Garlic Parmesan Focaccia Bread: Easy to Make at Home!

Garlic Parmesan Focaccia Bread is a warm, pillowy flatbread topped with golden garlic, a generous sprinkle of Parmesan cheese, and the rich flavor of olive oil in every bite. This homemade version captures everything I love about bakery-style focaccia—crispy edges, a soft, chewy center, and savory toppings—without any complicated steps. It’s a go-to side dish I can serve with soups, pastas, or even as a standalone snack.

Why You’ll Love This Recipe

I love this focaccia because it’s both delicious and forgiving. The dough is simple to mix, needs minimal kneading, and rewards me with a beautifully risen bread that’s packed with flavor. The garlic and Parmesan take it to the next level, and I can easily customize it with extra toppings. Whether I’m cooking for a crowd or just for myself, it always turns out rustic and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Warm water

• Active dry yeast

• Sugar

• Salt

• Olive oil

• Fresh garlic, minced

• Parmesan cheese, freshly grated

• Optional: fresh rosemary or thyme for garnish

Directions

1. I combine warm water, yeast, and sugar in a large mixing bowl and let it sit until foamy, about 5–10 minutes.

2. I stir in flour, salt, and olive oil, then mix until a sticky dough forms.

3. I knead the dough briefly, cover it, and let it rise in a warm place until doubled in size, usually about 1 hour.

4. I punch down the dough and transfer it to an oiled baking pan, stretching it gently to fit.

5. I cover and let it rise again for 20–30 minutes.

6. Meanwhile, I sauté minced garlic in olive oil until lightly golden and fragrant.

7. Once the dough is ready, I use my fingers to dimple the surface, drizzle the garlic oil on top, and sprinkle with Parmesan and herbs.

8. I bake it at 425°F (220°C) for 20–25 minutes, or until the top is golden and the edges are crispy.

9. I let it cool for a few minutes before slicing and serving.

Servings and timing

• Servings: 10–12 slices

• Prep time: 15 minutes

• Rise time: 1 hour 30 minutes

• Bake time: 25 minutes

• Total time: About 2 hours 10 minutes

Variations

• I like to use Asiago or Pecorino Romano in place of Parmesan for a stronger flavor.

• For a spicy twist, I add red pepper flakes to the garlic oil.

• I sometimes top the focaccia with caramelized onions, olives, or cherry tomatoes before baking.

• A drizzle of balsamic glaze after baking adds a sweet, tangy finish.

Storage/Reheating

I store the cooled focaccia in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm it in a 350°F (175°C) oven for about 8–10 minutes until the crust is crisp again. If I’ve frozen it, I reheat directly from frozen in the oven for best results.

FAQs

Do I need to use bread flour?

I usually stick with all-purpose flour, but bread flour does make the focaccia slightly chewier. Both work well.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough after the first rise and let it come to room temperature before the second rise and baking.

What’s the best way to get that signature dimpled look?

I oil my fingers and press firmly into the dough all over—this not only gives it the classic look but helps hold the garlic oil and cheese in place.

Can I make it gluten-free?

Yes, I use a 1:1 gluten-free flour blend designed for yeast breads. The texture changes slightly, but it’s still delicious.

Can I double the recipe?

Absolutely. I double the ingredients and use a large sheet pan or two smaller ones. It’s perfect when I’m feeding a crowd.

Conclusion

Garlic Parmesan Focaccia Bread is one of those recipes I keep in my back pocket for any occasion. It’s simple to make, packed with flavor, and pairs well with just about everything. From the golden crust to the soft, savory center, every bite is pure comfort. Once I bake it fresh at home, it’s hard to go back to store-bought.