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Focaccia has a rich history that dates back to ancient Roman times, where it was referred to as "panis focacius," meaning "hearth bread." Originally, focaccia was baked on hot stones or in the ashes of the hearth, making it a staple among the early Romans. As time progressed, the recipe spread throughout Italy, each region adding its own twists and variations based on local ingredients and culinary traditions.

Garlic Parmesan Focaccia Bread

Discover the irresistible magic of Garlic Parmesan Focaccia Bread! This homemade delight features a golden crust, soft interior, and a savory blend of garlic, Parmesan, and fresh rosemary. Perfect as an appetizer, side dish, or sandwich base, this versatile Italian classic is sure to impress. Delve into the art of baking with this easy recipe and elevate your meals! #Focaccia #BreadMaking #GarlicBread #HomemadeDelight #BakingRecipes #ItalianFood #Foodie
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Ingredients
  

3 ½ cups all-purpose flour

1 ½ teaspoons instant yeast

1 tablespoon sugar

1 teaspoon salt

1 ½ cups warm water (about 110°F / 43°C)

¼ cup olive oil (plus extra for drizzling)

4 cloves garlic, minced

½ cup grated Parmesan cheese

2 tablespoons fresh rosemary, chopped (optional)

Coarse sea salt for topping

Instructions
 

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir until well mixed.

    Gradually add the warm water and ¼ cup of olive oil to the dry ingredients. Mix with a wooden spoon or your hands until you form a sticky dough.

      Cover the bowl with a damp kitchen towel and let it rise in a warm area for about 1 hour or until the dough has doubled in size.

        Once risen, punch down the dough to release the air and transfer it to a well-oiled baking sheet (approximately 9x13 inches).

          Use your fingertips to gently stretch and press the dough into the pan, creating dimples all over the surface.

            In a small bowl, mix the minced garlic with 2 tablespoons of olive oil. Brush this mixture generously over the surface of the dough.

              Sprinkle the grated Parmesan cheese evenly over the dough. If using, scatter the chopped rosemary on top.

                Let the dough rise again for about 20-30 minutes, covered with a towel.

                  Preheat your oven to 400°F (200°C).

                    Before baking, sprinkle the focaccia with coarse sea salt to taste.

                      Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

                        Remove from the oven and let cool slightly. Drizzle with a little extra olive oil if desired, slice, and serve warm.

                          Prep Time: 15 minutes | Total Time: 1 hour 55 minutes | Servings: 12