There’s something deeply comforting about tearing off a pillowy wedge of freshly baked focaccia: the tender crumb, the crispy golden crust, the salty kiss of olive oil, and — in this version — a savory blanket of Parmesan and roasted garlic that makes every bite sing. As a professional chef who’s baked thousands of loaves (and tasted the good, the bad, and the spectacular), I’ll walk you through a truly reliable Garlic Parmesan Focaccia Bread Recipe that delivers bakery-level results at home. Expect practical tips, troubleshooting, variations, and full step-by-step instructions so you can bake with confidence.

Why you’ll love this Garlic Parmesan Focaccia Bread Recipe

Focaccia is forgiving, flexible, and ridiculously rewarding. This garlic-Parmesan version elevates the classic with roasted garlic for sweetness and depth, freshly grated Parmesan for umami, and a glossy finish of olive oil and flaky sea salt. It’s perfect as a side, for sandwiches, or simply with dipping oil. You’ll get a moist, open crumb inside and a richly flavored crust outside — the hallmark of great focaccia.

Quick overview (what you’ll make)

• A 9×13-inch (or comparable half-sheet) pan focaccia with a soft, airy crumb.
• Aromatic roasted garlic folded into the dough and slathered on top.
• A Parmesan and herb finish for a savory, slightly nutty crust.
• Ready in about 3–5 hours (active time ~40–60 minutes) depending on rise times and room temperature.

Ingredients

For the roasted garlic (optional but recommended):

• 1 whole head garlic (about 10–12 cloves)
• 1–2 tbsp olive oil
• Pinch of salt

For the focaccia dough (makes one 9×13 / 11×7 / 2 small sheet focaccias):

• 500 g (about 4 cups) all-purpose flour, spooned & leveled (or 450 g bread flour + 50 g all-purpose for slightly chewier texture)
• 340–360 g (about 1 1/3–1 1/2 cups) lukewarm water (68–75°F / 20–24°C) — aim for 70% hydration if using 500 g flour (i.e., 350 g water)
• 10 g (2 tsp) fine sea salt
• 7 g (1 packet / 2 1/4 tsp) active dry yeast or 7 g instant yeast (if using active dry, proof it in some of the water)
• 30–45 g (2–3 tbsp) extra virgin olive oil for the dough
• 60–80 g (about 1/2–3/4 cup) finely grated Parmesan, divided (plus extra for sprinkling)
• Optional: 1 tsp sugar or honey (speeds fermentation slightly and aids browning)

For finishing and topping:

• 3–4 tbsp good quality olive oil (for the pan and brushing)
• Roasted garlic paste (from above) — 2–3 tablespoons, or mash roasted cloves and dot on the bread
• 1–2 tbsp fresh herbs (rosemary, thyme, or oregano), minced or whole sprigs for garnish
• Flaky sea salt for finishing (e.g., Maldon)
• Additional grated Parmesan for sprinkling

Notes on ingredients: Use the best olive oil you’ll eat raw—its flavor shows on the finished bread. Freshly grated Parmesan (Parmigiano-Reggiano) is worth the tiny extra effort — pre-grated has anti-caking salts and tastes different.

Equipment

• Large mixing bowl (or stand mixer with dough hook)
• 9×13-inch baking pan (or similar; sheet pans, half-sheet pans, or round cake pans work — adjust thickness/rising times)
• Measuring scale (highly recommended for consistent results)
• Rubber spatula / dough scraper
• Kitchen towel or plastic wrap
• Oven and baking sheet / stone (if using a pizza stone, preheat it)
• Pastry brush or spoon for oiling

Step-by-step method

Below is a reliable method whether you prefer hand mixing or a stand mixer. I’ll include alternative timings for both.

1. Roast the garlic (do this first — optional but transformative)

1. Preheat oven to 400°F (200°C).
2. Cut the top ¼ inch off the garlic head to expose the cloves. Place on foil, drizzle with 1–2 tbsp olive oil and a pinch of salt. Wrap loosely.
3. Roast for 30–40 minutes until cloves are very soft and caramelized. Let cool, then squeeze the cloves out and mash into a paste. Set aside.

Why roast? Roasted garlic becomes sweet and mellow, melting into the dough and topping without the harshness of raw garlic.

2. Mix the dough

1. In your large bowl, combine the flour and salt (keep salt separate from yeast if using active dry).
2. If using instant yeast: stir the yeast into the flour. If using active dry: dissolve yeast in 60 g of the lukewarm water with sugar or honey and rest 5–10 minutes until foamy.
3. Add the rest of the water and 30 g (2 tbsp) olive oil. Use a wooden spoon or your hand to mix until no dry flour remains — the dough will be wet, shaggy, and sticky. Add 40 g of the grated Parmesan and the roasted garlic paste (start with 1–2 tbsp; you can reserve some to dot on top).

Stand mixer option: Use dough hook on low for ~3–4 minutes until dough comes together into a sticky, elastic mass. Avoid over-kneading.

3. Bulk fermentation (first rise)

1. Cover the bowl with plastic wrap or a damp towel. Let rest at room temperature (about 70–75°F / 21–24°C) for 1–2 hours or until roughly doubled.
2. For more flavor, you can do a slow, cold ferment in the fridge for 12–24 hours — this develops more complex flavors. If refrigerating, bring dough back to room temperature before shaping (about 1–2 hours).

Tip: With high hydration dough, you’ll get a more open crumb. Don’t be tempted to add too much extra flour.

4. Oil the pan and transfer dough

1. Generously oil your baking pan with 1–2 tbsp olive oil (this gives the focaccia a crisp, flavorful bottom).
2. Gently transfer the dough into the pan. It may look loose — that’s okay.

5. Shape and create dimples

1. Using oiled fingers, gently spread the dough to the edges. Don’t stretch too aggressively; the dough should spread mostly by itself and with gravity.
2. Let it rest 10–15 minutes if it resists — then continue.
3. Once roughly in shape, press dimples firmly into the dough with your fingertips — these are essential. Create a grid or random pattern, pressing all the way through the dough to the bottom.
4. Drizzle another 2–3 tbsp olive oil over the surface, let it pool in the dimples. Dot with mashed roasted garlic, sprinkle remaining Parmesan, and arrange herbs. Finish with flaky sea salt.

6. Final proof

1. Cover the pan and let the dough rise for 30–60 minutes, or until puffy and nearly doubled. If using a cold ferment, final proof at room temp for about 60–90 minutes.

7. Bake

1. Preheat oven to 450°F (230°C). If you have a baking stone, place the pan on the preheated stone for extra bottom heat; otherwise use the middle rack.
2. Bake for 18–25 minutes until golden brown and crisp on top. Rotate once halfway through if your oven has hot spots. The internal temperature should be around 200°F (93°C) when done, but visual cues (deep golden color, sound when tapped) are reliable.
3. For an extra crispy top, broil for 1–2 minutes at the end — watch carefully to avoid burning.

8. Cool and finish

1. Remove from oven and immediately brush with a little extra olive oil (helps keep the crust glossy and flavorful).
2. Let rest in the pan for 10 minutes, then transfer to a wire rack. Sprinkle additional grated Parmesan and flaky salt if desired. Slice warm or at room temperature.

Timing summary (approximate)

• Active work: 40–60 minutes (including roasting garlic)
• Rise time: 2–4 hours (room temp) or 12–24 hours (cold ferment)
• Bake: 18–25 minutes
• Total: 3–5 hours with room temp fermentation, or 14–26 hours with cold ferment

Tips from the chef’s kitchen (pro tips that really help)

• Use a scale. Precision yields repeatable results — especially with hydration.
• Hydration matters. Aim for ~68–72% (water weight ÷ flour weight). Higher hydration gives larger holes and a more open crumb but is trickier to handle.
• Don’t overwork the dough. Focaccia benefits from a gentle hand — you want soft gluten development, not a tight crumb.
• Oil is flavor. Be generous with olive oil in the dough, on the pan, and on top. It’s what makes focaccia luxurious.
• Dimples trap oil and toppings. Make them deep and plentiful.
• Try cold fermentation. A slow overnight in the refrigerator (12–24 hours) develops much more complex flavor and makes shading easier. Bring to room temp before shaping.
• Watch salt. Finish with flaky sea salt for texture; don’t oversalt the dough itself.
• Use a hot oven. 450°F / 230°C gives a fast oven spring and a crisp crust.

Variations and flavor ideas

This Garlic Parmesan Focaccia Bread Recipe is a fantastic base for experimentation.

• Classic Rosemary Garlic Parmesan: Add 2–3 tbsp chopped fresh rosemary over the top before baking. Leave whole sprigs on top for garnish and aromatics.
• Olive & Sundried Tomato: Scatter halved Kalamata olives and thinly sliced sundried tomatoes across the dough. Use less Parmesan if topping is salty.
• Caramelized Onion & Gorgonzola: Sauté onions low and slow until deeply caramelized and use blue cheese crumbles instead of Parmesan.
• Cheesy Herb Pull-Apart: Layer thin slices of provolone or fontina in slits across the surface (careful to not weigh the dough down).
• Spicy Garlic Parmesan: Mix crushed red pepper flakes with the roasted garlic before dotting on top.
• Sweet & Savory: Drizzle a tiny amount of honey after baking and sprinkle a pinch of sea salt for a honey-rosemary focaccia.
• Whole Wheat or Semolina: Substitute up to 25–30% of the all-purpose flour with whole wheat or fine semolina for more rustic flavor and texture. Adjust water slightly (whole wheat absorbs more).
• Gluten-Free: Focaccia relies on gluten for its airy structure, so a gluten-free version requires a formulated gluten-free flour blend and xanthan gum, and results differ. If you want a GF version, I can provide a tested alternative.

Serving suggestions and pairings

• Serve warm with a bowl of extra virgin olive oil and balsamic vinegar for dipping.
• Pair with soups — tomato basil, minestrone, or butternut squash are glorious partners.
• Use as sandwich bread for panini, especially with roasted vegetables, grilled chicken, or a classic Italian cold-cut stack.
• Offer as part of an antipasti board alongside cheeses, cured meats, olives, and roasted peppers.
• For breakfast/brunch, top slices with ricotta, honey, and lemon zest for contrast.

Storage and reheating

• Room temp: Store in an airtight container at room temperature for up to 2 days. Keep wrapped in foil or a resealable bag to retain moisture.
• Refrigerator: Up to 4–5 days, though refrigeration can dry bread; reheat gently.
• Freezing: Slice and freeze in an airtight bag for up to 3 months. Reheat from frozen at 350°F (175°C) for 10–15 minutes, or thaw and refresh in a hot oven for 5–8 minutes.
• Reheating: For best texture, reheat in a 350–400°F oven for 5–10 minutes. A quick splash of water and foil can revitalize a slightly stale loaf.

Troubleshooting — common problems & fixes

• Dense crumb / bread didn’t rise: Likely underproofed yeast (inactive) or too much flour. Ensure yeast is fresh; proof active dry yeast in warm water first. Use proper hydration and don’t add excess flour when handling.
• Gummy inside / underbaked: Bake longer at slightly lower temperature to finish cooking without burning the crust. Test by tapping — a well-baked focaccia sounds hollow-ish.
• Too oily or soggy bottom: Use a preheated baking stone or hotter oven to crisp the bottom. Avoid pool of oil — drizzle, don’t drown.
• No oven spring: Oven not hot enough or dough overproofed. Bake immediately after final proof; preheat oven fully.
• Crust burned on top but pale bottom: Move pan to lower rack or reduce broiling. Use an insulated baking sheet or preheated stone for even baking.

Nutrition (approximate)

Nutrition depends on portion size and specific ingredient brands. A rough estimate for one 9×13 focaccia (cut into 8 pieces) is approximately: 350–450 kcal per serving, largely from carbohydrates and oils. If you need a detailed nutrition breakdown (calories, macros), tell me your desired portion size and I’ll calculate a precise estimate.

Frequently Asked Questions (FAQ)

Q: Can I make focaccia without yeast?
A: Traditional focaccia needs yeast for the characteristic lift and flavor. You can experiment with sourdough starter as an alternative leavener, or try quick soda bread-style flatbreads for a different result.

Q: How thin/thick should I stretch the dough in the pan?
A: Aim for about ½ to 1 inch (1.5–2.5 cm) thickness before baking. Thicker focaccia needs longer final proofing and careful baking to avoid an undercooked center.

Q: Can I make mini focaccias or use a round pan?
A: Absolutely. Reduce bake time slightly for smaller pans. Adjust dough distribution so the thickness stays consistent.

Q: Do I have to roast the garlic?
A: No — raw minced garlic will be more pungent and sharper. Roasted garlic is sweeter, mellower, and more integrated into the bread’s flavor.

Q: Why is my focaccia not as open-crumbed as in photos?
A: Open crumb requires high hydration, gentle handling, and proper proofing. Use a scale, don’t add too much flour, and consider a long cold ferment for better structure and flavor.

Printable recipe card (quick reference)

Garlic Parmesan Focaccia Bread (9×13 pan)

Ingredients:

• 500 g all-purpose flour
• 350 g lukewarm water
• 7 g instant yeast (or active dry)
• 10 g fine sea salt
• 30–45 g olive oil (dough) + 3–4 tbsp (pan & top)
• 60–80 g grated Parmesan (divided)
• 1 head roasted garlic (mashed)
• Fresh herbs, flaky sea salt for topping

Method (short):

1. Roast garlic at 400°F for 30–40 min. Mash.
2. Mix flour, yeast, water, oil, salt, Parmesan, and roasted garlic until sticky.
3. Bulk rise ~1–2 hrs (or fridge 12–24 hrs).
4. Oil pan, transfer dough, dimple with fingers, drizzle oil, top with garlic, herbs, Parmesan.
5. Final proof 30–60 min.
6. Bake 450°F for 18–25 min. Brush with oil, cool slightly, slice.

Final chef’s notes

This Garlic Parmesan Focaccia Bread Recipe rewards patience. The best flavors come from thoughtful fermentation and quality ingredients — good olive oil, fresh Parmesan, and properly roasted garlic. Treat the dough gently, respect the proofing times, and don’t be afraid to experiment with toppings and shapes. Focaccia is wonderfully social: bake one for friends, tear it apart around a rustic table, and let its warm, garlicky aroma do the rest.

Garlic Parmesan Focaccia Bread Recipe

A chewy, golden focaccia studded with sweet roasted garlic and nutty Parmesan, brushed with extra-virgin olive oil and flaky sea salt — an easy, bakery-quality Garlic Parmesan Focaccia Bread Recipe perfect for dipping, sandwiches, or sharing.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

room-temp 4 hours hrs

Course Appetizer, Main Course, Snack

Cuisine Italian, Mediterranean

Servings 8

Calories 365 kcal

Ingredients

  

• 500 g about 4 cups all-purpose flour
• 350 g about 1 1/2 cups lukewarm water (≈70% hydration)
• 7 g 1 packet / 2¼ tsp instant yeast (or active dry yeast)
• 10 g 2 tsp fine sea salt
• 40 g ≈2 ½ tbsp extra-virgin olive oil (for the dough)
• 50 g ≈3–4 tbsp extra-virgin olive oil (for pan + brushing)
• 70 g about 2/3 cup freshly grated Parmesan (divided)
• 1 whole head roasted garlic mash 6–8 cloves into a paste
• Fresh rosemary 2–3 tsp chopped or 2–3 small sprigs for garnish
• Flaky sea salt for finishing

Instructions

 

• Roast garlic: Preheat oven to 400°F (200°C). Trim top of garlic head, drizzle with a little olive oil, wrap in foil and roast 30–40 minutes until soft. Cool and mash 6–8 cloves into a paste.
• Combine dry: In a large bowl, whisk together flour and salt. If using active dry yeast, proof it in 60 g water first; if instant, mix directly into the flour.
• Mix dough: Add yeast (or foamy yeast mixture), remaining lukewarm water (≈290 g), 40 g olive oil, grated Parmesan (reserve ~20 g for topping), and roasted garlic paste (start with 2 tbsp). Stir until a sticky, shaggy dough forms.
• Bulk rise: Cover and let rest at room temperature (about 1–2 hours) until puffy and roughly doubled. For best flavor, refrigerate for 12–24 hours (cold ferment) and bring to room temp before shaping.
• Prepare pan: Generously oil a 9×13-inch pan with about 1–2 tbsp of the reserved oil. Gently transfer the dough into the pan. With oiled fingers, coax the dough to the edges — it may resist; let it rest 10 minutes and continue.
• Dimple and top: Use fingertips to press deep dimples across the dough. Drizzle remaining olive oil over the top so it pools in dimples. Dot additional roasted garlic in several places, sprinkle reserved Parmesan and rosemary, and finish with flaky sea salt.
• Final proof: Cover and let proof 30–60 minutes at room temperature until puffy and nearly doubled.
• Bake: Preheat oven to 450°F (230°C). Bake focaccia 18–25 minutes until deep golden brown and crisp on top. (Optional: broil 30–90 seconds at the end for extra color — watch closely.)
• Finish: Remove from oven, brush lightly with a little extra olive oil, sprinkle extra Parmesan or flaky salt if desired. Cool 10 minutes in pan, then transfer to a wire rack. Slice and serve warm or at room temperature.

Notes

• Tips: Use a kitchen scale for consistent results. Don’t over-flour when handling — the dough should be tacky. Create deep dimples so oil and toppings stay in place. For a chewier crumb, substitute 50–100 g of bread flour for AP flour.
• Storage: Store cooled focaccia wrapped at room temperature up to 2 days, refrigerated up to 4–5 days (wrap tightly), or freeze sliced portions up to 3 months. Reheat in a 350°F oven for 5–10 minutes to refresh.
• Variations: Add olives & sundried tomatoes, caramelized onions & blue cheese, or extra herbs (oregano, thyme). For a spicier version, mix red pepper flakes into the roasted garlic paste. For whole-wheat, replace up to 25% of flour with whole-wheat and increase water by about 10–15 g.
• Gluten-free note: This recipe relies on gluten. For GF, use a tested gluten-free flour blend + xanthan gum and expect a denser crumb. I can provide a GF conversion if you want.