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Bake fluffy, golden focaccia with crisp edges and rich flavor—perfect for sharing, dipping, or upgrading any meal.
Know Before You Scroll
What You’ll Need
Warm water, active dry yeast, sugar, all-purpose flour, kosher salt, extra-virgin olive oil, olive oil, garlic clove, pesto, fresh thyme leaves, flaky sea salt, Parmesan cheese.
Flavor Profile
This Garlic Focaccia is soft, golden, and full of flavor. The garlic-infused olive oil adds rich depth, pesto brings a fresh, herby kick, and Parmesan bakes into a crispy, salty crust. Every bite is garlicky, buttery, and perfectly balanced.
Difficulty Level
Beginner-friendly. If you can stir, knead, and wait for dough to rise, you’ve got this.
Equipment Needed
Mixer with dough hook (or strong arms), mixing bowl, saucepan, 9×13-inch sheet pan, clean towel, oven.
Top Tip
Don’t be shy with the garlic oil drizzle—it’s what gives you that crisp, golden crust.
Time-Saving Tips
Skip straining the garlic-pesto oil—just whisk before using to keep all that flavor in play.
Ingredient Swaps
No thyme? Try rosemary. Out of Parmesan? Pecorino or even shredded mozzarella works in a pinch.
Garlic Focaccia Magic with a Cheesy Pesto Twist
When I first started testing this garlic focaccia with Parmesan and pesto, I thought I could just toss everything on top and call it a day. Wrong. The pesto baked too fast, the garlic browned too much, and the bread turned out oily instead of crisp. After a few messy, flat attempts, I learned that gently infusing the oil with garlic and pesto was the secret move. It keeps the crumb light, the crust golden, and the flavor bold without overpowering. This is the version I keep coming back to—fluffy, garlicky, herby, and just begging to be torn apart by hand.
Why Focaccia Texture Changes (Even With the Same Recipe)
It’s kind of wild how the texture of focaccia can change so much — even when you’re using the exact same recipe. One day it’s fluffy and light with big, airy pockets, and the next it’s a little more dense and chewy with that golden, crisp bottom that makes you weak in the knees. Tiny things like how warm your kitchen is, how long you let the dough rest, or even how much you stretch it in the pan can make all the difference. Just look at the photos above to see how the texture can change — that’s the magic of bread-making, a mix of science and intuition, and part of why every batch of focaccia feels like its own little story.
Ingredient Notes
Dry Ingredients
Best Choice
Unbleached all-purpose flour, active dry yeast, granulated sugar. These build the soft, airy base that makes focaccia so good.
Substitutions
Bread flour for extra chew, instant yeast (no blooming needed), or honey instead of sugar.
Liquid & Seasoning Base
Best Choice
Warm water (100°F–110°F) and kosher salt (like Diamond Crystal) to balance and activate the dough.
Substitutions
Sea salt or table salt—use a little less if using table salt.
Infused Oil Ingredients
Best Choice
Extra-virgin olive oil and fresh garlic for rich flavor and that signature golden crust.
Substitutions
Any quality olive oil or pre-minced garlic in a pinch.
Flavor Boosters
Best Choice
Fresh basil pesto and finely grated Parmesan for bright, herby, nutty flavor.
Substitutions
Store-bought or sun-dried tomato pesto, and Pecorino Romano or Asiago in place of Parmesan.
Finishing Touches
Best Choice
Fresh thyme leaves and flaky sea salt (like Maldon) for earthy aroma and a crunchy, salty finish.
Substitutions
Rosemary or oregano for thyme; coarse sea salt instead of flaky.
Where to Find
Fresh herbs in produce; flaky salt in the spice or specialty foods aisle.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Garlic-Infused Olive Oil
Start with a small saucepan over low heat. Add half a cup of olive oil, one smashed garlic clove, and three tablespoons of pesto. Let it gently simmer for five to ten minutes—just enough to infuse, not brown. Remove from heat and let steep until slightly cooled. Strain and set aside.
2
Bloom the Yeast
In a small bowl, stir together one and three-quarter cups of warm water, one packet of active dry yeast, and two teaspoons of sugar. Let it rest in a cozy spot until foamy and fragrant, about fifteen minutes.
3
Mix the Dough
In the bowl of a stand mixer with the dough hook, add five cups of all-purpose flour, one tablespoon kosher salt, half a cup of olive oil, and the yeast mixture. Mix on low until it comes together, then knead on medium speed for about five to six minutes until smooth and soft. If it’s too sticky, sprinkle in a little extra flour.
4
Let It Rise
Transfer the dough to a lightly oiled bowl, cover with a towel, and let it rise in a warm place until doubled in size—about one hour.
5
Prep the Pan
Season the chicken and brown it in the pot to give the soup a deep, savory base. This step ensures flavorful, tender meat.
6
Dimple and Season
Use your fingertips to dimple the dough all over. Drizzle with more garlic-infused oil, then sprinkle on two tablespoons of fresh thyme leaves and a teaspoon of flaky sea salt.
7
Bake and Top
Bake for ten to twelve minutes, then pull it out and sprinkle on a quarter cup of finely grated Parmesan. Slide it back in for another ten to thirteen minutes until the crust is golden and the cheese is lightly crisped.
8
Slice and Serve
Let it cool just slightly, then slice and serve warm. The crust is garlicky and crisp, the inside is fluffy, and every bite has that herby, cheesy finish.
Recipe
Garlic Focaccia with Parmesan & Pesto
Ingredients
- 1 ¾ cups warm water (100°F to 110°F (38°C to 43°C))
- 2¼ teaspoons active dry yeast
- 2 teaspoons sugar
- 5 cups all-purpose flour (plus additional for kneading)
- 1 tablespoon kosher salt
- ½ cup extra-virgin olive oil (plus more for the bowl)
For the Garlic-Infused Olive Oil (for pan + topping)
- ½ cup olive oil
- 1 garlic clove (smashed)
- 3 tablespoons pesto
Toppings:
- 2 tablespoons fresh thyme leaves
- 1 teaspoon flaky sea salt
- ¼ cup finely grated Parmesan cheese
Instructions
- In a small saucepan, heat ½ cup olive oil over low heat. Add smashed garlic clove and pesto. Let it gently simmer (don’t let the garlic brown) for 5–10 minutes. Remove from heat and let steep until slightly cooled. Strain and set aside.
- Stir the warm water, yeast (2¼ tsp / 7 g), and sugar together in a small bowl. Let sit in a warm spot for about 15 minutes, until foamy.
- In the bowl of a mixer fitted with a dough hook, combine the flour, salt, olive oil, and the yeast mixture on low speed. Once the dough has come together, continue kneading for 5 to 6 minutes on medium speed until it’s smooth and soft. If it’s very sticky and not clearing the bowl, add flour 1 tablespoon at a time.
- Grease a bowl with 1–2 teaspoons olive oil. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
- Generously oil a 9×13-inch rimmed sheet pan or quarter sheet pan with the garlic-infused oil. Spread the dough into the pan, using your fingers to gently stretch it. Let it rest for 20–30 minutes.
- Preheat oven to 425°F (220°C).
- Dimple the dough all over with your fingertips. Drizzle with more garlic-infused oil, then sprinkle with thyme and flaky salt.
- Bake for 10–12 minutes then carefully remove the pan from the oven. Sprinkle the Parmesan cheese evenly over the top. Return the focaccia to the oven and continue baking for another 10–13 minutes, or until the crust is golden and the cheese is lightly crisped.
- Remove from the oven and allow to cool slightly, slice, and serve warm. The crust will be infused with garlicky flavor, and the thyme brings a fresh, earthy finish.
Tips
Erren’s Top Tips
- Check Your Water Temperature: Yeast loves warmth but not heat. Aim for 100°F to 110°F—warm to the touch but never hot.
- Don’t Skimp on Oil: Focaccia needs a generous amount of olive oil for that signature golden crust and tender crumb.
- Use Your Fingertips, Not Your Palms: Dimpling the dough with fingertips creates those little pockets that hold oil and seasoning.
- Let It Rest Again in the Pan: That extra 20–30 minutes in the pan gives you fluffier focaccia and prevents shrinking.
- Grate Cheese Finely: Finely grated Parmesan melts and crisps beautifully without weighing down the bread.
- Slice with a Serrated Knife: Once cooled slightly, a serrated bread knife gives you the cleanest cuts.
Variations & Add-Ins
- Cheesy Upgrade: Add shredded mozzarella or Asiago with the Parmesan for an extra melty top.
- Herb Swap: Rosemary or oregano instead of thyme for a different herbal note.
- Spicy Kick: Sprinkle crushed red pepper flakes over the dough with the thyme.
- Veggie Add-Ins: Press thinly sliced cherry tomatoes, olives, or caramelized onions into the dough before baking.
Storage & Freezing
- Room Temp: Store cooled focaccia in an airtight container or wrapped tightly in foil for up to 2 days.
- Fridge: For longer storage, refrigerate up to 5 days. Warm slices in a 350°F oven for 5–7 minutes to revive.
Freezer: Wrap individual pieces in plastic wrap, then foil, and freeze up to 2 months. Reheat from frozen at 375°F for 10–12 minutes.
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FAQs
Can I make the dough ahead of time?
Yes! Let the dough rise once, then refrigerate overnight. Bring it to room temp before stretching and baking the next day.
Why is my focaccia dense?
Usually this means the yeast wasn’t fully activated or the dough didn’t rise long enough. Make sure the yeast foams during blooming and give the dough enough time to double.
Do I have to strain the garlic-pesto oil?
Nope. Straining gives you a cleaner look, but whisking before drizzling keeps all that basil-y flavor. Both ways work!
Can I use instant yeast?
Yes, just skip the blooming step and mix it right into the flour. The dough may rise a little faster, so keep an eye on it.
What’s the best way to reheat focaccia?
The oven is your friend—5 minutes at 350°F brings back the crisp crust without drying it out. Avoid the microwave if possible.
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