Cheesy Garlic Parmesan Focaccia Bread Recipe – Easy Everything Bagel Twist

Let me paint you a picture: the aroma of roasted garlic, melted parmesan, and freshly baked focaccia bread swirling through your kitchen—it’s the sort of scent that stops you in your tracks (honestly, I’ve caught myself just standing there, grinning while the oven works its magic). The first time I pulled this cheesy garlic parmesan focaccia bread out of my oven, the golden crust glistened with olive oil and the everything bagel topping sparkled like confetti—my heart did a little happy dance. You know, it’s that kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe isn’t just bread—it’s a celebration. Years ago, when I was knee-high to a grasshopper, my grandma would bake big trays of focaccia for Sunday dinner, her hands dusted in flour and laughter echoing in the kitchen. That memory is baked right into every bite. I stumbled upon the idea of mixing everything bagel seasoning with cheesy garlic focaccia during a rainy weekend—trying to recreate the comfort of my childhood with a little twist (and let’s face it, I wish I’d thought of this combo ages ago). It’s dangerously easy to make and, honestly, guarantees pure, nostalgic comfort with every bite.

My family couldn’t stop sneaking slices off the cooling rack (I can’t blame them, it’s addictive). The way everyone huddles around, grabbing warm pieces—it’s proof enough that this savory cheesy garlic parmesan focaccia bread is a superstar recipe. It’s perfect for potlucks, a sweet treat for your kids’ lunchboxes, or even to brighten up your Pinterest board with some cheesy goodness. I’ve tested it more times than I care to admit (in the name of research, of course), and now it’s become a staple for family gatherings and edible gifting. It feels like a warm hug every time—and you’re going to want to bookmark this one.

Why You’ll Love This Cheesy Garlic Parmesan Focaccia Bread

After years of baking (and plenty of taste-testing), I can say with absolute certainty that this cheesy garlic parmesan focaccia bread brings together everything I love in homemade bread with an irresistible twist. Here’s why this recipe is a keeper:

• Quick & Easy: Comes together in under 2 hours (including rise time)—so you’re not stuck waiting all day for that first bite.
• Simple Ingredients: No fancy grocery runs required—just flour, olive oil, garlic, parmesan, and everything bagel seasoning. Most are pantry staples you probably already have.
• Perfect for Any Occasion: Whether it’s brunch, dinner, potlucks, or cozy weekends, this focaccia fits right in. I’ve even served it at holiday gatherings and watched it disappear first!
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves it. The cheese pulls, the savory garlic, and the crunchy topping make it a universal favorite.
• Unbelievably Delicious: The combination of melted cheese, roasted garlic, and nutty parmesan in a soft, olive oil-rich bread is pure comfort food.

What sets this recipe apart isn’t just the everything bagel topping (although, let’s be real, that’s a game changer). It’s the balance of flavors—savory garlic, salty parmesan, and that signature crunch. No shortcuts here. I use freshly grated parmesan (not the pre-shredded stuff), and I always roast my garlic for that mellow, caramelized depth. If you’ve ever found focaccia a bit bland, this version will make you rethink everything.

This isn’t just good—it’s the kind of bread that makes you close your eyes after the first bite. Comfort food, but with a little pizzazz. Whether you’re impressing guests without breaking a sweat, or just turning a simple meal into something memorable, this cheesy garlic parmesan focaccia bread delivers every time. Trust me, after one slice, you’ll never look at store-bought bread the same way.

What Ingredients You Will Need

This cheesy garlic parmesan focaccia bread relies on everyday ingredients to deliver bold, savory flavors and a pillowy texture. Most of these are pantry staples, so no need to hunt for obscure items (unless you want to get fancy with your cheese).

• For the dough:
  • 3 ½ cups (420g) all-purpose flour (King Arthur is my go-to for consistent results)
  • 1 ¼ cups (300ml) warm water (about 110°F/43°C, helps activate the yeast)
  • 2 ¼ tsp (1 packet/7g) instant yeast (Red Star or SAF works well)
  • 2 tbsp (25g) granulated sugar (helps the yeast rise and adds a subtle sweetness)
  • 1 ½ tsp (8g) fine sea salt
  • ¼ cup (60ml) extra virgin olive oil (plus more for drizzling—choose a fruity, robust oil for flavor)
• For the topping:
  • 4 cloves garlic, minced (or roasted for mellow flavor—see prep notes)
  • 1 cup (100g) freshly grated parmesan cheese (Parmigiano-Reggiano is my favorite)
  • 1 cup (110g) shredded mozzarella cheese (adds gooey texture)
  • 2 tbsp (20g) everything bagel seasoning (Trader Joe’s blend is classic, but any brand works)
  • 2 tbsp (30ml) melted butter (optional, for brushing right before serving)
  • Extra olive oil for drizzling (about 2 tbsp/30ml)

Ingredient tips: If you want to make this gluten-free, swap in a 1:1 blend like Bob’s Red Mill. For dairy-free, use vegan parmesan and mozzarella (Violife is pretty solid). In summer, I sometimes toss in fresh herbs like rosemary or basil on top. If you’re out of everything bagel seasoning, mix up sesame seeds, poppy seeds, garlic flakes, onion flakes, and a pinch of salt—easy peasy.

Substitutions: Swap half the olive oil for melted butter for extra richness, or use a blend of cheeses (gruyère, cheddar, fontina) if you want to play with flavor. For a spicier kick, sprinkle crushed red pepper flakes with the topping. I’ve tried all kinds of combos—this recipe is forgiving and fun to experiment with!

Equipment Needed

Here’s what you’ll need to pull off this cheesy garlic parmesan focaccia bread:

• Large mixing bowl: For mixing and proofing the dough. If you don’t have a stand mixer, good old hand mixing works fine (just a bit of elbow grease required!).
• Stand mixer with dough hook: Optional, but saves your arms if you’re making multiple batches.
• Bench scraper: Handy for dividing and moving dough. If you don’t have one, a spatula or butter knife does the trick.
• 9×13-inch (23x33cm) baking pan or half-sheet tray: I use a nonstick metal pan for a crispier crust, but a glass dish works too (just watch the baking time).
• Pastry brush: For brushing on olive oil or melted butter. A clean spoon works in a pinch.
• Measuring cups and spoons: Accuracy matters for bread, so don’t eyeball!
• Kitchen towel or plastic wrap: For covering the dough during proofing—keeps it from drying out.
• Sharp knife or pizza cutter: For slicing up that beautiful bread.

If you’re on a budget, skip the stand mixer and go with manual mixing (I’ve done it plenty of times). I clean my mixing bowl right after proofing to prevent any sticky residue—makes life easier. For specialty equipment, I always let my pans cool before washing to prevent warping. Trust me, a little TLC goes a long way with your bakeware!

Preparation Method

1. Mix the Dough:

   In a large mixing bowl, combine 3 ½ cups (420g) all-purpose flour, 1 ¼ cups (300ml) warm water, 2 ¼ tsp (7g) instant yeast, 2 tbsp (25g) sugar, and 1 ½ tsp (8g) salt. Drizzle in ¼ cup (60ml) olive oil. If using a stand mixer, mix on low with the dough hook for 5-7 minutes until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon, then knead for about 8-10 minutes—dough should be soft and slightly tacky, not sticky. If it’s too dry, add 1-2 tbsp water; if too wet, sprinkle in a little flour. (Don’t worry, focaccia dough is pretty forgiving!)

2. First Rise:

   Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm spot for 50-60 minutes, or until doubled in size. If your kitchen is chilly, pop the bowl into a turned-off oven with the light on. The dough should look pillowy and have a yeasty aroma.

3. Prepare the Pan:

   Generously oil your 9×13-inch (23x33cm) pan with 2 tbsp (30ml) olive oil. (Trust me, the extra oil makes for a crispy, golden crust.) Gently turn the risen dough out into the pan, stretching it to fit. Don’t worry if it springs back—let it rest for 5 minutes, then stretch again.

4. Second Rise:

   Cover and let the dough rise again for 20-30 minutes. Meanwhile, preheat your oven to 425°F (220°C).

5. Make Garlic Mixture:

   While the dough is rising, combine 4 minced garlic cloves with 1 tbsp olive oil in a small bowl. For a mellower flavor, roast the garlic in a skillet over low heat for 5 minutes until golden and fragrant—your kitchen will smell amazing.

6. Dimple & Top:

   Uncover the dough. Using oiled fingertips, gently press dimples all over the surface (this creates those classic focaccia pockets for the cheese and garlic to settle). Drizzle the garlic-olive oil mixture evenly. Sprinkle 1 cup (100g) parmesan and 1 cup (110g) mozzarella over the top, then finish with 2 tbsp everything bagel seasoning. (Go heavy or light on the topping—your call!)

7. Bake:

   Transfer to the oven and bake for 20-25 minutes, until the edges are deeply golden and the cheese is bubbling. If the top browns too quickly, cover loosely with foil for the last few minutes. The bread should sound hollow when tapped and smell irresistibly savory.

8. Finishing Touch:

   Remove from the oven and immediately brush with 2 tbsp melted butter (optional, but highly recommended for that glossy finish). Let cool for 10 minutes before slicing.

9. Slice & Serve:

   Use a sharp knife or pizza cutter to slice into squares or strips. Serve warm for maximum cheesy pull!

Troubleshooting: If your focaccia seems dense, it probably needed a longer rise. For soggy bottoms, make sure you’re using enough oil in the pan and baking until the crust is crisp. If your cheese burns, lower the rack and cover with foil for the last few minutes. And don’t forget those dimples—otherwise, your toppings will just slide right off!

Personal tip: I always let my focaccia cool just enough to handle, but never too long—warm bread is unbeatable. Sneak a bite straight from the pan. You’ll thank me later!

Cooking Tips & Techniques

After plenty of bread-baking adventures (and a few mishaps), I’ve picked up some tried-and-true techniques for making cheesy garlic parmesan focaccia bread that’s consistently delicious.

• Use Warm Water: Yeast loves warmth. I stick to about 110°F/43°C—too hot and you’ll kill the yeast; too cold and your dough will crawl along.
• Don’t Skip the Second Rise: It’s tempting to rush, but that second rise gives focaccia its signature fluffy texture.
• Oil Is Key: Don’t be stingy with olive oil—both in the pan and on the dough. It creates that golden crust and keeps the bread moist.
• Fresh Garlic vs. Roasted: If you want bold flavor, use fresh minced garlic. For a subtle, caramelized note, roast it for a few minutes—totally changes the vibe.
• Cheese Placement: Mix some cheese into the dough for pockets of flavor, then add more on top for a gooey finish. I learned the hard way—too much on top and it burns, so balance is key.
• Everything Bagel Seasoning: Sprinkle generously, but not so much that it overpowers the bread. It adds crunch and flavor, but you want the garlic and parmesan to shine, too.

I’ve burned my fair share of focaccia by forgetting to rotate the pan—so now I always turn it halfway through baking for even browning. If you’re multitasking, set a timer for both rises and the bake (it’s easy to get distracted—trust me, I’ve learned the hard way). For consistency, weigh your flour if possible. Scooping can lead to dense bread.

If you’re a beginner, don’t worry about perfection. Focaccia is rustic and forgiving. The more you bake it, the better it gets. And if you ever end up with leftover bread (rare in my house!), toast it for croutons or sandwiches—just another reason to love this recipe.

Variations & Adaptations

This recipe is a blank canvas—seriously, you can tweak it to fit any taste or dietary need. Here are a few variations I’ve tried, plus some ideas for switching things up:

• Gluten-Free: Swap in a 1:1 gluten-free flour blend (Bob’s Red Mill works well). The texture is a little chewier, but still delicious.
• Herb Focaccia: Add 2 tbsp chopped fresh rosemary, thyme, or basil to the dough or sprinkle on top with the cheese. Fresh herbs bring a garden-fresh flavor—perfect for summer!
• Spicy Kick: Mix 1 tsp crushed red pepper flakes into the topping for a little heat. My teens love this version (and it’s great with tomato soup).

For dairy-free, use plant-based cheeses and vegan butter. The everything bagel seasoning is usually allergen-friendly, but double-check if you’re sensitive to sesame or poppy seeds. You can also swap the cheese for a mix of feta, cheddar, or gouda for different flavor profiles.

If you want to bake in a cast-iron skillet instead of a baking pan, just oil the skillet well and adjust the bake time down by 5 minutes (the crust gets extra crispy). For a personal twist, I sometimes add sliced green onions or sun-dried tomatoes on top—super tasty and a little unexpected. The beauty of this bread is how easy it is to customize—so play around and make it your own!

Serving & Storage Suggestions

Cheesy garlic parmesan focaccia bread is best served warm, straight from the oven. The cheese is gooey, the crust is crisp, and the everything bagel topping is at peak crunch. Slice into generous squares or strips, pile on a platter, and watch them disappear—seriously, it’s irresistible.

Serving ideas: Pair with tomato soup, creamy dips, or a simple salad for a satisfying meal. It’s a killer side for pasta night, or you can use it as sandwich bread (try with turkey, arugula, and a swipe of pesto!). For brunch, serve alongside eggs and coffee—your guests will be wowed.

Storage: Cool completely, then wrap in foil or store in an airtight container at room temp for up to 2 days. For longer storage, freeze slices in a zip-top bag for up to 2 months. Reheat in a 350°F (175°C) oven for 10 minutes, or toast in a skillet for extra crunch. The flavors actually deepen overnight—the garlic and cheese meld for even more savory goodness.

I sometimes keep leftovers in the fridge, then pop them in the toaster oven for quick snacks. If you’re gifting, wrap in parchment and tie with a string—rustic and Pinterest-worthy!

Nutritional Information & Benefits

Cheesy garlic parmesan focaccia bread is rich and satisfying, but also packs a few nutritional perks. Each slice (about 1/12th of the pan) provides roughly:

• Calories: 210
• Fat: 9g (mostly healthy olive oil)
• Protein: 6g
• Carbs: 25g
• Sodium: 340mg

Health highlights: Olive oil is loaded with heart-friendly monounsaturated fats. Garlic boosts immunity and adds antioxidants. Parmesan and mozzarella bring calcium and protein (just watch the sodium if you’re sensitive). For gluten-free or low-carb diets, swap the flour for specialty blends.

Potential allergens include wheat, dairy, and sesame (from the everything bagel topping). I always check labels when cooking for friends with allergies. Personally, I love how this bread satisfies cravings while still offering some wholesome ingredients—moderation is key, and a little indulgence makes life sweeter!

Conclusion

This cheesy garlic parmesan focaccia bread with everything bagel topping is my go-to for comfort, flavor, and smiles all around. There’s something magical about the soft, cheesy crumb, the savory garlic, and the crunchy topping—each bite brings back memories and makes new ones. Whether you follow the recipe as is or customize with your favorite herbs and cheeses, you’ll end up with a bread that’s both easy and unforgettable.

I love sharing this recipe because it’s simple enough for beginners but special enough for celebrations. Don’t be afraid to experiment—add your personal twist, swap ingredients, or try different toppings. Honestly, I make this bread all year round, and it never fails to please.

Give it a try, leave a comment with your favorite variation, or share your photos on Pinterest—I’d love to see your cheesy creations! Here’s to warm, homemade bread and happy kitchens.

FAQs

Can I make cheesy garlic parmesan focaccia bread ahead of time?

Absolutely! Bake and cool, then wrap tightly. Reheat in the oven at 350°F (175°C) for 10 minutes to restore the fresh-baked texture and cheesy goodness.

What if I don’t have everything bagel seasoning?

No problem—mix sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of salt. Homemade blends work great and let you control the flavor.

Can I freeze focaccia bread?

Yes! Slice and freeze in a zip-top bag for up to 2 months. Reheat straight from the freezer in a hot oven or toaster for best results.

How do I make this gluten-free?

Use a 1:1 gluten-free flour blend. The texture will be slightly different, but the bread will still be soft and flavorful. Check your everything bagel seasoning for gluten, too.

Why is my focaccia dense?

Dense focaccia usually means the dough didn’t rise enough or was over-floured. Let it proof until doubled and measure flour by weight for best results. Don’t rush the rising time!

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