Garlic Parmesan Focaccia Bread in the Pressure Cooker
This pressure cooker garlic Parmesan focaccia offers crispy edges, soft chewy center, and big flavor in a fraction of the bake time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 Cups Flour bread or all-purpose
- 1 teaspoon Kosher Salt for flavor balance
- 1 Cup Water warm, to activate yeast
- 1 ⅛ teaspoons Instant Yeast for rising
- ½ teaspoon Granulated Sugar helps feed the yeast
- Olive Oil used generously
- 3 cloves Garlic minced
- ⅔ Cup Parmesan Cheese fresh grated
- 1 ½ teaspoons Italian seasoning dry herbs
- Maldon Flaked Sea Salt sprinkled on top
Instructions
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour and kosher salt. Stir until it becomes sticky dough.
- Drizzle olive oil around the dough’s edges. Cover and let rise about 1 hour or until doubled.
- Generously oil baking pan. Transfer dough and gently stretch to shape.
- Dimple dough with fingers. Drizzle olive oil and sprinkle garlic, Italian seasoning, and Parmesan cheese.
- Let dough rest 20 minutes while oven preheats to 425°F.
- Sprinkle Maldon flaked salt and bake for 25–30 minutes until golden and crisp.
- Let bread cool slightly before slicing and serving.
Notes
Wrap leftovers tightly or freeze individual slices for quick reheating later. Serve warm with butter or olive oil dip.