Crispy and Cheesy Garlic Parmesan Focaccia Bread Recipe
Introduction
Crispy and Cheesy Garlic Parmesan Focaccia Bread is a flavorful twist on a classic Italian favorite. This no-knead bread is easy to make and packed with savory garlic, Parmesan cheese, and fragrant herbs. It’s perfect as a snack, appetizer, or accompaniment to your meal.
Ingredients
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1¾ cups warm water (about 110°F)
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- ¼ cup olive oil (plus more for greasing and drizzling)
- 4 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary or thyme (optional, for garnish)
- Flaky sea salt for topping (optional)
Instructions
- Step 1: Begin by proofing the yeast. In a large mixing bowl, combine the warm water and sugar, then sprinkle the yeast over the top. Let it sit for about 5 to 10 minutes until it becomes foamy. This ensures the yeast is active and ready to leaven the dough.
- Step 2: Stir in the flour, kosher salt, and olive oil. Mix with a spoon or spatula until a sticky dough forms. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Step 3: While the dough rises, prepare the toppings by mincing garlic, grating Parmesan, and chopping fresh herbs if using. Coat a baking pan with olive oil, transfer the dough to the pan, and gently stretch it to fill the pan. Drizzle a little olive oil over the top.
- Step 4: Press deep indentations all over the surface of the dough using your fingertips. Sprinkle the garlic evenly, then the Parmesan cheese and fresh herbs. Finish with a pinch of flaky sea salt if desired.
- Step 5: Cover the dough again and let it rise for 20–30 minutes while preheating the oven to 425°F (220°C). Bake the focaccia for 20–25 minutes until golden and crisp. Let it cool for at least 10 minutes before slicing.
Tips & Variations
- Use fresh herbs like rosemary or thyme to enhance the flavor and add a fresh aroma.
- For an extra crispy crust, drizzle a little olive oil on top right before baking.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
- Try adding sun-dried tomatoes or olives for a Mediterranean twist.
Storage
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and freeze for up to 1 month. Reheat by warming in a preheated oven at 350°F (175°C) for 5–10 minutes until crisp and warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Since instant yeast doesn’t require proofing, mix it directly with the flour and other dry ingredients, then proceed with the recipe.
Do I have to knead the dough?
No kneading is needed for this focaccia. The dough is sticky and soft, and resting time allows gluten to develop, making it light and airy without extra effort.
PrintCrispy and Cheesy Garlic Parmesan Focaccia Bread Recipe
This Crispy and Cheesy Garlic Parmesan Focaccia Bread is a flavorful Italian-style flatbread featuring a crispy crust, soft airy interior, and a topping of minced garlic, freshly grated Parmesan cheese, and aromatic herbs. Easy to prepare with a no-knead dough and baked to golden perfection, this focaccia is perfect as an appetizer, side, or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1¾ cups warm water (about 110°F)
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- ¼ cup olive oil (plus more for greasing and drizzling)
Toppings
- 4 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary or thyme (optional, for garnish)
- Flaky sea salt for topping (optional)
Instructions
- Proof the Yeast: In a large mixing bowl, combine warm water and sugar, then sprinkle the active dry yeast over the surface. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready.
- Make the Dough: Stir in the all-purpose flour, kosher salt, and ¼ cup olive oil into the yeast mixture. Mix with a spoon or spatula until a sticky dough forms. Do not knead. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1 to 1½ hours until it doubles in size.
- Prepare Toppings and Pan: While the dough rises, mince garlic, grate Parmesan, and chop herbs if using. Coat the bottom and sides of a baking pan with a few tablespoons of olive oil. Transfer the risen dough to the pan and gently stretch and press it to fill the pan. Drizzle a little olive oil over the surface.
- Dimple and Top the Dough: Use your fingertips to press deep indentations all over the dough surface, creating classic focaccia dimples. Evenly sprinkle the minced garlic, grated Parmesan, and fresh herbs over the top. Optionally, sprinkle flaky sea salt to finish.
- Second Rise and Bake: Cover the dough again and let it rise for an additional 20–30 minutes while preheating your oven to 425°F (220°C). Bake the focaccia for 20–25 minutes until the top is golden and edges are crisp. Let cool for at least 10 minutes before slicing and serving warm or at room temperature.
Notes
- Ensure water temperature is around 110°F to properly activate yeast; water too hot or cold can ruin the proofing process.
- No kneading is required, making this recipe beginner-friendly and quick to prepare.
- Use fresh Parmesan for best flavor and melting quality on top.
- Optional fresh herbs like rosemary or thyme add aromatic notes but can be omitted if unavailable.
- The flaky sea salt topping adds a pleasant crunch and flavor contrast but is optional.
- Serve warm for the best texture and flavor experience.
Keywords: Focaccia, Garlic Bread, Parmesan, Italian Bread, No Knead Bread, Crispy Bread, Flatbread, Homemade Bread
