Okay, so confession time – my first attempt at making garlic parmesan focaccia was a disaster of legendary proportions. Like, we’re talking about something that could’ve been used as a doorstop. My husband took one look, attempted a polite bite (bless him), and then quietly suggested we order pizza. The kids wouldn’t even touch it. I almost gave up on homemade Italian flatbread forever, which would’ve been tragic because now? Now this Garlic Parmesan Focaccia is the star of our dinner table, and I’ve made it probably 50+ times (not kidding – my neighbor Jessica literally asks me to text her when I’m baking a batch).
Here’s the wild thing that nobody tells you about focaccia – it’s actually one of the easiest yeast breads you can possibly make. No fancy equipment, no crazy kneading techniques, just you, some flour, and a little bit of patience. This is a no knead recipe that practically makes itself! After testing this Italian flatbread seventeen different ways (yeah, my family was really patient with me), I’ve figured out the seven secrets that transform okay focaccia into the kind of bread people ask you for the recipe for at potlucks.
Table of Contents
Garlic Parmesan Focaccia: 8 Bold Secrets That Work
- Total Time: 3-4 hours (or overnight with cold fermentation)
- Yield: 12 servings
Description
This Garlic Parmesan Focaccia is an Italian flatbread featuring a crispy golden exterior, pillowy soft interior, and incredible garlic-Parmesan flavor. Perfect as an appetizer, side dish, or sandwich bread.
Ingredients
For the Dough:
4 cups (500g) bread flour
2¼ teaspoons (7g) instant yeast
2 teaspoons kosher salt
1½ cups (350ml) lukewarm water (100-110°F)
3 tablespoons extra virgin olive oil
1 tablespoon honey
For the Topping:
½ cup extra virgin olive oil (divided)
8-10 garlic cloves, minced (or 2 bulbs roasted garlic)
1½ cups (150g) freshly grated Parmesan cheese
1-2 teaspoons flaky sea salt
Freshly ground black pepper (optional)
Instructions
In a large bowl, whisk together 4 cups bread flour, 2¼ teaspoons instant yeast, and 2 teaspoons kosher salt. Make a well in the center and pour in 1½ cups lukewarm water, 3 tablespoons olive oil, and 1 tablespoon honey. Using a wooden spoon or your hands, start mixing from the center outward. Keep mixing until no dry flour remains. The dough should be very sticky and wet. If you’re thinking “this can’t be right,” that probably means it’s exactly right.
Add half of your minced garlic (about 4-5 cloves) to the dough and fold it in gently. Just fold the dough over itself 10-15 times in the bowl to incorporate the garlic.
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest for 30 minutes at room temperature. This is called autolyse – it lets the flour fully hydrate and starts gluten development without any work from you.
Wet your hands (the dough is sticky), grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this four times total. Cover and rest 30 minutes.
Repeat the stretch-and-fold process two more times with 30-minute rests between each. The dough will become smoother and more cohesive each time.
After your final stretch-and-fold, either let the dough rise at room temperature for 2-3 hours until doubled, OR cover tightly and refrigerate for 12-24 hours for better flavor (my preference). The slow cold fermentation develops deeper flavor. If you’ve ever eaten sweet potato puree that was made ahead, you know how flavors meld and improve over time.
Coat a 9×13-inch baking pan with 3 tablespoons olive oil, ensuring the bottom and sides are well-oiled. This creates that crispy bottom crust.
If refrigerated, let dough sit at room temperature for 30 minutes. Turn dough into the prepared pan. Drizzle 1 tablespoon olive oil on top. With oiled hands, gently stretch and press dough to fill the pan. If it springs back, let it rest 10 minutes and continue. This may take 2-3 gentle stretching sessions.
Cover loosely with plastic wrap or a kitchen towel. Let rise 45-60 minutes at room temperature until puffy and bubbly. If your kitchen is cold, put it in the oven with just the light on for warmth.
Preheat your oven to 425°F (220°C). You want that oven hot – this is crucial for the perfect rise and crispy crust.
Drizzle 2 tablespoons olive oil over the puffy dough. Using your fingertips, press straight down into the dough all over, creating deep dimples. Go all the way down to the bottom of the pan. Scatter remaining minced garlic (4-5 cloves) all over the surface. Sprinkle with 1 cup grated Parmesan, then finish with flaky sea salt and black pepper. Drizzle with 1 more tablespoon olive oil.
Bake for 20 minutes, rotate the pan 180 degrees, then bake another 8-12 minutes until deep golden brown with crispy edges. It should sound hollow when you tap the bottom.
Remove from oven and immediately sprinkle remaining ½ cup Parmesan over the hot surface. Let cool in pan for 5 minutes, then transfer to a wire rack. Cut into squares while still warm.
Notes
Storage:
Room temperature: 2 days in airtight container
Refrigerator: 5 days wrapped tightly
Freezer: 3 months (wrap portions individually, reheat at 375°F for 10 minutes)
Make-Ahead Tips:
Dough can be refrigerated after first rise for up to 3 days before shaping
Par-bake for 15 minutes, cool completely, freeze up to 3 months. Bake from frozen at 400°F for 15-18 minutes
Substitutions:
All-purpose flour for bread flour (reduce water by 2-3 tablespoons)
Active dry yeast for instant yeast (proof in warm water first)
Roasted garlic for raw garlic (more mellow, sweet flavor)
Grana Padano or aged Asiago for Parmesan
Gluten-free bread flour blend + 1 tsp xanthan gum for gluten-free version
Dietary Modifications:
Vegan: Replace Parmesan with nutritional yeast or vegan parmesan
Lower sodium: Reduce added salt, use low-sodium Parmesan
Kid-friendly: Reduce garlic to 3-4 cloves, add Italian seasoning
Serving Suggestions:
Perfect with soups, pasta dishes, as sandwich bread, or with olive oil and balsamic for dipping. Pairs excellently with Italian meals, charcuterie boards, or as an appetizer.
- Prep Time: 30 minutes
- rising time (room temperature): 2-3 hours or 12-24 hours (refrigerator)
- Cook Time: 28-32 minutes
- Category: Mediterranean Bread, Side Dishes & Appetizers (Easy Recipes)
- Method: Baking
- Cuisine: Mediterranean/Italian
Nutrition
- Serving Size: 1 piece (approximately 95g)
- Calories: 285 kcal
- Sugar: 1g
- Sodium: 425mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 12mg
Why This Garlic Parmesan Focaccia Works So Well
So here’s what’s fascinating about this Italian flatbread from a total food-nerd perspective (and I promise this won’t get too technical)… The reason Garlic Parmesan Focaccia tastes so incredible comes down to three things that work together like magic.
First, there’s this thing called hydration – basically, the ratio of water to flour. This no knead recipe uses a super wet dough (we’re talking 75-80% hydration), which sounds scary but actually creates those gorgeous air pockets and that fluffy interior. When I finally stopped being afraid of sticky dough, everything changed. My early attempts were dense because I kept adding more flour thinking I was “fixing” it. Nope. Wet dough equals fluffy focaccia with that perfect pizza crust texture.
Second, olive oil is literally baked into every layer. It’s in the dough, coating the pan, drizzled on top – olive oil everywhere. This isn’t just for flavor (though oh wow, the flavor), it’s what gives this Italian flatbread those crispy edges and golden brown exterior while keeping the inside tender. The Mediterranean diet isn’t just healthy; it’s absolutely delicious when you use quality olive oil like this.
The Science Behind Those Perfect Bubbles
The dimpling technique (you know, when you poke your fingers all over the dough) isn’t just for looks. Those dimples trap olive oil and garlic, creating these little flavor pockets throughout the bread. When the bread bakes, steam gets trapped in those indentations, which contributes to that characteristic airy texture. It’s basically engineered deliciousness.
Plus, the slow fermentation process (if you have time for it) develops these complex flavors that you just can’t rush. I usually make my dough the night before and let it sit in the fridge. The flavor difference between a quick rise and an overnight rise is honestly night and day. My friend Sarah, who claims she doesn’t like “weird bread,” actually requested this for her birthday dinner. That’s the power of proper fermentation, folks.
Perfect for Any Occasion
This Garlic Parmesan Focaccia works for literally everything. Sunday brunch? Check. Fancy dinner party? Absolutely. Random Tuesday when you need carbs? Oh yes. I’ve served it alongside Mediterranean breakfast bowls for brunch gatherings, used it to mop up spicy rigatoni sauce, and even made sandwiches with it the next day. The kids love dipping it in marinara sauce for an after-school snack, and it pairs beautifully with easy rigatoni carbonara for an Italian feast.
The Secret Formula: Essential Ingredients
Listen, I’ve tried making this with whatever random ingredients I had in my pantry, and… it showed. Quality ingredients genuinely matter for Garlic Parmesan Focaccia. Here’s what you actually need:
The Core Ingredients
- 4 cups (500g) bread flour
- 2¼ teaspoons (7g) instant yeast
- 1½ cups (350ml) lukewarm water
- ½ cup (120ml) extra virgin olive oil (divided)
- 8-10 cloves fresh garlic, minced
- 1½ cups (150g) freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1 tablespoon honey
- Flaky sea salt for topping
- Freshly ground black pepper (optional)
Bread flour has more protein than all-purpose, which creates that perfect chewy texture. You can use all-purpose if that’s what you have, but you’ll need slightly less water. I use King Arthur bread flour because it’s consistent.
Instant yeast is more forgiving than active dry – you can just mix it right in without proofing. Game changer for lazy bakers like me.
Lukewarm water temperature matters! Too hot kills the yeast; too cold won’t activate it. I aim for 100-110°F, which feels like a warm bath on your wrist.
Extra virgin olive oil – use the good stuff. This isn’t the time for that bottle that’s been in your pantry since 2019. The flavor really comes through.
Fresh garlic – DO NOT use that jarred stuff. Fresh garlic gives you that amazing aromatic quality. I mince half super fine for the dough and leave half a bit chunkier for topping.
Parmesan cheese – freshly grated Parmigiano-Reggiano or Pecorino Romano. That green can of pre-grated stuff doesn’t melt the same way and honestly doesn’t have nearly the flavor.
Quality Specifications That Actually Matter
| Ingredient | What to Look For | Why It Matters | US Substitute |
| Bread Flour | 12-13% protein content | Creates chewy texture and structure | All-purpose flour (reduce water by 2-3 tablespoons) |
| Olive Oil | Cold-pressed, extra virgin | Rich flavor that comes through in every bite | Any olive oil works but flavor won’t be as robust |
| Fresh Garlic | Firm cloves, no green shoots | Green shoots can be bitter | Garlic powder (1½ teaspoons) in a pinch, but really try for fresh |
| Parmesan | Parmigiano-Reggiano aged 12+ months | Nutty, complex flavor when melted | Grana Padano, Asiago, or good quality aged cheddar |
The Game-Changing Secret Most People Don’t Know
Here’s something that literally changed everything for me: roasted garlic or garlic confit. I know, I know – extra step. But hear me out. When you roast whole garlic bulbs (just slice the top off, drizzle with olive oil, wrap in foil, bake at 400°F for 45 minutes), the garlic becomes sweet, mellow, and almost caramelized. This roasted garlic adds this depth of flavor that raw garlic just can’t match. I usually roast 2-3 bulbs on a Sunday and keep them in the fridge for the week. You can even make garlic butter with the roasted garlic for an extra flavor boost!
Another secret? Adding a tablespoon of honey to the dough. The tiny bit of sweetness balances the savory garlic and salty parmesan perfectly, and it helps with browning. You won’t taste “sweet” – it just makes everything taste more… complete.
The Foolproof Method
Okay, this is where I’m going to walk you through this step-by-step, because the method matters just as much as the ingredients for perfect Garlic Parmesan Focaccia.
Step 1: Mix the Dough (5 minutes)
In a large bowl, whisk together 4 cups bread flour, 2¼ teaspoons instant yeast, and 2 teaspoons kosher salt. Make a well in the center and pour in 1½ cups lukewarm water, 3 tablespoons olive oil, and 1 tablespoon honey. Using a wooden spoon or your hands, start mixing from the center outward. Keep mixing until no dry flour remains. The dough should be very sticky and wet. If you’re thinking “this can’t be right,” that probably means it’s exactly right.
Step 2: Add Garlic (2 minutes)
Add half of your minced garlic (about 4-5 cloves) to the dough and fold it in gently. Just fold the dough over itself 10-15 times in the bowl to incorporate the garlic.
Step 3: First Rest (30 minutes)
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest for 30 minutes at room temperature. This is called autolyse – it lets the flour fully hydrate and starts gluten development without any work from you.
Step 4: Stretch and Fold – Round 1 (2 minutes)
Wet your hands (the dough is sticky), grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this four times total. Cover and rest 30 minutes.
Step 5: Stretch and Fold – Rounds 2 & 3 (2 minutes each)
Repeat the stretch-and-fold process two more times with 30-minute rests between each. The dough will become smoother and more cohesive each time.
Step 6: First Rise (2-24 hours)
After your final stretch-and-fold, either let the dough rise at room temperature for 2-3 hours until doubled, OR cover tightly and refrigerate for 12-24 hours for better flavor (my preference). The slow cold fermentation develops deeper flavor. If you’ve ever eaten sweet potato puree that was made ahead, you know how flavors meld and improve over time.
Step 7: Prepare the Pan (3 minutes)
Coat a 9×13-inch baking pan with 3 tablespoons olive oil, ensuring the bottom and sides are well-oiled. This creates that crispy bottom crust.
Step 8: Shape the Dough (10 minutes)
If refrigerated, let dough sit at room temperature for 30 minutes. Turn dough into the prepared pan. Drizzle 1 tablespoon olive oil on top. With oiled hands, gently stretch and press dough to fill the pan. If it springs back, let it rest 10 minutes and continue. This may take 2-3 gentle stretching sessions.
Step 9: Second Rise (45-60 minutes)
Cover loosely with plastic wrap or a kitchen towel. Let rise 45-60 minutes at room temperature until puffy and bubbly. If your kitchen is cold, put it in the oven with just the light on for warmth.
Step 10: Preheat Oven (30 minutes before baking)
Preheat your oven to 425°F (220°C). You want that oven hot – this is crucial for the perfect rise and crispy crust.
Step 11: Dimple and Top (5 minutes)
Drizzle 2 tablespoons olive oil over the puffy dough. Using your fingertips, press straight down into the dough all over, creating deep dimples. Go all the way down to the bottom of the pan. Scatter remaining minced garlic (4-5 cloves) all over the surface. Sprinkle with 1 cup grated Parmesan, then finish with flaky sea salt and black pepper. Drizzle with 1 more tablespoon olive oil.
Step 12: Bake (28-32 minutes)
Bake for 20 minutes, rotate the pan 180 degrees, then bake another 8-12 minutes until deep golden brown with crispy edges. It should sound hollow when you tap the bottom. The top should be beautifully golden brown with those signature crispy edges that make this Italian flatbread so irresistible.
Step 13: Final Touch (1 minute)
Remove from oven and immediately sprinkle remaining ½ cup Parmesan over the hot surface. Let cool in pan for 5 minutes, then transfer to a wire rack. Cut into squares while still warm. The wire rack keeps the bottom crispy instead of getting soggy.
Creative Variations
Once you’ve mastered the basic Garlic Parmesan Focaccia, you can get creative. These variations have all been tested in my kitchen multiple times. You can even try rosemary focaccia or other topping combinations!
| Variation | Modifications | Best Served With | Occasion |
| Herb Garden / Rosemary Focaccia | Add 2 tbsp fresh rosemary, 1 tbsp fresh thyme, reduce garlic to 4 cloves | Soups, stews, Mediterranean breakfast bowls | Casual dinners |
| Caramelized Onion & Parmesan | Top with 1 cup caramelized onions, increase Parmesan to 2 cups | Roasted meats, serves as appetizer with balsamic | Dinner parties |
| Sun-Dried Tomato & Basil | Mix in ½ cup chopped sun-dried tomatoes, top with fresh basil after baking | Italian pasta dishes, caprese salad | Summer gatherings |
| Everything Bagel | Top with everything bagel seasoning instead of salt, keep the Parmesan | Cream cheese, smoked salmon, breakfast spreads | Brunch |
| Garlic Butter Focaccia | Brush with homemade garlic butter after baking instead of just olive oil | Side dish for pasta, served with marinara sauce | Italian dinner |
Dietary Modifications
Vegan Version: Replace Parmesan with nutritional yeast (about ¾ cup) for a cheesy flavor. The texture won’t be quite the same, but it’s still delicious.
Gluten-Free Option: Use a gluten-free bread flour blend like King Arthur Measure for Measure. Add 1 teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly different – a bit more crumbly – but still good.
Budget-Friendly: Use all-purpose flour instead of bread flour. For the Parmesan, get a block of the cheaper variety and grate it yourself – way less expensive than pre-grated. You can also use half Parmesan and half aged cheddar.
Kid-Friendly Option: Reduce garlic to 3-4 cloves, add 2 tablespoons Italian seasoning, and mix in ½ cup diced turkey pepperoni. My kids call this “pizza bread” and devour it.
Storage & Serving
Here’s the deal with storing Garlic Parmesan Focaccia – it’s best fresh, but life happens and you might have leftovers.
Storage Techniques
Room Temperature: Store in an airtight container at room temperature for up to 2 days. The bottom will lose some crispness, but the flavor stays good. Reheat in a 350°F oven for 5-7 minutes to bring back those crispy edges.
Refrigerator: Wrap tightly and store for up to 5 days. The texture gets a bit chewier from the fridge. Definitely reheat before serving to restore that fluffy interior.
Freezer: Cut the completely cooled focaccia into portions, wrap each piece tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. To reheat, thaw at room temperature for about an hour, then pop in a 375°F oven for 10 minutes.
Meal Prep Strategies
The beauty of this recipe is how flexible it is for meal prep. I often make the dough on Sunday evening, let it do its cold ferment overnight, and bake on Monday evening.
- Make dough through first rise: Refrigerate for up to 3 days before shaping
- Par-bake: Bake for 15 minutes, cool completely, wrap and freeze. When ready to serve, bake from frozen at 400°F for 15-18 minutes
- Prep toppings ahead: Roast garlic, grate cheese, and store separately for up to a week
Serving Suggestions
| Meal Type | Pairing Ideas | Why It Works |
| Breakfast/Brunch | Scrambled eggs, tomato slices, fresh fruit | The savory garlic complements eggs beautifully |
| Lunch | Caprese salad, tuna and white bean salad, sliced turkey or chicken | Makes amazing sandwich bread when sliced horizontally |
| Dinner | Pasta dishes, rigatoni carbonara, roasted vegetables, grilled chicken | Perfect for mopping up sauce, serve as a side dish |
| Appetizer | Olive tapenade, whipped feta, marinara sauce for dipping | Cut into small squares for a stunning appetizer spread |
Nutritional Benefits
Let’s talk nutrition, because while this is definitely an indulgent bread, it’s not as bad as you might think – especially if you’re following a Mediterranean diet approach.
Macronutrient Breakdown (Per Serving, 1/12 of recipe)
| Nutrient | Amount | % Daily Value* |
| Calories | 285 kcal | 14% |
| Total Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Total Fat | 13g | 17% |
| Saturated Fat | 3g | 15% |
| Fiber | 1.5g | 6% |
| Sugar | 1g | 1% |
*Based on a 2,000 calorie diet
Micronutrient Profile
| Vitamin/Mineral | Amount per Serving | % Daily Value | Primary Benefit |
| Calcium | 185mg | 14% | Bone health (mostly from Parmesan) |
| Iron | 2.1mg | 12% | Oxygen transport, energy |
| Sodium | 425mg | 18% | Mostly from cheese and salt |
| Vitamin C | 3mg | 4% | From fresh garlic, antioxidant |
Health Benefits and Ingredient Origins
Garlic: Garlic is legitimately a superfood. It contains allicin, which has anti-inflammatory and immune-boosting properties. My grandmother swore by garlic for everything, and modern research backs up at least some of her claims.
Olive Oil: This is where the Mediterranean diet really shines. Extra virgin olive oil is loaded with monounsaturated fats (the good kind) and antioxidants. Studies have linked olive oil consumption to reduced inflammation, better heart health, and even cognitive benefits.
Parmesan Cheese: Beyond being delicious, Parmesan is a good source of calcium and protein. It’s also naturally lactose-free, which means many people with lactose intolerance can enjoy it.
FAQ Section
How do I know if my yeast is still good?
If you’re not sure if your yeast is active, do the “proofing test”: Mix your yeast with warm water (about 110°F) and a pinch of sugar. Let it sit for 5-10 minutes. If it becomes foamy and bubbly on top, your yeast is alive and happy. If nothing happens, you need a new package.
Can I make this focaccia without a stand mixer?
Absolutely! This is a no knead recipe, so focaccia is traditionally made by hand. The dough is wet and sticky, which actually makes hand mixing pretty easy. Just use a wooden spoon for the initial mixing and your hands for the stretch-and-folds. Works perfectly – no special equipment needed!
Why is my focaccia dense instead of fluffy?
This usually happens for one of three reasons: (1) The dough didn’t rise enough – be patient and give it the full rising time to get that fluffy interior. (2) You added too much flour because the dough felt too sticky – resist the urge! This no knead dough is supposed to be wet. (3) Your oven wasn’t hot enough – make sure it’s fully preheated to 425°F for those crispy edges and proper rise.
How do I prevent my focaccia from sticking to the pan?
Use enough olive oil! You need a generous coating on the bottom and sides of the pan. The oil creates a natural non-stick surface and gives you that amazing crispy bottom.
Can I freeze focaccia dough before baking?
Yes! After the first rise, shape it into a disk, wrap tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and continue with shaping and second rise.
What’s the best way to reheat leftover focaccia?
The oven is definitely your best bet. Preheat to 350°F, place the focaccia directly on the oven rack, and warm for 5-7 minutes. This brings back that crispy exterior while keeping the inside soft. The microwave makes it soggy – just don’t do it.
Pairing & Serving Ideas
After making this Garlic Parmesan Focaccia more times than I can count, I’ve discovered some truly excellent pairings.
Strategic Combinations
| Main Dish | Focaccia Role | Why It Works | Additional Pairing |
| Pasta with marinara sauce | Bread basket/sauce mopper | The garlic complements tomato-based sauces perfectly | Spicy rigatoni, rigatoni carbonara |
| Roasted chicken | Side dish | Neutral enough to let chicken shine, hearty enough to feel substantial | Roasted vegetables, green salad |
| Tomato soup | Dipping bread | Those dimples hold soup beautifully, perfect with a dipping sauce | Caesar salad, grilled cheese |
| Charcuterie board | Bread component | Makes amazing mini sandwiches with cured meats and cheese | Olives, pickles, mustard |
Beverage Pairings
Sparkling Beverages: Sparkling water with fresh lemon or lime works beautifully – the effervescence cuts through the richness of the olive oil and cheese. Italian sodas or naturally flavored sparkling waters complement the garlic and herbs perfectly.
Herbal Drinks: Iced herbal teas like mint or chamomile pair excellently. The subtle flavors cleanse your palate between bites without competing with the bread’s savory notes.
Coffee: In Italy, people absolutely eat focaccia with morning coffee. The savory-sweet combination is surprisingly good, especially if you’ve made a less garlicky version or the herb garden variation.
Making It Your Own: Final Thoughts
Embrace Your Kitchen Creativity
Here’s the thing I want you to know about making Garlic Parmesan Focaccia – it’s going to be different every time you make it, and that’s totally okay. My third batch was way better than my first. My tenth batch was different from my third. Temperature, humidity, even the brand of flour you use can create slight variations.
The first time I made focaccia, I was following the recipe so rigidly that I stressed myself out. Now? I eyeball the olive oil drizzles, I adjust garlic amounts based on who I’m serving, and I’ve learned to trust my instincts about when the dough has risen enough.
Don’t be afraid to experiment with toppings. Cherry tomatoes? Go for it. Different cheeses? Absolutely. Last week I added some sliced olives because I had them sitting in the fridge, and it was delicious. That’s the beauty of focaccia – it’s a canvas.
Join the Focaccia Community
If you make this Garlic Parmesan Focaccia, I’d genuinely love to hear how it went. Did you do the overnight fermentation or the quick version? Did your family devour it immediately or did you actually have leftovers?
Try pairing it with other Mediterranean favorites – it’s incredible with tuna and white bean salad for a light lunch, or alongside Mediterranean breakfast bowls for a weekend brunch.
And hey, if you mess it up the first time (like I did), don’t give up! Even “failed” focaccia usually tastes pretty good. My doorstop attempt eventually became croutons, and we used them in Caesar salad for a week.