The pressure builds and you start counting down minutes until you eat. The warm garlic scent hits your nose and you know you made the right call. You spot the golden edges through the steam, promising a soft inside with that crisp kick you love.
This focaccia bread isn’t just any bread. It’s the kinda thing you gotta keep an eye on as the quick release on your pressure cooker lets you peek. The broth depth from the oil and cheese creates this dang perfect crust that’s tender and pulls apart easy.
When the natural release finishes and you touch the top, your fingers catch the warmth and you remember why focaccia is a total crowd-pleaser. It’s soft but sturdy enough to use for sandwiches or just to dip in olive oil or sauce. The garlic and Parmesan mix deepens with each bite and makes you wanna slice another piece quick.
The Real Reasons You Will Love This Method
- It uses your pressure cooker to cut baking time without losing that bread texture you crave.
- The quick release lets you see that perfect tender pull without overcooking or drying out your focaccia.
- Your kitchen fills with garlic and rosemary smells that make dinner feel special real fast.
- The bread gets a crispy outside and soft inside thanks to the broth depth from olive oil and Parmesan layering.
- This method keeps things simple but still gives you those rustic dimples and crunchy sea salt topping you spot at your favorite bakery.
Your Simple Ingredient Checklist
- 3 ½ cups all-purpose flour - the base for the soft crumb.
- 1 tablespoon sugar to wake up the yeast and add a slight sweetness.
- 1 packet active dry yeast to get that dough rising nice and fluffy.
- 1 ¼ cups warm water, perfect for yeast activation but not too hot to kill.
- ¼ cup olive oil plus extra for greasing the pan and drizzling on top.
- 2 teaspoons salt to balance flavors and deepen the bread taste.
- 3 cloves garlic, minced for that sharp garlic punch you’ll love.
- ½ cup grated Parmesan cheese to get that rich, savory crust flavor.
- 2 tablespoons fresh rosemary, chopped to add a herby, woodsy note.
- Coarse sea salt scattered on top for that satisfying crunch and salty burst.
How It All Comes Together Step by Step
- Start in a large bowl by combining the warm water, sugar, and yeast. Let it sit five minutes until foamy - that’s how you know the yeast is alive.
- Next, add the flour, salt, olive oil, and minced garlic to the bowl. Mix it well and knead until the dough is smooth but not sticky.
- Cover your dough with a cloth and set it in a warm place for about an hour so it can double in size.
- While the dough is rising, preheat your oven to 425°F (220°C) since you’ll finish it off there for that golden crust.
- Grease a baking sheet with olive oil; this is important so your focaccia doesn’t stick.
- Stretch the dough evenly onto the sheet. Your fingers are great tools here to make dimples all over the dough—this traps olive oil and flavor.
- Drizzle olive oil on top, then sprinkle Parmesan, rosemary, and coarse sea salt evenly. This layering brings loads of broth depth.
- Bake in the oven 20 to 25 minutes until the top is golden brown. When it’s done, remove it and let it cool a bit before slicing up that tender pull and serving.
Easy Tweaks That Make Life Simple
- Use warm tap water not hot to make sure your yeast wakes up without getting shocked.
- Swap fresh rosemary for dried if you gotta but cut the amount to 1 tablespoon so it doesn’t overpower.
- If you’re short on time, you can skip the hour rise and do a slow release in the pressure cooker for little fluff then finish in the oven.
- Pre-mince your garlic and stash in the freezer so it’s always ready for your next focaccia session.
- Grease your pan with olive oil spray instead of pouring to save a little clean up fuss.
Your First Taste After the Wait
You slice into your focaccia and the sound of that tender pull is oh so satisfying. The crust cracks just right on the edges.
The garlic scent hits your nose with a warm, cozy kick. You sense the deep Parmesan notes melting into the soft bread crumb.
You catch the rosemary flakes scattered through each slice adding a fresh, herby pop that lifts the whole loaf.
This bread is great on its own or dipped in olive oil or paired with soup. Either way, it’s a dang near perfect bite every time.
Making It Last All Week Long
- Wrap your focaccia in a clean kitchen towel and store it in a bread box. This keeps it fresh and soft for a couple days.
- If you wanna hang on longer, slice and freeze your bread in zip bags. Just thaw at room temperature when you’re ready to eat.
- For a quick warm up later, pop slices in a toaster oven or pan with a tiny bit of olive oil and you get that fresh-outta-the-oven feel again.
Common Questions and Real Answers
- Can I make this without a pressure cooker? Yes, you can just use the oven part and rise the dough longer. The pressure cooker just speeds things up.
- What if I don’t have fresh rosemary? Dried works too but use less so it don’t get bitter. About a tablespoon should be good.
- How important is the quick release in this recipe? Very. It stops the cooking fast so you get that tender pull, not a tough crust.
- Can I add toppings like olives or sun-dried tomatoes? You sure can. Just sprinkle them on after dimpling the dough before oil and cheese.
- How long can I keep leftover focaccia? A couple days wrapped well at room temp. Longer if frozen. Just watch for dryness.
- What’s broth depth? I didn’t get it. It means the layers of flavor you get from olive oil, cheese, and herbs soaking into the bread crust and crumb. That’s what makes focaccia taste dang good.
Apr 22 Parmesan Garlic Focaccia Bread
This pressure cooker garlic Parmesan focaccia bread recipe delivers soft, tender crumb with a crispy golden crust in a fraction of traditional baking time. Bursting with garlic and rosemary aromas, it’s perfect for sandwiches or dipping.
Ingredients
Main ingredients
- 3 ½ cups All-purpose flour the base for the soft crumb
- 1 tablespoon Sugar to wake up the yeast and add a slight sweetness
- 1 packet Active dry yeast to get that dough rising nice and fluffy
- 1 ¼ cups Warm water perfect for yeast activation but not too hot to kill
- ¼ cup Olive oil plus extra for greasing the pan and drizzling on top
- 2 teaspoons Salt to balance flavors and deepen the bread taste
- 3 cloves Garlic minced for that sharp garlic punch you’ll love
- ½ cup Parmesan cheese grated to get that rich, savory crust flavor
- 2 tablespoons Fresh rosemary chopped to add a herby, woodsy note
- Coarse sea salt scattered on top for that satisfying crunch and salty burst
Instructions
Instructions
- Start in a large bowl by combining the warm water, sugar, and yeast. Let it sit five minutes until foamy - that’s how you know the yeast is alive.
- Next, add the flour, salt, olive oil, and minced garlic to the bowl. Mix it well and knead until the dough is smooth but not sticky.
- Cover your dough with a cloth and set it in a warm place for about an hour so it can double in size.
- While the dough is rising, preheat your oven to 425°F (220°C) since you’ll finish it off there for that golden crust.
- Grease a baking sheet with olive oil; this is important so your focaccia doesn’t stick.
- Stretch the dough evenly onto the sheet. Your fingers are great tools here to make dimples all over the dough—this traps olive oil and flavor.
- Drizzle olive oil on top, then sprinkle Parmesan, rosemary, and coarse sea salt evenly. This layering brings loads of broth depth.
- Bake in the oven 20 to 25 minutes until the top is golden brown.
- When it’s done, remove it and let it cool a bit before slicing up that tender pull and serving.
Notes
This focaccia is perfect for sandwiches, dipping in olive oil, or serving alongside soup. Store wrapped in a kitchen towel for a couple days or freeze slices for longer storage.
