Ingredients
For the focaccia dough
- 3 cups (375 g) all-purpose flour
- 1½ cups (360 ml) lukewarm water
- 2 tsp (7 g) instant yeast
- 1½ tsp salt
- 3 tbsp olive oil, plus more for the pan and topping
For the garlic Parmesan topping
- 3–4 cloves garlic, finely minced
- ½ cup (50 g) freshly grated Parmesan cheese
- 1 tbsp fresh rosemary, finely chopped
- Flaky salt, for sprinkling
Ingredient notes
Flour: All-purpose flour works well here. It gives a tender, soft crumb. Bread flour will give a chewier texture if you prefer, though you may need a tiny bit more water.
Water: Use lukewarm water, comfortably warm to the touch but not hot. Water that is too hot can damage the yeast. If it’s too cold, the dough will rise slowly.
Instant yeast: Instant yeast is reliable and mixes straight into the dough. Check the date on the package, because old yeast is a common cause of dough that doesn’t rise.
Olive oil: Since olive oil is a major flavor here, use one you enjoy the taste of. Extra virgin olive oil is ideal for both the pan and the topping.
Parmesan: Freshly grated Parmesan melts better and tastes far more savory than the pre-grated kind in a canister, which often contains anti-caking agents. A fine grater gives the best coverage.
Garlic: Fresh garlic is a must. Mince it finely so it roasts rather than burns, and spread it evenly across the surface.
Rosemary: Fresh rosemary gives the best fragrance. Chop it finely so it distributes evenly and doesn’t leave tough pieces.
Instructions
In a large mixing bowl, combine the lukewarm water and instant yeast. Let it sit for 2–3 minutes while the yeast wakes up.
Add the flour, salt and 3 tablespoons of olive oil. Stir with a wooden spoon or sturdy spatula until all the flour is incorporated and a soft, sticky dough forms. There is no need to knead. Simply mix until no dry patches remain.
The dough should look shaggy and wet. That is exactly what you want. Resist the urge to add more flour, because the high moisture is what makes the finished bread light and airy.
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for about 1 to 1½ hours, until the dough is noticeably puffed and bubbly.
You should see bubbles on the surface and along the sides of the bowl, and the dough should look billowy and jiggly. In a cooler kitchen it may need a little longer.
Generously coat a 9×13-inch baking pan with olive oil, covering the bottom and sides well. Pour a little extra olive oil into the center of the pan.
It may seem like a lot of oil, but this is what creates the crisp, golden, almost fried edges that make focaccia so good. A generous hand pays off.
Drizzle a little olive oil over your hands so the dough doesn’t stick. Gently transfer the risen dough into the prepared pan.
Using your fingertips, carefully stretch the dough toward the edges of the pan. If it springs back, let it rest for about 10 minutes, then gently stretch it again. Don’t force it. Let the gluten relax so the dough spreads naturally.
Cover the pan loosely and let the dough rise again for 30 to 45 minutes, until it looks light, airy and puffy.
While it rises, preheat your oven to 425°F (220°C).
In a small bowl, combine the finely minced garlic, grated Parmesan and chopped rosemary. Keep the mixture ready to scatter over the focaccia just before baking.
Drizzle the surface of the dough generously with olive oil. With well-oiled fingertips, gently press deep dimples all over the dough, pushing down toward the bottom of the pan without completely deflating it.
Sprinkle the minced garlic evenly over the dimpled dough. Scatter the Parmesan and chopped rosemary across the surface. Finish with a light sprinkle of flaky salt and another small drizzle of olive oil.
Bake in the preheated oven for 22 to 28 minutes, until the focaccia is puffed, golden brown and crisp around the edges. The Parmesan should be melted and golden, while the center stays soft and airy.
Let the focaccia cool in the pan for 10 to 15 minutes. Carefully transfer it to a cutting board and slice it into squares or long pieces. Serve warm for the best texture, while the garlic and Parmesan are still fragrant.