Blitz Bread- No-Fuss Focaccia


My husband loves this quickie bread from King Arthur Flour…it’s great with any kind of pasta or soup, main dish salads, and for snacks for game time, served with spaghetti sauce to dip the fingers in.
I also have used the leftovers to toast for seasoned croutons.  Pieces also freeze well, and can be warmed in the microwave for 10 seconds or in the oven.  I usually make a half recipe, so I have shared that here too.    You don’t have to buy pizza seasoning, I sprinkle mine lightly with Italian seasoning, a very little garlic salt, and some grated Parmesan.  This doesn’t have any sugar, so it doesn’t get really brown; don’t overbake it or it's dry.  You can use all-purpose flour too; it just isn’t quite as chewy.
 This takes less than 2 hours from thinking about it to putting it on the table; and most of the time is spent waiting!  It’s a great bread to add to your repertoire or to start learning to bake bread with.            

Blitz Bread- No-Fuss Focaccia

  2        tablespoons  olive oil (to drizzle into the pan)
  1 ½    cups  warm water
  3        tablespoons  olive oil (for the dough)
  1 ¼    teaspoons  salt
  3 ½    cups  Bread Flour -- 14 3/4 ounces
  1        tablespoon  instant yeast
              Pizza Seasoning -- optional
Lightly grease a 9" x 13" pan, and drizzle 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's 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 pizza seasoning, and/or the dried herbs of your choice, if desired.
Bake the bread until it's golden brown, 25 to 30 minutes.  (200° on an instant read thermometer)
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Yield:  "12 servings"

Focaccia half recipe

Yield:  "6 servings"

  1           tablespoon  olive oil (to drizzle into the pan)
     3/4    cup  warm water
  1 1/2    tablespoons  olive oil (for the dough)
     5/8    teaspoon  salt
  1 3/4    cups  Bread Flour -- 7.375 ounces
     1/2    tablespoon  instant yeast
                Pizza Seasoning -- optional

Lightly grease a 7 x 11" or 8" square pan, and drizzle 1 tablespoon olive oil in the bottom.  Follow directions for full-size recipe.  Bake 25 minutes; test for doneness.  (200° on an instant read thermometer)

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