Garlic Parmesan Focaccia Bread
This fluffy homemade focaccia bread is infused with garlic and Parmesan, making it a perfect side for any meal or a delightful snack.
Ingredients
Dough Ingredients
- 2 cups warm water (about 110°F or 43°C) Ensure the water is warm, not hot, to activate the yeast.
- 1 tablespoon sugar Helps to activate the yeast.
- 2 teaspoons active dry yeast Fresh yeast is crucial for a good rise.
- 5 cups all-purpose flour Can substitute with whole wheat flour for a denser texture.
- 1 tablespoon salt Enhances flavor.
- ½ cup olive oil Extra virgin olive oil is recommended.
Toppings
- 4-5 cloves garlic, minced Adjust according to garlic preference.
- 1 cup grated Parmesan cheese Use fresh grated for best taste.
- 1 tablespoon dried oregano Can substitute or add with fresh herbs.
- 1 tablespoon fresh rosemary (optional) Enhances flavor.
- to taste coarse sea salt, for sprinkling on top Adds flavor after baking.
Instructions
Activation of Yeast
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Mixing the Dough
- Once the yeast is active, add the flour and salt to the bowl. Mix together with a large spoon until a rough dough forms.
Incorporating Olive Oil
- Pour in the olive oil and continue to mix until the dough pulls away from the sides of the bowl.
Kneading the Dough
- Transfer the dough to a lightly floured surface. Knead it for about 5-7 minutes until it is smooth and elastic.
First Rise
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Preparing the Baking Sheet
- Lightly grease a large baking sheet with olive oil. Punch down the risen dough and spread it out on the baking sheet, using your fingers to make dimples throughout the surface.
- Sprinkle the minced garlic, grated Parmesan cheese, and oregano over the dough. If using rosemary, sprinkle that on too. Drizzle a little olive oil on top.
Second Rise
- Cover the dough again and let it rise for another 30-45 minutes until it puffs up slightly.
Baking
- Preheat your oven to 425°F (220°C). Once the dough has risen, sprinkle some coarse sea salt over it and bake for about 20-25 minutes, or until the focaccia is golden brown.
- Remove the focaccia from the oven and let it cool on a wire rack. Slice into pieces and serve warm or at room temperature.
Notes
Store focaccia bread in an airtight container at room temperature for up to 2 days. It can also be refrigerated for a week or frozen for up to 3 months.