Easy Garlic Parmesan Focaccia Bread Recipe
Make this simple, flavorful garlic parmesan focaccia bread at home. This recipe delivers a fluffy interior and a crispy crust, perfect for sharing.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1 teaspoon fine sea salt
- 1 1/2 cups warm water (about 105-115°F)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Flaky sea salt, for topping
Instructions
- In a large bowl, whisk together the flour, yeast, and fine sea salt.
- Add the warm water and 1/4 cup of olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
- Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is a no knead bread recipe.
- Gently stir the minced garlic into the dough.
- Lightly grease a 9×13 inch baking pan with olive oil. Gently scrape the dough into the prepared pan.
- Pour 2 tablespoons of olive oil over the dough. Gently stretch and press the dough to fill the pan corners. If the dough resists, let it rest for 10 minutes before continuing to stretch.
- Cover the pan loosely and let the dough proof for another 30 to 45 minutes.
- Preheat your oven to 425°F (220°C).
- Once proofed, use oiled fingers to create deep dimples all over the surface of the dough.
- Drizzle the remaining olive oil over the top and into the dimples. Sprinkle the grated Parmesan cheese evenly over the surface. Finish with a light sprinkle of flaky sea salt.
- Bake for 20 to 25 minutes, or until the top is golden brown and the bottom is crispy.
- Remove the bread from the pan immediately and let it cool slightly on a wire rack before slicing and serving.
Notes
- Use high-quality extra virgin olive oil for the best flavor in this savory bread topping.
- For an extra crispy crust, place a baking stone or steel in the oven while preheating.
- You can make the dough the day before; after the first rise, place the covered bowl in the refrigerator for up to 24 hours. Bring to room temperature before proceeding with step 4.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 7
- Cholesterol: 10