Name: Hot Honey Focaccia with Garlic Parmesan
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Ingredients: 4 cups all-purpose flour; 2 1/4 tsp instant yeast ((1 packet)); 1 1/2 tsp salt; 1 1/2 cups warm water ((about 105–110°F / 40–43°C)); 3 tbsp olive oil ((plus more for greasing and drizzling)); 4 tbsp unsalted butter ((melted)); 3 cloves garlic ((minced)); 1/2 cup freshly grated parmesan cheese; 1 tsp Italian seasoning ((optional)); 3 tbsp hot honey ((store-bought or homemade: honey + chili flakes)); fresh herbs like rosemary, thyme, or parsley ((for garnish))

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The day I first drizzled hot honey on focaccia

I remember the late afternoon the first time I pulled a pan of garlic-scented focaccia from the oven and, on a whim, shook a little hot honey over it. The kitchen was a mess of flour and warm steam, and the house smelled like toasted garlic, butter, and something faintly floral and spicy. That sticky-sweet finish turned something already comforting into utterly addictive, and I’ve been making this Hot Honey Focaccia with Garlic Parmesan – Sweet, Savory & Utterly Addictive ever since. If you like a bread that’s at once soft and crisp, with salty cheese and a surprising kick of sweetness, you’ll get why.

The ingredients that make it sing

I never hand someone a recipe without telling them exactly what I use, so here’s what goes into this: 4 cups (500 g) all-purpose flour, 2 ¼ tsp instant yeast (1 packet), 1 ½ tsp salt, 1 ½ cups warm water (about 105–110°F / 40–43°C), 3 tbsp olive oil (plus more for greasing and drizzling), 4 tbsp unsalted butter, melted, 3 cloves garlic, minced, ½ cup freshly grated parmesan cheese, 1 tsp Italian seasoning (optional), 3 tbsp hot honey (store-bought or homemade: honey + chili flakes), and fresh herbs like rosemary, thyme, or parsley for garnish. I’ve also paired this focaccia with everything from a simple salad to richer plates; once I even brought it to a dinner where I served it alongside some crispy salmon bites with honey-garlic dip, and it disappeared within minutes.

How I make it — the comfortable kitchen rhythm

When I make bread I like to move slowly, stirring and stretching as if I had all afternoon, even when I don’t. Make the dough:In a large bowl, whisk flour, yeast, and salt.Stir in warm water and olive oil until a sticky dough forms.Cover and let rise in a warm spot for 1 hour, or until doubled. I usually use a cast-iron skillet or a greased 9×13 baking pan; both are great, but a skillet gives you a little extra char at the edges that I adore.

Prepare the pan:Grease a 9×13 baking pan or cast-iron skillet with olive oil.Transfer dough to the pan, stretching it gently to fit. Cover and proof for 30 more minutes. When the dough has puffed, preheat your oven so it’s ready to take that oven-spring when the time comes.

Dimple the focaccia:Preheat oven to 425°F (220°C).Drizzle dough with olive oil. Using oiled fingers, press deep dimples all over the surface. This step is fun — it’s satisfying to push your fingers into the dough and see the little pools form. Right before baking, I melt the butter and mix in the minced garlic so the flavors seep into the bread as it bakes.

Add garlic & parmesan:Brush melted garlic butter evenly over the dough.Sprinkle with grated parmesan and Italian seasoning. The garlic butter goes on generously; don’t be shy. The parmesan will toast to a lovely golden speckle on top, giving each bite a salty lift that plays so well against the honey.

Bake:Bake for 22–25 minutes, until golden brown and crisp at the edges. You’ll know it’s close when the top is a deep, rich gold and the edges are crisp. If you tap the bottom of the pan and it sounds hollow, that’s a reassuring sign. The interior should be airy and slightly chewy, with those characteristic pockets you want in focaccia.

Finish with hot honey:Remove from oven, drizzle with hot honey, and top with fresh herbs.Slice into squares or strips and serve warm. I usually sprinkle a little extra flaky sea salt on top after the honey so every bite has that contrast of sweet and savory.

Little tricks I swear by

I’ve learned a few things the hard way. First, the water temperature matters: 1 ½ cups warm water (about 105–110°F / 40–43°C) wakes the yeast without killing it. Second, oil your fingers before dimpling to keep the dough from sticking and to create those shiny olive oil pools. Third, if you’re in a hurry, use a warm, turned-off oven as a proofing spot — it shaves off some waiting time without compromising texture. Fourth, if you like extra garlic brightness, fold a teaspoon of finely grated garlic into the melted butter just before brushing. And finally, let the focaccia rest for five minutes after it comes out so the honey can settle into the crevices rather than sliding off.

I also tend to mention things like using a skillet when inviting friends over for a casual meal; it crisps the edges nicely and makes the bread feel rustic. If you want more indulgent pairings, this focaccia is fantastic beside a plate of garlic butter steak bites with a rich parmesan cream sauce, which is exactly the sort of dinner where you want plenty of bread to mop up sauce.

What to serve it with and how to change it up

This focaccia is wildly versatile. I’ve served it with bowl dinners, a bright green salad, or a charcuterie board. For something different, it’s amazing alongside spicy shrimp; one of my favorite weeknight combos has been this bread and a quick garlic-lime shrimp, similar in flavor profile to the ginger shrimp with garlic-lime-honey recipe I keep returning to. The honey ties everything together.

If you want variations, try folding halved olives and thinly sliced red onion into the dough for a Mediterranean twist; or spread caramelized onions before the parmesan for a sweeter, deeper flavor. For a vegetarian-friendly but still punchy change, swap the parmesan for grated pecorino or a firm goat cheese. If you need a vegan version, use vegan butter instead of unsalted butter and skip the cheese or use a plant-based alternative.

How to know you nailed it, and what to do with leftovers

You’ll know it’s done when the top is golden, the edges are crisp and slightly darker, and the crumb inside is airy with those delightful holes. It should sound slightly hollow if you tap the bottom of the pan. If it’s pale and soft across the whole top, give it a few more minutes.

Leftovers keep surprisingly well. I wrap slices in a clean tea towel and store them at room temperature for a day or two; beyond that I pop them in the fridge wrapped in plastic and reheat in a hot oven to revive the crust. You can also freeze slices wrapped tightly and reheat from frozen in a 350°F oven until warmed through. If you’re planning ahead, the dough freezes well before the second rise — defrost, proof, then proceed to dimpling and baking.

Conclusion

If you want a visual guide to pairing and arranging simple accompaniments the way I do for casual gatherings, check out this short piece on how to make a butter board for inspiration: how to make a butter board. And if the idea of honey and savory bread makes you curious about other sweet-and-salty pizza and bread toppings, this delightful write-up about bee-sting pizza insalata is a lovely read: bee-sting pizza insalata.

Give this Hot Honey Focaccia with Garlic Parmesan – Sweet, Savory & Utterly Addictive a try on a weekend afternoon, and trust me: when that first sticky slice disappears, you’ll be planning the next batch before the crumbs are gone.