Name: Crispy and Cheesy Garlic Parmesan Focaccia Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2¼ teaspoons active dry yeast; 1¾ cups warm water; 2 teaspoons sugar; 2 teaspoons kosher salt; ¼ cup olive oil; 4 garlic cloves, minced; ½ cup freshly grated Parmesan cheese

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Introduction

This Crispy and Cheesy Garlic Parmesan Focaccia Bread is a deliciously flavorful twist on a classic Italian favorite. With a golden crust, fragrant garlic, and savory Parmesan, it’s perfect as a snack or alongside your favorite meal.

A close-up view of three square slices of focaccia bread stacked unevenly on a dark metal baking tray. Each slice has a pale, airy interior with many small holes and a golden brown top crust sprinkled evenly with green herbs and white coarse salt. The texture of the crust looks crunchy, and the herbs add a fresh touch. The background is blurred with dark green leaves, and the tray edges are slightly worn. The image has bright, natural lighting with a simple, clean look, photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
2¼ teaspoons active dry yeast
1¾ cups warm water
2 teaspoons sugar
2 teaspoons kosher salt
¼ cup olive oil
4 garlic cloves, minced
½ cup freshly grated Parmesan cheese

Instructions

Step 1: In a mixing bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 5 to 10 minutes until foamy to proof the yeast.
Step 2: Add flour, kosher salt, and olive oil to the bowl. Mix until a sticky dough forms. Cover the bowl and let the dough rise in a warm place for 1 to 1½ hours until doubled in size.
Step 3: While the dough rises, mince the garlic and grate the Parmesan cheese. Pour oil into a baking pan and prepare to transfer the dough.
Step 4: Transfer the risen dough to the oiled baking pan. Use your fingertips to create dimples all over the dough’s surface. Sprinkle the minced garlic, grated Parmesan, and optional herbs evenly on top.
Step 5: Let the dough rise again for another 20 to 30 minutes while preheating your oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes, or until it turns golden brown and crispy on the edges.

Tips & Variations

For extra flavor, add chopped rosemary or thyme with the garlic and Parmesan before baking.
Use room temperature water to activate the yeast without killing it.
Brush the finished focaccia with a little more olive oil right after baking for a glossy crust.
If you prefer a softer crust, reduce baking time slightly and cover the bread with foil during the last 5 minutes.

Storage

Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 5 to 10 minutes to restore crispness.

How to Serve

A close-up view of three pieces of garlic bread stacked in a neat pile, each slice showing a thick, soft inside with small air holes and a golden, crispy top layer covered in finely chopped green herbs and a light sprinkle of grated cheese. The bread slices have a slightly crunchy, toasted edge and a moist texture inside. The stack rests on a dark, rustic surface with a blurred background of green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used for a chewier texture, but all-purpose flour works well for a softer focaccia.

Do I need to proof the yeast before mixing the dough?

Proofing the yeast helps ensure it is active and will give you a good rise, resulting in a lighter focaccia. It’s recommended but not absolutely necessary if you’re confident in your yeast’s freshness.