Description
This Crispy, Cheesy Garlic Parmesan Focaccia Bread is a delightful homemade bread that’s packed with flavor and perfect for sharing with family and friends. With a crispy exterior, a cheesy and garlicky topping, and a soft, fluffy interior, this focaccia is sure to be a hit at any gathering or as a special treat for yourself.
Ingredients
Scale
Dough Base:
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 1¾ cups warm water (105-115°F)
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- ¼ cup olive oil
Topping:
- 4 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Flaky sea salt, for finishing
- Freshly ground black pepper, to taste
Instructions
- Prepare Dough Base: In a large bowl, combine 1¾ cups warm water, 2¼ tsp active dry yeast, and 2 tsp sugar; let sit 5-10 mins until foamy. Whisk 4 cups all-purpose flour and 2 tsp kosher salt in a separate bowl. Add flour mix and 1 tablespoon of the olive oil to wet ingredients; mix until a shaggy dough forms.
- Knead Dough: Knead dough by hand (stretch and fold in bowl) for 5-7 mins, or with a stand mixer for 8-10 mins, until smooth and elastic.
- First Rise (Bulk Fermentation): Lightly oil the mixing bowl with 1 teaspoon of the olive oil. Place dough in bowl, turn to coat. Cover and let rise in a warm, draft-free spot for 1-1.5 hours, until doubled in size.
- Shape and Dimple: Drizzle 1 tablespoon of the olive oil into a 9×13 inch baking pan, spreading to coat. Gently transfer dough to pan and press to fill. Dimple dough deeply with oiled fingertips.
- Second Proof: Cover pan loosely and let dough proof in a warm spot for 30-45 minutes. Towards the end of this proofing time, preheat oven to 425°F (220°C).
- Prepare Topping: In a small saucepan, gently heat the remaining 1 tablespoon + 1 teaspoon of olive oil with 4 minced garlic cloves, ½ tsp dried oregano, and ¼ tsp red pepper flakes (if using) until fragrant. Do not brown garlic. Remove from heat.
- Top and Bake: Brush the infused oil mixture over the proofed dough. Sprinkle evenly with ½ cup freshly grated Parmesan cheese, flaky sea salt, and black pepper. Bake for 25-30 minutes, or until the top is a deep golden brown and crispy.
- Cool and Serve: Immediately transfer focaccia to a wire rack to cool for at least 15-20 minutes before slicing. Serve warm. Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a toaster or oven at 350°F (175°C) for a few minutes to refresh.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
