Golden Garlic Parmesan Focaccia Bread
There’s a particular aroma that fills my kitchen whenever I bake this Garlic Parmesan Focaccia Bread, a scent so warm and inviting it instantly makes the house feel like a home. It’s the rich, savoury perfume of garlic melting into golden olive oil, the nutty toastiness of Parmesan cheese crisping at the edges, and the unmistakable, comforting smell of freshly baked bread. Friends always ask me for this recipe after trying it at dinner parties. This isn’t just any garlic bread; it’s a wonderfully chewy, airy Italian bread, with a tender crumb and a satisfyingly crisp crust, absolutely loaded with flavour.
What makes this homemade bread so special is its texture. The dough, enriched with a generous amount of good quality olive oil, bakes into a light, open structure full of bubbles. We create those signature dimples with our fingertips, which then become little pools for the garlic-infused oil and salty Parmesan to settle into. Each bite is a delightful combination of soft bread, a sharp cheesy crust, and a gentle hum of garlic.
This focaccia bread recipe is a real star. It works beautifully as an appetiser, torn into chunks and served with dips, or as a side to a hearty pasta dish or soup. I often bake a loaf to go alongside my favourite Lentil Soup Recipe for a truly satisfying meal. It’s the kind of bake that feels impressive but is built on a foundation of simple, honest ingredients, brought together with a little time and care.
Recipe Overview
This recipe guides you through creating an authentic, pillowy focaccia with a crisp, golden crust. The flavour is deeply savoury, dominated by roasted garlic and sharp, salty Parmesan cheese, all brought together with a fruity extra virgin olive oil. The key is a wet, sticky dough and a double proofing process, which guarantees that classic airy texture. My main testing note is to trust the process with the sticky dough – don’t be tempted to add too much extra flour, as its high hydration is what makes the final bread so light and moist.
- Prep Time: 20 minutes active prep + 1.5 hours rising
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Servings: 8-10 people
- Difficulty: Medium
Why You’ll Love This Garlic Parmesan Focaccia Bread
- Genuine Flavour: We use fresh garlic and real Parmesan cheese for a taste that’s miles away from store-bought garlic bread. The garlic becomes sweet and mild as it bakes, while the Parmesan forms a wonderfully crisp, frico-like crust on top.
- Impressive Yet Straightforward: While it takes a couple of hours from start to finish, most of that is hands-off rising time. The active steps are logical and manageable, making it a great introduction to the world of homemade bread.
- A Versatile Loaf: You can add so many different toppings. Sometimes I’ll throw on some sliced olives or sun-dried tomatoes before baking. It’s also great for making sandwiches the next day.
- Great for Gatherings: This parmesan bread is ideal for sharing. Place it in the middle of the table during a family meal or bring it to a potluck. It always gets compliments and disappears very quickly.
- Family Tested: My whole family adores this recipe. The kids especially love tearing off warm, cheesy pieces right from the baking tray. It’s a staple in our home.
Ingredients You’ll Need
For the best results, we’ll use strong bread flour for its higher protein content, which gives the focaccia its characteristic chew. I always recommend using a good quality, flavourful extra virgin olive oil as its taste really shines through in the finished loaf. For the cheese, a block of proper Parmigiano-Reggiano, freshly grated, will melt and taste far superior to the pre-grated kind.
- For the Focaccia Dough:
- 500g strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast (1 sachet)
- 2 tsp fine sea salt
- 1 tsp caster sugar
- 400ml lukewarm water
- 4 tbsp extra virgin olive oil, plus extra for greasing
- For the Topping:
- 4 large garlic cloves, minced
- 50ml extra virgin olive oil
- 75g Parmesan cheese, freshly grated
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp flaky sea salt (like Maldon)
Ashley’s Tip: Don’t be shy with the olive oil! A generous amount is crucial not just for flavour, but also for creating that tender crumb and preventing the dough from sticking. It’s a key component in traditional Italian focaccia.
How to Make Garlic Parmesan Focaccia Bread
Making this focaccia bread is a rewarding process. We start by creating a soft, elastic dough, let it rise until it’s bubbly and alive, then gently press it into the pan before adding our delicious garlic and Parmesan topping. The key is to handle the dough gently after its first rise to preserve the air bubbles.
- Activate the Yeast: In a small bowl, combine the 400ml of lukewarm water, the sachet of yeast, and the caster sugar. Give it a gentle stir and leave it to stand for 5-10 minutes until it becomes frothy on top. This shows the yeast is active and ready to go.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the 500g of bread flour and 2 tsp of fine sea salt. With the mixer on a low speed, pour in the yeast mixture and 4 tbsp of olive oil. Mix for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be quite a soft and sticky dough – this is normal!
- First Rise: Lightly oil a large bowl. Scrape the dough into the bowl and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it to rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Pan and Topping: While the dough is rising, pour 2 tbsp of the topping’s olive oil into a 23 x 33 cm (9 x 13 inch) baking tray, ensuring the base and sides are well coated. In a small bowl, mix together the remaining 30ml of olive oil with the minced garlic.
- Second Rise: Once the dough has doubled, gently tip it out into the prepared baking tray. Pour a little olive oil onto your hands and gently stretch and press the dough to fill the pan. Don’t worry if it doesn’t reach the corners immediately; let it rest for 10 minutes, and it will relax and be easier to stretch. Cover and leave for a final 30-40 minute proof.
- Dimple and Top: Preheat your oven to 220°C (200°C fan). Uncover the dough. Dip your fingertips in a little olive oil and press firmly all over the surface of the dough to create deep dimples. What works best for me is pressing right down to the bottom of the tray. Brush the garlic and oil mixture evenly over the top, allowing it to pool in the dimples.
- Add Cheese and Bake: Sprinkle the grated Parmesan and flaky sea salt evenly over the dough. Bake for 20-25 minutes, until the focaccia is a deep golden brown, crisp on top, and sounds hollow when tapped on the base.
- Cool and Serve: Let the focaccia cool in the tin for a few minutes before carefully transferring it to a wire rack to cool completely. I know it’s tempting, but letting it cool allows the crumb to set. Slice or tear into pieces and serve warm.
Tips From My Kitchen
- Temperature Control: The water for the yeast must be lukewarm – not hot. Too hot, and it will kill the yeast; too cold, and it won’t activate properly. Aim for the temperature of a baby’s bath.
- The Secret Step: Don’t skip the second rise in the baking tray. I learned that this final proof is what develops the light, airy texture and allows the gluten to relax, making the bread incredibly tender.
- Make-Ahead: You can prepare the dough and let it do its first rise in the fridge overnight (for up to 24 hours). This slow, cold fermentation actually develops a more complex flavour. Just bring it back to room temperature for about an hour before shaping it in the pan.
- Storage: This focaccia is best enjoyed on the day it’s made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a hot oven for 5 minutes to restore its crispness.
Equipment You’ll Need
- Stand mixer with a dough hook (or a large bowl and your hands!)
- A 23 x 33 cm (9 x 13 inch) baking tray
- Large mixing bowl
- Wire cooling rack
Common Mistakes to Avoid
- Using a Pan That’s Too Small: If your baking tray is too small, the focaccia will be too thick and dense, more like a loaf cake than a classic flatbread. A 9×13 inch pan is ideal for this amount of dough.
- Incorrect Oven Temperature: A hot oven is essential for getting a good “oven spring” (the final burst of rising when the bread hits the heat) and a crisp, golden crust. Make sure your oven is fully preheated to 220°C (200°C fan).
- Skipping the Dimpling: The dimples are not just for show! As explained by food science experts like those at Serious Eats, they prevent the dough from rising too much like a balloon and create those delicious little pockets for the oil and toppings.
Delicious Variations to Try
Once you’ve mastered this base recipe, it’s fun to get creative with the toppings. This homemade bread is a fantastic canvas for other flavours.
- Spicy Version: Add 1 teaspoon of dried chilli flakes to the garlic oil mixture for a gentle, warming heat that cuts through the richness of the cheese.
- Vegan Option: Simply omit the Parmesan cheese. The garlic-infused oil and flaky salt topping is delicious on its own. Ensure you use a plant-based recipe if serving it with something like our Authentic Tzatziki Sauce.
- Herbaceous Twist: Before baking, stud the dough with fresh rosemary sprigs or sprinkle over a tablespoon of dried oregano along with the Parmesan. The aroma is incredible.
What to Serve With Garlic Parmesan Focaccia Bread
This bread is wonderfully versatile and pairs well with so many dishes. It can be the main event or a trusty sidekick.
- Soups and Stews: It’s perfect for mopping up the last bits of a hearty soup or a rich beef stew. The soft crumb soaks up broths beautifully.
- Antipasto Platter: Serve it warm, torn into pieces, alongside cured meats, cheeses, olives, and marinated vegetables for a stunning appetiser board.
- Pasta Dishes: A slice of this on the side of a classic spaghetti bolognese or a creamy carbonara is a classic Italian-style pairing.
- Wine Pairing: A crisp, dry Italian white wine like a Pinot Grigio or a light-bodied red like a Valpolicella complements the savoury garlic and cheese notes.
Frequently Asked Questions
Garlic Parmesan Focaccia Bread
Ingredients
Method
- Activate the Yeast: In a small bowl, combine the 400ml of lukewarm water, the sachet of yeast, and the caster sugar. Give it a gentle stir and leave it to stand for 5-10 minutes until it becomes frothy on top. This shows the yeast is active and ready to go.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the 500g of bread flour and 2 tsp of fine sea salt. With the mixer on a low speed, pour in the yeast mixture and 4 tbsp of olive oil. Mix for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be quite a soft and sticky dough – this is normal!
- First Rise: Lightly oil a large bowl. Scrape the dough into the bowl and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it to rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Pan and Topping: While the dough is rising, pour 2 tbsp of the topping's olive oil into a 23 x 33 cm (9 x 13 inch) baking tray, ensuring the base and sides are well coated. In a small bowl, mix together the remaining 30ml of olive oil with the minced garlic.
- Second Rise: Once the dough has doubled, gently tip it out into the prepared baking tray. Pour a little olive oil onto your hands and gently stretch and press the dough to fill the pan. Don't worry if it doesn't reach the corners immediately; let it rest for 10 minutes, and it will relax and be easier to stretch. Cover and leave for a final 30-40 minute proof.
- Dimple and Top: Preheat your oven to 220°C (200°C fan). Uncover the dough. Dip your fingertips in a little olive oil and press firmly all over the surface of the dough to create deep dimples. What works best for me is pressing right down to the bottom of the tray. Brush the garlic and oil mixture evenly over the top, allowing it to pool in the dimples.
- Add Cheese and Bake: Sprinkle the grated Parmesan and flaky sea salt evenly over the dough. Bake for 20-25 minutes, until the focaccia is a deep golden brown, crisp on top, and sounds hollow when tapped on the base.
- Cool and Serve: Let the focaccia cool in the tin for a few minutes before carefully transferring it to a wire rack to cool completely. I know it's tempting, but letting it cool allows the crumb to set. Slice or tear into pieces and serve warm.
Notes
I really hope you give this Garlic Parmesan Focaccia Bread a try. There is something so satisfying about pulling a tray of golden, bubbling, fragrant bread from your own oven. It’s a bake that brings so much joy and always makes a meal feel a little more special. Let me know how you get on in the comments below – I’d love to hear about it! Happy baking, Ashley.
