Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Garlic Parmesan Focaccia – A quick, savory, and soft inside bread that’s perfect for dipping or serving as a side. After making this many times, I’ve discovered the trick to a perfect focaccia every time. The golden, crispy top and soft, airy inside will make your house smell amazing and your family beg for more. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Homemade Vegan Salami Recipe for Plant-Based Dinner and Easy Lemon Chickpea Orzo Soup for Cozy Dinners.
Why This Garlic Parmesan Focaccia – Quick, Savory & Soft Inside Is Pure Comfort
- Savory garlic and parmesan flavor in every bite
- Soft, airy inside with a crispy golden top
- Quick and easy to make, better than takeout
- Perfect for dipping or serving as a side
What You'll Need for Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 cup warm water
- 2 tbsp olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- Optional: Fresh rosemary sprigs
- Optional: Coarse sea salt
📝 Ingredient Notes
- all-purpose flour: You can also use bread flour or a combination of both.
- instant yeast: Active dry yeast can also be used, but the rise time will be slightly longer.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Makes kneading dough a breeze → See on Amazon
- OXO Good Grips 11-Inch Digital Kitchen Scale — Ensures accurate measurements for perfect results → See on Amazon
How to Make Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Make the dough: In a large bowl, combine flour, salt, and instant yeast. Add warm water and olive oil, then mix until a shaggy dough forms. Knead for 5 minutes until smooth.
- Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven: While the dough is rising, preheat your oven to 425°F (220°C) with a pizza stone or inverted baking sheet inside.
- Shape the focaccia: Transfer the dough to a parchment-lined baking sheet. Stretch and press the dough into a rectangle about 1/2-inch thick. Let it rest for 10 minutes.
- Add the toppings: Drizzle the dough with olive oil. Sprinkle with minced garlic, parmesan cheese, dried rosemary, and black pepper. Use your fingers to dimple the dough.
- Bake: Carefully transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until golden brown. Remove from the oven and let it cool for a few minutes before slicing.
Cook's Tips for Perfect Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Common mistake and fix: If your focaccia turns out dense, you may have over-kneaded the dough. To fix, let the dough rest for 10 minutes before shaping and baking.
- Pro tip: For a crispier crust, use a pizza stone or inverted baking sheet in your oven.
- Pro tip: To make ahead, prepare the dough up to the point of adding toppings. Cover and refrigerate for up to 24 hours. Let it rise at room temperature before baking.
Storing & Reheating Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours.
Freezing Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Freeze sliced focaccia for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to make it soggy.
Recipe Notes
- Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the parmesan cheese with nutritional yeast for a vegan version.
- Make-ahead: Prepare the dough up to the point of adding toppings. Cover and refrigerate for up to 24 hours. Let it rise at room temperature before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your focaccia is not rising, make sure your yeast is active and your water is warm but not hot.
Want to level up this recipe?
Cuisinart Custom Classic 11-Cup Food Processor — Makes quick work of mincing garlic and chopping herbs → Check price on Amazon
Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Ingredients
Main Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 cup warm water
- 2 tbsp olive oil, plus more for drizzling
Seasonings
- 4 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tsp dried rosemary
- 1/2 tsp black pepper
Optional Toppings
- Fresh rosemary sprigs
- Coarse sea salt
Instructions
- Make the dough: In a large bowl, combine flour, salt, and instant yeast. Add warm water and olive oil, then mix until a shaggy dough forms. Knead for 5 minutes until smooth.
- Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven: While the dough is rising, preheat your oven to 425°F (220°C) with a pizza stone or inverted baking sheet inside.
- Shape the focaccia: Transfer the dough to a parchment-lined baking sheet. Stretch and press the dough into a rectangle about 1/2-inch thick. Let it rest for 10 minutes.
- Add the toppings: Drizzle the dough with olive oil. Sprinkle with minced garlic, parmesan cheese, dried rosemary, and black pepper. Use your fingers to dimple the dough.
- Bake: Carefully transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until golden brown. Remove from the oven and let it cool for a few minutes before slicing.
Notes
- Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the parmesan cheese with nutritional yeast for a vegan version.
- Make-ahead: Prepare the dough up to the point of adding toppings. Cover and refrigerate for up to 24 hours. Let it rise at room temperature before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your focaccia is not rising, make sure your yeast is active and your water is warm but not hot.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze sliced focaccia for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to make it soggy.
- Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 6g
- Carbs: 42g
- Fiber: 2g
- Sugar: 1g
- Sodium: 400mg
- Cholesterol: 5mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Garlic Parmesan Focaccia – Quick, Savory & Soft Inside FAQs
Yes, you can prepare the dough up to the point of adding toppings. Cover and refrigerate for up to 24 hours. Let it rise at room temperature before baking.
If your focaccia turns out dense, you may have over-kneaded the dough. To fix, let the dough rest for 10 minutes before shaping and baking.
Yes, you can freeze sliced focaccia for up to 3 months. Thaw at room temperature before serving.
No, the air fryer is not suitable for baking bread like focaccia. It's best to use a conventional oven for this recipe.
You can substitute the parmesan cheese with nutritional yeast for a vegan version.
A Warm Final Note
I can’t wait for you to try Garlic Parmesan Focaccia – Quick, Savory & Soft Inside and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
