Amazing Garlic Parmesan Focaccia Bread Recipe!

Alright, come on in! Grab a seat, and let me tell you about my absolute weakness – this Garlic Parmesan Focaccia Bread. The aroma alone, right? Imagine: that yeasty, slightly tangy scent mingling with the sharp, savory punch of garlic and the nutty, salty fragrance of Parmesan… it’s pure heaven. I remember the first time I tried to make focaccia. It was a disaster! Flat, dense, and definitely not the airy, bubbly bread I was aiming for. But I kept at it, tweaking the recipe, experimenting with different techniques, until I finally landed on this version. It’s now a family staple – we have it with everything from pasta night to Sunday brunch. This Garlic Parmesan Focaccia Bread recipe is incredibly forgiving, even if you’re not a seasoned baker. It’s perfect for busy weeknights when you want something comforting and delicious without spending hours in the kitchen. I’m all about making good food accessible, and this Garlic Parmesan Focaccia Bread is exactly that. I truly believe anyone can make it, and I’m here to guide you every step of the way. So, ready to get baking? Let’s create something delicious together! You’ll quickly understand why this Homemade focaccia bread is a hit!

Okay, let’s gather our ingredients. Here’s everything you’ll need to whip up this fantastic Garlic Parmesan Focaccia Bread.

• 4 cups (500g) all-purpose flour: I always use unbleached all-purpose flour for my Garlic Parmesan Focaccia Bread. It gives the bread a lovely, slightly rustic texture.
• 2 teaspoons (7g) instant yeast: Make sure your yeast isn’t expired! That’s a common mistake that can lead to flat bread. I learned that the hard way.
• 2 teaspoons (12g) salt: Don’t skimp on the salt! It’s essential for flavor and helps control the yeast.
• 2 cups (470ml) warm water (105-115°F): The water temperature is important for activating the yeast. Too hot, and you’ll kill it; too cold, and it won’t activate properly.
• 1/4 cup (60ml) olive oil, plus more for drizzling: I prefer extra virgin olive oil for its rich flavor, especially when making Parmesan garlic bread. But regular olive oil works just fine, too.
• 4 cloves garlic, minced: Fresh garlic is a must! The pre-minced stuff just doesn’t have the same punch.
• 1 cup (100g) grated Parmesan cheese: I like to use freshly grated Parmesan cheese. The flavor is so much better than the pre-grated kind. When making Garlic Parmesan Focaccia Bread, you can find good Parmesan at most grocery stores.
• 2 tablespoons chopped fresh parsley (optional): For a little color and freshness. You can also use other herbs like rosemary or thyme.

Here’s a Garlic Parmesan Focaccia Bread trick I learned: If you’re short on time, you can use pre-made pizza dough! Just spread it out on a baking sheet, dimple it with your fingers, and top it with the garlic, Parmesan, and olive oil. Bake until golden brown. It’s not quite the same as homemade, but it’s a great option when you’re in a hurry. As far as storing ingredients for Garlic Parmesan Focaccia Bread goes, I keep my flour and yeast in airtight containers in a cool, dark place. Parmesan cheese lasts longer when wrapped tightly in plastic wrap and stored in the refrigerator.

Alright, now for the fun part! Let’s walk through how to make this delicious Garlic Parmesan Focaccia Bread.

1. Combine dry ingredients: In a large bowl, whisk together the flour, yeast, and salt. Don’t worry if your Garlic Parmesan Focaccia Bread bowl isn’t fancy – mine is just a regular stainless steel one.
2. Add water and olive oil: Pour in the warm water and olive oil. Use a wooden spoon or your hands to mix until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If you have a stand mixer, you can use the dough hook attachment to knead the dough. I learned the hard way with Garlic Parmesan Focaccia Bread that over-kneading can make the bread tough, so don’t go overboard.
4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. In my kitchen, Garlic Parmesan Focaccia Bread usually takes about an hour and fifteen minutes to rise properly. While the Garlic Parmesan Focaccia Bread is rising, I usually catch up on some reading or do a quick tidy-up around the kitchen.
5. Prepare the baking sheet: Grease a 9×13 inch baking sheet with olive oil. This will prevent the Garlic Parmesan Focaccia Bread from sticking.
6. Shape the dough: Gently deflate the dough and transfer it to the prepared baking sheet. Use your fingers to spread the dough out to fill the pan. Don’t worry if it doesn’t reach all the way to the edges – it will spread out during the second rise.
7. Second rise: Cover the dough with plastic wrap and let rise for another 30-45 minutes. This second rise is crucial for achieving that light and airy texture we want in our Homemade focaccia bread.
8. Dimple the dough: Preheat your oven to 425°F (220°C). Once the dough has risen, use your fingers to create deep dimples all over the surface. This is what gives focaccia its signature look and texture.
9. Add the toppings: Drizzle generously with olive oil. Sprinkle the minced garlic and grated Parmesan cheese evenly over the dough.
10. Bake: Bake for 20-25 minutes, or until the Garlic Parmesan Focaccia Bread is golden brown and the cheese is melted and bubbly. Your Garlic Parmesan Focaccia Bread should smell like garlic, Parmesan, and warm bread – it’s irresistible!
11. Cool and serve: Let the focaccia cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. Cut into squares or slices and serve warm.

Here’s a family-tested Garlic Parmesan Focaccia Bread shortcut: If you’re really short on time, you can skip the second rise. Just dimple the dough, add the toppings, and bake. The texture won’t be quite as light, but it will still be delicious! And if you’re looking for more tips, check out Garlic Bread Focaccia – Spices in My DNA.

Okay, now that you’ve got this beautiful Garlic Parmesan Focaccia Bread, let’s talk about how to enjoy it! My family loves this Garlic Parmesan Focaccia Bread when I serve it alongside a big bowl of spaghetti and meatballs. It’s perfect for soaking up all that delicious sauce. It’s also fantastic with soups, salads, or even as a simple appetizer.

My go-to side dishes that pair with Garlic Parmesan Focaccia Bread are a classic Caesar salad and a simple tomato soup. The crisp, refreshing salad provides a nice contrast to the rich, savory bread, while the tomato soup is just a perfect comfort food pairing. This Garlic Parmesan Focaccia Bread is perfect for potlucks, picnics, or any gathering where you want to impress your friends and family with your baking skills.

When it comes to presentation, I like to cut the Garlic Parmesan Focaccia Bread into squares and arrange them on a platter. A sprinkle of fresh parsley adds a pop of color. If you have extra Garlic Parmesan Focaccia Bread, it makes amazing sandwiches! I love using it for grilled cheese or panini. You can even cube it up and use it for croutons in salads.

One of my favorite seasonal Garlic Parmesan Focaccia Bread variations is to add roasted tomatoes and basil in the summer. It’s so fresh and flavorful. And in the winter, I like to add a sprinkle of red pepper flakes for a little warmth. Friends always ask for this Garlic Parmesan Focaccia Bread recipe whenever I make it for parties. It’s always a hit! This Garlic Parmesan Focaccia Bread reminds me of Garlic Bread Rolls because it’s so versatile!

Alright, let’s tackle some common questions I get about making Garlic Parmesan Focaccia Bread.

A: There are a few possible reasons. First, make sure your yeast isn’t expired. Second, the water temperature might have been too hot or too cold. Aim for 105-115°F (40-46°C). Third, your kitchen might be too cold. Try placing the dough in a warm spot, like near a sunny window or in a slightly warmed oven. You know what I do when my Garlic Parmesan Focaccia Bread isn’t rising well? I put it in the oven with just the oven light on! It creates a nice, warm environment.

A: Absolutely! While Parmesan is traditional, you can experiment with other cheeses like Asiago, Romano, or even a blend of Italian cheeses. My family loves when I use a mix of Parmesan and mozzarella for extra cheesiness in our Parmesan garlic bread.

A: Yes, you can! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just punch it down before shaping and baking. Or, you can bake the focaccia ahead of time and reheat it before serving.

A: Make sure you’re not over-kneading the dough. Also, ensure that your yeast is fresh and active. The second rise is also crucial for achieving a light and airy texture. This Easy focaccia recipe takes patience. I’ve learned that lesson myself.

A: Of course! Get creative with your toppings. Try adding olives, sun-dried tomatoes, rosemary, or red pepper flakes. The possibilities are endless! Feedback about my Garlic Parmesan Focaccia Bread from blog readers has been overwhelmingly positive, especially when they add their own personal touches.

A: I haven’t tried making this recipe gluten-free, but you could experiment with a gluten-free all-purpose flour blend. Keep in mind that the texture might be slightly different.

A: Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage. Friends always ask me how to keep the Garlic Parmesan Focaccia Bread fresh and this always works. For more information, check out Parmesan Focaccia with Rosemary – Cooking with Mamma C.

This Garlic Parmesan Focaccia Bread recipe holds a special place in my heart because it’s so versatile and easy to adapt to different tastes and occasions. It’s a recipe that I know I can always rely on to bring joy and deliciousness to my family’s table.

• Use good quality olive oil: It makes a big difference in the flavor.
• Don’t be afraid to experiment with toppings: Get creative and make it your own!
• Serve it warm: It’s best enjoyed fresh out of the oven.

Here are a few Garlic Parmesan Focaccia Bread variations I’ve tried with my family:

• Rosemary and Sea Salt: Add a sprinkle of fresh rosemary and coarse sea salt to the dough before baking.
• Sun-Dried Tomato and Olive: Add chopped sun-dried tomatoes and Kalamata olives to the dough.
• Red Pepper Flake and Garlic: Add a pinch of red pepper flakes to the garlic mixture for a little kick.

My kids love the classic Garlic Parmesan version, while my husband prefers the rosemary and sea salt variation. I encourage you to make this Garlic Parmesan Focaccia Bread your own. Don’t be afraid to experiment and find what you and your family love. I hope this Garlic Parmesan Focaccia Bread brings as much joy to your kitchen as it has to mine. Happy baking, friends! I’m so happy to share this Homemade focaccia bread. I know you will love this Easy focaccia recipe. If you love this Garlic Parmesan Focaccia Bread, you’ll also enjoy Garlic Parmesan Green Bean Casserole.