Description
Delicious, airy focaccia bread, crisp on the outside and soft on the inside, is possible in one hour thanks to the Instant Pot. One-hour focaccia bread is going to be a staple from now on!
Ingredients
Scale
- 7 tbsp extra-virgin olive oil, divided
- 1 tbsp active dry yeast
- 2 1/2 cups bread flour*
- 2 tsp kosher salt, divided
- 1/2 tsp garlic powder
- 1 tsp dried rosemary
Instructions
- In the inner pot of your Instant Pot, combine 1 tablespoon olive oil, 1 tablespoon yeast, and 1 cup warm water. Stir once to mix, then add the bread flour. Start to stir the flour into the yeast mixture, then add 1 teaspoon kosher salt.
- Use a wooden spoon to continue to stir the dough, folding and pressing it with the spoon until it is smooth and all the flour is incorporated. Lift the ball of dough from the bottom of the pot, add 1 tablespoon of oil to the pot, then set the dough back in the oil. Flip the dough over once so the oiled side is on top.
- Place the lid on the Instant Pot. Turn the Instant Pot on to “Yogurt”, on the medium setting for thirty minutes. (Thirty minutes is the least amount of time you can do, so you will need to set a separate timer to keep track of the time).
- After 15 minutes, take the lid off the Instant Pot (without turning it off), and use your spoon to fold in the dough on four sides. Without disturbing the dough much, just press the dough in towards the middle on the 4 “corners”. Put the lid back on the Instant Pot and let the dough rise for ten more minutes.
- Add 3 tablespoons of olive oil to a clean 10-inch cast iron skillet. Swirl the oil so it covers the bottom, then gently slide the dough from the pot to the skillet. Use your fingers to gently press the dough until it covers the bottom of the pan. Use the pads of your fingertips (not your fingernails so you do not tear the dough) to press indentations all over the top of the dough.
- Set the pan on your stove to rise again while you preheat the oven to 475 degrees.
- Stir together in a small dish: 1 teaspoon kosher salt, the garlic powder, the rosemary, 1 tablespoon olive oil, and 2 tablespoons water. After the focaccia has risen ten minutes on the stovetop, pour the oil/water mixture on top of the focaccia, drizzling it evenly across the top so that it pools slightly in the indentations. Let the dough rise ten more minutes (for a total of 20 minutes rising on the stovetop).
- Bake the focaccia in the preheated oven for 18 minutes. Let the focaccia cool slightly before serving. (Optional: drizzle a little more olive oil on the top of the focaccia before slicing).
Notes
*bread flour is important in this recipe to speed up the rising and achieving a light crumb