FOCACCIA (BLITZ BREAD)
This is a recipe from King Arthur flour. It's the best Focaccia-type bread I've ever made. I put little chunks of Asiago cheese in my bread and topped with some crushed rosemary, oregano and garlic powder. It's a no-knead and very easy to put together recipe. The original recipe calls for pizza dough flavoring and Vermont cheese powder. Zaar wouldn't recognize these and made it say VERMONT CHEESE SAUCE.. which isn't what the recipe calls for. It's Vermont cheese POWDER. Plus the recipe calls for Pizza Dough Flavor which Zaar turned into Pizza dough. So please just make sure you understand that I couldn't figure out another way to rewrite the recipe, Thanks. I omit them both with no problem to the recipe but have copied the recipe as written in case you'd like to use those optional ingredients.
Provided by luvmybge
Categories Yeast Breads
Time 2h9m
Yield 1 9 X 13 focaccia, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- After dough rises, 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. Serve warm or at room temperature.
- To make cheese-stuffed bread: Add 1 cup crumbled feta cheese (or your favorite cheese) to the dough after it's been kneaded for 60 seconds.
Nutrition Facts : Calories 165.5, Fat 3.8, SaturatedFat 0.5, Sodium 244.1, Carbohydrate 28.2, Fiber 1.2, Sugar 0.1, Protein 4.2
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