Oh Look, I Made Too Much Bread Again (Garlic Parmesan Focaccia Style)
So, the first time I tried a "fancy" focaccia, I was at this very loud family reunion where my cousin swore it was "just bread." Wrong. Anyway, turns out, homemade Garlic Parmesan Focaccia is so much more than just bread—it’s like edible therapy after a crummy day; plus, the smell alone chases away grumpy moods. (Or, you know, invites confused neighbors over asking, “What's that glorious smell?” which is risky if you like your solitude). I seriously make this when I have a block of parmesan and extra garlic rolling about, or when my teens are crowding the kitchen looking for snacks. Once, I even sold a loaf to my neighbor who just popped by for tea! Oddly satisfying.
What’s So Great About This Focaccia, Anyway?
I whip this focaccia up when I want to trick my family into thinking I’ve gone all out—honestly, most of the time it’s just because I've bought garlic in bulk by accident (again) and the parmesan was on special. My family goes absolutely bonkers for this (except for my oldest, who claims it’s 'too garlicky,' which is basically blasphemy in my opinion). It’s fluffy, cheesy, and, yeah, the crust gets all craggy and crispy thanks to that olive oil. Oh, and this recipe forgives you if you forget the dough for an extra hour—ask me how I know!
What You’ll Need (And What You Can Get Away With)
- 3 cups strong bread flour (but, if I’m feeling lazy, all-purpose works too—don’t tell the baking snobs)
- 1 packet (2 ¼ tsp) instant yeast (Grandma swore by Red Star, but any will do—I’ve used store-brand in a pinch)
- 1 cup warm water (not too hot, or you'll end up with sad yeast—been there, done that)
- ¼ cup extra virgin olive oil—plus extra for drizzling (or just use whatever olive oil you’ve got, honestly)
- 1 teaspoon sea salt (sometimes I go with flaky Maldon if I’m feeling posh)
- 3-5 fat cloves of garlic, minced (or more—no one’s judging here)
- 1 cup freshly grated parmesan (pre-shredded’s okay if you’re desperate, but I think it’s not quite as happy-melty)
- 1 tablespoon chopped fresh rosemary or thyme (optional, but wow, does rosemary make you feel like a pro chef)
Let’s Make This Focaccia Happen
- Mix & Proof: In a big ol’ bowl, toss together flour, yeast, and salt. Pour in the warm water and half your olive oil, then stir with your hand or a wooden spoon until it’s just combined; it’ll look shaggy and weird, but don’t panic. Cover it up with a kitchen towel and let it rise till doubled—an hour or so, but if you forget it on the counter for two hours, nobody will die. I once left it overnight in the fridge, actually, and it turned out extra tasty.
- Dimple & Season: Slosh a bit more olive oil into your pan (I use a 9x13 metal tray, but I’ve honestly just squished it into a cast-iron skillet before). Plop in the dough and press out with your fingers—let the kids poke at it, but if you end up with uneven craters, so what? Scatter your garlic all over; saves dishes later.
- Second Rise: Sprinkle on the parmesan and, if you remembered, whatever herbs you’re using. Cover again (sometimes I use a loose shopping bag—don’t judge). Let rise 20-30 mins til it’s puffed.
- Bake Time: Heat the oven to 425°F (that’s about 220°C, for metric folks). Drizzle a bit more oil on, salt too, then bake around 20-25 mins. If the top isn’t golden, give it a few more—it smells insane at this point. This is where I usually sneak a bite of cheese from the corner, just to 'test' if it’s done.
- Cool & Enjoy: Let it sit about 10 mins (unless you enjoy nuclear-hot bread burns, which I guess is one way to live). Then, slice or just rip hunks off, depending on your mood.
Things I’ve Learned (Usually the Hard Way)
- If you over-oil the pan, the bottom almost fries—sometimes nice, sometimes a greasy mess. Go easy.
- Don’t skip the second rise! I rushed that once and ended up with more of a garlic frisbee.
- Garlic burns quickly, so maybe tuck some under the dough if you want super mellow flavor.
- I keep parmesan rinds and stick them in the dough sometimes, but I’m not sure it’s worth the trouble—except for the surprise melty bits.
If You Want to Tweak It (Or Brag About Your Creativity)
One time, I swapped out parmesan for aged cheddar—honestly, it was pretty dang good, if a bit sharper than expected. I tried olives once; it was, uh, not a family favorite (my youngest called it "soap bread"—kids are tough critics). Dried herbs? Meh, fresh is better, but I won’t stop you. You could even sprinkle chili flakes for a kick—as long as everyone likes it spicy (my mother-in-law does not; ask me about the Christmas Incident).
Got The Right Gear?
If you don’t have a decent baking tray, a cast-iron skillet will do—actually, I like the crust it makes. I even used a disposable foil tray once at a picnic. And, in a pinch, an upside-down baking sheet works. No dough scraper? Just use a flexible spatula, or your (clean-ish) hands.
How to Keep It Fresh (Or, Why I Rarely Need Storage Tips)
In theory, you can keep leftover focaccia in a zip-lock or wrapped in foil for up to two days. But honestly, in my house it never lasts more than a day; we usually devour it straight from the pan. If you somehow manage leftovers, a quick warm in the toaster is perfect, or toss it under the broiler for a minute.
Best Way to Serve? (Let Me Count the Ways…)
I’m partial to dipping hunks in warm tomato soup—especially on a blustery day (so comforting, you’ll see). My lot loves it with big salads, or chopped up and stuffed with mortadella if we’re feeling extra. One time, I just served it as a side for my favorite lemony chicken, and it stole the show. Oh, and for breakfast? Fried egg on top. Don’t knock it till you’ve tried it. Actually, here’s a serious eats version if you want to compare notes.
Things I’ve Messed Up—So You Don’t Have To (Pro Tips!)
- Once I tried to skip the parchment beneath the dough—it stuck like a barnacle. Don’t risk it. Seriously.
- I rushed the second rise on a cold day and got a sad, flat loaf—patience really is a virtue.
- Putting the cheese on too early means it may burn; I now scatter more on halfway through baking. Actually, I think it works better this way.
- Using old, dry parmesan? Feels like it just sits there. Grate fresh if you can. Here’s a good guide on it from Bon Appétit—not an ad, I just like their cheese nerdiness.
FAQ: Bread Panic Mode!
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Help! My focaccia isn’t rising. What now?
Oh, don’t stress. Sometimes yeast is just lazy (or expired—that's happened to me). Try a warmer spot. Or on top of your turned-off oven; works like magic. -
Can I freeze this?
Yup! Slice it first—the texture's slightly different after thawing, but still tasty. I wouldn't bother for company, but for desk lunches, go for it. -
Can I make this vegan?
Sure—I’ve skipped the cheese and used nutritional yeast. Different vibe, but not half bad! -
Is there a gluten-free version?
Umm, honestly, I’ve tried with Bob’s Red Mill GF flour—it was okay, but not quite the same. If you find a magic mix, I’d love to know. -
What does parmesan bring to focaccia?
Besides just being delicious? Salty, nutty oomph. Some say it's unnecessary, but I say those folks are missing out.
Oh! Almost forgot—a friend once asked if she could make this in a bread machine. I told her, "Try, and let me know!" Haven’t heard back, so maybe not. And now, if you’ll excuse me, I have crumbs to clean and another loaf to start, because apparently, no one in this house believes in moderation.
Ingredients
- 3 cups all-purpose flour
- 1 ¼ cups warm water
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ¼ cup extra-virgin olive oil, plus more for greasing
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh rosemary
Instructions
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1In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
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2Add flour, salt, and ¼ cup olive oil to the bowl. Mix until a sticky dough forms.
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3Transfer the dough to a greased baking pan. Using oiled fingers, gently press and stretch the dough to fit the pan.
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4Cover with a towel and let the dough rise in a warm place for 20 minutes.
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5Preheat the oven to 425°F (220°C). Press dimples into the dough with your fingertips, then drizzle with olive oil, sprinkle with minced garlic, Parmesan cheese, and chopped rosemary.
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6Bake for 22-25 minutes, or until golden brown and the top is crisp. Let 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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