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.