FOCACCIA (BLITZ BREAD)

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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

1 1/2 cups warm water (12 ounces)
3 tablespoons olive oil (1 1/4 ounces, plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups king arthur unbleached all-purpose flour (14 3/4 ounces)
1 tablespoon instant yeast
4 teaspoons pizza dough, flavor (OPTIONAL, Not Pizza dough but Pizza Dough Flavoring)
1/4 cup vermont cheese sauce mix (OPTIONAL, Vermont cheese powder not cheese sauce mix) (optional)
pizza seasoning

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

M Sayyam
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I'm not a huge fan of focaccia bread, but I thought I'd give this recipe a try. I was pleasantly surprised! The bread was light and fluffy, with a crispy crust. I really liked the flavor of the rosemary and sea salt. I'll definitely be making this ag


Muhammad Usman Mazari
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This focaccia bread is amazing! It's so easy to make and it turns out perfectly every time. I love the crispy crust and the soft, fluffy interior. I've made it with a variety of toppings, and it's always delicious.


Pathan Ts
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I was really excited to try this recipe, but I was disappointed with the results. The bread was dense and gummy, and the crust was too soft. I think I may have over-proofed the dough, so I'll try again with a shorter proof time next time.


Christopher Harris
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This is a great recipe for a quick and easy focaccia bread. I've made it several times and it always turns out well. The bread is soft and flavorful, and the crust is perfectly crispy. I usually add some chopped olives and sun-dried tomatoes to the d


Just Curious
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I made this focaccia bread last night and it was delicious! The recipe was easy to follow and the bread turned out perfectly. It was soft and fluffy on the inside, with a crispy crust on the outside. I used rosemary and sea salt as my toppings, but y