Garlic Parmesan Focaccia Bread – Easy Homemade Italian Recipe

Okay, so here’s the thing about focaccia bread—I avoided making it for years because I thought it was one of those fancy Italian things that required some secret baking degree. Spoiler alert: I was completely wrong.

Last month, I got obsessed with this garlic parmesan focaccia from a local bakery. Like, seriously obsessed. Was spending $8 every weekend kind of obsessed. My husband finally said, “Can’t you just make it yourself?” Challenge accepted.

Now, I’m gonna be honest… my first attempt looked like a sad, flat pancake. The second one was better but tasted like straight-up olive oil (used way too much). Third time? Absolute perfection. And now I make this thing at least twice a month because it’s ridiculously easy once you know the tricks.

Why This Focaccia Bread Actually Works :

Look, I’ve tried probably seven different focaccia recipes from Pinterest, and most of them either required weird ingredients I don’t keep in my pantry or had confusing instructions. This one? Uses stuff you probably already have, and the method is so straightforward my 12-year-old made it last weekend.

The garlic parmesan combo is chef’s kiss. Not too garlicky (my neighbor hates strong garlic, and even she loved this), and the parmesan gets all crispy on top. It’s basically bread heaven.

And here’s what I love most—it’s super forgiving. Forgot to check on it? Probably still fine. Dough looks weird? Also probably fine. This isn’t one of those recipes where one tiny mistake ruins everything.

What You’ll Need for This Focaccia Bread :

For the Dough:

• 4 cups all-purpose flour (don’t use bread flour, I tried it and honestly couldn’t tell the difference)
• 2 teaspoons instant yeast (the kind in the jar, not those little packets)
• 2 teaspoons salt (I use sea salt because I’m fancy like that)
• 2 teaspoons sugar (helps the yeast do its thing)
• 1 3/4 cups warm water (not hot, not cold—like comfortable bath water)
• 1/4 cup olive oil, plus more for drizzling (use the good stuff if you have it)

For the Topping:

• 4 cloves garlic, minced (or 6 if you’re like me and love garlic)
• 1/2 cup grated parmesan cheese (DO NOT use the pre-grated stuff in the green container. Trust me on this)
• 2 tablespoons olive oil
• Fresh rosemary if you have it (totally optional, sometimes I skip it)
• Flaky sea salt for sprinkling

Quick shopping tip: I always grab my parmesan from the deli section and ask them to grate it fresh. Makes such a difference. Also, if you can’t find instant yeast, active dry yeast works too—just let it sit in the warm water for 5 minutes first.

How to Make Garlic Parmesan Focaccia Bread :

Step 1: Mix the Dough (Easiest Part)

In a large bowl, whisk together flour, yeast, salt, and sugar. Make a well in the center (fancy baking term for “poke a hole in the middle”).

Pour in the warm water and olive oil. Stir with a wooden spoon until everything comes together. It’ll look shaggy and messy at first—that’s completely normal. Don’t panic like I did the first time.

Keep stirring until no dry flour remains. The dough will be sticky and wet, which is exactly what you want. If it looks too dry, add a tablespoon of water. Too wet? Sprinkle in a bit more flour.

Step 2: First Rise (aka Go Watch Netflix)

Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature for about 1 to 1.5 hours, or until it doubles in size.

Here’s where I messed up the first time—I put it near the oven thinking the warmth would help. It rose way too fast and got all weird and bubbly. Just leave it on your counter in a normal spot.

During this time, I usually fold laundry or scroll through my phone. The dough does all the work. Love that.

Step 3: Shape and Second Rise

Drizzle a 9×13-inch baking pan (or similar size) with olive oil. Like, really drizzle it—don’t be shy. This creates that crispy bottom we’re after.

Dump the dough into the pan. It’s gonna be super sticky and won’t want to spread. That’s fine. Use oiled fingers (coat your hands in olive oil) and gently press and stretch the dough toward the edges. Don’t worry if it doesn’t reach the corners yet.

Cover again and let it rise for another 30-45 minutes. It’ll puff up and fill the pan more. During this second rise, I preheat my oven to 425°F. Oh wait, I forgot to mention—you need to preheat your oven. See? Even I make mistakes while writing this.

Step 4: The Fun Part (Dimpling and Topping)

After the second rise, use your fingers to poke deep dimples all over the dough. Like, really go for it. Press down until you almost hit the bottom of the pan. These dimples will fill with olive oil and create the signature focaccia texture.

In a small bowl, mix the minced garlic with 2 tablespoons of olive oil. Drizzle this all over the dough, letting it pool in those dimples. Sprinkle the grated parmesan cheese generously over the top, then add rosemary if you’re using it, and finish with flaky sea salt.

Pro tip I learned the hard way: Don’t skip the salt on top. It makes everything taste 10 times better.

Step 5: Bake Until Golden and Gorgeous

Bake for 20-25 minutes, or until the top is golden brown and the edges are crispy. My oven runs hot, so I usually check at 18 minutes. If the top is browning too fast, tent it with foil.

You’ll know it’s done when the cheese is melted and slightly crispy, and the whole kitchen smells absolutely incredible. My kids always appear from their rooms asking what’s for dinner when this is in the oven.

Let it cool in the pan for about 10 minutes before cutting. Or don’t wait like I never do and burn your mouth every single time.

My Tried-and-True Tips for Perfect Focaccia Bread :

Water Temperature Matters: I killed my yeast twice by using water that was too hot. If you can comfortably hold your finger in the water for 10 seconds, it’s the right temp.

Don’t Skip the Oil: I know it seems like a lot of olive oil, but that’s what makes focaccia… focaccia. Low-fat version? Doesn’t exist here.

Flavor Variations I’ve Tried: Cherry tomatoes and basil (amazing), olives and feta (also great), caramelized onions (my favorite but takes more time), plain with just sea salt (shockingly good).

Storage: This keeps at room temperature for 2 days in an airtight container. After that, it gets a bit tough. I usually freeze half if I’m only feeding two people. Reheats beautifully in a 350°F oven for 10 minutes.

Leftover Ideas: Makes incredible sandwiches, cuts into perfect breadsticks for pasta night, or honestly just eaten straight from the pan with butter. No judgment.

Why You Should Make This Focaccia Bread This Week :

Because it’s impressive but easy. Because your house will smell like an Italian bakery. Because store-bought focaccia is overpriced and usually disappointing.

But mostly? Because there’s something really satisfying about pulling homemade bread out of your oven. Makes you feel like a proper home baker even if you burned frozen pizza last Tuesday. (Not speaking from experience or anything.)

My sister-in-law, who claims she “can’t bake,” made this last weekend and sent me a photo. Looked better than mine honestly. That’s how foolproof this recipe is.

So yeah, give it a try. Start to finish, it’s about 2.5 hours, but only maybe 15 minutes of that is actual work. The rest is just waiting, which you can do while doing literally anything else.

Let me know how yours turns out! And if you mess it up somehow, tell me what happened because I’m genuinely curious what could go wrong. This thing is basically bulletproof.

Happy baking! 🍞✨