Description
This Garlic Parmesan Focaccia recipe is a fragrant, flavorful Italian flatbread perfect for entertaining or a delicious snack. Infused with garlic, Parmesan cheese, and fresh herbs, it features a crisp golden crust with a tender, airy interior. The step-by-step guide covers mixing, fermenting, and baking to achieve the ultimate homemade focaccia.
Ingredients
Scale
Dough
- 500g (about 4 cups) bread flour, plus more for dusting
- 10g (2 teaspoons) instant dry yeast
- 10g (2 teaspoons) granulated sugar
- 15g (2 1/2 teaspoons) kosher salt
- 400ml (1 3/4 cups) lukewarm water (about 105-115°F)
- 60ml (1/4 cup) olive oil
Garlic Parmesan Topping
- 60ml (1/4 cup) olive oil
- 6–8 cloves garlic, minced
- 100g (about 1 cup) grated Parmesan cheese, finely grated
- 2 tablespoons chopped fresh rosemary (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Sea salt flakes, for sprinkling
- Freshly ground black pepper, to taste
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together bread flour, instant dry yeast, sugar, and kosher salt, ensuring yeast and salt do not directly contact each other to maintain yeast activity.
- Add Wet Ingredients: Pour in lukewarm water and olive oil, then mix until a shaggy dough forms, indicating initial gluten development.
- First Rise (Bulk Fermentation): Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours until it doubles in size, allowing fermentation and flavor development.
- Stretch and Fold (Optional): After the first hour, stretch one side of the dough upward and fold it over itself, rotating the bowl 90 degrees. Repeat 4-5 times to strengthen the dough’s gluten structure. Cover and let rise another 30 minutes.
- Infuse the Oil: Heat olive oil in a small saucepan over medium-low heat and cook the minced garlic for 2-3 minutes until fragrant and lightly golden. Remove from heat and let cool slightly to infuse flavors.
- Combine Topping Ingredients: In a small bowl, mix the cooled garlic-infused oil, grated Parmesan, chopped rosemary (if using), dried oregano, red pepper flakes (if using), and freshly ground black pepper to taste.
- Prepare the Baking Sheet: Generously grease a 9×13 inch baking sheet with olive oil to prevent sticking and aid crisping.
- Transfer the Dough: Gently place the risen dough onto the prepared baking sheet, handling with care to preserve its airiness.
- Stretch and Dimple: Stretch the dough evenly to fill the sheet then use fingertips to create deep dimples all over surface, which will hold the topping and create texture.
- Second Rise (Proofing): Cover the dough and let it rise for 30-45 minutes until puffy and dimples are well-defined, enhancing tenderness and volume.
- Preheat the Oven: Set oven to 425°F (220°C) and allow to fully preheat for optimal baking conditions.
- Add the Topping: Drizzle the garlic Parmesan mixture evenly over the dimpled dough, ensuring topping seeps into each dimple. Sprinkle with sea salt flakes for added flavor contrast.
- Bake: Bake focaccia for 20-25 minutes until golden brown on top and crisp on the bottom, indicating a perfectly baked crust.
- Cool and Serve: Remove from oven and cool briefly on the baking sheet, then transfer to a wire rack to cool completely. Slice into squares and serve warm or at room temperature for best taste and texture.
Notes
- Ensure water temperature is lukewarm (105-115°F) to activate yeast without killing it.
- Performing stretch and folds strengthens the dough and improves texture but can be skipped if short on time.
- Garlic-infused olive oil can be prepared ahead and stored refrigerated for up to 2 days.
- Using fresh rosemary is highly recommended for the best flavor but can be omitted if unavailable.
- Adjust red pepper flakes for desired spice level or omit for mild focaccia.
- Allowing the dough to rise adequately between steps significantly improves flavor and crumb structure.
- Use a high-quality Parmesan cheese for richer flavor.
- Focaccia is best eaten the day it is made but can be stored in an airtight container for up to 2 days or reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
