Garlic Parmesan Focaccia Bread: The Ultimate Recipe and Baking Guide

Garlic Parmesan Focaccia Bread: Prepare to be transported to a sun-drenched Italian bakery with every bite of this incredibly flavorful and surprisingly simple bread. Imagine the aroma of freshly baked bread mingling with the savory scent of garlic and the nutty tang of Parmesan cheese – it’s an experience that awakens the senses and warms the soul.

Focaccia, with its humble origins in ancient Italy, has long been a staple, enjoyed as a simple flatbread seasoned with olive oil and herbs. Over time, regional variations emerged, each adding its unique touch to this beloved bread. Our Garlic Parmesan Focaccia Bread recipe builds upon this rich history, infusing the classic focaccia with the irresistible flavors of garlic and Parmesan, creating a modern twist on a timeless favorite.

What makes this focaccia so irresistible? It’s the perfect combination of textures: a crisp, golden crust gives way to a soft, airy interior, studded with pockets of flavorful garlic and melted Parmesan. The salty, savory notes of the Parmesan perfectly complement the pungent garlic, creating a symphony of flavors that dance on your palate. Whether you’re serving it as an appetizer, a side dish, or simply enjoying it on its own, this Garlic Parmesan Focaccia Bread is guaranteed to be a crowd-pleaser. Plus, it’s surprisingly easy to make at home, allowing you to enjoy bakery-quality bread without spending hours in the kitchen. Let’s get baking!

Ingredients:

• 2 1/4 cups (281g) bread flour, plus more for dusting
• 1 teaspoon (3g) instant or rapid-rise yeast
• 1 1/2 teaspoons (9g) salt
• 1 1/4 cups (300ml) lukewarm water (105-115°F)
• 1/4 cup (60ml) olive oil, plus more for drizzling
• 4 cloves garlic, minced
• 1/2 cup (50g) grated Parmesan cheese, plus more for topping
• 2 tablespoons chopped fresh rosemary (optional)
• Flaky sea salt, for topping

Preparing the Dough:

1. In a large bowl, whisk together the bread flour, yeast, and salt. I like to use a whisk to make sure the yeast is evenly distributed. This helps with the rising process.
2. Add the lukewarm water and 1/4 cup of olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be quite sticky, and that’s perfectly fine!
3. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much, as this can make the focaccia tough.
4. Place the dough in a lightly oiled bowl, turning to coat. 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 doubled in size. I usually put mine in a slightly warm oven (turned off, of course!).

Garlic Parmesan Infusion:

1. While the dough is rising, prepare the garlic Parmesan mixture. In a small bowl, combine the minced garlic and 1/2 cup of grated Parmesan cheese. If you’re using rosemary, add it to the mixture as well. The rosemary adds a lovely aroma and flavor, but it’s totally optional.

Shaping and Proofing:

1. Once the dough has doubled in size, gently deflate it. Turn it out onto a lightly oiled 9×13 inch baking sheet. I like to use a baking sheet with sides to prevent the olive oil from running off.
2. Using your fingertips, gently stretch and press the dough to fill the baking sheet. Don’t worry if it doesn’t reach all the corners at first. Let it rest for 10 minutes, then stretch it again. This resting period allows the gluten to relax, making it easier to stretch the dough.
3. Drizzle the dough generously with olive oil. This is key to getting that crispy, golden-brown crust.
4. Using your fingertips, create dimples all over the surface of the dough. These dimples will hold the olive oil and garlic Parmesan mixture, creating pockets of flavor.
5. Sprinkle the garlic Parmesan mixture evenly over the dimpled dough.
6. Cover the baking sheet with plastic wrap or a clean kitchen towel. Let the dough proof for another 30-45 minutes. This second proofing will help the focaccia become light and airy.

Baking:

1. Preheat your oven to 425°F (220°C). Make sure your oven is properly preheated for even baking.
2. Sprinkle the focaccia with flaky sea salt. This adds a nice crunch and enhances the flavors.
3. Bake for 20-25 minutes, or until the focaccia is golden brown and the bottom is crisp. Keep an eye on it, as baking times may vary depending on your oven.
4. 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.

Serving:

1. Cut the focaccia into squares or rectangles and serve warm or at room temperature. It’s delicious on its own, or you can use it to make sandwiches or as a side dish.
2. Store leftover focaccia in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then in foil.

Tips and Variations:

• Use high-quality olive oil: The olive oil is a key ingredient in focaccia, so using a good quality one will make a big difference in the flavor.
• Don’t be afraid to experiment with toppings: You can add other toppings to your focaccia, such as olives, sun-dried tomatoes, or roasted vegetables.
• Make it ahead of time: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before shaping and baking.
• For a crispier crust: Place a baking stone or pizza stone in your oven while it preheats. This will help to create a crispier crust.
• Garlic Infused Oil: For an even more intense garlic flavor, you can infuse your olive oil with garlic before drizzling it over the dough. Simply heat the olive oil with a few cloves of minced garlic over low heat for a few minutes, then let it cool before using.
• Cheese Variations: While Parmesan is classic, feel free to experiment with other cheeses like Asiago, Pecorino Romano, or even a blend of Italian cheeses.
• Herb Combinations: Rosemary is a great choice, but you can also use thyme, oregano, or a combination of your favorite herbs. Fresh herbs are always best, but dried herbs can be used in a pinch. Use about half the amount of dried herbs as you would fresh.
• Spicy Kick: Add a pinch of red pepper flakes to the garlic Parmesan mixture for a little heat.
• Sweet Focaccia: For a sweet version, omit the garlic and Parmesan and sprinkle the dough with sugar and cinnamon. You can also add fruit, such as berries or apples.

Troubleshooting:

• Dough not rising: Make sure your yeast is fresh and that the water is lukewarm, not too hot or too cold. Also, make sure the room is warm enough for the dough to rise.
• Focaccia is too dense: Make sure you don’t over-knead the dough. Also, make sure you let the dough rise properly.
• Focaccia is too dry: Make sure you drizzle the dough generously with olive oil.
• Focaccia is burning: Lower the oven temperature slightly and bake for a longer time.

Enjoy your homemade Garlic Parmesan Focaccia!

Conclusion:

This Garlic Parmesan Focaccia Bread is more than just a recipe; it’s an experience. From the intoxicating aroma that fills your kitchen as it bakes to the satisfyingly chewy texture and the explosion of savory flavors in every bite, this bread is guaranteed to become a new family favorite. I truly believe this is a must-try recipe for anyone who loves baking, appreciates good bread, or simply wants to impress their friends and family with something truly special.

Why is it a must-try? Because it’s surprisingly simple to make, even for novice bakers. The active time is minimal, allowing the dough to do most of the work. And the results? A golden-brown, airy focaccia, studded with fragrant garlic and generously coated in salty, nutty Parmesan cheese. It’s the perfect balance of flavors and textures, making it incredibly addictive. Forget store-bought bread; once you’ve tasted this homemade version, you’ll never go back!

But the best part is its versatility! This Garlic Parmesan Focaccia Bread is fantastic on its own, served warm with a drizzle of olive oil. Imagine dipping it into a rich balsamic glaze or pairing it with a creamy tomato soup on a chilly evening. It’s also an excellent accompaniment to Italian dishes like pasta, lasagna, or even a simple salad.

Looking for serving suggestions? Slice it into squares and serve it as an appetizer at your next gathering. Top it with fresh tomatoes, basil, and mozzarella for a quick and easy bruschetta. Or, use it to make incredibly flavorful sandwiches. Think grilled chicken with pesto and provolone, or a classic Italian sub with all the fixings. The possibilities are endless!

And if you’re feeling adventurous, why not try some variations? Add a sprinkle of red pepper flakes for a touch of heat. Incorporate some fresh rosemary or thyme into the dough for an extra layer of herbaceous flavor. Or, experiment with different cheeses, such as Asiago or Pecorino Romano. You could even add some sun-dried tomatoes or olives for a Mediterranean twist.

Variations to try:

• Spicy Focaccia: Add 1/2 teaspoon of red pepper flakes to the dough.
• Herbaceous Focaccia: Incorporate 1 tablespoon of chopped fresh rosemary or thyme into the dough.
• Mediterranean Focaccia: Add 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of Kalamata olives to the dough.
• Cheesy Focaccia: Experiment with different cheeses, such as Asiago or Pecorino Romano, in addition to or instead of Parmesan.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s the perfect way to elevate any meal or impress your guests with your baking skills.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Garlic Parmesan Focaccia Bread you’ve ever tasted. And please, don’t forget to share your experience! I’d love to hear how it turned out and what variations you tried. Share your photos and comments – let’s spread the focaccia love! Happy baking!

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