Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Garlic Parmesan Focaccia – Soft, garlicky, and cheesy homemade bread ready in 30 minutes. After making this many times, I’ve discovered the trick to a perfectly soft inside. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these Blackberry Muffins next and Pair with No Bake Rhubarb Cheesecake Squares.
Why This Garlic Parmesan Focaccia – Quick, Savory & Soft Inside Is Pure Comfort
- Soft, chewy texture inside
- Packed with garlic and parmesan flavor
- Easy to make at home
- Better than takeout
What You'll Need for Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 cup warm water
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
- Optional: Additional olive oil, for drizzling
- Optional: Fresh rosemary sprigs, for garnish
📝 Ingredient Notes
- all-purpose flour: You can substitute with bread flour or a combination of both.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Makes dough preparation quick and easy → See on Amazon
- OXO Good Grips Silicone Pastry Brush — Evenly distributes olive oil for a crispy crust → See on Amazon
How to Make Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Prepare dough: In a large bowl, combine flour, salt, and instant yeast. Add warm water and olive oil, then mix until a soft dough forms.
- Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven: Preheat your oven to 400°F (200°C) with a pizza stone or inverted baking sheet inside.
- Shape and top: On a parchment-lined baking sheet, stretch the dough into a rectangle. Drizzle with olive oil, then sprinkle with minced garlic, parmesan cheese, and rosemary. Season with salt and pepper.
- Bake: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until golden brown and crispy.
Cook's Tips for Perfect Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- : For a softer inside, let the dough rise again after shaping and topping, for another 30 minutes.
- Common mistake and fix: If your dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- : For a crispier crust, use a pizza peel to transfer the dough directly onto the preheated oven surface.
Storing & Reheating Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the dough up to 1 day ahead. Store in the fridge, then let it rise at room temperature before baking.
Freezing Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Freeze for up to 2 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a healthier version, use whole wheat flour and reduce the amount of olive oil.
- Best substitution: Substitute parmesan cheese with nutritional yeast for a vegan version.
- Make-ahead: Prepare the dough up to 1 day ahead. Store in the fridge, then let it rise at room temperature before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your focaccia is not rising, make sure your water is warm (around 110°F or 43°C) and your yeast is fresh.
Want to level up this recipe?
Cuisinart Custom Classic 14-Cup Food Processor — Quickly chops garlic and kneads dough for perfect results → Check price on Amazon
Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 cup warm water
- 2 tbsp olive oil
- 2 cloves garlic, minced
Seasonings
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
Optional Toppings
- Additional olive oil, for drizzling
- Fresh rosemary sprigs, for garnish
Instructions
- Prepare dough: In a large bowl, combine flour, salt, and instant yeast. Add warm water and olive oil, then mix until a soft dough forms.
- Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven: Preheat your oven to 400°F (200°C) with a pizza stone or inverted baking sheet inside.
- Shape and top: On a parchment-lined baking sheet, stretch the dough into a rectangle. Drizzle with olive oil, then sprinkle with minced garlic, parmesan cheese, and rosemary. Season with salt and pepper.
- Bake: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until golden brown and crispy.
Notes
- Chef tip: For a healthier version, use whole wheat flour and reduce the amount of olive oil.
- Best substitution: Substitute parmesan cheese with nutritional yeast for a vegan version.
- Make-ahead: Prepare the dough up to 1 day ahead. Store in the fridge, then let it rise at room temperature before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your focaccia is not rising, make sure your water is warm (around 110°F or 43°C) and your yeast is fresh.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, then crisp in the oven for 5 minutes.
- Make ahead: Prepare the dough up to 1 day ahead. Store in the fridge, then let it rise at room temperature before baking.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 8g
- Carbs: 35g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Garlic Parmesan Focaccia – Quick, Savory & Soft Inside FAQs
This could be due to over-baking or not using enough olive oil. To fix, make sure to keep an eye on the baking time and generously drizzle olive oil before and after baking.
Yes, you can! Preheat your air fryer to 375°F (190°C), then bake for 10-12 minutes, or until golden brown and crispy.
Yes, you can prepare the dough up to 1 day ahead. Store it in the fridge, then let it rise at room temperature before baking.
This could be due to using cold water or old yeast. Make sure your water is warm (around 110°F or 43°C) and your yeast is fresh.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
A Warm Final Note
I can’t wait for you to try Garlic Parmesan Focaccia – Quick, Savory & Soft Inside and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
