Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Garlic Parmesan Focaccia is a quick, savory bread that’s perfect for dipping or serving alongside your favorite meal. After making this many times, I’ve discovered the trick to a soft inside and crispy outside. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mouthwatering Garlic Parmesan Chicken and Potatoes and Lemon Chicken Pasta: Bright, Cozy, and Everyday Easy.
Why This Garlic Parmesan Focaccia – Quick, Savory & Soft Inside Is Pure Comfort
- Soft and golden on the inside
- Crispy and flavorful on the outside
- Better than takeout and freezer-friendly
- Easy to customize with your favorite herbs or spices
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.
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 1/2 cups warm water
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil, plus more for drizzling
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Optional: Fresh rosemary or thyme leaves
- Optional: Coarse sea salt
📝 Ingredient Notes
- flour: You can use bread flour or all-purpose flour.
- yeast: Instant yeast is preferred, but active dry yeast can be used.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Makes kneading dough a breeze → See on Amazon
- OXO Good Grips 11-Inch Digital Kitchen Scale — Ensures accurate measuring for perfect results → See on Amazon
How to Make Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Make the dough: In a large bowl, combine flour, yeast, salt, and warm water. Mix until a shaggy dough forms. Knead for 5 minutes until smooth and elastic.
- Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Shape the dough: Transfer the dough to a greased 9×13-inch baking dish. Press it out to the edges and let it rise for another 30 minutes.
- Add toppings: Drizzle with olive oil, sprinkle with garlic, Parmesan, rosemary, thyme, black pepper, and garlic powder. Press the toppings gently into the dough.
- Bake: Bake for 20-25 minutes, or until golden brown and crispy.
- Cool and serve: Let it cool for a few minutes before slicing and serving.
Cook's Tips for Perfect Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Common mistake and fix: Avoid over-kneading the dough. It should be smooth and elastic, but not overly sticky or tough.
- Pro tip: For a crispier crust, brush the top of the dough with olive oil before adding the toppings.
- Pro tip: To make ahead, prepare the dough, let it rise, then refrigerate for up to 24 hours. Let it come to room temperature before baking.
- Pro tip: For a softer inside, press the dough out to the edges of the baking dish and let it rise again before baking.
Storing & Reheating Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 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 slices in a single layer, then store in an airtight container for up to 3 months. Thaw and reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30 seconds to 1 minute.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free flour blend and ensure all other ingredients are certified gluten-free.
- Best substitution: You can substitute the herbs with dried or fresh basil, oregano, or a mix of Italian seasoning.
- Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Want to level up this recipe?
Lodge 10.25-Inch Cast Iron Skillet — Perfect for cooking and serving the focaccia → Check price on Amazon
Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 1/2 cups warm water
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil, plus more for drizzling
Seasonings
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Optional Toppings
- Fresh rosemary or thyme leaves
- Coarse sea salt
Instructions
- Make the dough: In a large bowl, combine flour, yeast, salt, and warm water. Mix until a shaggy dough forms. Knead for 5 minutes until smooth and elastic.
- Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Shape the dough: Transfer the dough to a greased 9×13-inch baking dish. Press it out to the edges and let it rise for another 30 minutes.
- Add toppings: Drizzle with olive oil, sprinkle with garlic, Parmesan, rosemary, thyme, black pepper, and garlic powder. Press the toppings gently into the dough.
- Bake: Bake for 20-25 minutes, or until golden brown and crispy.
- Cool and serve: Let it cool for a few minutes before slicing and serving.
Notes
- Chef tip: For a gluten-free version, use a gluten-free flour blend and ensure all other ingredients are certified gluten-free.
- Best substitution: You can substitute the herbs with dried or fresh basil, oregano, or a mix of Italian seasoning.
- Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze slices in a single layer, then store in an airtight container for up to 3 months. Thaw and reheat in the oven.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30 seconds to 1 minute.
- Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 170
- Protein: 5g
- Fat: 5g
- Carbs: 27g
- Fiber: 1g
- Sugar: 1g
- Sodium: 380mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Garlic Parmesan Focaccia – Quick, Savory & Soft Inside FAQs
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. Let it come to room temperature before baking.
Over-kneading the dough or not letting it rise enough can cause the focaccia to be dry. Ensure you're following the recipe instructions closely.
Yes, you can freeze slices of the focaccia for up to 3 months. Thaw and reheat in the oven.
While you can try, the air fryer may not give the same crispy texture as the oven. It's best to stick with the oven for this recipe.
You can substitute the Parmesan cheese with Pecorino Romano, Asiago, or a mix of mozzarella and Parmesan.
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!
