Crispy and Cheesy Garlic Parmesan Focaccia Bread You’ll Love

I crafted this crispy and cheesy garlic‑Parmesan focaccia to satisfy my cravings for crunchy, cheesy, and aromatic bread. With its golden, crisp exterior, a soft, airy interior, and a bold garlic‑Parmesan flavor, it’s a delightful twist on classic focaccia that’s ideal for snacking or serving alongside meals.

Why You’ll Love This Recipe

I love that this focaccia combines textures and flavors in every bite: the crisp outside, fluffy inside, and a cheesy, garlicky topping that’s utterly irresistible. It’s quick to prepare, perfect for sharing, and brings the warm comfort of homemade bread to any table.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Instant yeast

• Warm water

• Olive oil (plus extra for drizzling)

• Garlic cloves, minced

• Fresh or dried rosemary

• Grated Parmesan cheese

• Salt

• Black pepper

Directions

1. Mix the dough. I whisk yeast with warm water and a bit of olive oil, then stir in flour and salt until a soft dough forms.

2. First rise. I shape the dough into a ball, coat it lightly with olive oil, place it in a bowl, cover, and let it rise until doubled—about 1 hour.

3. Prep the pan. I generously oil a baking dish or sheet pan and gently press the risen dough to fill the pan, creating dimples with my fingertips.

4. Add toppings. I combine minced garlic, olive oil, rosemary, salt, and pepper, then drizzle this mixture over the dough. I sprinkle a generous layer of grated Parmesan cheese on top.

5. Second rise (optional). For a lighter texture, I let the topped dough rest for another 20 minutes.

6. Bake. I bake in a preheated oven at 425 °F (220 °C) for about 20 minutes, or until the edges are deeply golden and the top is crisp and bubbling.

7. Finish. After it comes out of the oven, I brush the top with a little more olive oil and add a final sprinkle of cheese and fresh rosemary if desired. Then I let it cool slightly before slicing.

Servings and timing

• Servings: 6–8 slices (great for 4–6 people)

• Prep time: 15 minutes

• First rise: ~1 hour

• Second rise: 20 minutes (optional)

• Bake time: 20 minutes

• Total time: Around 1 hour 55 minutes (with second rise)

Variations

• Cheese blends: I sometimes use mozzarella or Asiago instead of (or alongside) Parmesan for extra melt.

• Herb mix: I swap or add thyme, oregano, or fresh basil for a different flavor profile.

• Spicy twist: I sprinkle red pepper flakes before baking for a gentle heat.

• Garlic butter finish: After baking, I brush the focaccia with garlic‑butter instead of olive oil for a richer finish.

Storage/reheating

I store leftover focaccia in a sealed container at room temperature for up to 2 days. To reheat, I place slices in a warm oven (350 °F / 175 °C) for about 5–7 minutes to bring back crispiness. For single slices, I use a toaster oven. I don’t freeze it because the fresh‑baked texture is best enjoyed immediately—but I occasionally freeze individual slices tightly wrapped and thaw them before a quick reheat.

FAQs

What’s the secret to a crispy focaccia crust?

I find that using a good amount of olive oil in the pan and pressing the dough thin helps. Baking hot at 425 °F (220 °C) also ensures a crisp exterior.

Can I make this focaccia in advance?

Yes, I often prepare the dough and do the first rise ahead of time, then refrigerate it overnight. I let it warm and rise again before baking.

Is instant yeast okay to use instead of active dry yeast?

Absolutely! I use instant yeast all the time because I don’t need to proof it—just mix it straight into the flour and enjoy.

Can I use garlic powder instead of fresh garlic?

Yes, for convenience I sometimes sprinkle 1 teaspoon of garlic powder on top. It won’t be as bright as minced garlic but still adds great flavor.

How do I store leftovers to keep them fresh?

I keep focaccia in an airtight container or wrapped tightly in foil at room temperature. Reheating in the oven for a few minutes helps restore crispiness.

Conclusion

I love serving this crispy and cheesy garlic‑Parmesan focaccia whenever I want something comforting and flavorful. It’s easy, versatile, and always a crowd‑pleaser—whether beside soups, salads, or just enjoyed warm with a bit of extra olive oil.