No-Fuss Focaccia

A couple of weeks ago, while Joe and I were in Miami Beach before our cruise, we ate at this wonderful Italian restaurant.  They served us a basket of fresh, homemade bread, all different varieties, and focaccia was one of the breads served.  Up until that night I think it had been a few years since I had had focaccia.  I just love it too, especially dipped in olive oil and balsamic.  I vowed that night, as I was enjoying the bread, that when we got home I was going to make some.

Once we got home, I went to my one of my favourite recipe sources, King Arthur Flour, and found the perfect recipe.  No kneading and it's all done, from start to finish, in under two hours.  Bonus!  And was it ever scrumptious!!  Oh, this bread was so good!  I ate it my favourite way, dipped in olive oil and balsamic.  I could have made a meal of just the bread and wine, and practically did. 

You can add whatever you want to this recipe.  Dried herbs, cheese, garlic, sea salt.  I sprinkled dried oregano and rosemary on top with some sea salt.  Next time I want to try it with feta cheese. 

This does make a big pan and it is best the day it's made.  I'm thinking you could cut the recipe in half beautifully though and make it in a 9 x 9 pan, which is what I'm going to do next time. 

This recipe did not disappoint.  Absolutely fabulous!

Enjoy!

No-Fuss Focaccia
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1 1/2 cups warm water

3 T olive oil (plus additional for drizzling)

1 1/4 tsp. salt

3 1/2 cups all-purpose flour

1 T instant yeast

4 tsp. Pizza Dough Flavor, optional (I didn't use)

1/4 cup Vermont cheese powder, optional (I didn't use)

Pizza Seasoning, optional*

*I sprinkled oregano, rosemary and sea salt on mine

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'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 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 (if you don't do this, bread will become soggy at the bottom). Serve warm or at room temperature. Makes 12 servings. Tips From King Arthur Flour 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. Source:  King Arthur Flour Per Serving (1 of 12 pieces) Calories: 164 Total Fat: 5 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 g Sodium: 316 mg Total Carbohydrate: 26 g Dietary Fiber: 1 g Sugars: 0 g Protein: 4 g

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