Home > Bread, Italian > Blitz Bread: No-Fuss Focaccia

Blitz Bread: No-Fuss Focaccia

February 3, 2009 Leave a comment Go to comments

Blitz Bread: No-Fuss FocacciaKing Arthur Flour

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
Dried Italian herbs (basil, oregano, etc.)
Parmesan cheese

Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it has become puffy. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with dried herbs of your choice and Parmesan cheese. Bake the bread till it’s golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

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Categories: Bread, Italian
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