Parmesan and Herb Focaccia Recipe: Crispy, Fluffy Loaf

Introducing Parmesan Herb Focaccia — a golden, fragrant bread topped with savory Parmesan and a blend of herbs. Crispy at the edges, soft and airy inside, this focaccia is flavorful, versatile, and simple enough for weeknight baking or serving at a gathering.

Why You’ll Love Parmesan Herb Focaccia

This focaccia is a crowd-pleaser for many reasons. It’s quick to prepare, easy to bake, and highly customizable. The dough yields a light, bubbly texture thanks to the yeast and hot water; olive oil and a splash of sparkling water help create an open, tender crumb. Use gluten-free bread flour for a gluten-free version, or swap in all-purpose flour if you prefer. Topped with Parmesan, basil, oregano, and a sprinkle of salt, it’s a delicious companion to soups, salads, pastas, or simply enjoyed on its own.

Ingredients You Need To Make Parmesan Herb Focaccia

Gather these ingredients before you start. Measurements and notes are provided so you can prepare efficiently.

• Gluten-free bread flour (or all-purpose flour)
• Baking powder
• Kosher salt
• Instant yeast
• Hot water (about 110°F / 43°C)
• Unflavored sparkling water
• Olive oil (plus extra for greasing the pan)
• Honey
• Dried oregano

For the topping:

• Grated Parmesan cheese
• Dried basil
• Dried oregano
• Olive oil
• Fleur de Sel or coarse sea salt

You’ll also need measuring cups and spoons, mixing bowls, a 9×13-inch metal baking dish, parchment paper, and an oven.

How To Make Parmesan Herb Focaccia

1. Prepare the yeast mixture:
   • Combine hot water, honey, and instant yeast in a small bowl. Stir briefly and let sit 5 minutes until bubbly.
2. Combine dry ingredients:
   • In a large bowl, whisk together the gluten-free bread flour (or all-purpose), baking powder, and kosher salt.
3. Add wet ingredients:
   • Make a well in the dry ingredients. Add olive oil, sparkling water, and the yeast mixture. Mix until incorporated — the dough will be sticky.
4. Prepare the baking dish:
   • Grease a 9×13-inch metal baking dish with olive oil and line it with parchment paper that extends up two sides to help lift the focaccia out after baking.
5. Shape and rise:
   • Transfer the sticky dough to the pan and spread it evenly. Cover with plastic wrap and a towel, then let it rise until it has expanded significantly (approximately tripling in volume depends on temperature).
6. Top the dough:
   • Once risen, drizzle olive oil over the surface. Sprinkle grated Parmesan, dried basil, dried oregano, and a pinch of Fleur de Sel or coarse salt.
7. Bake:
   • Bake in a preheated oven at 425°F (218°C) for 25–35 minutes, until the top is golden brown and the edges are crisp.
8. Cool and serve:
   • Remove from the oven and let cool completely before slicing so the crumb sets. Serve warm or at room temperature.

COMMONLY ASKED QUESTIONS

Can I substitute dried herbs with fresh ones in the topping?

Yes. Fresh herbs work beautifully; adjust the amounts since fresh herbs are typically milder per volume than dried.

What can I serve with Parmesan Herb Focaccia?

Serve it with soups, salads, pasta, grilled meats, or alongside dips and spreads. It also shines on its own as a snack.

How should I store leftover focaccia?

Keep leftovers in an airtight container or wrapped in plastic at room temperature for up to two days. For longer storage, freeze slices and reheat in the oven to refresh the crust.