Garlic, parmesan and rosemary focaccia

There’s something magical about making homemade focaccia – that moment when the dough starts to transform, the aromas of garlic and parmesan fill the kitchen and you know you’re creating something special. This recipe has it all: a crispy, golden crust that smells heavenly, a soft, fluffy interior that soaks up the finest olive oil, and the unmistakable tang of parmesan that elevates every bite. With the help of the KitchenAid stand mixer, making this wonder will be easy and hassle-free.

The best thing about this focaccia is its versatility . Want something quick but special for dinner? Serve a warm piece with a fresh salad or your favorite cheese. Hosting guests? Cut it into small squares or strips and you have the perfect appetizer: simple, delicious, and ready to share. And if you're looking for a bread with personality to accompany your main dishes, you won't find a better option. From casseroles to charcuterie boards, this focaccia elevates any meal.

As well as being delicious, making focaccia is an experience in itself. From the moment you prepare the dough, to when it comes out of the oven with that mixture of garlic, parmesan and olive oil aromas that fills your kitchen, it is a reminder of how comforting it is to cook at home. A recipe as easy as it is irresistible, which will make you feel like you are in an authentic Italian trattoria .

Ready to get your hands dirty? I promise this focaccia will be a hit on any occasion, and it might even disappear before it cools!

Note: You will see that I suggest two different finishes, with crushed garlic, or with visible and sliced ​​garlic. Either way, the touch of garlic will make this focaccia a very special recipe!

Focaccia version with crushed garlic mixed with oil and parmesan (in the process below, finishing option 1)

Ingredients

• 500 ml warm water (tending to warm, but never too hot or cold)
• 2 tsp instant dry yeast (or 20 g fresh yeast)
• 1 tbsp sugar
• 3 tbsp olive oil
• 550 g all-purpose flour
• 1 tbsp salt
• 2 cloves of garlic grated
• 2 generous tablespoons of grated Parmesan cheese
• Maldon type salt crystals
• Rosemary (optional)

Preparation

1. In a glass, mix two fingers of water with the yeast until dissolved. Leave it for a couple of minutes so that it begins to activate.
2. In the bowl of the KitchenAid mixer , add the warm water, the yeast dissolved in water, the tablespoon of sugar, 1 tablespoon of olive oil and the flour in the bowl of the stand mixer with the dough hook attached. Mix everything at speed 2 until a moist, sticky dough forms.
3. When everything is integrated, add the salt and continue kneading.
4. Once everything is integrated, you should alternate kneading for 2 minutes at a higher power (speed 4-6), with 10-minute rest periods, until you have a smoother and less sticky dough (however, in this case we are not trying to get a smooth dough like that of a well-worked bread, we are only trying to develop the gluten a little and stop it from being so sticky*).
5. After several kneadings, cover the bowl with a cloth and let it rest for 15 minutes in a warm place.
6. Wet your hands and make 4 folds, rotating the bowl 90° between each fold. Cover the bowl with a cloth and let the dough rest for about 10 minutes. Repeat this step 3 more times.
7. Place the dough in a greased bowl and brush the dough with oil. Cover the bowl with cling film and let it rest for at least 1 hour and a half, until it doubles in size and air bubbles form on the surface.
8. Brush a baking pan with oil (we'll be using a Nordic Ware Naturals pan in this case). Add the batter, gently spreading it to the corners and edges of the pan. Let it rest for another 30 minutes.
9. Preheat the oven to 220ºC.
10. Use your fingers to create dimples in the dough, typical of focaccia, spread over the entire surface.

*In the video you will see a fairly sticky dough, but I personally prefer to work it more regularly and develop more gluten. It is easier to manipulate and is denser and fluffier. That said, the version in the video is a quick version, which focuses more on playing with folds and resting, ideal if you don't want to invest a lot of time in kneading.

Finish:

Baked:

1. Bake for 30 minutes at 210°C*. Remove the focaccia from the oven and let it rest on a rack until it cools down.
2. Sprinkle salt crystals (Maldon type salt) over the surface.
3. Serve it hot or lukewarm. You'll see how delicious it is!

Focaccia version with sliced ​​garlic and rosemary (finishing option 2):