There’s a unique kind of satisfaction that comes from pulling a slab of golden, dimpled bread from the oven, its surface glistening with olive oil and the air thick with the scent of roasted garlic. This Garlic Parmesan Focaccia Bread is more than just a recipe for me; it’s a sensory experience that transforms the kitchen into a small Italian bakery. I make this at least once a week – it’s become a family favourite that disappears almost as soon as it hits the cooling rack.

What makes this particular focaccia bread so special is the crust. We don’t just sprinkle on the cheese; we create a savoury, crisp layer of nutty Parmesan that gets wonderfully toasted in the heat of the oven. Beneath that, the bread is incredibly soft and airy, with a satisfying chew that comes from using good quality bread flour. The garlic isn’t harsh or overpowering; it mellows as it bakes, infusing the olive oil and the dough with a deep, aromatic flavour.

This is the kind of bake that works for almost any occasion. It’s a brilliant partner for a hearty bowl of soup, a fantastic side for a pasta night, and honestly, it’s utterly glorious on its own, torn into chunks and enjoyed while still warm. It’s a straightforward bake that delivers impressive results, making it ideal when you want to put something truly special on the table.

Recipe Overview

This recipe guides you through creating a classic Italian focaccia with a wonderfully savoury twist. The dough is a simple, no-knead affair that relies on time to develop its flavour and airy texture. The real magic happens with the topping: a generous amount of extra virgin olive oil, freshly minced garlic, and a blanket of finely grated Parmesan cheese. After a few tests, I found that brushing the dough with a garlic-infused oil before adding the toppings ensures every single bite is packed with flavour.

• Prep Time: 20 minutes
• Proving Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Servings: 8-10 people
• Difficulty: Medium

Why You’ll Love This Garlic Parmesan Focaccia Bread

• Genuine Flavour: The combination of nutty, salty Parmesan baked into a crisp crust, paired with the mellow sweetness of roasted garlic and fruity olive oil, creates a truly authentic taste. It’s savoury, rich, and deeply satisfying.
• Minimal Active Time: While the total time seems long, your active contribution is less than 30 minutes. The yeast does most of the heavy lifting, giving you plenty of time to get on with other things.
• A Flexible Base: This recipe is a brilliant canvas. You can add chopped rosemary for a woody aroma, a pinch of chilli flakes for some warmth, or even some sun-dried tomatoes for a sweet, tangy bite.
• Works Beautifully for Gatherings: Whether you’re having friends over for dinner or need something for a family lunch, this bread always gets compliments. Serve it alongside a big salad or as a starter to a main meal like my Creamy Chicken and Rice.
• Family Tested: My entire family adores this bread. The kids love the cheesy crust, and it’s one of the few things that everyone agrees on for dinner. It’s a real winner.

Garlic Parmesan Focaccia Bread

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 8 servings

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Ingredients You’ll Need

For the best results, use the highest quality ingredients you can find, especially the olive oil and Parmesan. I always use a robust extra virgin olive oil for the topping, as its peppery notes really shine through. For the Parmesan, grating your own from a block is non-negotiable for a superior melt and flavour.

• 500g strong white bread flour, plus extra for dusting
• 7g fast-action dried yeast (one sachet)
• 2 tsp fine sea salt
• 1 tsp caster sugar
• 400ml lukewarm water
• 6 tbsp extra virgin olive oil, divided
• 4-5 large cloves garlic, finely minced
• 75g Parmesan cheese, freshly and finely grated
• 1 tbsp fresh parsley, finely chopped (optional, for garnish)
• 1 tsp flaky sea salt (like Maldon) for finishing

Marcus’s Tip: Ensure your water is lukewarm, around 38-43°C. If you don’t have a thermometer, it should feel comfortably warm on your wrist. Water that’s too hot can kill the yeast, and water that’s too cold will slow down the proving time significantly.

How to Make Garlic Parmesan Focaccia Bread

The process for this homemade bread is very hands-off. We’ll start by making a wet, sticky dough, letting it rise, and then pressing it into our tin before adding the delicious garlic and Parmesan topping. Trust the process; the wet dough is the key to a light and airy crumb.

1. Make the Dough: In a large mixing bowl, whisk together the bread flour, yeast, fine sea salt, and caster sugar. Make a well in the centre and pour in the lukewarm water and 2 tablespoons of the olive oil. Use a spatula or wooden spoon to mix everything together until a shaggy, sticky dough forms. There’s no need to knead it.
2. First Rise: Cover the bowl with a clean, damp tea towel or cling film. Place it in a warm, draught-free spot for 60-90 minutes, or until the dough has doubled in size and is covered in bubbles.
3. Prepare the Tin: While the dough is rising, pour 2 tablespoons of olive oil into a 23x33cm (9×13 inch) baking tin. Use your fingers or a pastry brush to ensure the base and sides are thoroughly coated.
4. Shape the Focaccia: Once risen, gently scrape the sticky dough out of the bowl and into the prepared tin. It will look messy, but that’s fine. Drizzle a little olive oil over your hands to prevent sticking, and gently stretch and press the dough to fill the corners of the tin. Don’t worry if it doesn’t reach perfectly; it will spread as it rests.
5. Second Rise (in the tin): Cover the tin and leave the dough to rest for another 20-30 minutes. While it’s resting, preheat your oven to 220°C (200°C fan).
6. Dimple and Top: In a small bowl, mix the remaining 2 tablespoons of olive oil with the minced garlic. Uncover the dough. Dip your fingertips in a little olive oil and press them firmly into the dough, all the way to the bottom, to create the classic focaccia dimples. Brush the garlic and oil mixture evenly over the entire surface, letting it pool in the dimples.
7. Add Cheese and Bake: Sprinkle the grated Parmesan cheese evenly over the top, followed by the flaky sea salt. Place the tin in the preheated oven and bake for 20-25 minutes, until the focaccia is deep golden brown, the cheese is crisp, and the edges are pulling away from the sides. What works best for me is rotating the tin halfway through to ensure an even bake.
8. Cool and Serve: Let the focaccia cool in the tin for 5-10 minutes before carefully transferring it to a wire rack. Garnish with fresh parsley, if using. It’s best served warm, but is also delicious at room temperature.

Tips From My Kitchen

• Water Temperature is Key: As mentioned, yeast is a living organism. Using water that is too hot will kill it, and your dough won’t rise. A simple wrist test is a reliable way to check if you don’t have a thermometer. Learn more about the science of yeast from resources like Serious Eats.
• The Emulsion Trick: I learned that whisking the garlic and oil together vigorously for the topping creates a more stable mixture. This helps prevent the garlic solids from sinking to the bottom and burning, ensuring a more even distribution of flavour.
• Make-Ahead Dough: For a deeper, more complex flavour, you can perform the first rise in the refrigerator. After mixing the dough, cover the bowl and place it in the fridge for 12-24 hours. Let it sit at room temperature for an hour before proceeding with shaping and the second rise.
• Storing for Freshness: This garlic bread is best on the day it’s made. However, you can store leftovers in a sealed container or bread bag at room temperature for up to 2 days. To bring it back to life, warm it in the oven at 180°C for 5 minutes.

Common Mistakes to Avoid

• Being Shy with Oil: Focaccia, a beloved Italian bread, is meant to be rich and moist from olive oil. Using enough oil in the tin not only prevents sticking but also helps to ‘fry’ the bottom of the bread, creating an irresistibly crisp crust. Don’t skimp on it!
• Under-proving the Dough: Patience is vital. If you rush the rising stages, your focaccia will be dense and heavy rather than light and airy. Look for visual cues – the dough should at least double in size and be visibly bubbly and alive.
• Not Dimpling Enough: The dimples are not just for show! They create pockets for the olive oil and topping to pool in, and they prevent the bread from rising too quickly and uniformly like a standard loaf. Press your fingers all the way down to the bottom of the tin.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s great fun to experiment with different toppings. The dough is wonderfully forgiving and pairs well with many savoury flavours.

• Rosemary and Sea Salt: A timeless classic. Omit the Parmesan and garlic, and instead top the dimpled dough with 2 tablespoons of fresh, chopped rosemary leaves and a generous sprinkle of flaky sea salt before baking.
• Tomato and Olive: Press 100g of halved cherry tomatoes and 50g of pitted Kalamata olives into the dimpled dough before adding the garlic oil. This version is wonderfully juicy and briny.
• Three Cheese and Chive: Swap the Parmesan for a mix of grated mozzarella, sharp cheddar, and a little crumbled feta. Sprinkle with freshly chopped chives just after it comes out of the oven. If you get into a baking mood, you should try my Maple Pecan Sticky Buns next!

What to Serve With Garlic Parmesan Focaccia Bread

This bread is incredibly versatile, but here are a few of my favourite ways to serve it:

• With Soup: Its sturdy but soft texture makes it perfect for dipping into a rustic lentil soup or a creamy tomato and basil soup.
• As an Appetiser: Serve slices alongside a platter of cured meats, marinated artichoke hearts, and good quality olives for a simple but elegant starter.
• With a Main Course: It’s a fantastic accompaniment to any pasta dish, a roast chicken, or even a hearty salad. It’s a staple side dish in our house, along with our other family favourite, these Easy Ground Beef Tacos.
• Drink Pairing: A crisp Italian white wine like a Pinot Grigio or a light-bodied red like a Valpolicella cuts through the richness beautifully.

Frequently Asked Questions

Garlic Parmesan Focaccia Bread

A simple, no-knead focaccia that's soft and airy on the inside, crisp on the outside, and topped with a savory blend of garlic, olive oil, and Parmesan cheese.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: Italian

Calories: 360

Ingredients Method Notes

Ingredients

  

• 500 g strong white bread flour plus extra for dusting
• 7 g fast-action dried yeast one sachet
• 2 tsp fine sea salt
• 1 tsp caster sugar
• 400 ml lukewarm water
• 6 tbsp extra virgin olive oil divided
• 4-5 large cloves garlic finely minced
• 75 g Parmesan cheese freshly and finely grated
• 1 tbsp fresh parsley finely chopped (optional, for garnish)
• 1 tsp flaky sea salt like Maldon for finishing

Method

 

1. Make the Dough: In a large mixing bowl, whisk together the bread flour, yeast, fine sea salt, and caster sugar. Make a well in the centre and pour in the lukewarm water and 2 tablespoons of the olive oil. Use a spatula or wooden spoon to mix everything together until a shaggy, sticky dough forms. There's no need to knead it.
2. First Rise: Cover the bowl with a clean, damp tea towel or cling film. Place it in a warm, draught-free spot for 60-90 minutes, or until the dough has doubled in size and is covered in bubbles.
3. Prepare the Tin: While the dough is rising, pour 2 tablespoons of olive oil into a 23x33cm (9x13 inch) baking tin. Use your fingers or a pastry brush to ensure the base and sides are thoroughly coated.
4. Shape the Focaccia: Once risen, gently scrape the sticky dough out of the bowl and into the prepared tin. It will look messy, but that's fine. Drizzle a little olive oil over your hands to prevent sticking, and gently stretch and press the dough to fill the corners of the tin. Don't worry if it doesn't reach perfectly; it will spread as it rests.
5. Second Rise (in the tin): Cover the tin and leave the dough to rest for another 20-30 minutes. While it's resting, preheat your oven to 220°C (200°C fan).
6. Dimple and Top: In a small bowl, mix the remaining 2 tablespoons of olive oil with the minced garlic. Uncover the dough. Dip your fingertips in a little olive oil and press them firmly into the dough, all the way to the bottom, to create the classic focaccia dimples. Brush the garlic and oil mixture evenly over the entire surface, letting it pool in the dimples.
7. Add Cheese and Bake: Sprinkle the grated Parmesan cheese evenly over the top, followed by the flaky sea salt. Place the tin in the preheated oven and bake for 20-25 minutes, until the focaccia is deep golden brown, the cheese is crisp, and the edges are pulling away from the sides. What works best for me is rotating the tin halfway through to ensure an even bake.
8. Cool and Serve: Let the focaccia cool in the tin for 5-10 minutes before carefully transferring it to a wire rack. Garnish with fresh parsley, if using. It's best served warm, but is also delicious at room temperature.

Notes

Best served warm, but also delicious at room temperature. Store in an airtight container for up to 2 days.

I really hope you give this Garlic Parmesan Focaccia Bread a try. There’s nothing quite like the pride of serving a beautiful, homemade loaf that tastes even better than it looks. It’s a simple joy, and one that never fails to bring a smile to my family’s faces. I’d love to hear how yours turns out, so please feel free to leave a comment below! Happy baking.

– Marcus