Golden, fluffy, and aromatic, this Garlic Parmesan Focaccia Bread is everything I love about homemade baking. Infused with the rich flavor of roasted garlic, melted Parmesan, and a touch of olive oil, this savory bread is ideal as a comforting side dish or a delicious stand-alone snack. Whether I’m serving it alongside a pasta dinner or using it to make gourmet sandwiches, this focaccia never fails to impress.
Why You’ll Love This Recipe
I love how simple and satisfying this focaccia bread is to make. The dough is soft and easy to work with, and the finished product has the perfect balance of a crispy golden crust and a tender, airy interior. The roasted garlic and Parmesan create a flavor-packed topping, and the optional rosemary adds a fresh herbal note. It’s the kind of recipe that feels impressive but is incredibly approachable. Plus, the aroma that fills the kitchen while it’s baking is reason enough to make it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¼ teaspoons (1 packet) active dry yeast
1 ¼ cups warm water (about 110°F)
1 teaspoon honey
3 ½ cups all-purpose flour
1 teaspoon salt
¼ cup extra virgin olive oil (plus more for drizzling)
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 tablespoon fresh rosemary, chopped (optional)
Coarse sea salt, for topping
Directions
In a large mixing bowl, I combine warm water, yeast, and honey. I give it a stir and let it sit for 5–10 minutes until it turns foamy.
Next I add the flour, salt, and 2 tablespoons of olive oil to the mixture, stirring until a dough begins to form.
I knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic (or 5 minutes in a stand mixer with a dough hook).
Then I transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for 1 hour, or until it’s doubled in size.
I preheat my oven to 425°F (220°C) and line a baking sheet or 9×13-inch pan with parchment paper. Then, I drizzle it with olive oil.
After punching down the risen dough, I place it in the prepared pan and press it out with my fingers to fit.
I cover it again and let it rise for another 20 minutes.
Before baking, I dimple the surface of the dough with my fingers, drizzle more olive oil on top, and sprinkle the minced garlic, Parmesan, rosemary (if using), and sea salt evenly over it.
I bake it for 20–25 minutes, until it’s golden brown.
After letting it cool slightly, I slice and serve—best enjoyed warm.
Servings and timing
This recipe makes 10 generous slices.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 40 minutes
Calories: Approximately 220 kcal per slice
Variations
I sometimes swap out Parmesan for Asiago or Pecorino for a bolder cheese flavor.
For a sweet-and-savory twist, I add caramelized onions and a drizzle of balsamic glaze before baking.
If I want a spicier version, I sprinkle crushed red pepper flakes with the garlic topping.
I like using sun-dried tomatoes or olives for a Mediterranean spin.
I occasionally replace rosemary with thyme or oregano depending on what I have on hand.
Storage/Reheating
To store, I wrap leftover focaccia in foil or keep it in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days.
When I’m ready to reheat, I warm slices in a 350°F (175°C) oven for about 5–7 minutes to restore the crispness. A quick toast in a skillet also brings back that lovely texture. I avoid microwaving unless I’m short on time, as it softens the crust.
Related Recipes:
- Homemade Focaccia Bread
- Creamy Dijon Rosemary Chicken
- Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
FAQs
How do I know if my yeast is active?
I always check for foam after mixing the yeast with warm water and honey. If it gets bubbly within 10 minutes, it’s active. If not, I start over with fresh yeast.
Can I make this focaccia ahead of time?
Yes, I often make the dough ahead and store it covered in the fridge overnight. It gives the bread an even deeper flavor. I let it come to room temperature before the second rise.
What’s the best way to keep the focaccia soft?
I make sure not to overbake it and always store it wrapped tightly. A little olive oil on the crust before storing helps lock in moisture too.
Can I freeze focaccia bread?
Absolutely. I slice and wrap individual pieces, then freeze them for up to 2 months. To reheat, I pop them in the oven straight from the freezer.
Do I have to use rosemary?
No. While I love the earthy flavor rosemary adds, the bread is still delicious without it. I substitute with oregano, thyme, or skip the herbs entirely depending on what I’m in the mood for.
Conclusion
This Garlic Parmesan Focaccia Bread is one of those recipes I come back to time and time again. It’s easy, flavorful, and endlessly adaptable to whatever I’m craving or have on hand. Whether I’m making it for a holiday table, a casual dinner, or just to enjoy warm from the oven, it always hits the spot.
📖 Recipe:
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Garlic Parmesan Focaccia Bread
- Total Time: 1 hour 40 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Golden, fluffy, and aromatic, this Garlic Parmesan Focaccia Bread is infused with roasted garlic, melted Parmesan, and olive oil. Perfect as a side dish or stand-alone snack, it’s simple to make and full of flavor.
Ingredients
2 ¼ teaspoons (1 packet) active dry yeast
1 ¼ cups warm water (about 110°F)
1 teaspoon honey
3 ½ cups all-purpose flour
1 teaspoon salt
¼ cup extra virgin olive oil (plus more for drizzling)
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 tablespoon fresh rosemary, chopped (optional)
Coarse sea salt, for topping
Instructions
- In a large mixing bowl, combine warm water, yeast, and honey. Stir and let sit for 5–10 minutes until foamy.
- Add flour, salt, and 2 tablespoons of olive oil. Stir until a dough begins to form.
- Knead the dough on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer) until smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Line a baking sheet or 9×13-inch pan with parchment paper and drizzle with olive oil.
- Punch down the risen dough and press it into the prepared pan with your fingers to fit.
- Cover and let it rise again for 20 minutes.
- Dimple the surface with your fingers, drizzle olive oil, and sprinkle with minced garlic, Parmesan, rosemary (if using), and sea salt.
- Bake for 20–25 minutes until golden brown.
- Cool slightly before slicing and serving warm.
Notes
Swap Parmesan with Asiago or Pecorino for a different flavor.
Top with caramelized onions and balsamic glaze for a sweet-savory twist.
Add crushed red pepper flakes for a spicy version.
Use sun-dried tomatoes or olives for a Mediterranean flavor.
Replace rosemary with thyme or oregano as desired.
Wrap leftovers in foil or store in an airtight container for up to 2 days at room temp, or 5 days in the fridge.
Reheat in a 350°F oven for 5–7 minutes or toast in a skillet.
Freeze slices for up to 2 months; reheat from frozen in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
