Often when shopping, I look at the prices of Focaccia bread just to validate my homemade ethic.
I am a firm believer in making homemade foods unless they are too time-consuming or include ‘fancy’ ingredients.
Focaccia is one of those things that in general, we believe is hard to make, but I am about to unleash the truth.
In under 5 minutes, you can create the dough!
Fabulously easy parmesan garlic focaccia bread is that easy to make.
Plus, you don’t have to make parmesan garlic focaccia bread, with my ingredients!
My recipe is from my Nonna Santa (gramma) who was from Sicily.
I used to sit on her kitchen counter and watch her cook, she was fabulous!
Tailor the parmesan garlic focaccia bread to be any spices and combinations you like.
You do not need a bread machine to make this, I did not use one for this recipe.
However, you can use your hand mixer with dough attachments, or mix by hand!
Now, rather than go on and on, let’s jump into what you need to make this fabulous focaccia bread.
Did I mention, if you make bread, you will have ALL the ingredients in your pantry already?
Garlic Parmesan Focaccia Bread
Focaccia Bread ~ What Is It Exactly?
Years ago, spending a month in Sardinia, I was introduced to Focaccia bread.
It’s about one inch thick all the way around, flat and great as a stand-alone or cut in 1/2 for sandwiches.
Focaccia is created in a flat pan like you would bake a sheet cake in or a deep-dish pizza pan.
What’s On Top of Garlic Parmesan Focaccia Bread?
The Italian versions of focaccia that I dined on included Castelvetrano Olives and Mediterranean coarsely ground sea salt.
Focaccia dough was brushed with extra virgin olive oil.
Oh, it’s making my hungry just thinking about it.
Olives used on bread were always well-drained and pitted.
No, the olives were not from a can, that’s not authentic Italian!
You can (pun intended) but there are better options
I suppose if you were in a pinch you could use canned black olives but don’t expect an authentic taste.
Instead, try kalamata olives if you can’t find the green Castelvetrano olives.
Do look in ethnic food areas, generally, they are jarred in a brine.
Also, many grocery retailers offer a fresh olive and mushroom section for the very popular charcuterie items.
Check that area as well.
Look for Gaeta olives, they are excellent and also come in jars or sometimes in the fresh olive area as well.
Tip For Brine Saltiness.
My grandfather (From Sicily) used to take the olives out of the jar.
Gramma Santa (his wife from Sicily) would then rinse them and place them in a ‘magical’ bowl of water.
They did not eat them, other than to sample one for saltiness.
Covering them, she left them on the counter overnight in the water.
Again, the next day, they tasted the olive.
Providing that the saltiness was tempered down to a point that they preferred, they then used them.
In conclusion, don’t use ‘salty’ brine as an excuse.
Want More Bread Recipes?
Garlic Parmesan Focaccia Bread
My family loves parmesan shred.
It’s also known as shaved parmesan pieces.
Fresh minced garlic is delicious, but do note, unless you are going to consume this within a few days, it can mold.
There is a moisture content involved with Minced Garlic.
You can, however, sub in garlic salt coarsely ground or mixed up with other spices. ‘
I used garlic salt for the Garlic flavor to not have to deal with the minced garlic, but some love minced garlic.
Eliminate garlic if you hate it. Options abound when it comes to cooking.
Top Fabulously Easy Parmesan Garlic Focaccia Bread with…
Olives, pepperoncini, pepperoni, cooked sausage, bacon, cooked greens, fresh basil, fresh mozzarella, and tomatoes.
Cover with roasted peppers (again remember the moisture content and refrigerate uneaten pieces).
You can also top with just a brush of olive oil and coarsely ground sea salt, it is simply amazing.
Timing Of Fabulously Easy Parmesan Garlic Focaccia Bread
Really from start to finish, 2 hours.
Active time, 5 minutes.
Yes, it is easy!
Tips for Sucess in Parmesan Garlic Focaccia Bread
Do not add to much flour.
Less is more until you see the consistency of your dough.
When activating your yeast, make certain your water is at least 110° F, not boiled, just warm.
Additionally, you can sub in 1/2 C of milk and you want that to be 110° F as well.
Activate the yeast before incorporating it into the dough.
Now if you want the recipe, grab it below.
- 9" x 13" pan or deep dish pizza round pan.
- Cornmeal (for the base of the pan)
- Basting Brush
- 1 Tablespoon of Yeast
- 1 1/2 C Water (110°F) (you can sub in 1/2 c warm milk for 1/2 c of water)
- 2 Tbsp Olive Oil Pan &
- 3 Tbsp Olive Oil for Dough Mixture
- 3 1/2 C Flour (+ 1 C additional as needed for dough)
- 1 Tbsp Brown Sugar
- 1 1/2 Tsp Salt
- Seasoning (I used basil, oregano, parsley & garlic salt mixture)
- Up To 1/4 c Shaved Parmesan
- Brush a 9" x 13" baking pan or deep-dish pizza pan with olive oil.
- Follow with a dusting of either cornmeal or brown rice flour
- Using a mixer and dough hooks, do the following.
- In a large mixing bowl, combine water, olive oil and yeast together.
- Mix well and allow it to stand for 1 minute once combined.
- Next combine salt, and brown sugar and flour.
- The dough will begin to form.
- It will look loose at the start then it will be a bit clingy to the side of the bowl.
- At this point, it is time to transfer the dough into your prepared baking pan.
- If for some reason the dough does not spread across the pan from edge to edge, you can help it with the use of a spatula.
- Lightly pull from the middle to the edges to get the dough to spread.
- It should pull easily.
- Cover dough once situated in the pan.
- Allow the dough to double in size over 1 hour. (set it on the top of an oven)
- You can use parchment or a bread cloth to cover. DO COVER.
- When it is 45 minutes into rising, preheat oven to 375° F.
- Once the bread has doubled at 1 hour, remove the cover.
- Use your finger to make those infamous indents in the focaccia. (clean hands ONLY!)
- Add your spices (red pepper, garlic salt, basil, parsley, oregano, black pepper) any combination you want, as much or as little as you like.
- Next, brush dough lightly with olive oil.
- Now add parmesan shaving
- Place in oven and bake for 25-30 minutes until the top is golden brown.
- Adjust the time as necessary.
- When the bread comes out of the oven, you can dust with parmesan cheese.
- You can serve immediately, but I do suggest letting it stand for at least 1/2 hour.
- Cut into 24 pieces. Start with vertical cuts of 6. then 4 the opposit way.
Amount Per Serving: Calories: 338Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 538mgCarbohydrates: 40gFiber: 2gSugar: 2gProtein: 10g
Nutrition Information is not always accurate. I am not nutritionist nor a doctor.