So here's the story…
You know that one recipe you always come back to, the flop-proof one that's made it through birthday parties, rainy day kitchen disasters, and those I've-got-nothing-in spots? For me, that's this Garlic Parmesan Focaccia Bread. The first time I made it, I misread the salt quantity and basically created a Mediterranean salt lick (my sister still brings it up five years later). But, hey, we live and learn, right? Now it's my favourite for lazy Sundays when I want the house smelling like an old-school bakery, or when I'm quietly hoping my neighbours 'accidentally' stop by for a chunk. Honestly, if bread could give hugs, this one's all bear hugs and woolly jumpers.
Why You'll Love This (or at least, why I do)
I pull this out whenever I've got friends swinging around for pasta night (it goes seriously well with red sauce for dunking, btw), or anytime the weather is dodgy and I need edible comfort. My family? They polish off half the pan before it even cools. I mean, there’s something about garlic and parmesan—an actual superpower combo. And on days when my yeast looks like it's past its prime, I just cross my fingers, throw it in, and it still somehow works out. You know that tiny thrill when something simple ends up wow-ing everyone? This bread does that—without much fuss (except for the flour dust everywhere, but we won’t talk about that).
Stuff You'll Need (and a few subs that won't wreck dinner)
- 3 ¼ cups (400g) plain or bread flour (sometimes I just use whatever's left in the jar. All-purpose works fine, promise)
- 1 packet (2 ¼ tsp) active dry yeast – or instant if that’s what you’ve got. My gran swore by Fleischmann’s but any will do.
- 1 ¼ cups (300ml-ish) warm water – not boiling, just nice and cozy to the touch
- 1 tablespoon granulated sugar (I've accidentally swapped this with honey; not bad, actually!)
- 2 teaspoons kosher salt (see story above if you're tempted to wing it here...)
- 4 tablespoons good olive oil (plus a bit more for drizzling. I use extra virgin if I’m feeling fancy)
- 5 cloves garlic, minced (but sometimes I use garlic powder in a hurry, about 2 teaspoons)
- ¾ cup freshly grated parmesan (pre-grated works in a pinch, but freshly grated sings)
- 1 tablespoon fresh rosemary, chopped (dried is fine, honestly, or you could go with thyme if that's all you’ve got)
- Coarse sea salt for the top
Let’s Make Garlic Parmesan Focaccia Bread (Don’t overthink it)
- Start with the yeast: In a big bowl (or the bowl of your stand mixer, assuming it’s not already full of something else), stir the warm water, yeast, and sugar together. Let it hang out for about five minutes—if it gets all foamy, you’re in business. If not, maybe your yeast has retired early. I sometimes add a pinch more sugar if it’s feeling sluggish.
- Flour power: Toss in your flour and salt. I use a wooden spoon, but clean hands work too. Mix until you’ve got a shaggy-ish dough—it’ll be sticky. Drizzle in 2 tablespoons of olive oil and keep mixing until the dough starts to pull away from the sides (well, sort of. Don’t panic if it’s a bit gooey at this stage, focaccia’s more forgiving than most bread).
- Knead it gently: Now, you can knead this on a floured board for about five minutes or just let your stand mixer do the heavy lifting with the dough hook for five minutes on low. I much prefer the mixer; saves my wrists for the cheese grating.
- First rise: Plop the dough into a lightly oiled bowl, cover with a tea towel or cling film (whatever’s not in the laundry) and stick it somewhere warm. About an hour should do it—it should double in size, give or take. If your house is freezing, I sometimes stick it in my (off!) oven with just the light on.
- Get your garlic on: In a small pan, heat the remaining 2 tablespoons olive oil and add the minced garlic over low heat, just until fragrant. Don’t let it go brown—it gets bitter. This is usually when I start daydreaming about garlic fries (not on the diet plan, but so good).
- Shape and second rise: Once your dough’s all puffy, dump it onto a well-oiled baking sheet—about 9x13 inches works for a thicker loaf, or a bigger tray for something flatter and crispier. Spread it out with oily hands (less sticky this way). Make those dimples with your fingers. Spoon the garlicky oil all over, scatter parmesan and rosemary (or your herb of choice), and sprinkle sea salt like you’re channeling Salt Bae (but less cringe). Cover and let it rise again—just 30 mins. It won't balloon, but will get soft and a bit bubbly.
- Bake: Oven at 220°C/425°F. Bake 18-22 minutes, or until golden and the cheese has those tiny toasty bits. Cool on the tray for 10 minutes, but I usually cave and sneak an edge piece right away. Don’t burn your tongue. (I still do.)
Notes I’ve Figured Out (sometimes the hard way)
- If your dough feels too sticky, just oil your hands. Adding flour makes it dense – learned that the crumbly way.
- It’s actually tastier (in my opinion) a little underbaked than over. Err on the side of pale gold.
- Sneak a little of the parmesan inside the dough before the second rise for cheesier pockets. Not exactly authentic but...yum.
Variations Worth Trying (one's a bit odd, fair warning)
- Sub the parmesan with crumbled feta; it gets creamier but saltier. Goes down a treat with soup.
- I once threw sun-dried tomatoes in the dough—fun, but they got a touch chewy. Maybe chop smaller?
- No rosemary? Oregano or thyme plays nicely. Or even chilli flakes for a kick.
- I tried whole wheat flour once and, well, the birds seemed to enjoy it more than we did. Probably best to stick to white or a mix.
What If You Don’t Have That Fancy Equipment?
Honestly, you don’t need a stand mixer (despite what my impatient self says occasionally); mixing with a sturdy spoon and your hands works—just gets a bit sticky. No baking tray? Even a cake tin will do, the bread is more like a slice, but not a disaster. Oh, and I’ve proofed dough in a plastic salad bowl, so yes, improvise away!
Keeping It Fresh (not that we usually get the chance)
Best the same day, warm from the oven. But if you did manage to hide some, wrap it in a tea towel (not plastic, or it goes a bit rubbery). Good toasted next day for breakfast with eggs. Actually, now that I think about it, my partner once grilled slices for sandwiches with leftover chicken—that worked too. Technically keeps 2 days, but in our house it never lasts more than a day!
How We Like to Eat It (plus a little family drama)
I serve this with the simplest olive oil and balsamic dip, or just let folks pull apart hunks at the table—no plates needed. Sometimes it’s a starter, but more than once we’ve just called it dinner with a green salad. At family gatherings, my uncle insists on spreading butter on warm focaccia; I used to protest, now I just bring more bread.
Do Yourself a Favor (hard-won tricks)
- If you rush the second rise, it turns out a bit dense. Trust me—I’ve done it when feeling hangry.
- Let the garlic gently heat in oil; scorching it is like cologne—it’s all anyone smells for hours.
- Don’t oversalt the top. Sounds obvious, but… see anecdote from earlier.
Questions I've Gotten (and my real answers)
- Can I make this without yeast? Sort of? I’ve tried baking powder focaccia ‘cause I was in a jam—texture’s more cake than bread, but it’ll do. For proper bread, stick with yeast.
- Can I use a bread machine for the dough part? Absolutely, I do on wild weekday evenings. After dough’s ready, just shape, top, and bake in a regular oven.
- Why do I need to dimple it? Stops it puffing up like an air mattress, plus those little wells sop up all the garlicky oil. Trust me, worth doing.
- My focaccia is sticking to the pan—what now? I’ve been there. Next time, line it with parchment or use more oil. For now, scrape gently with a spatula and tell people it’s 'rustic.'
- Is it really okay to use pre-grated parmesan? Yeah, life’s too short sometimes. Flavour’s a bit milder, but it’ll still knock your socks off.
For more step-by-step bread wisdom, I swear by Sally’s Baking Addiction’s focaccia guide for yeast newbies, and if you’re a visual learner, this video by Joshua Weissman is pretty inspiring (and way funnier than I am). There you go—happy baking! Oh, and if anyone figures out how to keep flour off the floor, email me. Still working on that one.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water (about 110°F)
- 1 packet active dry yeast (2 ¼ tsp)
- ¼ cup extra virgin olive oil, divided
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (such as rosemary or oregano)
Instructions
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1In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
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2Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix to form a soft dough.
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3Knead the dough on a floured surface for about 5 minutes until smooth. Transfer to a greased bowl, cover, and let rise in a warm place for 45-60 minutes, or until doubled in size.
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4Preheat oven to 425°F (220°C). Punch down the dough and press it into a greased 9x13-inch baking pan.
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5Drizzle the remaining olive oil over the top. Use your fingers to create dimples in the dough. Sprinkle evenly with minced garlic, grated Parmesan, and Italian herbs.
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6Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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