This Garlic Parmesan focaccia has been a kitchen favorite for as long as I can remember, arriving at our table on both busy weeknights and celebratory dinners. I first learned this version one rainy afternoon while testing quick breads that used pantry staples. The combination of warm olive oil, seared garlic, and freshly grated Parmesan produced a crust that is crisp where it meets the pan and pillowy in the center. The first bite gives a butter like richness from the oil and a savory Parmesan lift that keeps everyone reaching for another slice. I love how forgiving this preparation is. The dough is straightforward, needing only a short knead and two rises, yet it rewards you with a complex texture that looks and tastes like something from a bakery. When I bake this for guests, the aroma draws people in from the next room. Slicing it warm and serving with a bowl of tomato soup or a plate of cured meats turns a simple loaf into a memorable course. Over the years I have made small adjustments to the garlic intensity and amount of oil used in the pan so the edges become delectably crunchy while the interior remains open and soft.

Ingredients

• All purpose flour: Use 4 cups of unbleached all purpose flour for the best texture. I favor brands labeled for baking such as King Arthur for consistent protein content that yields a tender but strong crumb.
• Instant yeast: 2 and 1 quarter teaspoons, one packet. Instant yeast can be mixed directly into the dry ingredients. If using active dry yeast, proof it first in warm water.
• Salt: 1 and 1 half teaspoons. Kosher salt works well. Salt enhances flavor and tightens gluten structure, aiding rise control.
• Warm water: 1 and 1 half cups, about 110 degrees Fahrenheit. Water that is too hot will kill yeast, while too cool will slow the rise.
• Sugar: 1 tablespoon. A small amount of sugar feeds the yeast for a reliable first rise and creates a lightly caramelized surface during baking.
• Extra virgin olive oil: Use 1 quarter cup in the dough plus extra for greasing the pan. A fruity, medium intensity oil is ideal; it contributes to tenderness and crisp edges.
• Garlic: 3 to 4 cloves, minced. Fresh garlic gives the brightest flavor. Sauté briefly in olive oil to release aroma without burning.
• Parmesan cheese: Half a cup freshly grated. Freshly grated cheese melts and browns more evenly than pre grated options and provides a sharp savory note.
• Dried Italian herbs or rosemary: 1 teaspoon optional. Fresh chopped rosemary may be used for a fragrant, pine like accent.
• Flaky sea salt: For finishing. A small pinch scattered over the top adds crunch and amplifies flavor.

Instructions

Mix the dough: Warm the water to about 110 degrees Fahrenheit and stir in the sugar and yeast. Let sit five minutes until foamy. In a large bowl combine flour and salt. Pour in the yeast mixture and one quarter cup olive oil. Stir until a sticky dough forms. Knead by stand mixer fitted with a dough hook for five to six minutes or knead by hand on a floured surface for eight to ten minutes until the dough is smooth and slightly elastic. First rise: Coat a clean bowl with a little olive oil, place the dough inside, turning to coat all surfaces. Cover with plastic wrap or a damp towel and let rise in a warm draft free spot for one to one and a half hours until doubled in size. A properly risen dough will hold a gentle indentation when pressed. Prepare garlic oil: Grease a nine by thirteen inch baking pan with olive oil. In a small skillet heat two tablespoons of olive oil over medium low heat and add the minced garlic. Stir one minute until fragrant but not browned. Remove from heat and set aside to cool slightly so the garlic infuses the oil without burning. Stretch and second rise: Turn the risen dough into the prepared pan. Gently press and stretch the dough to fill the pan. If the dough resists, let it rest ten minutes then continue. Cover and let rise for thirty to forty five minutes until puffy and nearly doubled. Top and bake: Preheat the oven to four hundred twenty five degrees Fahrenheit. With your fingertips dimple the surface of the dough deeply and evenly. Brush the garlic oil over the top, allowing oil to pool in the dimples. Sprinkle the grated Parmesan and herbs across the surface and finish with a light scattering of flaky sea salt. Bake for twenty to twenty five minutes until the top is deep golden and the edges are crisp. Cool and serve: Allow the bread to cool in the pan for five to ten minutes then transfer to a wire rack. Slice warm. Serve with olive oil for dipping or alongside soups and salads.

Storage Tips

Store cooled pieces at room temperature wrapped in a clean kitchen towel inside an airtight container for up to two days. For longer storage slice and freeze in single portions sealed in freezer bags for up to two months. Thaw at room temperature and refresh in a 350 degrees Fahrenheit oven for eight to ten minutes to restore a crisp edge. Avoid refrigerating as it accelerates staling. For serving leftovers, a quick toast in a skillet with a little olive oil brings back texture and flavor.

Ingredient Substitutions

If you need to avoid dairy, omit the Parmesan and finish with a sprinkle of nutritional yeast for a savory umami note. For a whole grain variation replace up to half of the all purpose flour with bread flour or a mild whole wheat flour; expect a slightly denser crumb and plan for a touch more water. If you do not have instant yeast, use active dry yeast but dissolve it in the warm water and wait until it becomes foamy before combining with the dry ingredients.

Serving Suggestions

Serve warm slices with a bowl of high quality extra virgin olive oil and a dash of balsamic vinegar for dipping. It pairs beautifully with tomato based soups, roasted vegetables, charcuterie boards, and simple salads dressed with lemon and olive oil. For sandwiches, slice the loaf horizontally and grill lightly to compress the interior. Garnish with fresh herbs and additional shaved Parmesan when serving to guests.

Cultural Background

Focaccia has its roots in Italian baking as a versatile flatbread that varies regionally. Traditionally it is flavored with olive oil and herbs and served as a snack or accompaniment to meals. This garlic and Parmesan adaptation leans on the classic simplicity while adding a savory cheese element that is common in many modern Italian inspired loaves. The technique of dimpling the dough keeps olive oil and toppings from simply sliding off and contributes to the characteristic texture.

Seasonal Adaptations

In spring and summer add thinly sliced cherry tomatoes and torn basil leaves after baking for a bright finish. In autumn swap fresh rosemary for chopped sage and scatter roasted garlic cloves across the top. For winter gatherings add caramelized onions and a heavier sprinkle of Parmesan to create a heartier side for roasted meats.

Meal Prep Tips

To prepare ahead, make the dough in the evening and refrigerate overnight for a slow second rise which develops deeper flavor. In the morning allow the dough to warm and finish its second rise before baking. For portioned meal prep, slice and freeze individual pieces so they are ready for lunches or quick snacks. Label bags with date and reheat from frozen in a 350 degrees Fahrenheit oven for ten to twelve minutes.

This focaccia has become a flexible favorite in our household because it rewards minimal effort with exceptional flavor. Try it once and you will find many reasons to make it again and to adapt it to your own pantry and celebrations.