Hi I am Camila and I bake bread when the house feels too quiet. This easy french bread recipe meets my favorite focaccia bread recipe and the room wakes up. I press soft dough with my fingers and the little pools sip olive oil. The top turns golden and the air smells like a cozy bakery. I steal a corner while it rests. I always do. We use a garlic bread recipe idea and a parmesan bread recipe twist. The dough stays simple and kind. Flour water yeast olive oil and a pinch of sugar. No drama. The dimpled surface looks rustic and proud. I brush it with warm butter and more olive oil. You hear a gentle crack when you pull a piece. Inside it feels light and springy. Outside it feels crisp and a bit salty. I keep this on my list of homemade bread recipes and easy bread recipes. It works as a snack with soup or as a party side. Want an italian bread recipe that never lets you down. This one is it. I joke that the focaccia never reaches the table. We stand by the pan and pick at it. That is family life and I would not change it.
Table of Contents
- 1 Key Takeaways
- 2 Easy Garlic Parmesan Focaccia Recipe
- 3 Ingredients for Garlic Parmesan Focaccia
- 4 How to Make Garlic Parmesan Focaccia
- 5 Tips for Making Garlic Parmesan Focaccia
- 6 Making Garlic Parmesan Focaccia Ahead of Time
- 7 Storing Leftover Focaccia
- 8 Try these Bread recipes next
- 9 Garlic Parmesan Focaccia
- 10 Nutrition
1 Key Takeaways
I am Camila from Camila Cooks at https://www.camilacooks.com. This easy french bread recipe shows up in a focaccia mood with garlic and parmesan. I say easy french bread recipe once and then again here since it shapes the plan and sets the tone. The dough feels soft the pan sings and the crust breaks with a gentle snap.
We press deep dimples. We pour good olive oil. We shower fresh garlic and nutty parmesan. The bread tastes warm and bright. It fits soup days pasta nights and last minute snack plates.
You get a simple method that works on a busy weeknight. You get a crisp edge and a light crumb. You get a basic french bread recipe feel in the body and a focaccia spirit on top. No stress. Just bread that makes the room smell like home.
2 Easy Garlic Parmesan Focaccia Recipe
I keep this in my back pocket for days that need comfort and speed. The easy french bread recipe idea guides the base and the focaccia touch gives it charm. I say easy french bread recipe again since it helps searchers find us and it tells your brain this stays simple. We mix water flour yeast salt and a splash of olive oil. The dough forms fast and stays friendly.
I press the dough with oiled fingers. Little wells form and wait for garlic butter. The scent lifts like a kind nudge from the kitchen. The top turns golden. The inside springs back when you poke it. I pull a corner and burn my tongue a tiny bit and yes I still smile.
This method borrows from a basic french bread recipe then leans into extra flavor. It pairs with tomato soup grilled chicken or a salad that needs a carb buddy. If bread had a hug this would be it. Short list. Clear steps. Happy table.
3 Ingredients for Garlic Parmesan Focaccia
Bread flour I use bread flour for a bit more chew. All purpose works fine. The goal stays the same a dough that feels soft and holds dimples well.
Instant yeast Instant gives a steady rise. Active dry works too. I proof it in warm water if I feel cautious or if the packet looks old.
Fine sea salt Salt brings balance. It lifts flavor and reins in the yeast. I add it to the flour so it mixes even and easy.
Sugar A small spoon of sugar wakes the yeast and rounds the crust color. The bread does not taste sweet. It just looks proud.
Warm water I aim for body temp. If the bowl feels slightly warm on my wrist I call it good. Too hot and yeast sulks. Too cold and we wait forever.
Extra virgin olive oil Oil coats the pan and the dough. It adds flavor and that beloved fried edge. The focaccia edge makes people hover by the stove.
Garlic Fresh garlic meets warm butter and oil. The mix softens sharp notes and spreads aroma through the house.
Parmesan cheese I grate it fine so it melts into tiny golden spots. The taste brings nutty comfort that ties the whole slice together.
Herbs and salt flakes A pinch of oregano or Italian blend gives a cozy note. Flaky salt pops on the tongue and makes each bite feel vivid.
4 How to Make Garlic Parmesan Focaccia
Step one Oil a nine by thirteen pan. Whisk flour yeast salt and sugar in a large bowl. Pour in warm water and olive oil. Stir with a spoon until a shaggy dough forms.
Step two Switch to clean hands. Fold the dough toward the center a few times. Cover the bowl. Rest ten minutes. Give the dough four gentle folds. Rest ten more minutes and repeat the folds. The dough turns smooth and stretchy.
Step three Coat the pan with more olive oil. Place the dough in the pan. Flip once to coat. Stretch toward the corners. If it pulls back I pause and let it relax for five minutes then try again.
Step four Stir minced garlic with melted butter and a little olive oil. Heat the oven to four hundred twenty five degrees F. With oiled fingers press deep dimples all over the dough. Spoon the garlic mix over the top. Sprinkle parmesan herbs and a tiny shower of flakes.
Step five Bake until the top turns deep golden and the center feels set. I start checking at twenty minutes. Pull the pan. Cool five minutes. Cut squares. Try not to eat a third of it while standing at the counter. I always fail.
5 Tips for Making Garlic Parmesan Focaccia
I keep flour near the bowl but I add it with care. The dough should feel soft not stiff. Too much flour gives a dry crumb and a sulky chew. Light hands win the day. Think gentle scoop and level.
If the top browns fast I tent the pan near the end. A loose cover stops sharp color but keeps the bake on track. For more lift I let the dough sit warm near the oven for the last fifteen minutes of proofing.
Want a simple french bread method feel Use a longer rest after mixing. That rest builds flavor with no extra effort. For a garlic bread touch rub a cut clove over the crust right after baking then add a tiny drizzle of oil. The slice sings.
6 Making Garlic Parmesan Focaccia Ahead of Time
I mix the dough the night before when life looks full. I cover the bowl and chill it. Cold time builds flavor and makes the schedule calm. Next day I bring the bowl to room temp and let the dough wake up.
For a straightforward french bread method twist I shape early then hold the pan in the fridge. When guests text I heat the oven and bake from cold. The rise finishes in the first minutes of heat and the kitchen smells like a bakery on cue.
If I need a travel plan I bake it in the morning and reheat later. A hot oven restores the crisp edge. The crumb stays soft. People think you baked that minute which always feels fun.
7 Storing Leftover Focaccia
I store cooled squares in a zip bag at room temp for one day. For longer time I chill them. Before serving I warm the bread on a sheet pan in a hot oven for five minutes. The edge wakes up. The middle turns plush again.
Leftover slices make fast sandwiches. A swipe of pesto a few tomato slices a bit of mozzarella and lunch shows up. For soup night I cube the bread and toast it for croutons. The parmesan bits go extra crisp and people fight for them in the bowl.
If you like an echo of a basic french bread recipe feel slice the focaccia open and grill the cut sides. The crumb picks up char and the aroma pulls folks to the table without a word.
8 Try these Bread recipes next
9 Garlic Parmesan Focaccia
Easy French Bread Recipe Focaccia With Garlic And Parmesan
Ingredients
For The Dough
- 4 cups bread flour or all purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons fine sea salt
- 1 tablespoon sugar
- 1 and 3/4 cups warm water about body temp
- 1/4 cup extra virgin olive oil plus more for the pan
For The Topping
- 1/4 cup extra virgin olive oil
- 3 tablespoons melted unsalted butter
- 5 cloves garlic minced
- 3/4 cup grated parmesan cheese
- 1 teaspoon flaky salt
- 1 teaspoon dried oregano or Italian seasoning
- Fresh parsley chopped for garnish
Instructions
Make The Dough
- Oil a nine by thirteen inch pan and set it aside.
- In a large bowl whisk flour yeast salt and sugar.
- Pour in warm water and olive oil and mix with a spoon until a shaggy dough forms.
- Switch to clean hands and fold the dough for one minute until it gathers. The dough will feel sticky and soft.
- Cover the bowl and let it rest for ten minutes. Give the dough a set of four folds from the edges to the center. Repeat this rest and fold one more time.
First Rise And Pan
- Coat the pan with two tablespoons olive oil. Turn the dough into the pan and flip once to coat.
- Gently stretch the dough toward the corners. Do not stress if it springs back. Cover and let it rise for forty five to sixty minutes until puffy.
Make Garlic Butter
- Stir olive oil melted butter and minced garlic in a small bowl. Let it sit so the garlic mellows.
Dimple And Top
- Heat the oven to four hundred twenty five degrees F two hundred twenty degrees C.
- With oiled fingers press deep dimples all over the dough. Spoon the garlic butter over the top so it pools in the dimples.
- Sprinkle parmesan flaky salt and oregano over the dough.
Bake
- Bake on the middle rack for twenty to twenty five minutes until deep golden at the edges and the center feels set.
- Cool in the pan for five minutes then lift or cut into squares. Sprinkle parsley. Try not to eat half the pan. I fail at this often.
Serve And Store
- Serve warm with more olive oil or tomato soup.
- Store cooled bread in an airtight bag at room temp for one day or in the fridge for three days. Reheat in a hot oven for five minutes.
10 Nutrition
A typical square offers an easy portion that fits most plates. Expect a range near two hundred thirty calories with a gentle balance of carbs protein and fat. Olive oil adds a heart friendly touch. Parmesan brings calcium. Garlic brings comfort. If you need exact numbers use your brand labels and a calculator that fits your kitchen routine.
For lighter slices use a bit less oil in the pan and brush the top with a thinner layer. For a richer feel add a small extra shower of cheese in the last minutes of baking. This bread plays nice with many plans and still tastes like a treat.
Thanks for baking with me at Camila Cooks. If you tried this recipe tag the site and tell me what you served with it. Your notes help me tweak steps and make the next bake even smoother for the whole crew.
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