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Parmesan and garlic focaccia bread recipe

Parmesan and garlic focaccia bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Italian bread
  • Focaccia

This is a spin on authentic foccacia but it's a great bread to serve with soups or stews. Leftovers make great croutons! You can also use it as a pizza base.

39 people made this

IngredientsServes: 12

  • 345g plain flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon dried active yeast
  • 1 teaspoon garlic granules
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pinch freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 235ml water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 225g grated mozzarella cheese

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. In a large bowl, stir together flour, salt, sugar, yeast, garlic, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  2. When the dough has pulled together, turn it out onto a lightly floured surface; knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean, damp drying cloth; let rise in a warm place for 20 minutes.
  3. Preheat oven to 220 C / Gas 8. Punch dough down; place on greased baking tray. Pat into a 1cm thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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Reviews & ratingsAverage global rating:(1276)

Reviews in English (978)

by Baricat

Quite simply! Left out garlic powder, because 1) it's not an authentic Italian ingredient (only fresh garlic is used in Italy) and 2) it would give an ersatz flavor. Doubled the basil and used milk for the liquid, to give a moister crumb. The result was a soft, perfectly chewy bread. Dimpled the dough deeply with my thumb after rolling out. Then, sprinkled the top liberally with chopped fresh rosemary leaves from the garden and lightly with coarse kosher salt, after painting with extra virgin olive oil. Then applied a mix of mozzarella, Parmigiano, and genuine imported Italian Asiago halfway through baking time so the cheese would not become overly brown. The result was ambrosia, a golden feast for the eyes and a delectable treat for the mouth. This is the real deal. Outstandingly simple and simply outstanding! To those who had trouble with the texture of the dough, either it's your yeast or your rising technique. Make sure to use only yeast that's new or that has been stored in the fridge/freezer. Also, do not dissolve in hot water, only lightly warm to the inside of your wrist. If the yeast has been stored in the freezer or is new, proofing is an unnecessary step. Proofing yeast does nothing magical like people think - it just "proves" that it's still good by bubbling. Do not allow the dough to overrise, (in other words, to rise so high that it sinks back down on itself) and ferment. Set a timer so that you don't forget to check on it. Light dough rises quickly.-09 Jan 2008

by My4NonBlondes

I read this recipe twice and wondered how on earth the dough was supposed to rise without proofing the yeast first, and then I read the reviews and found that it has been a problem for many people who have made the focaccia. ALWAYS proof your yeast! Just heat the water to 110 degrees and stir in the sugar, then dissolve the yeast and let the mixture sit ten minutes or until your yeast mixture is nice and foamy. Add the salt and oil, then your dry ingredients. My focaccia rose beautifully, but it definitely needs some salt in the topping. The next time I make it, I will sprinkle garlic salt before adding the mozzarella. This is a great recipe, it just needs to be a little more clear for the cook who isn't all that familiar with bread baking. Good luck!-23 Aug 2005

by What a Dish!

Great flavor, but the directions could use some help! I read some reviews that helped me. I proofed my yeast with the sugar and (115 degree) water first for 10 minutes, then added the salt, oil, and herbs (using fresh basil). Then I stirred in the flour (using one cup whole wheat flour, the rest unbleached white). Kneaded for about 5-6 minutes, and let rise for about 40 minutes. I then shaped the dough into a rectangle on a greased cookie sheet and let it rise for 30 more minutes. Then I brushed on my olive oil, and sprinkled on my parmesan cheese. Skipped the mozzarella, but I'm sure it's good that way too. Baked at 400 for about 20 minutes. Delicious!!! Served with Rich and Creamy Tomaoto Basil Soup from this site, and a layered lettuce salad. Beautiful! I had no problems with it not rising, and it tasted light and yummy, even with the whole wheat flour.-29 Aug 2005

    • two 1/4-ounce packages (5 teaspoons) active dry yeast
    • 1 teaspoon sugar
    • 2 cups warm water (105°‐115° F.)
    • 1 tablespoon table salt
    • about 5 1/2 cups all-purpose flour
    • 1/3 cup olive oil
    • 2 teaspoons minced fresh thyme leaves
    • 2 tablespoons cornmeal
    • 1/2 cup coarsely grated Parmesan
    • coarse salt for sprinkling
    • freshly ground black pepper for sprinkling
    1. In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
    2. Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
    3. Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
    4. Preheat oven to 450° F.
    5. Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
    6. Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.

    Parmesan Garlic Bread

    One of our favorite restaurants in our area is a seafood restaurant by Newport Beach in Southern California.

    While the seafood dishes are truly outstanding, we go there mostly for the amazing, absolutely mouthwatering, and dare I say, the best garlic bread I have ever tasted.

    The first time my 4-year old took a bite of the garlic bread, he told us that it was so delicious and that it was the best garlic bread ever!

    The little boy sure has a sharp palate and knows his food very well.

    After a recent visit, little G requested that I make it at home and this is my version.

    This garlic bread is loaded with Parmesan cheese and garlic.

    The garlic is pureed (no garlic powder please). The end result is the most garlicky, cheesy, and buttery garlic bread ever.

    It&rsquos very easy to make and effortless. The next time you head to supermarket, just go to he bakery section and pick up French bread.

    In no time, you will have this garlic bread on your dining table!

    Serving suggestions and ideas for add-ins

    • I sometimes add fresh herbs and garlic into the olive oil that goes on just before baking:
      • 1 ½ tsp fresh rosemary leaves
      • 1 tbsp fresh sage leaves
      • ¼ cup firmly packed fresh basil
      • 2 fresh garlic cloves
      • add these to a mortar and pestle with 3 tbsp of olive oil and grind to a smooth-ish paste then brush onto the dough before sprinkling with parmesan and baking.

      Garlic Parmesan Artisan Bread

      Foolproof garlic parmesan artisan bread. It’s crusty on the outside, soft on the inside and loaded with garlic, a hint of rosemary and lots of cheese!

      Hello friends!! ? I’m very excited to bring you today’s recipe because it’s one we really, really love! I’m also excited because I get to give away a beautiful Le Creuset oven and a time-saving Kuhn Rikon garlic press. Both of which are staples in my kitchen. Make sure to hop on over to Instagram and enter to win!

      We’ve made four variations of this artisan bread now and we can’t seem to get enough. I am by no means a “bread baker” so when I say this recipe is easy and foolproof, I mean it! I can’t really call it no-knead because technically you knead in the garlic, cheese and rosemary, but really it’s just mixing it in. It takes all of 5 minutes to prep the dough and the rest is just following a few steps to ensure the bread bakes up nice and crusty. Want to learn my tips and tricks to making this bakery-style bread at home? Read on!

      The recipe below says it only takes an hour and a half to make, but that’s just the “hands-on” time. The dough itself needs 18 hours to rise (and ferment), so please be aware of that! You’ll start by combining all-purpose flour (or bread flour if you have it), salt and yeast. Using a dough whisk or a spatula, add the warm water and mix until a soft, sticky dough forms.

      When the dough has doubled in size and is covered in bubbles it’s ready to go. Sometimes this process can take up to 24 hours, especially if its winter and your house is really cold, however, in the summer it can take as little as 12 hours. When the dough is ready, place a Dutch oven (with the lid on) into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes. I ALWAYS use my Le Creuset 3 ½ quart or 4 ½ quart oven. Both sizes will work. I generally make soup or pasta when I make this bread, so whatever oven I’m not using for that I’ll make the bread in. ?

      Why use a Dutch oven for making bread?

      • The Dutch oven can withstand high baking temperatures.
      • The heat inside the Dutch oven is distributed more evenly than in a conventional oven.
      • When the dough is put inside the hot Dutch oven, humidity (steam) keeps the crust soft longer. It expands during the early stages of baking which results in a tall, round loaf.
      • The steam also ensures that the bread’s crust will be crackly and blistered with bubbles.

      It turns out perfect every time! It’s pretty magical! ✨ Of course if you don’t own a Dutch oven, I’ve left a few suggestions down in the notes section.

      Meanwhile, fold in the garlic, parmesan and rosemary. P.S. I’ve made this recipe twice, once with raw garlic and once with roasted garlic and they were both wonderful. I used my Kuhn Rikon Epicurean garlic press to make mincing it totally effortless. This is one of my favorite time-saving kitchen gadgets!

      Take the dough and tuck the edges under to create a ball. It’ll still be soft and blob-like, that’s ok. Place it on a large square of parchment paper (big enough to cover the bottom of your Dutch oven), then dust the dough with flour, cover with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 3 ½ inches long and about ¼″ deep. Scoring the loaf will help prevent unwanted cracks and will help the loaf rise up instead of expand out.

      Then, using a mister, spray bottle, or pastry brush, lightly mist (or brush) the top of the bread with water. You don’t want to drench the dough, just give it a nice kiss of moisture. This little trick will help produce steam which will create a nice crisp crust just like I mentioned above.

      CAREFULLY remove Dutch oven from the hot oven. Place the dough into it, cover and return it to the oven to bake for 30 minutes. Remove the lid, add the remaining cheese and bake for an additional 8-12 minutes or until the top is a deep golden brown.

      Transfer the loaf bread to a cooling rack to cool for 30 minutes so that the crumb inside isn’t gummy. I know it’s a long time to wait (trust me, I’m always tempted to slice into it right away), but it’s definitely worth it!

      This garlic parmesan artisan bread has quickly become a staple in our home. It goes great with soup, pasta and just about any kind of roasted meat you can think of. We love adding a bit of my homemade garlic spread to it just to enhance all of the amazing flavor it already has baked into it. I hope my tips and tricks will inspire you to make a loaf of your own. You’ve totally got this! ?

      Easy Rosemary Garlic Focaccia Bread

      Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don’t need to spend lots of money, just use olive oil you love.

      For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love – fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.


      Escali Primo Digital Scale

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      I’ve made this rosemary Parmesan focaccia bread so many times, and it comes out perfect every single time. The rosemary and red pepper flakes add so much dimension while the Parmesan cheese and olive oil make it taste rich and hearty. The crust is crisp and the inside is perfectly moist and chewy. It is everything I could ever want in a bread.

      This bread pairs perfectly with warm fall foods like my brisket chili, or as sandwich bread for a pulled pork or brisket. Plus it is beautiful and sounds fancy! I hope you all enjoy it as much as we do!

      How do I make this easy Focaccia Bread recipe?

      1. Preheat the oven and grease a cast-iron skillet with olive oil.
      2. Activate the yeast: Add the water, sugar and yeast to the bowl of a stand mixer with the dough attachment. Stir to combine, and allow it to sit for a few minutes until it gets nice and foamy. The water needs to be warm for the yeast to activate. I heat mine to around 90ºF.
      3. Make the dough: Add in flour, salt, and 1 tablespoon olive oil. Mix until the dough begins to pull away from the sides and forms a sticky ball. If it is not pulling from the sides add a bit more flour (a tablespoon at a time).
      4. Prepare the dough to rise: Lightly flour your hands and form the dough into a ball. Place it in the skillet, and spread the dough so it covers the entire skillet.
      5. Turn off the oven and place the skillet in the oven for 20 minutes to rise.
      6. Remove the skillet from the oven, and turn the oven back on to 400ºF.
      7. Prepare the coating: Combine the remaining 2 tablespoons of olive oil, parmesan, garlic powder, and rosemary. Brush the mixture on top of the bread. Using your fingertips make indents over the top of the dough.
      8. Let’s cook! Bake the bread for 20 minutes or until golden brown. Serve with a drizzle of olive oil, sea salt, and parmesan cheese for topping, if desired.

      A place to hang your apron and catch a glimpse of country life

      If I’ve said it once, I’ve said it a hundred times I love simplicity. And I feel strongly that way about the food I eat too. That’s why this focaccia bread recipe is one of my new favorites. It’s simple to make and tastes delicious, and it takes less than an hour to throw together – and bake!

      I really wish I could take the credit for this focaccia bread recipe but I can’t. I found this recipe at the blog Crunchy Creamy Sweet. There are only two things that I changed when I made this recipe. The first, I added one clove of crushed garlic to the butter, parmesan, and Italian seasoning mixture. And the second, I made my focaccia bread in a pie plate (not a cast iron skillet) since I was transporting my bread to a dinner we were invited to.

      I don’t want to steal Anna’s thunder where this recipe is concerned so I’m sending you directly to her site to get the recipe. Trust me, you’ll be glad that I did. If you are anything like me, you won’t be able to stop browsing all of her other mouth watering recipes either.

      Just a few remarks about this recipe. The dough was nice and tender making the bread light and airy – a very good thing in my book. This recipe is also very adaptable. I was thinking the next batch I make might be a Southwestern version served with a dollop of barbequed pulled pork and fresh slaw on top. What do you think?


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