Garlic Parmesan Focaccia

There’s nothing quite like warm, homemade focaccia just out of the oven—and this Garlic Parmesan Focaccia is absolutely irresistible! Each piece is pillowy-soft on the inside, golden and crisp around the edges, and brimming with rich garlic and nutty Parmesan flavor.

What sets this recipe apart? The dough is simple, requires minimal hands-on time, and delivers big flavor with just a handful of ingredients you probably already have. Whether you’re serving it as a savory appetizer, soaking up saucy pastas, or using it for next-level sandwiches, this is a must-try for bread lovers.

Family and friends will be begging for the recipe, and you’ll secretly love how easy it is to make. Trust me—this is the one that disappears first at every dinner party or cozy Sunday supper.

Why You'll Love This Recipe

• Crowd-Pleasing Flavor: Savory garlic and nutty Parmesan make every bite unforgettable.
• Easy Dough Method: No complicated techniques—just simple ingredients and one bowl.
• Perfect Texture: Crisp golden crust, fluffy interior, and cheesy goodness throughout.
• Versatile: Amazing as a side, appetizer, or even sliced for sandwiches.
• Make-Ahead Friendly: The dough can be prepped ahead, so fresh bread is never far away.

Key Ingredients for Garlic Parmesan Focaccia

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

Bread flour is essential for achieving that chewy, airy texture we crave in great focaccia. It has a higher protein content than all-purpose, which gives your bread lift and a soft crumb. If you only have all-purpose flour, that works, too—but expect a slightly less chewy bite.

Fresh Garlic

Garlic is the star here, infusing the bread with crave-worthy aroma and depth. Use fresh cloves for the best flavor. Mince or grate them as fine as possible to ensure even distribution. In a pinch, garlic powder can work, but fresh is unbeatable.

Parmesan Cheese

Parmesan brings salty, nutty goodness to every layer of this focaccia. Grate it finely yourself for the best melt and sharp flavor. You can also experiment with other hard cheeses like pecorino or asiago—each brings its own twist.

Olive Oil

Extra virgin olive oil adds luxurious richness and helps develop the golden, crisp crust. Don't skimp here—good olive oil really shines! Feel free to use garlic-infused oil for even more robust flavor.

Instant Yeast

Instant yeast makes this recipe weeknight-easy and ensures a reliable rise every time. If you have only active dry yeast, simply dissolve it in water before using; otherwise, just mix and go.

Instructions for Garlic Parmesan Focaccia

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Dough

Start by combining the warm water, sugar, and instant yeast in a large mixing bowl. Let it sit for 2-3 minutes until just barely foamy. Add the bread flour and kosher salt, then 2 tablespoons of olive oil. Mix with a wooden spoon or dough hook until a rough dough forms.

Knead and Rise

Turn the dough onto a lightly floured surface, and knead for about 5 minutes until smooth and elastic—or use a stand mixer with the dough hook on medium speed. Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.

Prepare the Topping

While the dough rises, stir together the minced garlic and 2 tablespoons of olive oil. Have the grated Parmesan cheese ready, and mix fresh parsley if using.

Shape the Focaccia

Lightly oil a 9x13-inch baking pan or line it with parchment. Press the risen dough evenly into the pan, stretching it gently to the edges. Drizzle or brush with half the garlic olive oil, then use your fingers to dimple the dough all over.

Add Cheese and Let Rest

Evenly sprinkle the grated Parmesan over the top, followed by chopped parsley if desired. Let the dough rest, uncovered, for another 15-20 minutes while the oven preheats to 425°F (220°C). This brief second rise gives extra fluff.

Bake to Golden Perfection

Bake for 22-25 minutes, until the focaccia is puffed and deep golden brown on top. Remove from the oven, immediately brush with more garlic oil, and sprinkle with flaky sea salt. Cool slightly on a rack, then slice and enjoy warm!

Recipe Variations

Give It a Kick

Love a little heat? Add a pinch of crushed red pepper flakes to the garlic oil before brushing on the dough. You could also sprinkle on some chopped pickled jalapeños for a spicy twist.

Herb Lover’s Focaccia

Swap out or add to the parsley with a medley of fresh herbs like rosemary, thyme, or basil. These boost both aroma and flavor, making every bite even more fragrant.

Cheesy Upgrade

Try blending in shredded mozzarella or asiago cheese along with the Parmesan for extra gooey, melty pockets throughout your focaccia.

Vegan Version

Make it vegan by skipping the cheese or using your favorite plant-based parmesan alternative. The bread will still turn out beautifully soft and flavorful!

Whole Wheat Option

Substitute up to half the bread flour with whole wheat flour for a nuttier flavor and a bit more fiber. The crumb will be slightly denser but still tender and delicious.

Serving Suggestions

This Garlic Parmesan Focaccia is fantastic served alongside a crisp green salad, hearty soups like tomato basil, or saucy pastas. Slice it into sticks for a party appetizer, or try using it as the base for an epic sandwich. For garnish, scatter with fresh parsley, an extra dusting of Parmesan, and a drizzle of finishing olive oil just before serving.

Storage and Reheating

To store, wrap leftover focaccia tightly in foil or place in an airtight container. It keeps well at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat slices in a 350°F (175°C) oven for 8-10 minutes to restore crispness. Focaccia also freezes beautifully—wrap well in plastic and foil, then thaw and reheat as above.

Frequently Asked Questions About Garlic Parmesan Focaccia (FAQ)

Q: Can I make the dough ahead of time?
A: Absolutely! You can let the dough rise in the fridge overnight (covered), then shape and bake the next day for fresh focaccia with no rush.

Q: What’s the best way to get a really crisp bottom crust?
A: Thoroughly oil your baking pan before stretching the dough in, and don’t be afraid to use high-heat (425°F). A metal pan also encourages great browning.

Q: Can I use pre-grated Parmesan cheese?
A: You can, but freshly grated yields a more pronounced cheesy flavor and better melt. Pre-grated will work in a pinch!

Q: Why did my focaccia turn out dense?
A: Usually, it’s because the dough didn’t rise enough or the flour measurement was heavy. Make sure to give plenty of time for the dough to double and try using a digital scale for accuracy.

This Garlic Parmesan Focaccia is so easy, so flavorful, and sure to become your new favorite homemade bread! Whether for weeknight dinners or special occasions, it brings the wow factor every time. I can’t wait for you to try it—leave a comment or rating below and let me know how it turned out!