Name: Herbed Garlic Parmesan Focaccia Bread
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2¼ tsp (1 packet) active dry yeast; 1½ cups warm water (about 110°F); 1 tbsp sugar; 3¾ cups all-purpose flour; 1½ tsp salt; ½ cup extra virgin olive oil, divided; 4 cloves garlic, minced; 2 tbsp fresh rosemary or thyme, chopped; ½ cup grated Parmesan cheese; Flaky sea salt, for topping

Golden, fluffy, and packed with layers of savory flavor, this Herbed Garlic Parmesan Focaccia Bread is my go-to when I want to impress without much fuss. Infused with olive oil, fresh herbs, and sharp Parmesan, it comes out of the oven with irresistibly crisp edges and a tender, airy center. Whether I’m serving it as a side, slicing it for sandwiches, or just tearing into it while it’s still warm, this focaccia always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and versatile. It brings together the rustic simplicity of homemade bread with the deep flavors of garlic, herbs, and cheese. The dough is simple to work with and forgiving, making it a great choice whether I’m baking for a holiday table or just craving a warm snack on a lazy afternoon. Plus, the olive oil-drenched, golden crust gives bakery-quality results right from my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2¼ tsp (1 packet) active dry yeast

1½ cups warm water (about 110°F)

1 tbsp sugar

3¾ cups all-purpose flour

1½ tsp salt

½ cup extra virgin olive oil, divided

4 cloves garlic, minced

2 tbsp fresh rosemary or thyme, chopped

½ cup grated Parmesan cheese

Flaky sea salt, for topping

Directions

I start by combining warm water, sugar, and yeast in a large mixing bowl. I let it sit for 5 to 10 minutes until the mixture gets foamy.

Then, I add the flour and salt, mixing until I have a shaggy dough.

I knead it by hand or with a dough hook for about 8 to 10 minutes until the dough becomes smooth and elastic.

I pour ¼ cup of olive oil into a clean bowl, roll the dough in it to coat, and let it rise for about an hour, or until doubled in size.

While the dough rises, I line a 9×13-inch baking pan with parchment and coat it with 2 tablespoons of olive oil.

Once risen, I press the dough into the pan, using my fingers to dimple the surface.

In a small bowl, I mix the minced garlic, the remaining 2 tablespoons of olive oil, and the chopped herbs, then drizzle it evenly over the dough.

I sprinkle the Parmesan and flaky sea salt on top.

I cover the pan and let it rise for another 20 to 30 minutes while the oven preheats to 425°F (220°C).

I bake the focaccia for 20 to 25 minutes, until it’s golden brown. After letting it cool slightly, I slice and serve.

Servings and timing

This recipe yields 12 servings.

Prep Time: 20 minutes

Cook Time: 25 minutes

Rise Time: 1 hour

Second Rise Time: 20–30 minutes

Total Time: Approximately 1 hour 45 minutes

Calories per serving: 245 kcal

Variations

I sometimes swap out rosemary for thyme or use a mix of both for a more complex herbal flavor.

For a spicy kick, I add a pinch of crushed red pepper flakes to the garlic and oil mixture.

I’ve also tried adding sun-dried tomatoes or olives before baking—both turn this into a meal on its own.

For a richer finish, I drizzle a little truffle oil over the top after baking.

Storage/Reheating

To store, I wrap any leftovers tightly in foil or place them in an airtight container at room temperature for up to 2 days. For longer storage, I freeze individual slices in a zip-top bag.

To reheat, I pop slices in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp again. I avoid microwaving because it softens the edges and loses that amazing texture.

Related Recipes:

Homemade Focaccia Bread

FAQs

How do I know when the yeast is activated?

I look for a foamy layer forming on top of the water-yeast mixture within 5 to 10 minutes. If it doesn’t foam, I usually start over with fresh yeast and make sure the water isn’t too hot.

Can I use dried herbs instead of fresh?

Yes, I use dried herbs in a pinch, but I reduce the amount to 1 tablespoon since dried herbs are more concentrated.

What if I don’t have a stand mixer?

No problem—I knead the dough by hand for about 10 minutes on a lightly floured surface. It’s a great arm workout and just as effective.

Why dimple the dough before baking?

Dimples help hold the olive oil and herb topping in place, and they create those signature pockets of flavor that make focaccia so special.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. I just bring it back to room temperature before pressing it into the pan.

Conclusion

This Herbed Garlic Parmesan Focaccia Bread is a reliable favorite that delivers big flavor with minimal effort. I love how it transforms simple ingredients into something truly crave-worthy. Whether I’m entertaining or just treating myself, this bread never disappoints. Give it a try, and I think it’ll earn a permanent place in your baking rotation too.

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