Garden Herb & Parmesan Focaccia – A Summer Twist on a Classic Favorite
There’s nothing quite like the smell of freshly baked focaccia filling your kitchen—but when you add garden-fresh herbs and a generous handful of parmesan cheese, it becomes something truly special. This is my tried-and-true focaccia recipe, elevated with a vibrant summer twist. It's airy, golden, packed with flavor, and honestly, one of the most versatile breads you can bake.
Perfect for backyard gatherings, pairing with summer salads, or simply tearing off a piece to snack on—this focaccia has quickly become one of my best-loved recipes. Let’s bake!
Ingredients
2 cups warm water
2 tbsp sugar or honey
2 tsp active dry yeast
Fresh herbs (such as basil, rosemary, sage), finely chopped
4 cups all-purpose or bread flour
2 tsp salt
A few handfuls of grated parmesan cheese
1 tbsp olive oil (for kneading)
2 tbsp olive oil (for folding)
2 tbsp olive oil (for topping before baking)
¾ cup total olive oil (some used throughout process)
4 tbsp butter, melted
Flaky sea salt, for topping
Directions
Activate the Yeast:
In a large bowl, combine warm water, sugar or honey, and yeast. Let sit for 5 to 10 minutes until the mixture is bubbly and foamy.Mix the Dough:
Add chopped herbs, flour, salt, and parmesan cheese to the bowl. Mix until a shaggy dough forms. Knead for about 5 minutes, gradually drizzling in 1 tablespoon of olive oil during the process.First Rise:
Cover the bowl with a cloth and let the dough rise in a warm place for 90 minutes. A helpful tip is to warm the oven to 170°F, turn it off, and let the dough rise inside.Stretch and Fold:
Once the dough has doubled in size, pour 2 tablespoons of olive oil over it. Fold the dough by gently scraping the edges and folding it toward the center. Repeat this folding motion about 8 times. Let rest for 15 minutes.Second Rise in the Pan:
Line a 9x13 baking sheet with parchment paper. Carefully transfer the dough to the pan—do not stretch it, as it will rise and fill the pan on its own. Let it rise again for 45 minutes in a warm place.Dimple and Bake:
Preheat the oven to 425°F. With oiled fingers, dimple the dough and gently press it toward the edges of the pan. Drizzle generously with olive oil. Bake for 18 to 22 minutes, or until golden brown.Finishing Touch:
While the bread bakes, melt the butter. After removing the focaccia from the oven, brush it with the melted butter and sprinkle with flaky sea salt. Let cool for 5 to 10 minutes before serving.
So Versatile, So Delicious
This focaccia pairs beautifully with dips, soups, salads, or simply on its own. Swap in different herbs, try sun-dried tomatoes or olives, or make it sweet with a honey drizzle and a bit of ricotta.
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Happy baking!
