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Explore the delightful world of homemade bread with this Garlic Parmesan Focaccia Bread recipe. Known for its crispy exterior and soft, fluffy interior, focaccia is a versatile Italian bread that can be enjoyed on its own or as part of a meal. This article provides a comprehensive guide to creating this flavorful bread, detailing each step of the process, including essential tips and tricks to ensure perfect results. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises to elevate your bread-making skills.

Garlic Parmesan Focaccia Bread

Dive into the world of homemade baking with this Garlic Parmesan Focaccia Bread recipe. Perfectly crispy on the outside and soft on the inside, this Italian classic is easy to make and bursting with flavor. The detailed, step-by-step instructions guide you through activating yeast, kneading dough, and adding delicious toppings like garlic, Parmesan, and rosemary. Whether you're serving it with soup or enjoying it on its own, this focaccia is sure to impress!
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Ingredients
  

4 cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

1 ½ cups lukewarm water (about 110°F/43°C)

2 tablespoons sugar

2 teaspoons salt

½ cup extra-virgin olive oil (divided)

8 cloves garlic, minced

1 cup grated Parmesan cheese

1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)

Freshly cracked black pepper to taste

Flaky sea salt for topping

Instructions
 

Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

    Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and ¼ cup of olive oil. Stir with a wooden spoon until a rough dough forms.

      Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed.

        First Rise: Lightly oil a clean bowl with the remaining ¼ cup of olive oil. Place the kneaded dough in the bowl, turning it to coat the surface with oil. Cover with a kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours or until doubled in size.

          Prepare the Garlic and Rosemary Topping: While the dough rises, mix the minced garlic, fresh rosemary, and a pinch of salt in a small bowl. Set aside.

            Shape the Focaccia: Once the dough has risen, punch it down gently. Grease a rimmed baking sheet (about 18x13 inches) with olive oil. Spread the dough onto the baking sheet and press it into an even rectangle, covering the entire surface. Use your fingertips to create dimples all over the dough.

              Add the Toppings: Drizzle the garlic and rosemary mixture evenly over the surface of the dough. Sprinkle the grated Parmesan cheese generously over the top, along with freshly cracked black pepper and flaky sea salt.

                Second Rise: Cover again with a kitchen towel and let it rise for another 30-45 minutes until puffy.

                  Preheat the Oven: About 20 minutes before baking, preheat your oven to 425°F (220°C).

                    Bake the Focaccia: Bake for 20-25 minutes or until the focaccia is golden brown and the edges are crispy. Rotate halfway through for even baking.

                      Cool and Serve: Remove from the oven and let it cool on a wire rack for a few minutes. Drizzle with a little extra olive oil if desired, and slice into squares. Enjoy while warm!

                        Prep Time, Total Time, Servings: 15 min | 2 hrs | 12 servings