Garlic Parmesan Focaccia Bread
A delightful, aromatic bread with a crispy golden crust and soft, fluffy interior, perfect for any meal or occasion.
Servings: 12 slices
Calories: 250kcal
Ingredients
Main Ingredients
- 4 cups all-purpose flour Gives the focaccia its perfect chewy texture.
- 2¼ teaspoons instant yeast Helps the bread rise beautifully.
- 1½ teaspoons salt Enhances the overall flavor.
- 1½ cups warm water About 110°F to activate the yeast.
- 1 tablespoon sugar Feeds the yeast for a well-risen dough.
- ¼ cup extra virgin olive oil Adds richness and flavor.
- 3–4 cloves garlic, minced Delivers that irresistible garlic punch.
- ½ cup freshly grated Parmesan cheese Adds depth of flavor.
- 1 teaspoon dried Italian herbs or chopped rosemary Optional aromatic touch.
- to taste flaky sea salt For topping.
Instructions
Preparation
- In a large bowl, combine the all-purpose flour, instant yeast, and salt. Whisk to distribute evenly.
- Add the warm water, sugar, and olive oil. Stir until a lumpy dough forms.
Kneading
- Transfer the mixture to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Rising
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area until it doubles in size, about 1 to 1.5 hours.
Shaping
- After the dough has risen, press it into a greased pan, spreading it out evenly. Use your fingers to create dimples all over the surface.
Topping
- Sprinkle the minced garlic, grated Parmesan cheese, optional herbs, and flaky sea salt on top. Allow the focaccia to rest for another 30 minutes before baking.
Baking
- Preheat your oven to 400°F (200°C). Bake the focaccia for about 20-25 minutes, or until golden brown and fragrant.
Serving
- Let it cool slightly before cutting into squares and serving warm. Enjoy the delightful taste and aroma!
Notes
For best results, use warm but not hot water (about 110°F) to activate the yeast. Consider overnight slow fermentation in the fridge for more flavor. Variations may include toppings like olives or sun-dried tomatoes.