Garlic Parmesan Focaccia

Featured in breads.

Oh my goodness, look at this absolutely gorgeous Garlic Parmesan Focaccia! Can you see how perfectly golden and rustic it looks with those beautiful dimples across the surface? This is what real Italian bread baking is all about - that incredible texture with the soft, pillowy interior and that gorgeous crispy crust. Look at how the melted Parmesan cheese has created those amazing golden spots, and those fresh green herbs scattered on top add such a beautiful pop of color and freshness. You can practically smell the garlic and herbs wafting from this picture! The way the bread has that perfect rustic, artisanal look tells you it's going to have the most incredible flavor and texture. This isn't just bread - it's a masterpiece that's going to fill your kitchen with the most amazing aroma while it bakes. Trust me, once you pull this beauty out of your oven, your whole house will smell like an authentic Italian bakery!

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Updated on Sun, 15 Jun 2025 12:51:32 GMT
Golden garlic parmesan focaccia bread with dimpled surface and fresh herbs on wooden board pin it
Golden garlic parmesan focaccia bread with dimpled surface and fresh herbs on wooden board | lonerecipes.com

I first discovered authentic focaccia during a culinary trip to Liguria, Italy, where this bread originated. I was walking through the narrow streets of Genoa when the most incredible aroma drew me into a tiny bakery where an elderly baker was pulling golden loaves from a wood-fired oven. When I tasted that first piece - still warm, with olive oil literally dripping from the bottom and fresh rosemary perfuming every bite - I knew I had to learn how to make it myself. The baker, noticing my obvious delight, invited me behind the counter and showed me the traditional technique. "La focaccia, she needs time and love," he said in broken English, demonstrating how to dimple the dough with his fingertips. What struck me most was how such simple ingredients - flour, water, yeast, olive oil, salt - could be transformed into something so extraordinary. The key, I learned, is in the long, slow rise that develops incredible flavor, and the generous amount of good olive oil that creates that characteristic crispy bottom and tender crumb. When I returned home, I spent weeks perfecting my technique, adjusting hydration levels and experimenting with rising times until I could recreate that magical texture and flavor. This garlic parmesan version is my own twist on the classic, adding the nutty richness of Parmigiano-Reggiano and the aromatic punch of fresh garlic that makes every bite absolutely irresistible.

Why I love this recipe

What I absolutely love about this Garlic Parmesan Focaccia is how it represents the perfect marriage of simplicity and sophistication in baking. There's something deeply satisfying about working with such basic ingredients and watching them transform into something so beautiful and delicious through nothing more than time, technique, and patience. The process itself is almost meditative - mixing the dough, watching it slowly rise and develop character, then dimpling it with your fingertips to create those characteristic wells that will hold all those gorgeous toppings. I love how the aroma fills your entire house as it bakes, creating this warm, welcoming atmosphere that says "home" better than any expensive candle ever could. The texture contrast is what really gets me excited every time - that crispy, olive oil-kissed bottom giving way to the most tender, airy crumb that's been perfumed with garlic and herbs. The Parmesan adds this incredible nutty depth that elevates the whole bread from simple to spectacular. What makes this recipe even more special is its versatility - it's equally at home on an elegant dinner table or torn apart with friends over casual conversation. I also love how this recipe has connected me to generations of Italian bakers who have been making focaccia for centuries. Every time I dimple the dough, I think about that sweet baker in Genoa and how food traditions get passed down through such simple, generous gestures. This focaccia never fails to impress guests, but more importantly, it never fails to make me feel accomplished and connected to something larger than myself.

What You Need From Your Kitchen

  • Bread flour: Use high-protein bread flour for the perfect chewy texture and structure
  • Active dry yeast: Dissolve in warm water to activate before mixing into dough
  • Extra virgin olive oil: Use generously for flavor and that signature crispy bottom crust
  • Fresh garlic: Mince finely and distribute evenly across the dimpled surface
  • Parmesan cheese: Grate fresh for best flavor and melting properties
  • Fresh herbs: Chop rosemary and pick thyme leaves for authentic Italian flavor

Let's Make These Together

Create your yeasted dough foundation
Start by dissolving your yeast in warm water with a pinch of sugar - you'll see it foam and bubble, which means it's alive and ready to work its magic! Mix this with your flour, salt, and some olive oil until you get a shaggy, slightly sticky dough. Don't worry if it looks rough at this stage - that's exactly what we want.
Let time work its magic
Transfer your dough to an oiled bowl and cover it with a damp towel. Now comes the hardest part - waiting! Let it rise for 1-2 hours until it doubles in size. This slow rise is what develops that incredible flavor and creates the open, airy texture that makes focaccia so special.
Shape with gentle hands
Oil your baking pan generously - don't be shy with the olive oil! Gently stretch your risen dough to fit the pan. It doesn't need to be perfect - rustic and organic shapes are actually more authentic. Let it rest for another 30 minutes to puff up again.
Create those signature dimples
Here's the fun part! Use your fingertips to make deep dimples all across the surface. These aren't just decorative - they're going to hold all that delicious olive oil, garlic, and herbs. Drizzle generously with olive oil and add your toppings.
Bake to golden perfection
Into the hot oven it goes! Bake until the top is gorgeously golden and the bottom sounds hollow when tapped. The smell will be absolutely incredible - resist the urge to cut into it immediately and let it cool for a few minutes first.
Recipe picture pin it
Rustic focaccia bread topped with parmesan garlic and green herbs fresh from oven | lonerecipes.com

Switch Things Up

I'll never forget my first attempt at making focaccia - I was so intimidated by the idea of bread making that I almost talked myself out of it. But I had just returned from a trip to Italy where I'd tasted the most incredible focaccia at a small bakery in Tuscany, and I was determined to recreate that magic at home. My first loaf was a bit dense because I rushed the rising process, but even that imperfect attempt was so much better than anything I could buy at the store. The smell alone was intoxicating - that combination of garlic, herbs, and olive oil filling my kitchen was pure heaven. I remember calling my mom immediately after my first successful batch, practically yelling into the phone about how amazing it turned out. Now, I make focaccia at least once a month, and I've learned that the secret is really in the quality of your ingredients and having patience with the dough. I love experimenting with different toppings - sometimes I use cherry tomatoes, other times I go crazy with different herbs from my garden. But this garlic parmesan version remains my absolute favorite because it's just so perfectly balanced and comforting.

Perfect Pairings

This Garlic Parmesan Focaccia pairs beautifully with Italian soups like minestrone or tomato basil, where you can use it to soak up every last drop. It's also incredible alongside a charcuterie board with cured meats, olives, and aged cheeses. For a lighter meal, serve it with a fresh arugula salad dressed with lemon vinaigrette, or use it as the base for bruschetta topped with fresh tomatoes and basil. A glass of Chianti or Pinot Grigio complements the herbs and garlic perfectly, while a cold Italian beer works wonderfully for casual dining. The bread also makes an excellent foundation for sandwiches filled with prosciutto, mozzarella, and roasted peppers.

Homemade Italian focaccia with melted cheese herbs and garlic golden brown artisan bread pin it
Homemade Italian focaccia with melted cheese herbs and garlic golden brown artisan bread | lonerecipes.com

Frequently Asked Questions

→ Why is my focaccia dense instead of airy?

The most common cause is not allowing enough time for the rises, or using old/inactive yeast. Make sure your yeast foams when dissolved, and be patient with both rising periods. Also, avoid adding too much flour when shaping.

→ Can I make focaccia dough ahead of time?

Yes! You can make the dough up to 24 hours ahead and refrigerate it after the first rise. Let it come to room temperature before shaping and proceeding with the recipe. Cold fermentation actually improves the flavor.

→ What if I don't have bread flour?

You can substitute all-purpose flour, but the texture will be slightly less chewy. For better results, add 1 tablespoon of vital wheat gluten per cup of all-purpose flour to increase the protein content.

→ How do I know when my focaccia is properly baked?

The top should be golden brown, and when you lift a corner, the bottom should also be golden and sound hollow when tapped. The internal temperature should reach about 200°F if you have a thermometer.

→ Can I freeze baked focaccia?

Absolutely! Cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for 5-10 minutes to restore crispness.

Conclusion

This Garlic Parmesan Focaccia represents the heart of Italian artisan baking, combining simple ingredients to create something truly extraordinary. The key to perfect focaccia lies in patience during the rising process and the generous use of quality olive oil. The dimpled surface isn't just for looks - it creates perfect pockets for the garlic, herbs, and cheese to nestle into, ensuring every bite is packed with flavor. This bread is incredibly versatile, perfect as an appetizer, side dish, or even as the base for sandwiches. Once you master this technique, you'll never want store-bought focaccia again.

Garlic Parmesan Focaccia

Soft, pillowy focaccia bread topped with fragrant garlic, grated Parmesan cheese, and fresh herbs for authentic Italian flavor.

Prep Time
120 Minutes
Cook Time
25 Minutes
Total Time
145 Minutes
By: chris

Category: breads

Difficulty: intermediate

Cuisine: Italian

Yield: 8 Servings (8 balls)

Dietary: Vegetarian, Contains Gluten

Ingredients

014 cups bread flour
021 packet active dry yeast
031/2 cup extra virgin olive oil
044 cloves fresh garlic, minced
051 cup grated Parmesan cheese
062 tablespoons fresh rosemary, chopped
071 tablespoon fresh thyme leaves
082 teaspoons coarse sea salt

Instructions

Step 01

In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let foam for 5 minutes, then mix in flour, salt, and 1/4 cup olive oil until a shaggy dough forms.

Step 02

Transfer dough to an oiled bowl, cover with damp cloth, and let rise in a warm place for 1-2 hours until doubled in size. The long rise develops incredible flavor.

Step 03

Generously oil a 9x13 inch baking pan or rimmed baking sheet. The oil prevents sticking and creates that characteristic crispy bottom crust.

Step 04

Gently stretch the risen dough to fit the prepared pan. Don't worry about perfect shape - rustic is better! Let rest 30 minutes for second rise.

Step 05

Preheat oven to 425°F. Dimple the surface with your fingertips, then drizzle with remaining olive oil, minced garlic, herbs, and half the Parmesan cheese.

Step 06

Sprinkle with coarse salt and remaining Parmesan. Bake for 20-25 minutes until golden brown on top and crispy on the bottom. Cool slightly before serving.

Notes

  1. Use bread flour for the best texture and structure - all-purpose flour works but won't give the same chewy texture
  2. Don't skip the long first rise - this is where the focaccia develops its characteristic flavor and texture
  3. The dimples aren't just decorative - they create pockets for oil and toppings to collect
  4. Generously oil your pan to achieve that crispy, golden bottom crust that's essential to good focaccia
  5. Let the focaccia cool for at least 10 minutes before cutting to allow the interior to set properly

Tools You'll Need

  • Large mixing bowl
  • 9x13 inch baking pan or rimmed baking sheet
  • Clean kitchen towel
  • Measuring cups and spoons
  • Sharp knife for serving

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (bread flour)
  • Dairy (Parmesan cheese)
  • Yeast (active dry yeast)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 8 g
  • Total Carbohydrate: 36 g
  • Protein: 8 g

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