Garlic Focaccia with Parmesan & Pesto

1 week ago 10

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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Bake fluffy, golden focaccia with crisp edges and rich flavor—perfect for sharing, dipping, or upgrading any meal.

Know Before You Scroll

Servings: 12

Prep: 20 minutes

Cook: 25 minutes

Total Time: 45 minutes

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.

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.

Beginner-friendly. If you can stir, knead, and wait for dough to rise, you’ve got this.

Mixer with dough hook (or strong arms), mixing bowl, saucepan, 9×13-inch sheet pan, clean towel, oven.

Don’t be shy with the garlic oil drizzle—it’s what gives you that crisp, golden crust.

Skip straining the garlic-pesto oil—just whisk before using to keep all that flavor in play.

No thyme? Try rosemary. Out of Parmesan? Pecorino or even shredded mozzarella works in a pinch.

A close-up of golden, fluffy garlic focaccia bread squares being drizzled with olive oil from a spoon, highlighting their airy texture and savory topping.

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.

A golden, sliced Garlic Focaccia bread topped with herbs and grated Parmesan sits on parchment paper next to a serrated knife and a small bowl of olive oil.

Why Focaccia Texture Changes (Even With the Same Recipe)

Side-by-side close-up of garlic focaccia showing two different textures — one light and airy with large holes, the other denser with a golden, crisp crust and sprinkled parmesan.

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

A collection of cooking ingredients including olive oil, a flour canister, Parmesan, a jar of pesto, garlic, fresh thyme, and bowls of breadcrumbs, salt, and sugar—all arranged on a white surface.

Unbleached all-purpose flour, active dry yeast, granulated sugar. These build the soft, airy base that makes focaccia so good.

Bread flour for extra chew, instant yeast (no blooming needed), or honey instead of sugar.

Warm water (100°F–110°F) and kosher salt (like Diamond Crystal) to balance and activate the dough.

Sea salt or table salt—use a little less if using table salt.

Extra-virgin olive oil and fresh garlic for rich flavor and that signature golden crust.

Any quality olive oil or pre-minced garlic in a pinch.

Fresh basil pesto and finely grated Parmesan for bright, herby, nutty flavor.

Store-bought or sun-dried tomato pesto, and Pecorino Romano or Asiago in place of Parmesan.

Fresh thyme leaves and flaky sea salt (like Maldon) for earthy aroma and a crunchy, salty finish.

Rosemary or oregano for thyme; coarse sea salt instead of flaky.

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

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.

(top) a pot with green herb and oil mixture plus a garlic clove for pesto; (bottom left) the mixture with garlic being strained; (bottom right) a bowl of strained greenish oil, perfect for drizzling on Parmesan garlic focaccia.

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.

A metal whisk sits in a glass bowl filled with a bubbly, light beige liquid, likely a mixture of yeast and water ready to become garlic focaccia, on a white background.

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.

on the left, raw ingredients for garlic focaccia—including flour, yeast, and liquids—sit in a mixing bowl; on the right, they’ve blended into a smooth dough ready for pesto or Parmesan in the same bowl with a dough hook.

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.

the left holds a small ball of dough, while the right shows dough for garlic focaccia that has risen and doubled in size, ready to be topped with pesto or Parmesan.

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.

Close-up of a brush spreading oil on a baking sheet (left), and Garlic Focaccia dough pressed evenly into a rectangular baking pan (right), ready for baking.

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.

the left has plain dough with finger dimples, while the right features Garlic Focaccia topped with herbs, olive oil, and a sprinkle of Parmesan—ready to bake.

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.

A golden-brown garlic focaccia bread with dimples, a sprinkling of herbs, coarse salt, and a touch of Parmesan, baked in a rectangular metal pan.

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.

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.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serves 12

▢ 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

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.

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.

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.

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.

A close-up of a hand with manicured nails picking up a square piece of golden, fluffy garlic focaccia bread topped with herbs and grated Parmesan from a pile of similar pieces.

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.