Golden, fluffy slices of garlic focaccia bread topped with herbs, Parmesan, and coarse salt are stacked on parchment paper, with a blurred bowl in the background.

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Garlic Focaccia with Parmesan & Pesto

This garlic focaccia with Parmesan and pesto is fluffy and golden with crisp edges, a garlicky olive oil crust, earthy thyme, and just the right amount of cheesy, herby richness in every bite.

Course Appetiser, Bread, brunch, Side

Keyword Garlic Focaccia with Parmesan & Pesto, homemade bread

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 368

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition