Description
For the Focaccia:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
1 ½ teaspoons salt
1 ¼ cups warm water
¼ cup olive oil
1 teaspoon honey
1 teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ cup grated Parmesan cheese
For the Garlic Butter Drizzle:
3 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Pinch of salt
Directions:
In a large bowl, mix the flour, yeast, and salt. Add warm water, olive oil, and honey. Stir until combined, then knead for about 5 minutes until a soft dough
forms.
Cover and let rise in a greased bowl for 1 hour, or until doubled in size.
Preheat oven to 400°F (200°C). Grease a 9×13-inch baking pan with olive oil.
Transfer the dough to the pan, stretching it to fit. Use your fingers to create dimples in the dough.
Sprinkle dried oregano, rosemary, thyme, and Parmesan over the top. Drizzle with a little olive oil.
Bake for 20-25 minutes, or until golden brown.
While baking, mix melted butter with minced garlic, parsley, and a pinch of salt.
Remove focaccia from the oven and immediately brush with garlic butter. Let cool slightly before slicing.
Prep Time: 10 minutes (plus 1-hour rise time)
Cooking Time: 25 minutes
Total Time: 1 hour 35 minutes
Kcal: 280 kcal per serving
Servings: 8
Step-by-Step Guide
Follow these detailed instructions for perfect focaccia every time. First, ensure your water is warm (about 110°F) to properly activate the yeast without killing it. In your large mixing bowl, thoroughly combine the dry ingredients before adding the wet. When kneading, aim for a smooth, slightly tacky dough that springs back when poked; this usually takes a full 5 minutes by hand. For the rise, a warm, draft-free spot is crucial. If your kitchen is cool, place the covered bowl in an oven with just the light on. When shaping, don’t force the dough; let it rest for 5 minutes in the oiled pan before gently stretching it to the corners. The dimples should be deep and decisive to hold the toppings and oil.
Serving Suggestions
This garlic Parmesan focaccia is incredibly versatile. Serve it warm as an appetizer with a dish of high-quality olive oil and balsamic vinegar for dipping. It makes a superb side for pasta dishes, soups, or salads, acting as a flavorful tool to soak up sauces. For a hearty meal, slice it horizontally to create sandwiches with roasted vegetables, cured meats, and fresh mozzarella. Leftover slices can be toasted and used as a base for bruschetta or transformed into croutons for a Caesar salad.
How-to Summary
To summarize: mix dry ingredients, add warm wet ingredients, and knead into a soft dough. Let it rise until doubled. Press the dough into an oiled pan, dimple the surface, and add herbs and cheese. Bake at 400°F until golden. Finish with a garlic-butter wash immediately after baking.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes, but you should activate it first. Dissolve the honey in the warm water, sprinkle the active dry yeast on top, and wait 5-10 minutes for it to foam before adding it to the flour.
My dough didn’t rise. What happened? The likely culprits are old yeast (check the expiration date) or water that was too hot, which killed the yeast. The water should feel warm to the touch, not hot.
Can I make this dough ahead? Absolutely. After the first rise, punch it down, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature in the pan for 30 minutes before dimpling and baking.
Can I use fresh herbs? Yes, fresh herbs are excellent. Use triple the amount of dried (e.g., 1 tablespoon fresh rosemary instead of 1 teaspoon dried) and add them just before baking to prevent burning.
How do I store leftovers? Store completely cooled focaccia in an airtight bag at room temperature for 2 days. For longer storage, freeze slices wrapped in foil for up to 3 months. Reheat in a 350°F oven to restore crispness.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: 1) Using hot water instead of warm water, which deactivates the yeast. 2) Skipping the kneading step, which develops the gluten necessary for the perfect chewy texture. 3) Overloading the dough with too much flour while kneading, resulting in a dense bread. 4) Not letting the dough rise fully; patience is key for airy focaccia. 5) Applying the garlic butter drizzle after the bread has cooled, which prevents it from soaking in properly.
Conclusion
This Garlic Parmesan Focaccia recipe is a straightforward path to impressive, aromatic homemade bread. The combination of savory cheese, fragrant herbs, and rich garlic butter creates a deeply flavorful experience that far surpasses store-bought versions. By following the detailed steps and tips provided, you can confidently master this classic Italian bread. It’s a rewarding recipe that fills your kitchen with an irresistible smell and delivers a delicious, versatile centerpiece for any meal. Enjoy the process and the delicious results!
