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Focaccia (Blitz Bread)

Source of Recipe

King Arthur Flour


Recipe Introduction

This is a no-knead bread that takes little time to make. It's delicious studded with chopped cheese and topped with garlic powder, rosemary and oregano. This is the recipe aw written. I don't use the Pizza Dough Flavor or the Cheese Powder. I chopped up some Asiago cheese and folded it into the batter before putting batter into the pan. When bread is done, remove from pan and cool on wire rack to keep bottom crust from getting soggy.

List of Ingredients

1 1/2 cups (12 ounces) warm water
3 tablespoons (1 1/4 ounces) olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
1/4 cup Vermont cheese powder, optional
pizza seasoning, optional



Recipe

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 with plastic wrap, and let it rise at room temperature for 60 minutes, until it become puffy. (you may have to oil your hands a bit to stretch the dough to fit into the pan).

While the dough is rising, preheat the oven to 375°F.

After dough has risen, 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, 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.