Description
This Garlic Parmesan Focaccia recipe is a wonderfully fragrant and flavorful Italian flatbread, perfect for serving as an appetizer, side dish, or snack. Infused with garlic and Parmesan, enhanced with fresh rosemary and oregano, and topped with sea salt flakes, this focaccia boasts a crispy golden crust and a soft, chewy interior. The step-by-step baking guide ensures a perfect rise and dimpled texture that soaks up the garlic-infused olive oil topping beautifully.
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, plus more for drizzling and greasing
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, but highly recommended!)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- Sea salt flakes, for sprinkling
- Freshly ground black pepper, to taste
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the bread flour, instant dry yeast, sugar, and kosher salt. Be sure to keep the yeast and salt apart to maintain yeast effectiveness.
- Add Wet Ingredients: Pour in the lukewarm water and olive oil. Mix the ingredients until a shaggy dough forms with no large dry spots.
- First Rise (Bulk Fermentation): Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1-1.5 hours until it doubles in size.
- Stretch and Fold (Optional): After the first hour, perform 4-5 sets of stretch and folds to improve the dough structure. Stretch one side upwards and fold it over itself, rotate the bowl 90 degrees, and repeat around.
- Infuse the Oil: While the dough is rising, heat olive oil in a small saucepan over medium-low heat. Add minced garlic and cook gently for 2-3 minutes until fragrant and lightly golden. Remove from heat and allow to cool slightly.
- Combine Topping Ingredients: In a small bowl, mix the cooled garlic-infused oil with grated Parmesan, chopped rosemary, dried oregano, red pepper flakes, and freshly ground black pepper.
- Prepare the Baking Sheet: Generously grease a 9×13 inch baking sheet with olive oil to prevent sticking and add flavor.
- Transfer the Dough: Gently move the risen dough onto the prepared baking sheet, handling it delicately to preserve air bubbles.
- Stretch and Dimple: Stretch the dough to fill the baking sheet evenly. Use your fingertips to press deep dimples all over the surface, which will hold the garlic Parmesan topping.
- Second Rise (Proofing): Cover the baking sheet and let the dough rest and rise again for 30-45 minutes until puffy and dimples remain well-defined.
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure hot baking for a crispy crust.
- Add the Topping: Drizzle the garlic Parmesan mixture evenly over the dimpled dough, pressing some topping gently into the dimples. Sprinkle sea salt flakes generously across the surface.
- Bake: Bake in the preheated oven for 20-25 minutes until the focaccia turns golden brown, and the bottom is crisp.
- Cool and Serve: Remove from the oven, let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely. Slice into squares and enjoy warm or at room temperature.
Notes
- Using bread flour ensures a chewier and more structured focaccia.
- Keep the yeast and salt separate in the dry ingredients to prevent inhibiting yeast activity.
- For best flavor, use freshly grated Parmesan cheese.
- The stretch and fold step is optional but helps improve dough texture and gluten development.
- Adjust garlic quantity based on your preference for pungency.
- Fresh rosemary enhances the bread’s aroma but can be omitted if unavailable.
- Serve focaccia fresh within 2 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
