Print

Crispy Garlic Parmesan Focaccia Bread

crispy garlic parmesan focaccia bread - featured image
Print Recipe

A quick and easy homemade focaccia bread with a crispy garlic-parmesan crust and soft, airy crumb. Perfect for any occasion and made with simple pantry staples.

Ingredients

Scale
  • 3 cups (360 grams) bread flour
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 1 1/4 cups (300 ml) warm water (about 110°F / 43°C)
  • 1/4 cup (60 ml) olive oil plus extra for drizzling
  • 4 cloves garlic, minced
  • 1/2 cup (50 grams) freshly grated parmesan cheese
  • 1 teaspoon sea salt for the dough
  • Flaky sea salt for topping
  • 1 teaspoon sugar
  • 1 tablespoon fresh rosemary, chopped (optional)

Instructions

  1. Activate the yeast: In a mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-7 minutes until frothy.
  2. Mix dough ingredients: Add bread flour and sea salt to the yeast mixture. Stir until sticky dough forms. Drizzle in olive oil and mix until combined.
  3. Knead the dough: Lightly flour a surface and knead dough for 8-10 minutes by hand or 5-6 minutes with a stand mixer until smooth and elastic.
  4. First proof: Shape dough into a ball, place in oiled bowl, cover with damp towel or plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled.
  5. Prepare garlic parmesan oil: Combine minced garlic, grated parmesan, and 2 tablespoons olive oil in a small bowl and set aside.
  6. Shape the focaccia: Punch down dough, transfer to oiled 9×13 inch baking sheet, and stretch evenly. Let rest if it shrinks back.
  7. Second proof: Cover dough loosely and let rise for 20-30 minutes. Preheat oven to 425°F (220°C).
  8. Add toppings: Dimple dough all over with fingertips. Brush garlic parmesan oil generously on top. Sprinkle with flaky sea salt and rosemary if using.
  9. Bake: Bake for 20-25 minutes until crust is golden and crispy and parmesan is bubbly and caramelized.
  10. Cool and serve: Cool on a wire rack for 10 minutes before slicing to set crust and keep inside soft.

Notes

If focaccia browns too quickly, tent with foil halfway through baking. Don’t skip dimpling to create pockets for olive oil and toppings. Warm garlic oil slightly before brushing for better flavor penetration. Fresh parmesan is preferred for crispiness. Dough can be refrigerated after first rise for up to 24 hours before shaping and baking.

Nutrition

Keywords: focaccia, garlic bread, parmesan bread, homemade bread, crispy bread, easy focaccia, Italian bread, garlic parmesan focaccia

Find it online: https://chloeplate.com/crispy-garlic-parmesan-focaccia-bread-recipe-5-easy-steps-to-perfect-homemade-bread/