Garlic Parmesan Focaccia
An easy and rewarding focaccia with golden edges, a tender interior, and delicious garlic-parmesan pockets in every bite. Perfect as a side or snack!
Ingredients
Dough ingredients
- 2 cups all-purpose flour For a lighter texture, substitute half with bread flour.
- 1 cup warm water Temperature should be around 100–110°F (38–43°C).
- 2 teaspoons active dry yeast Can substitute with instant yeast.
- 1 teaspoon sugar Helps in proofing the yeast.
- 1 teaspoon salt
- 2 tablespoons olive oil (for dough) Use a fruity extra-virgin olive oil.
- 3 cloves garlic, minced Press into dimples to avoid burning.
Topping ingredients
- 1/2 cup grated Parmesan cheese Freshly grated preferred for better browning.
- Fresh herbs (like rosemary or thyme) For topping, swap as per taste.
- Extra olive oil for drizzling Adds richness and flavor.
Instructions
Preparation
- Proof the yeast by stirring warm water with sugar and active dry yeast. Let sit for about 5 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Stir to distribute salt evenly.
- Pour the foamy yeast mixture and 2 tablespoons of olive oil into the flour. Mix until shaggy.
- Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C) and punch dough down gently.
Baking
- Spread dough on a greased baking pan, pressing into desired shape.
- Create dimples with fingers. Top with minced garlic, grated Parmesan, and herbs. Drizzle generously with olive oil.
- Bake for 20–25 minutes until deep golden brown. Allow to cool slightly before cutting.
Notes
Store focaccia at room temperature wrapped in a towel for up to 2 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.