Garlic Parmesan Focaccia Bread

Focaccia bread, a staple of Italian cuisine, is a flat oven-baked bread that has its roots in ancient Roman culinary traditions. The name "focaccia" is derived from the Latin word "focus," meaning hearth, which refers to the method of baking the bread in the embers of a fire. Over the centuries, focaccia has evolved into a beloved dish across various regions of Italy, each boasting its unique twist, toppings, and flavors. Its versatility makes it not just a side dish, but also an excellent base for sandwiches, or simply enjoyed with olive oil and balsamic vinegar.

Discover the joy of homemade Garlic Parmesan Focaccia Bread with this easy-to-follow recipe. Perfectly crispy on the outside and soft on the inside, this Italian classic combines the robust flavors of garlic and Parmesan, making it a delightful addition to any meal. Enjoy it warm with olive oil or balsamic vinegar, or use it as a base for sandwiches. Baking your own focaccia not only fills your kitchen with mouthwatering aromas but also creates a sense of warmth and nostalgia. Try it today!

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Ingredients

4 cups all-purpose flour

2 teaspoons instant yeast

2 teaspoons sea salt

1 tablespoon sugar

1 ¾ cups warm water (about 110°F)

⅓ cup olive oil, plus extra for drizzling

6 cloves garlic, minced

½ cup grated Parmesan cheese

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

Flaky sea salt, for topping

Freshly cracked black pepper, to taste

Instructions

Mix the Dough: In a large mixing bowl, combine the flour, instant yeast, sea salt, and sugar. Stir in the warm water and olive oil using a wooden spoon or your hands until a sticky dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for the same amount of time.

First Rise: Place the kneaded dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1-2 hours.

Prepare the Baking Pan: While the dough is rising, generously oil a 9x13-inch baking pan with olive oil. This will help create a crispy bottom crust.

Shape the Dough: Once the dough has risen, gently deflate it and transfer it to the prepared baking pan. Use your fingers to stretch the dough to fit the pan, making dimples all over the surface.

Garlic Oil Mixture: In a small bowl, mix the minced garlic, ¼ cup of olive oil, chopped rosemary, and a pinch of salt. Drizzle this mixture over the dimpled surface of the dough, ensuring it permeates into the dimples.

Second Rise: Cover the pan with a cloth and let the dough rise again for about 30-45 minutes, until puffy.

Preheat Oven: Preheat your oven to 400°F (200°C) while the dough is rising.

Add Toppings: After the second rise, sprinkle the grated Parmesan cheese evenly over the top. Finish with flaky sea salt and freshly cracked black pepper to taste.

Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and crisp.

Cool and Serve: Remove from the oven, and let it cool for 5-10 minutes in the pan. Drizzle a bit more olive oil on top before slicing into squares and serving warm.

Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12 pieces