Short Description

I fell in love with this garlic Parmesan focaccia the moment its golden, crispy exterior gave way to a tender, olive oil–infused crumb. It’s the perfect blend of garlicky richness and cheesy indulgence—simple, savory, and irresistibly comforting.

Garlic Parmesan Focaccia Bread

Why You’ll Love This Recipe

I adore how easy this recipe is, yet it delivers bakery-quality results. It’s baked in one pan, comes together with basic pantry ingredients, and gives me that warm, fresh-baked aroma that fills my home. Plus, the garlic and Parmesan take a humble flatbread to the next level of flavor.

ingredients

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

Bread or all-purpose flour
Kosher salt
Warm water
Instant or active dry yeast
Granulated sugar
Olive oil
Garlic, minced
Grated Parmesan cheese
Italian seasoning
Flaked sea salt (like Maldon)

directions

In a measuring cup, I mix warm water, yeast, and sugar. I let it sit until foamy.
In a mixing bowl, I combine flour and salt, then pour in the yeast mixture and olive oil. I stir until a sticky dough forms.
I cover the bowl and let the dough rise in the fridge overnight or for 2 hours at room temperature until it doubles in size.
I oil a baking dish and transfer the dough, tucking the edges underneath. I coat it lightly with olive oil and let it rise again for 2 hours.
I preheat the oven to 450°F. Using my fingertips, I dimple the dough gently, then drizzle with more olive oil. I sprinkle minced garlic, Parmesan, Italian seasoning, and a pinch of flaked sea salt on top.
I lower the oven temperature to 425°F and bake the bread for 22–25 minutes until it turns golden brown.
I let it cool for about 10 minutes before slicing and serving.

Servings and timing

Servings: Makes about 8–10 slices
Prep time: 15 minutes
Rise time: 8 hours overnight + 2 hours second rise
Bake time: 22–25 minutes
Total time: About 10½ hours including rising time

Variations

I sometimes add fresh rosemary or thyme for a fragrant herbal note.
For a quicker version, I let it rise only at room temperature and bake right away.
I enjoy topping it with cherry tomatoes or olives for a Mediterranean twist.
A spicy kick can be added with red pepper flakes or crushed chili.

storage/reheating

I store leftover focaccia wrapped at room temperature for 2–3 days.
To freeze, I slice it and pack it in a zip-top bag.
I reheat it in a 300°F oven until warm or toast individual slices for a crispy edge.
I avoid refrigerating it since it can dry out the bread.

FAQs

What if I only have active dry yeast?

If I use active dry yeast, I always proof it in warm water with sugar until foamy before adding it to the flour mixture.

Can I make this focaccia in a rectangular pan instead?

Yes, I’ve made it in a 9×13 pan before and it turns out slightly thinner but just as fluffy and delicious.

Why isn’t my focaccia fluffy enough?

I’ve learned that under-proofing or adding too much flour can make it dense. I let the dough rise properly and keep it sticky to get that airy texture.

Can I refrigerate the dough after shaping it?

Absolutely. I’ve shaped it, covered it in the pan, and refrigerated it overnight. I let it come to room temperature before baking.

How do I slice it without squishing the bread?

I always let it rest at least 10 minutes out of the oven and use a serrated bread knife with a gentle sawing motion for clean slices.

Conclusion

This garlic Parmesan focaccia has become one of my go-to bread recipes. It’s flavorful, satisfying, and easy to pull together with a bit of planning. I love how it pairs perfectly with meals or stands alone as a savory snack. I hope you’ll enjoy baking and sharing it as much as I do.