Garlic Parmesan Focaccia: The Ultimate Recipe and Baking Guide

Garlic Parmesan Focaccia, a symphony of savory flavors baked into a delightfully airy bread, is about to become your new obsession. Imagine sinking your teeth into a golden-brown crust, yielding to a soft, pillowy interior infused with the pungent aroma of garlic and the salty, nutty tang of Parmesan cheese. Are you drooling yet?

Focaccia, with its roots tracing back to ancient Roman times, has long been a staple in Italian cuisine. It was traditionally baked in the ashes of a hearth, a simple flatbread enjoyed by all. Over the centuries, regional variations emerged, each boasting unique toppings and flavor profiles. This Garlic Parmesan Focaccia is a testament to the bread’s versatility, a modern twist on a classic that elevates it to new heights.

What makes this focaccia so irresistible? It’s the perfect combination of textures – the crispy, olive oil-kissed crust contrasting beautifully with the light and airy crumb. The garlic and Parmesan create an explosion of umami that tantalizes the taste buds. Plus, it’s incredibly versatile! Serve it as an appetizer, a side dish with your favorite Italian meal, or even as a base for sandwiches. Trust me, once you try this recipe, you’ll be making it again and again. Let’s get baking!

Ingredients:

• For the Dough:
• 500g (about 4 cups) bread flour, plus more for dusting
• 350ml (1 1/2 cups) lukewarm water (around 105-115°F or 40-46°C)
• 7g (2 1/4 teaspoons) active dry yeast
• 10g (2 teaspoons) salt
• 30ml (2 tablespoons) olive oil, plus more for greasing
• For the Garlic Parmesan Topping:
• 60ml (1/4 cup) olive oil
• 6 cloves garlic, minced
• 100g (about 1 cup) grated Parmesan cheese, finely grated
• 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Sea salt flakes, for sprinkling
• Freshly ground black pepper, to taste

Preparing the Dough:

1. Activate the Yeast: In a large bowl, combine the lukewarm water and active dry yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is alive and active. If it doesn’t foam, your yeast might be old, and you’ll need to start with fresh yeast.
2. Combine Dry and Wet Ingredients: Add the bread flour and salt to the bowl with the yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. If using a mixer, knead on medium speed for about 6-8 minutes. The dough should be slightly sticky but not unmanageable. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is a crucial step for developing the flavor and texture of the focaccia.

Preparing the Garlic Parmesan Topping:

1. Infuse the Olive Oil: While the dough is rising, prepare the garlic Parmesan topping. In a small saucepan, heat the olive oil over medium-low heat. Add the minced garlic and cook for 2-3 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. Remove the saucepan from the heat and let the garlic-infused oil cool slightly.
2. Combine Topping Ingredients: In a small bowl, combine the cooled garlic-infused olive oil, grated Parmesan cheese, chopped fresh rosemary (or dried oregano), red pepper flakes (if using), salt, and pepper. Mix well to combine.

Shaping and Second Rise:

1. Prepare the Baking Sheet: Generously grease a 9×13 inch baking sheet with olive oil. This will prevent the focaccia from sticking and help it develop a crispy bottom.
2. Transfer Dough to Baking Sheet: Gently deflate the risen dough and transfer it to the prepared baking sheet. Using your fingertips, gently stretch and press the dough to fill the entire baking sheet. If the dough resists stretching, let it rest for a few minutes and then try again.
3. Dimple the Dough: Use your fingertips to create deep dimples all over the surface of the dough. These dimples will help to distribute the garlic Parmesan topping and create those characteristic focaccia pockets.
4. Second Rise: Cover the baking sheet with plastic wrap or a clean kitchen towel. Let the dough rise again for 30-45 minutes, or until it is puffy and the dimples are well-defined.

Baking the Focaccia:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Make sure your oven is properly preheated for even baking.
2. Apply the Topping: Drizzle the garlic Parmesan topping evenly over the dimpled dough, making sure to get the topping into all the dimples. Sprinkle with sea salt flakes.
3. Bake: Bake for 20-25 minutes, or until the focaccia is golden brown and the bottom is crispy. The baking time may vary depending on your oven, so keep an eye on it.
4. Cool and Serve: Remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. Cut into squares and serve warm or at room temperature.

Tips and Variations:

• Herbs: Feel free to experiment with different herbs in the topping. Thyme, sage, or basil would all be delicious additions.
• Cheese: You can also use a combination of cheeses, such as Parmesan, Pecorino Romano, and Asiago.
• Vegetables: Add roasted vegetables like cherry tomatoes, olives, or red onions to the topping for extra flavor and texture.
• Spicy: For a spicier focaccia, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the topping.
• Make Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just bring it to room temperature before shaping and baking.
• Storage: Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and bake in a preheated oven at 350°F (175°C) for 5-10 minutes.

Troubleshooting:

• Dough not rising: Ensure your yeast is fresh and the water is at the correct temperature (lukewarm, not too hot or cold). A cold environment can also hinder rising.
• Focaccia too dense: Avoid over-kneading the dough. Also, ensure the dough rises sufficiently during both the first and second rise.
• Topping burning: If the topping starts to brown too quickly, tent the focaccia with aluminum foil during the last few minutes of baking.
• Focaccia sticking to the pan: Make sure to grease the baking sheet generously with olive oil. You can also line the baking sheet with parchment paper for extra insurance.

Enjoy your homemade Garlic Parmesan Focaccia! It’s perfect as an appetizer, side dish, or even a light meal.

Conclusion:

This Garlic Parmesan Focaccia is more than just bread; it’s an experience, a flavor explosion, and a guaranteed crowd-pleaser. From the satisfying dimpling of the dough to the intoxicating aroma that fills your kitchen as it bakes, every step of this recipe is a joy. The crispy, golden crust gives way to a soft, airy interior, perfectly complemented by the savory garlic and nutty Parmesan. It’s a symphony of textures and tastes that will leave you wanting more.

But why is this recipe a must-try? Because it’s surprisingly simple to make, even for beginner bakers. The active time is minimal, allowing the dough to do most of the work. And the results? They speak for themselves. Forget store-bought focaccia; once you’ve tasted this homemade version, you’ll never go back. It’s the perfect way to impress your friends and family, or simply treat yourself to a little slice of heaven.

Beyond its incredible flavor, this Garlic Parmesan Focaccia is incredibly versatile. Serve it warm as an appetizer with a drizzle of balsamic glaze or alongside a hearty bowl of soup. It makes an excellent base for sandwiches, panini, or even mini pizzas. Imagine slicing it open and filling it with prosciutto, mozzarella, and roasted red peppers – pure perfection!

Looking for variations? Get creative! Add a sprinkle of fresh rosemary or thyme to the dough for an herbaceous twist. Incorporate sun-dried tomatoes or Kalamata olives for a Mediterranean flair. For a spicier kick, add a pinch of red pepper flakes to the garlic butter. You can even experiment with different cheeses, such as Asiago or Pecorino Romano. The possibilities are endless!

Here are a few serving suggestions to get you started:

* Classic Appetizer: Serve warm slices with a side of olive oil and balsamic vinegar for dipping.
* Soup Companion: Pair it with your favorite tomato soup, minestrone, or creamy vegetable soup.
* Sandwich Bread: Use it to create delicious sandwiches with your favorite fillings.
* Pizza Base: Top it with tomato sauce, mozzarella cheese, and your favorite pizza toppings.
* Bruschetta: Toast slices and top with diced tomatoes, basil, and garlic.

I truly believe that this recipe will become a staple in your kitchen. It’s a guaranteed hit for any occasion, from casual weeknight dinners to elegant dinner parties. The aroma alone is enough to make everyone’s mouth water!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Garlic Parmesan Focaccia you’ve ever tasted. I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? How did it turn out? Share your photos and stories in the comments below. I can’t wait to see your creations and hear your feedback. Happy baking! Let me know if you have any questions, and I’ll do my best to help. I hope you enjoy this recipe as much as I do!

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