Homemade Garlic Parmesan Focaccia

This rustic garlic parmesan focaccia bread has been my secret weapon for impressing dinner guests while actually keeping my cooking efforts minimal. The dimpled, herb-flecked surface creates that authentic Italian bakery look right in your home kitchen.

I first made this focaccia during a weekend when I was craving something special but didn't want to leave the house. The aroma of garlic and rosemary filled my kitchen, and now my family requests it weekly alongside our Sunday pasta dinners.

Ingredients

• Warm water: at precisely 110°F activates the yeast without killing it
• Active dry yeast: provides the perfect rise without complicated sourdough maintenance
• Sugar: feeds the yeast and enhances browning of the crust
• All-purpose flour: works perfectly no need for specialty flours
• Salt: enhances flavor and controls yeast activity
• Olive oil: creates that distinctive focaccia texture use the best quality you can afford
• Fresh garlic: adds aromatic depth that dried simply cannot match
• Parmesan cheese: creates a savory crust that becomes delightfully crispy
• Fresh rosemary: provides that classic focaccia flavor profile and wonderful aroma
• Coarse sea salt: adds both flavor and that professional bakery appearance

Step-by-Step Instructions

Activate the Yeast:

Combine warm water, yeast, and sugar in a large mixing bowl and wait patiently for 5 minutes. The mixture should become noticeably frothy, which indicates your yeast is alive and active. If it doesn't foam, your yeast might be old or your water temperature was off.

Create the Dough Base:

Add flour, salt, and olive oil to your foamy yeast mixture. Mix thoroughly until you have a sticky, shaggy dough. The consistency should be wetter than traditional bread dough, which is the secret to focaccia's characteristic texture.

Develop the Gluten:

Knead the dough for 5-7 minutes by hand on a floured surface, or use a stand mixer with a dough hook for about 5 minutes. The dough should become smooth and elastic, but will remain somewhat tacky. When properly kneaded, it should pass the windowpane test, where a small piece can be stretched thin enough to see light through without tearing.

First Rise:

Place your dough in a well-oiled bowl, ensuring all surfaces are lightly coated with oil to prevent sticking. Cover with a damp cloth to maintain humidity and let rise in a warm, draft-free area for 1-2 hours. Patience is key here as the dough needs to double in size, developing those complex flavors.

Prepare for Baking:

Preheat your oven to 425°F and generously coat your baking sheet with olive oil. This creates the crispy bottom crust that distinguishes great focaccia. The oil should form a thin but visible layer across the entire pan.

Shape the Focaccia:

Gently deflate the risen dough by pressing down to release large air bubbles. Transfer to your prepared baking sheet and use your fingertips to gradually stretch it to fill the pan. Work from the center outward, preserving as much air in the dough as possible.

Create Signature Texture:

Use your fingertips to firmly press all the way down into the dough, creating the signature focaccia dimples across the entire surface. These dimples will hold pools of olive oil and toppings while creating the characteristic texture variations in the finished bread.

Add Flavorings:

Drizzle the surface generously with olive oil, allowing it to pool in the dimples, then sprinkle with garlic, Parmesan, rosemary, and sea salt, ensuring even distribution across the entire surface. The oil will help these ingredients adhere and infuse their flavors into the bread.

Second Rise:

Allow the prepared dough to rest for an additional 20-30 minutes while your oven fully preheats. This short second rise lets the dough recover from handling and creates the perfect texture.

Bake to Perfection:

Bake for 20-25 minutes, watching carefully toward the end. The focaccia should achieve a golden brown surface with slightly darker edges. Let cool slightly before slicing to allow the interior structure to set properly.

My favorite part of making this focaccia is pressing those signature dimples into the dough. I sometimes let my kids help with this step, and they love watching how the dough springs back slightly under their fingers. The kitchen fills with the most incredible garlic and herb aroma while it bakes, creating an anticipation that basic breads just cannot match.

Perfect Pairings

Focaccia's versatility makes it an ideal companion for many dishes. Serve it alongside a bowl of hearty minestrone soup, where the bread can soak up the rich broth. For a simple appetizer, cut it into small squares and pair with a quality olive oil infused with herbs for dipping. My family particularly loves using leftovers for extraordinary sandwiches the next day, with the garlic and herb flavors complementing cold cuts and cheeses beautifully.

Storage Solutions

Store completely cooled focaccia in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, wrap individual portions tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. To reheat, thaw at room temperature if frozen, then warm in a 350°F oven for about 5 minutes. This revives the crust nicely without drying out the interior. Avoid refrigerating focaccia as this actually accelerates staling.

Troubleshooting Tips

If your focaccia didn't rise properly, check the expiration date on your yeast and ensure your water temperature was around 110°F. Too hot will kill the yeast, too cool won't activate it. For a crust that isn't crispy enough, try baking on a lower rack in your oven and increasing the bake time by 3-5 minutes. If the top browns too quickly before the center is done, loosely cover with aluminum foil for the remainder of the baking time.

Cultural Context

Focaccia originated in northern Italy, particularly in Liguria where the most famous version, Focaccia Genovese, comes from. Traditionally, it was baked in communal ovens as families prepared their weekly bread. The dimpled surface served a practical purpose, allowing bakers to identify their specific loaves among many similar ones. Today, regional Italian variations include Focaccia Barese topped with tomatoes and olives, and Focaccia di Recco filled with soft cheese.

Save

Recipe FAQs

→ Can I make this focaccia bread ahead of time?

Yes! You can prepare the dough up to 24 hours in advance and let it rise slowly in the refrigerator. This cold fermentation actually enhances the flavor. Alternatively, you can fully bake the focaccia, cool it completely, then freeze it wrapped tightly for up to 1 month. Reheat frozen focaccia in a 375°F oven for about 10 minutes.

→ What if I don't have fresh rosemary?

While fresh rosemary provides the best flavor, you can substitute with 1 teaspoon of dried rosemary as indicated in the ingredients. Other herbs like thyme or oregano work well too. For a different flavor profile, try fresh basil added after baking.

→ Why is my focaccia not rising properly?

There are several possible reasons: your yeast might be old or the water was too hot and killed the yeast (should be around 110°F). The environment might be too cold - focaccia dough rises best in a warm place around 75-80°F. Try creating a warm spot by placing the dough near a preheating oven or in an oven with just the light on.

→ Can I use whole wheat flour instead of all-purpose?

Yes, but it will change the texture and flavor. For best results, substitute only half of the all-purpose flour with whole wheat flour. The bread will be denser and nuttier. You may need to add a bit more water as whole wheat flour absorbs more moisture than all-purpose flour.

→ What's the best way to create the signature dimples in focaccia?

Use your fingertips to press firmly into the dough all the way to the bottom of the pan, but don't tear the dough. Space the dimples about 1-2 inches apart across the entire surface. These dimples help the oil pool in small pockets, creating flavor concentration points and the classic focaccia appearance.

→ How do I know when my focaccia is fully baked?

Properly baked focaccia should be golden brown on top and sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should reach about 200-210°F. If the top is browning too quickly but the bread isn't done, cover it loosely with foil for the remaining bake time.