Blitz Bread: No-Fuss Focaccia
Warm, aromatic yeast bread, hot from the oven — with no kneading, AND in under 2 hours? Here it is. Add Pizza Dough Flavor for over-the-top flavor, and/or cheese powder to turn it into cheese bread.
Read our blog about this bread, with additional photos, at Bakers' Banter.
- 1 1/2 cups warm water
- 3 tablespoons olive oil (plus additional for drizzling)
- 1 1/4 teaspoons salt
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast
- 4 teaspoons Pizza Dough Flavor, optional
- 1/4 cup Vermont cheese powder, optional
- Pizza Seasoning, optional
Directions
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1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. |
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3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. |
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4) While the dough is rising, preheat the oven to 375°F. |
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5) Gently poke the dough all over with your index finger. |
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8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. |
Recipe summary
- Hands-on time:
- 10 mins.
- Baking time:
- 40 mins.
- Total time:
- 1 hrs 50 mins. to 2 hrs 50 mins.
- Yield:
- One loaf, 12 servings
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- Recipe comments (56) »
Tips from our bakers
- To make cheese-stuffed bread, add 1 cup of your favorite cheese, diced or crumbled, to the dough once it's been kneaded for 60 seconds. Crumbled feta, diced cheddar or provolone, and coarsely grated Parmesan are all good choices.
| Nutrition Facts | |
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Serving Size 70g
Servings Per Batch 12 |
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| Amount Per Serving | |
| Calories 164 | Calories from Fat 44 |
| Daily Value* | |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Trans Fat | 0g |
| Cholesterol | 0g |
| Sodium | 316mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 4g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
03/07/2010
Wow - with several previous failed attempts at Ciabatta bread, this recipe was not only easy to make, but a great product. I am thrilled with the results, and will be making this again. Thanks for including the photos about what the dough should look like - I would have been skeptical of what I was seeing in my mixer bowl.
03/05/2010
OKay, this did not come out the way it should have. With that being said, it still tasted yummy! Most of the results were my fault for i did not have a 9x13 pan so instead i had a 9x9 which obviously resulted in a thicker piece. I also used white whole wheat flour instead, but i feel that i used too much(i now measure better.)To add insult to injury, i did not have any cheese powder so the dough was plain and was not "scoopable." It resulted in a big sticky bowl that i stuffed in the greased pan. Ultimately it came out closer to an irish soda bread, with a hearty dense grain taste and texture. This was the first recipe i attempted and have considerably improved since then. I will eagerly attempt at this recipe again and can not wait to report on the results!
02/15/2010
This recipe was delightfully simple, and produced phenomenal results. the focaccia was full of bubbles and flavor. Instead of the cheese powder and pizza seasoning, I minced about 7 cloves of garlic and, using the blade of my knife, mashed it with freshly ground red pepper flake (SO much hotter and more flavorful than its pre-crushed cousin), basil, oregano, rosemary salt, pepper and a bit of olive oil to made the consistency a bit more spreadable. I simply smothered the top of this tantalizing dough with a good layer of this savory, spicy mix. The final product is absurdly delicious.
02/03/2010
The flavor is great, and the crust is just awesome. I think I might leave mine in a little longer next time, however. I'm not sure the oven is telling the truth on temperature.
01/05/2010
I got this recipe in my email back in August and I have made it so many times that I have lost count. Incredibly easy and comes out perfect every time. I had a bonfire party in November and served this foccacia with beef stew and it was a huge hit with everyone. No one could believe I had made it (Ha!). Last night I made garlic bread out of a loaf I baked this weekend. Sliced it lengthwise flat and spread a mixture of 1 stick butter, several spoonfuls of jarred garlic, fresh rosemary and a few red pepper flakes (all blended in a food processor) on the halves, sandwiched together, wrapped in foil and baked. It was beyond delicious!
It sounds really yummy. TYhanks for sharing that with us. Mary@KAF
12/23/2009
loved it! And i even had to make a few substitutions: subbed in 1 cup whole wheat pastry flour + 1T of vital wheat gluten for 1 cup of AP. (Would have used whole wheat bread flour if I'd had it) Also didn't have the cheese so microplaned 1/4 cup of parm, pecorino and asiago into the dough before kneading. Also used 2 tsp of italian seasoning and a sprinkle of garlic powder instead of pizza seasoning. Before baking sprinkled a bit more italian seasoning and added sun-dried cherry tomatoes packed in olive-oil into the top of the dough. Fabulous! Thank you KAF! You're the best!
11/10/2009
easy to make, looks and tastes wonderful!
11/04/2009
I bake all the time, but yeast recipes have always been a challenge for me. I bought your SAF instant yeast and made this foccacia today. It has a wonderful taste and is easy to make. I will buy the pizza flavor in my next order. Unlimited variations. Next - cinnamon rolls! Thankyou KAF
10/26/2009
I don't know what I did wrong (I am a beginner yeast bread maker), but the texture of the bread was way off. I do not have a KitchenAid mixer, so I just mixed by hand. It was very tough and definitely not as light as the picture. Like I said, I am sure this was something I did, and not the fault of the recipe though.
Jen - I am sorry you had some difficulty with this recipe. It sounds like you may have measured your flour incorrectly. We have a great link on our site explaining the proper method to measure flour. http://www.kingarthurflour.com/recipes2008/measuring-flour.html
Elisabeth @ KAF
10/19/2009
Wonderful soft texture! Better than the drier less flavorful focaccia from my local supermarket. I have made focaccia a few times prior to trying this recipe. The other recipe was also a KAF recipe with the italian style flour but I definitely like this recipe better. Even though it is quite sticky, it is easy and great tasting. Like many other reviewers I also tried different toppings like fresh grated Parmigiano Reggiano, rosemary and a little oregano. I will make this focaccia many more times and next time will add olives to the toppings; sounds really good.
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