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Garlic Parmesan Focaccia Bread

A no-knead, high-hydration Italian flatbread topped with garlic oil, melted parmesan, and rosemary. Crispy on the bottom, fluffy inside.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 3 hours 40 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: Baking, Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

The Dough
  • 4 cups bread flour approx 500g
  • 2 cups warm water 110°F
  • 2.25 tsp instant yeast 1 packet
  • 1 tsp sugar or honey
  • 2 tsp fine sea salt
  • 2 tbsp olive oil for dough
The Topping & Pan
  • 0.5 cup extra virgin olive oil divided
  • 6 cloves garlic minced
  • 0.5 cup parmesan cheese grated
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp flaky sea salt Maldon

Equipment

  • 9x13 Baking Pan
  • Large mixing bowl
  • Spatula

Method
 

  1. Mix warm water, sugar, and yeast in a large bowl. Let bloom for 5 minutes.
  2. Add flour, salt, and 2 tbsp olive oil. Mix until a sticky dough forms. Do not knead.
  3. Cover and let rise for 1.5 - 2 hours (or overnight in fridge) until doubled.
  4. Pour 3-4 tbsp olive oil into a 9x13 pan. Transfer dough to pan and coat in oil.
  5. Gently stretch dough to corners. Cover and let rise again for 45 minutes until puffy.
  6. Preheat oven to 425°F (220°C). Mix remaining oil with minced garlic.
  7. Dimple the dough deeply with fingertips. Pour garlic oil over top.
  8. Sprinkle with parmesan, rosemary, and flaky salt.
  9. Bake for 20-25 minutes until deep golden brown. Cool on rack.

Notes

If using a metal pan, check for doneness at 20 minutes. Glass pans may take slightly longer. Do not skimp on the oil!