Garlic Parmesan Focaccia Bread is a salty, chewy yeast bread that requires no mixer and no kneading! This is the perfect carb to supplement any meal.
Focaccia Bread Recipe
Focaccia bread is a thin (and slightly dense) piece of cooked bread with a texture that mimics that of a pizza crust. Making your own focaccia bread isn’t as difficult as you may think.
Sure the name sounds fancy, but unlike other yeast doughs, this one doesn’t require an excessive amount of kneading, rising and other crazy steps. In fact, if you’re not an already experienced bread maker, this recipe could be the foolproof step you need to start exploring the delicious world of freshly made bread.
Seasoned with garlic and cheese, this ridiculously easy focaccia bread tastes like an amazing loaf of breadsticks and would make an amazing snack or appetizer! Consider enjoying it as an appetizer with some crack chicken bombs (that’s one way to become the cool house on game day!)
What’s in this focaccia bread?
- Flour (just all-purpose!)
- Active yeast
- Sugar
- Salt
- Minced dried garlic (you could substitute fresh if you’d like.)
- Warm water
- Canola oil, divided
- Shredded parmesan cheese
- Sea salt
- Parsley
Check out the specific ingredient amounts and the full step by step process in the recipe card below!
How to make this Easy Focaccia Bread Recipe
Making the Dough
In a large bowl, mix the flour, yeast, sugar, salt, and minced garlic. Just whisk them together, easy peasy!
Add in the water and 2 tbsp of the oil, stirring until combined. The dough will have a ‘shaggy’ look to it. It will not be a perfectly smooth ball by any means. All you want to do is incorporate the liquids. That is all, the dough will be very sticky.
Allow the dough to rise
Cover and allow the dough to rise in a warm place until its double in size, approx 30 min. If you are making this in the wintertime and you aren’t sure where a good warm place is, try microwaving a cup of water for a few minutes, remove the cup of water but then place the bowl with the dough inside of the microwave and shut the door. That usually does the trick for me!
Transfer the dough to a greased 9×13 pan. You should also grease your fingers and spread the dough to cover the bottom of the pan. Again, the dough is very sticky, so you’ll want to spray your fingers with non-stick spray liberally.
Cover the pan and let it sit and rest while the oven preheats to 375°.
When the oven is preheated, use your (greased) fingers, and create large dimples in the top of the bread. Drizzle the remaining 2 tbsp of olive oil over the top of the dough and sprinkle the shredded parmesan cheese, sea salt, and parsley on the top of the bread.
Bake the Bread
Bake at 350° for 30-35 minutes, until it’s golden brown.
Let the dough cool slightly before cutting. It can be served warm or at room temperature, but I personally like it best warm.
This focaccia bread is great as a side dish, but it can also be served with a dipping sauce such as ranch or marinara to become a simple appetizer.
What do you eat focaccia bread with?
Focaccia bread goes great with a dipping sauce, but you can also serve it with pizza ingredients, pesto, melted cheese or delicious creamy soups. Really, any meal would benefit from this bread. Having it as a side to a hearty beef stew or along side a pasta dish.. the possibilities are endless!
How do you refresh focaccia bread?
With focaccia bread tasting best warm, you may want to reheat the bread before enjoying any leftovers. Wrapping a slice of focaccia bread with a damp paper towel and microwaving for 10 seconds can help to refreshen your bread and have it tasting like new again without drying the bread out.
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Want all the Bread Recipes? Try some of these!
- Asiago Cheese Bagels
- Dinner Rolls
- Honey Wheat Bread
- French Bread
- Soft Pretzels
- Cinnamon Roll Recipe
- Blueberry Quick Bread
- Bread Bowls
Garlic Parmesan Focaccia Bread
Ingredients
- 3 cups all purpose flour
- 2 1/4 tsp active yeast
- 3/4 tbsp sugar
- 2 tsp salt
- 1 1/2 tsp minced garlic dried
- 1 1/2 cup warm water
- 4 tbsp canola oil divided
- 1/4 cup shredded parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp sea salt (optional)
Instructions
- Mix flour, yeast, sugar, salt and minced garlic in a large bowl.
- Add in water and 2 tbsp of the oil. Stir until combined.
- Cover and allow to rise until double, approx 30 min.
- Transfer the dough to a greased 9x13 pan. Grease your fingers and spread the dough to cover the bottom of the pan. Cover and let it sit in a warm place while the oven preheats to 375°.
- When the oven is preheated, Use your (greased) fingers, and create large dimples in the top of the bread. Drizzle the remaining 2 tbsp of oil over the top and sprinkle the shredded parmesan, sea salt and parsley on top of the bread.
- Bake at 375° for 30-35 minutes, until golden brown.
- Cool slightly before cutting.
Nutrition
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Karen says
Karli… seriously?! This is way too easy and SO GOOD!! You’re amazing. Thanks for always having great recipes!! This one is a keeper for sure.
Karli Bitner says
Hi Karen! Thank you for trying my recipes and coming back to comment and leave some stars! It means the world. 🙂 Keep on making this focaccia bread because you are right, way to easy and SO GOOD!!
CELESTE J RICHTER says
Need to convert the yest package to tsp.
Karli Bitner says
Thank you for the feedback. I have now changed it. One package of yeast is equal to 2 and 1/4 tsp of yeast. Thanks Celeste.
Julia says
Can u use instant yeast?? Or should we just use active yeast???
Karli Bitner says
Hi Julia- instant yeast will work fine. 🙂 Enjoy!
Suzi Krasner says
Outstanding and delicious bread! And soooo easy!
Karli Bitner says
I am so happy to hear you loved it, Suzi! Thanks for the comment and stars. 🙂
Lisa says
Easy and delicious. Thank you ❤️
Karli Bitner says
I’m so glad you enjoyed it Lisa! Thanks for the comment.
Karyn says
Do you think I can use olive oil instead of canola?
Dan Bitner says
Thanks for the question Karyn, yes you an use olive oil.
Lisa says
This was so easy and such a hit! Thanks for a great recipe! 🙂 Quick and delicious. I substituted 1 cup of flour for whole wheat and no one was the wiser in my house. 5 stars!
Karli Bitner says
Oh, that is a wonderful idea! I am so glad you enjoyed the recipe, Lisa!
Mariah Huggins says
Made this a few months back and it was a HUGE hit but I forgot to save the recipe and couldn’t remember which one I made. So I have made 8 other recipes and finally I found the original that was our favorite. Thanks so much, making again tonight!
Karli Bitner says
I am so glad you found it again. 🙂 Thanks for the comment and stars! 🙂
Dallas says
I am curious. Why use canola oil instead of olive? This is the first focaccia recipe I have seen with this ingredient. I have not made it yet but intend to in the next couple of days. Always willing to try something new. 🙂
Karli Bitner says
I used canola for a few reasons. I made it with both and didn’t feel like there was that big of a difference and I know that canola oil is a budget friendly oil, making this recipe one that anyone can easily make. 🙂 Hope you enjoy it!
Jenn Lewis says
We make this recipe at least once a month. It’s amazing. It takes about the same amount of time as a pot of beans in the instant pot from start to finish. I just start mixing the focaccia as soon as I turn the beans in. And is the perfect accompaniment. Added plus my 4 year old loves helping make it.
Karli Bitner says
I love this so much! I am happy to hear you make it so often. 🙂