt, parmesan, and pepper.
- Bake 20–25 minutes until golden. Cool slightly before slicing.
Notes
Pro Tips for Perfect Focaccia
- Let it rise properly: Patience pays off! The longer the dough rises, the better the texture.
- Oil is your friend: Don’t skimp on olive oil—it creates that signature crisp crust.
- Dimple generously: Those little wells hold the oil and toppings beautifully.
- Use quality ingredients: Since focaccia is so simple, good olive oil and fresh parmesan make a big difference.
Variations You’ll Love
- Herb Focaccia: Swap rosemary for thyme, oregano, or a mix of Italian herbs.
- Cheesy Focaccia: Add shredded mozzarella or asiago cheese before baking.
- Olive & Tomato Focaccia: Press halved cherry tomatoes and black olives into the dough before baking.
- Spicy Garlic Focaccia: Add a pinch of crushed red pepper flakes to the garlic oil for subtle heat.
- Stuffed Focaccia: Split horizontally after baking and fill with grilled vegetables, pesto, or turkey and cheese for an amazing sandwich.
Serving Suggestions
Garlic Parmesan Focaccia Bread is incredibly versatile. Here are some pairing ideas:
- With Soup: Perfect alongside creamy tomato soup, Italian wedding soup, or minestrone.
- With Pasta: Complements spaghetti aglio e olio, fettuccine alfredo, or lasagna.
- As an Appetizer: Cut into squares and serve with dipping oils or marinara sauce.
- As a Sandwich Base: Slice horizontally and fill with prosciutto, mozzarella, and arugula.
Storing and Reheating
- Room Temperature: Store leftovers in an airtight container for up to 2 days.
- Refrigerate: Keeps for 4–5 days in the fridge.
- Freeze: Wrap tightly in foil and freeze for up to 3 months.
- Reheat: Bake at 350°F for 10 minutes or toast slices for a few minutes until warm and crisp again.
The History Behind Focaccia
Focaccia has been part of Italian culture for centuries, especially in Liguria—the birthplace of this iconic bread. Traditionally baked in wood-fired ovens, Ligurian focaccia is prized for its crispy crust and salt-kissed flavor. In modern variations, toppings like herbs, olives, and cheese transform it into a gourmet experience.
Garlic and parmesan add a contemporary twist that resonates with global tastes while preserving focaccia’s rustic Italian soul. Whether enjoyed plain or adorned with your favorite toppings, it remains the ultimate bread for both simplicity and sophistication.
Fun Fact
Did you know focaccia was once offered to Roman gods during ancient ceremonies? Today, it’s offered to hungry families and guests—but the reverence remains the same.
Final Thoughts
Garlic Parmesan Focaccia Bread is a true celebration of flavor, texture, and tradition. It’s simple enough for everyday baking yet impressive enough for special occasions. The golden crust, the rich aroma of roasted garlic, and the savory sprinkle of parmesan make every bite pure bliss.
Once you’ve baked this focaccia, it’s hard to go back to store-bought bread. It’s warm, aromatic, and utterly irresistible—proof that homemade bread can be both easy and extraordinary.
