Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Garlic Parmesan Focaccia is the best quick bread you’ll ever make. After making it dozens of times, I’ve discovered the trick to a perfect, soft inside every time. If you love recipes like this, you’ll also enjoy Roasted Tomato and Garlic Ricotta Pasta and The Best Buttery Soft Pretzel Bites.
Why This Garlic Parmesan Focaccia – Quick, Savory & Soft Inside Is Pure Comfort
- Crispy golden crust
- Soft, savory inside
- Better than takeout taste
- Easy to make at home
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.
- All-purpose flour
- Warm water
- Active dry yeast
- Olive oil
- Salt
- Garlic cloves
- Parmesan cheese
- Rosemary
- Garlic powder
- Dried rosemary
- Salt
- Black pepper
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- All-purpose flour: You can substitute with whole wheat flour for a nuttier flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Kneads dough evenly and quickly → See on Amazon
- OXO Good Grips Silicone Baking Mat — Prevents sticking and easy cleanup → See on Amazon
How to Make Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- Make the dough: Combine flour, yeast, salt, and olive oil. Add water and mix until a soft dough forms.
- Let it rise: Cover and let the dough rise in a warm place for 1 hour.
- Preheat the oven: Preheat your oven to 425°F (220°C) with a pizza stone or baking sheet inside.
- Shape the focaccia: Divide the dough into 2 pieces, shape into ovals, and let them rise again for 30 minutes.
- Add toppings: Drizzle with olive oil, sprinkle garlic, Parmesan, and rosemary on top.
- Bake: Transfer the shaped dough onto the preheated pizza stone or baking sheet and bake for 20-25 minutes.
Cook's Tips for Perfect Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
- : For a softer inside, dimple the dough with your fingers before adding toppings.
- Common mistake and fix: If your dough is too sticky, add more flour. If it's too dry, add more water.
- : For a crispier crust, use a pizza stone or preheat a baking sheet in the oven.
Storing & Reheating Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: You can make the dough ahead of time and let it rise in the fridge overnight.
Freezing Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds. It may not be as crispy.
Recipe Notes
- Chef tip: For a more authentic taste, use a sourdough starter instead of active dry yeast.
- Best substitution: You can substitute Parmesan cheese with Pecorino Romano for a stronger flavor.
- Make-ahead: You can make the dough ahead of time and let it rise in the fridge overnight.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your focaccia is not rising, check that your yeast is still active and your water is not too hot.
Want to level up this recipe?
Cuisinart Custom Classic Food Processor — Kneads dough evenly and quickly, pays for itself vs takeout → Check price on Amazon
Garlic Parmesan Focaccia – Quick, Savory & Soft Inside
Ingredients
Main Ingredients
- All-purpose flour
- Warm water
- Active dry yeast
- Olive oil
- Salt
- Garlic cloves
- Parmesan cheese
- Rosemary
Seasonings
- Garlic powder
- Dried rosemary
- Salt
- Black pepper
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Make the dough: Combine flour, yeast, salt, and olive oil. Add water and mix until a soft dough forms.
- Let it rise: Cover and let the dough rise in a warm place for 1 hour.
- Preheat the oven: Preheat your oven to 425°F (220°C) with a pizza stone or baking sheet inside.
- Shape the focaccia: Divide the dough into 2 pieces, shape into ovals, and let them rise again for 30 minutes.
- Add toppings: Drizzle with olive oil, sprinkle garlic, Parmesan, and rosemary on top.
- Bake: Transfer the shaped dough onto the preheated pizza stone or baking sheet and bake for 20-25 minutes.
Notes
- Chef tip: For a more authentic taste, use a sourdough starter instead of active dry yeast.
- Best substitution: You can substitute Parmesan cheese with Pecorino Romano for a stronger flavor.
- Make-ahead: You can make the dough ahead of time and let it rise in the fridge overnight.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your focaccia is not rising, check that your yeast is still active and your water is not too hot.
Storage
- Fridge: Store 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 reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds. It may not be as crispy.
- Make ahead: You can make the dough ahead of time and let it rise in the fridge overnight.
Nutrition Per Serving
- Calories: 250
- Protein: 7g
- Fat: 8g
- Carbs: 38g
- 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
Yes, you can make the dough ahead of time and let it rise in the fridge overnight.
Check that your yeast is still active and your water is not too hot.
Yes, you can bake it at 375°F (190°C) for 10-15 minutes.
Pecorino Romano is a good substitute for a stronger flavor.
Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge before reheating.
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!
