Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Garlic Parmesan Focaccia is a quick, savory, and soft inside bread that’s perfect for any meal. After making this many times, I’ve discovered the trick to a perfect crust. The golden, crispy exterior gives way to a soft, warm interior that’s perfect for mopping up sauces or enjoying on its own. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Cheesy Chicken and Sausage Pasta and Samoa Truffles – Heart Healthy Greek.
Why This Garlic Parmesan Focaccia – Quick, Savory & Soft Inside Is Pure Comfort
- It's ready in just 30 minutes
- The garlic and parmesan flavors are irresistible
- It's perfect for soaking up sauces or enjoying on its own
- It's a crowd-pleaser that's always a hit
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.
- All-purpose flour
- Instant yeast
- Warm water
- Olive oil
- Salt
- Garlic cloves
- Parmesan cheese
- Garlic powder
- Dried rosemary
- Salt
- Black pepper
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- All-purpose flour: You can also use bread flour for a chewier crust.
- Instant yeast: Active dry yeast can also be used, but it may require a longer rise time.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Makes dough preparation a breeze → See on Amazon
- Cuisinart Custom Classic Food Processor — Effortlessly chops garlic and herbs → See on Amazon
How to Make Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Step 1: In a large bowl, combine flour, yeast, salt, and garlic powder. Add water and olive oil, then mix until a shaggy dough forms.
- Step 2: Knead the dough for 5 minutes, then let it rest for 10 minutes. Preheat your oven to 425°F (220°C).
- Step 3: Transfer the dough to a baking sheet lined with parchment paper. Press it out into a rectangle about 1/2-inch thick. Let it rest for 10 minutes.
- Step 4: Dimple the surface of the dough with your fingers. Drizzle with olive oil and sprinkle with parmesan cheese, garlic, rosemary, and salt. Let it rise for 15 minutes.
- Step 5: Bake for 15-20 minutes, or until golden brown. Remove from the oven and let it cool before slicing.
Cook's Tips for Perfect Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Common mistake and fix: Avoid over-kneading the dough to prevent a tough crust. If it's too sticky, add more flour one tablespoon at a time.
- : For a crispier crust, use a pizza stone or preheat a baking sheet in the oven before adding the dough.
- : To make the dough ahead, mix the ingredients, then refrigerate for up to 24 hours. Let it come to room temperature before baking.
- : For a more even rise, cover the dough with a damp kitchen towel while it's resting.
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 at room temperature for up to 3 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 the dough for up to 3 months. Thaw overnight in the refrigerator before baking.
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 30-60 seconds, then crisp up in the oven.
Recipe Notes
- Chef tip: For a more authentic flavor, use a poolish or biga dough starter.
- Best substitution: Substitute the parmesan cheese with grated Romano cheese for a similar flavor.
- Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be doubled or halved to make more or less focaccia.
- Troubleshooting: If the dough is too sticky, add more flour one tablespoon at a time. If it's too dry, add more water one tablespoon at a time.
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Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Ingredients
Main Ingredients
- All-purpose flour
- Instant yeast
- Warm water
- Olive oil
- Salt
- Garlic cloves
- Parmesan cheese
Seasonings
- Garlic powder
- Dried rosemary
- Salt
- Black pepper
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Step 1: In a large bowl, combine flour, yeast, salt, and garlic powder. Add water and olive oil, then mix until a shaggy dough forms.
- Step 2: Knead the dough for 5 minutes, then let it rest for 10 minutes. Preheat your oven to 425°F (220°C).
- Step 3: Transfer the dough to a baking sheet lined with parchment paper. Press it out into a rectangle about 1/2-inch thick. Let it rest for 10 minutes.
- Step 4: Dimple the surface of the dough with your fingers. Drizzle with olive oil and sprinkle with parmesan cheese, garlic, rosemary, and salt. Let it rise for 15 minutes.
- Step 5: Bake for 15-20 minutes, or until golden brown. Remove from the oven and let it cool before slicing.
Notes
- Chef tip: For a more authentic flavor, use a poolish or biga dough starter.
- Best substitution: Substitute the parmesan cheese with grated Romano cheese for a similar flavor.
- Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be doubled or halved to make more or less focaccia.
- Troubleshooting: If the dough is too sticky, add more flour one tablespoon at a time. If it's too dry, add more water one tablespoon at a time.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze the dough for up to 3 months. Thaw overnight in the refrigerator before baking.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds, then crisp up in the oven.
- Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 8g
- Carbs: 38g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
- 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
Over-kneading the dough can result in a dense focaccia. Make sure to only knead the dough for the recommended time.
Yes, the dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature before baking.
For a crispier crust, use a pizza stone or preheat a baking sheet in the oven before adding the dough.
Focaccia is perfect for serving with soups, stews, or as a side dish with pasta. It's also great for making sandwiches.
If your focaccia is not rising, it may be due to using old or inactive yeast. Make sure your yeast is fresh and active before using.
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!
