I baked this focaccia when I wanted an easy yet indulgent bread that smells of garlic, is flecked with Parmesan, and has a crust that’s golden and crisp—yet soft inside. It’s perfect for dipping, slicing into sandwiches, or just enjoying warm with a drizzle of olive oil.

Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite

Why I’ll Love This Recipe

I love how approachable and adaptable this recipe is. The dough comes together simply, without unusual ingredients, but delivers that bakery-style texture and flavor. Garlic and Parmesan bring bold, savory depth—and yet it’s so comforting and homey. Whether I’m serving it with soup, pasta, or as a snack, it always disappears fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these ingredients for my Garlic Parmesan Focaccia:

4 cups all-purpose flour
2¼ teaspoons instant yeast (1 packet)
1½ teaspoons salt
1½ cups warm water (about 110 °F)
1 tablespoon sugar
¼ cup extra-virgin olive oil, plus extra for greasing
3–4 cloves garlic, minced
½ cup freshly grated Parmesan cheese
1 teaspoon dried Italian herbs or chopped rosemary (optional)
Flaky sea salt for topping

directions

I mix warm water, sugar, and yeast, and let it foam for about 5 minutes. Then I add flour and salt, and knead the dough until smooth and elastic.
I drizzle olive oil into the bowl, coat the dough, cover it, and let it rise in a warm spot for 1–1.5 hours until doubled.
While it rises, I prepare garlic oil by gently heating minced garlic in olive oil until fragrant.
I transfer the risen dough to a greased 9×13 pan, gently stretch it out, and let it rest and rise again for 30–45 minutes.
I preheat the oven to 425 °F (220 °C), then dimple the dough using my fingertips to create those signature pockets.
I brush it with the garlic oil, then sprinkle Parmesan, herbs (if using), and flaky sea salt.
I bake it for 20–25 minutes until the top is golden and crisp.
After a brief cool-down in the pan, I transfer it to a wire rack, slice, and serve warm.

Servings and timing

Servings: 8–10 as a side, or 4–6 as a main with toppings
Prep time: ~15 minutes
Cook time: 20–25 minutes
Total time: Around 2 hours, including rises and baking

Variations

I’ve experimented with savory twists—adding roasted garlic into the dimples or brushing with chili oil before baking gives it a spicy kick—others have added fresh mozzarella and rosemary for a melty, herbal version.

storage/reheating

I wrap leftovers and keep them at room temperature for up to 2 days or freeze them for longer. To refresh, I reheat slices in a 350 °F oven for about 8–10 minutes or warm them lightly in the microwave for softness.

FAQs

Can I use active dry yeast instead of instant?

Yes—just dissolve it in warm water with a pinch of sugar and wait until it froths (about 10 minutes) before mixing with the flour.

Can I skip the Parmesan?

Absolutely—you can omit the cheese or swap it for Pecorino or Asiago to change the flavor.

Why do I need to dimple the dough?

The dimples trap fragrant garlic oil and encourage an airy, chewy texture—plus, they add those charming pockets on top.

Can I make the dough ahead of time?

Yes—from one source, I let the dough rise in the fridge overnight after shaping; the slow rise develops deeper flavor and still bakes beautifully the next day.

Can I make this bread gluten-free?

Not as written, but I’ve had success using a gluten-free flour blend and adding xanthan gum—though texture will be denser.

Conclusion

This Garlic Parmesan Focaccia Bread is one of my favorite easy, savory bakes—airy, garlic-scented, cheesy, and utterly irresistible. It elevates weeknight meals and also shines at gatherings. Let me know if you’d like ideas for herb variations or using it in sandwiches—I’d be happy to help!