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Garlic Parmesan Focaccia

A no-knead, high-hydration focaccia bread topped with garlic-infused butter, fresh herbs, and savory parmesan cheese. Perfectly crispy on the outside and fluffy on the inside.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 slices
Course: Appetizer, Bread, Side Dish
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups Bread Flour 500g
  • 2 cups Warm Water approx 100°F
  • 2 tsp Instant Yeast
  • 1 tsp Honey or sugar
  • 2 tsp Kosher Salt
  • 4 tbsp Extra Virgin Olive Oil Divided use
Topping
  • 3 tbsp Unsalted Butter Melted
  • 3 tbsp Olive Oil
  • 5 cloves Garlic Minced
  • 0.5 cup Parmesan Cheese Freshly grated
  • 2 tbsp Fresh Herbs Parsley, Rosemary, or Chives
  • 1 pinch Flaky Sea Salt To taste

Equipment

  • Large Mixing Bowl
  • 9x13 Baking Pan
  • Whisk
  • Spatula

Method
 

  1. Whisk together bread flour and salt in a large bowl. In a separate container, mix warm water, yeast, and honey.
  2. Pour the yeast mixture and 1 tablespoon of olive oil into the flour. Mix with a spatula until a sticky dough forms. No kneading required.
  3. Cover the bowl and let rise at room temperature for 3-4 hours (or overnight in the fridge for 12-18 hours) until doubled and bubbly.
  4. Pour 2-3 tablespoons of olive oil into a 9x13 inch baking pan. Transfer dough to the pan and coat it in the oil.
  5. Gently stretch dough to the corners. If it shrinks back, rest for 15 minutes and stretch again. Cover and let rise for 1.5 - 2 hours until puffy.
  6. Preheat oven to 425°F (220°C). Mix melted butter, remaining oil, and minced garlic.
  7. Pour garlic butter over the dough. Dimple the dough deeply with your fingers. Sprinkle with herbs and sea salt.
  8. Bake for 18 minutes. Remove briefly, sprinkle parmesan cheese on top, and bake for another 5-7 minutes until golden brown.
  9. Cool on a wire rack for at least 15 minutes before serving.

Notes

For a sourdough variation, replace yeast with 100g active sourdough starter and reduce water by 50g.