Ingredients

4 cups all-purpose flour

2 cups warm water

2 tsp active dry yeast

2 tbsp honey or granulated sugar

1 tsp salt

1 tbsp extra virgin olive oil (plus more for greasing pan)

1/2 cup salted butter

4 garlic cloves, minced or grated

1/2 cup chopped parsley

1/2 cup grated Parmesan cheese

6 tbsp extra virgin olive oil (for drizzling and pan)

Instructions

Step 1: In a large bowl, combine 2 cups warm water with honey or sugar and stir until dissolved. Sprinkle in the yeast, stir gently, and set aside for 10 minutes until foamy and doubled in size.

Step 2: In another large bowl, mix the flour and salt evenly. Pour in the yeast mixture and 1 tablespoon olive oil. Mix until a sticky dough forms. Cover and let rise in a warm spot until doubled, about 1 to 3 hours.

Step 3: Near the end of the first rise, melt the butter over low heat. Add garlic and parsley, gently simmer until fragrant without burning the garlic.

Step 4: After the dough has risen, remove the cover and gently scrape the dough sides with oiled hands. Pour in the garlic butter. Using the pick-up, fold-in method, stretch and fold the dough 8 times. Cover and rest 15 minutes for a second, shorter rise.

Step 5: Generously grease a 9×13 inch pan with olive oil. Pour 4 to 6 tablespoons olive oil into the pan. Transfer the dough carefully and gently stretch to fit. Cover and let rise for 45 minutes for the final proof.

Step 6: After the final rise, sprinkle Parmesan cheese over the dough and drizzle 4 to 6 tablespoons olive oil. Dimple the dough with oiled fingertips to create indentations. Preheat oven to 450°F (232°C) and bake for 18 to 22 minutes until golden and crisp. Optionally drizzle more olive oil after baking.

Step 7: Remove from oven and let cool for 10 to 15 minutes before slicing. Serve warm or at room temperature and enjoy.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture, but avoid whole wheat flour to keep the bread light.

Instant yeast can replace active dry yeast; mix it directly with the dry ingredients without proofing.

Swap butter for olive oil to make a dairy-free version, but add a pinch more salt.

Replace fresh parsley with dried herbs or try rosemary, thyme, or oregano for different flavors.

Use Romano, Asiago, or sharp cheddar cheese as alternatives to Parmesan.

Do not rush the rising times for a light and airy focaccia; patience is key.

Storage

Store focaccia at room temperature wrapped in a clean towel or bread box for up to 2 days to keep the crust crispy. For longer storage, wrap tightly in plastic and refrigerate up to one week. Freeze portions wrapped in plastic and stored in a freezer bag for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for 10-15 minutes, or toast slices directly.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works well. Use the same amount, but mix it directly with the dry ingredients without proofing.

How do I know if the dough has risen enough?

The dough should roughly double in size and look puffy. Gently press a finger into it — if the indentation remains, it’s ready.