Sunday, October 12, 2008

Simple Focaccia Bread

I am planning to make paninis tomorrow with grilled chicken and swiss or cheddar cheese. I have a kind of spicy sauce that I am going to put on them (just something leftover from girls' night from last Tues). We tasted a bite of it tonight and it tastes like an herbed breadstick--it's really good. It could definitely be served on its own as the bread with a meal or as a sandwich. Use as little olive oil as possible to make it best and best for you. (you will have to use some though!)

Blitz Bread: No-Fuss Focaccia

(Somewhat adapted from King Arthur Flour) and I adapted it slightly from another blog!


1 1/2 cups warm water

3 tbsp. olive oil (plus additional for drizzling)

1 1/4 tsp. salt

3 1/2 cups all purpose flour

1 packet instant yeast (approximately 1 tbsp.)

garlic powder, onion powder, cheese powder, basil, oregano, and parsley (or whatever spices you would like to add)

parmesan cheese, grated (approximately 1/3 cup)


1. Lightly grease a 9" x 13" pan, and drizzle 1 tablespoon of olive oil in the bottom.

2. Combine water, olive oil, salt, flour, yeast, garlic powder, oregano and onion powder (or whatever spices you want to use) and beat at high speed with an electric mixer for 60 seconds.

3. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes.

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

5. Gently poke the dough all over with your index finger. Be careful not to poke all the way through--this is where you could cause problems with the dough not rising! (been there done that...)

6. Drizzle it lightly with olive oil (about 1 T is enough), and sprinkle with the dried herbs of your choice (if desired). (I used dried basil, oregano, and parsley.)

7. Bake the bread until it's golden brown, 35 to 40 minutes. In the last 10 minutes of bake time, open the oven and sprinkle the grated parmesan cheese on top.

8. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.