Blitz Bread: No-Fuss Focaccia

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: One loaf, 12 servings

Recipe photo

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.

Blitz Bread: No-Fuss Focaccia

star rating (193) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: One loaf, 12 servings
Published: 01/01/2010

Ingredients

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.
  • Want to make this bread with whole wheat flour? Substitute 1 1/2 cups (6 ounces) whole wheat flour for 1 1/2 cups of the all-purpose flour.

Directions

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1) Lightly grease a 9" x 13" pan, and drizzle 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

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.

4) While the dough is rising, preheat the oven to 375°F.

5) Gently poke the dough all over with your index finger.

6) Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.

7) Bake the bread until it's golden brown, 25 to 30 minutes.

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.

Nutrition information

Serving Size: 70g Servings Per Batch: 12 Amount Per Serving: Calories: 164 Calories from Fat: 44 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 this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/04/2015
  • member-bmcmen from KAF Community
  • I spent the day baking bread for Easter and by the time I got to this recipe I was tired! I accidentally put the cheese powder and pizza herbs inside the dough but it still tasted wonderful!
  • star rating 03/20/2015
  • DonChaCha from KAF Community
  • I made this yesterday and it came out perfect. But I was wondering if I could top it with garlic butter instead of olive oil. Would the butter burn?

    If you'd like to add some garlic butter to your focaccia, we recommend brushing it on part-way through baking to ensure that the garlic does not burn. Try brushing it on 10 minutes before the baking time is up to allow it to sink into the bread fully. Happy focaccia baking! --Kye@KAF

  • 03/14/2015
  • Laurie from Portland OR
  • New to bread making... Could I adjust this to use my KA sourdough starter? Sounds great. Thanks

    Use one cup of starter- fed or unfed- and subtract 4 ounces of water and one cup of flour from the ingredients in the recipe. Happy baking! Laurie@KAF

  • star rating 03/06/2015
  • Jay from Beirut
  • 02/28/2015
  • ann s. from
  • Very easy to make, smells wonderful while baking, and tastes even better. As good as my Italian Aunt Nancy's!
  • star rating 02/28/2015
  • Jacqueline from PA
  • I'm back :) Back to tell you that this recipe turned out great! I posted here 2 days ago a bit worried because my dough did not look like the dough on the picture, it wasn't sticky at all; mine was more like a bread dough. I finished it anyway and it still is great! Today I am going to bake the first batch of dough that I've had in my fridge for two days now (because I thought I had too much flour in it) I'm excited to bake it because I think it will even turn out better :) Thank you for giving us so many recipe to choose from and make us better bakers :)
    Jaqueline, persistence pays off...especially in the baking world. We are excited for you to bake your second round of focaccia as well. Good luck and happy flat-bread baking to you! --Kye@KAF
  • star rating 02/26/2015
  • GT from Chesapeake, VA
  • What a simple to make bread with fantastic results. Like many others, I followed the recipe explicitly (using shredded Iberico Spanish cheese in the mix and kosher salt and garlic powder over the olive oil before baking) EXCEPT I used KA gluten-free flour!!!!! The whole family love, love, loved the bread. To have a focaccia bread as delicious as this, with such a longed-for "chew", is truly a miracle. It is tied with my KA gluten-free bread, the BEST gluten-free bread yet! I humbly thank you for improving my celiac existence.
  • 02/26/2015
  • Lattefortwo from KAF Community
  • I just made the dough for the Focaccia.....twice lol I wasn't sure if I added the 1/2 C of flour to the 3 C already in the bowl because the !/2 C measuring cup looked clean. So I did add it but then when it was done mixing I was thinking my dough isn't really Sticky like it say's in the recipe so maybe I did add to much flour. So I started over making sure I measured correctly this time. The dough did turn out the same, not sticky I can just put it in the tray without it sticking to my hands. It's doing it rising now, I hope it will still turn out fine. I put the first dough in the fridge, maybe I can think of something to do with tomorrow.
    I'm sorry your dough seemed too stiff. It's possible that you are adding a bit too much flour when you measure. For best results we recommend fluffing the flour, spooning it into the cup, and then leveling the cup. Barb@KAF
  • star rating 02/23/2015
  • KJH58 from KAF Community
  • Easy as can be! I used fresh rosemary and sea salt. Came out perfect. The plan is to try chopped sun dried tomatoes and basil, will update when I try it.
  • star rating 02/19/2015
  • Lollypaul from KAF Community
  • This was the easiest bread I have ever made, and so fast! Read some of the reviews before making it. I added shredded parmesan cheese, oregano, basil to the dough. After rising one hour, I brushed the top with olive oil, and added more parmesan cheese, oregano, basil, fresh thyme, and garlic powder! It was easy and tasted great!!! I have recommended the recipe to my daughters-in-law - love a yeast bread that only takes an hour to rise!
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