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Garlic Parmesan Focaccia Bread whole loaf

Fabulously Easy Parmesan Garlic Focaccia Bread

dana vento
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! 
Tailor the parmesan garlic focaccia bread to be any spices and combinations you like. 
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? 

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. 
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes
Course Recipes
Cuisine bread
Servings 24 pieces
Calories 338 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Mix.
  • 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.