Garlic Parmesan Focaccia – Quick, Savory & Soft Inside

Garlic Parmesan Focaccia – Soft inside, crispy outside. After making this many times, I’ve discovered the secret to a perfect, quick focaccia every time. The golden, savory crust is irresistible. Try it with my Lemon Blueberry Crumb Cake for a perfect brunch. If you love recipes like this, you’ll also enjoy Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings and Decadent Individual Passionfruit Pavlovas for Easy Indulgence.

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.

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 1/2 cups warm water
• 3 tbsp olive oil, plus more for drizzling
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, chopped (optional)
• Optional: Coarse sea salt
• Optional: Red pepper flakes
• Optional: Fresh herbs for garnish

How to Make Garlic Parmesan Focaccia – Quick, Savory & Soft Inside

1. Make the dough: In a large bowl, combine flour, salt, and yeast. Add warm water and olive oil, then mix until a shaggy dough forms.
2. Let it rise: Cover the bowl with a clean kitchen towel and let it rest in a warm place for 10 minutes.
3. Shape the focaccia: Transfer the dough to a greased 9×13 inch baking sheet. Drizzle with olive oil and use your fingers to stretch and press the dough into the pan, creating dimples.
4. Add toppings: Sprinkle minced garlic, Parmesan cheese, and rosemary (if using) over the dough. Drizzle with more olive oil and sprinkle with coarse sea salt and red pepper flakes.
5. Bake: Preheat your oven to 425°F (220°C). Let the dough rest for another 10 minutes, then bake for 20-25 minutes or until golden brown.

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 in the fridge for up to 5 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours.

Freezing Garlic Parmesan Focaccia – Quick, Savory & Soft Inside

Freeze baked focaccia for up to 3 months. Thaw at room temperature before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds. For best results, use the oven.

Recipe Notes

• Chef tip: For a lighter focaccia, use 2 1/2 cups of flour and add 1/2 cup of warm milk to the dough.
• Best substitution: Substitute the Parmesan cheese with nutritional yeast for a vegan version.
• Make-ahead: Prepare the dough, let it rise, then refrigerate for up to 24 hours. Let it come to room temperature before baking.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.

Garlic Parmesan Focaccia – Quick, Savory & Soft Inside

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 1/2 cups warm water
• 3 tbsp olive oil, plus more for drizzling

Seasonings

• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, chopped (optional)

Optional Toppings

• Coarse sea salt
• Red pepper flakes
• Fresh herbs for garnish

Instructions

1. Make the dough: In a large bowl, combine flour, salt, and yeast. Add warm water and olive oil, then mix until a shaggy dough forms.
2. Let it rise: Cover the bowl with a clean kitchen towel and let it rest in a warm place for 10 minutes.
3. Shape the focaccia: Transfer the dough to a greased 9×13 inch baking sheet. Drizzle with olive oil and use your fingers to stretch and press the dough into the pan, creating dimples.
4. Add toppings: Sprinkle minced garlic, Parmesan cheese, and rosemary (if using) over the dough. Drizzle with more olive oil and sprinkle with coarse sea salt and red pepper flakes.
5. Bake: Preheat your oven to 425°F (220°C). Let the dough rest for another 10 minutes, then bake for 20-25 minutes or until golden brown.

Notes

• Chef tip: For a lighter focaccia, use 2 1/2 cups of flour and add 1/2 cup of warm milk to the dough.
• Best substitution: Substitute the Parmesan cheese with nutritional yeast for a vegan version.
• Make-ahead: Prepare the dough, let it rise, then refrigerate for up to 24 hours. Let it come to room temperature before baking.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze baked focaccia for up to 3 months. Thaw at room temperature before reheating.
• Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 20-30 seconds. For best results, use the oven.
• Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 240
• Protein: 7g
• Fat: 8g
• Carbs: 36g
• Fiber: 1g
• Sugar: 1g
• Sodium: 600mg
• Cholesterol: 5mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Garlic Parmesan Focaccia – Quick, Savory & Soft Inside FAQs

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!