Bread is one of the most rewarding bakes. Yeast, water and flour create a satisfying meal with so much versatility.
Focaccia is a spongey yeast based bread, made crispy with olive oil. As with many yeast based breads, kneading to create gluten is imperative. However, any recipe that omits that lengthy and strenuous step, is a happy recipe in my book.
This No-Fuss bread only requires a quick blitz with a stand mixer (think 60 seconds) and 1-hour proof. You can’t go wrong.
First and foremost, this is not an advertisement, just some tips from one baker to another. I have learned that King Arthur bread flour is the best because it has 12.7% protein which strengthens the rise. Also, King Arthur recommends SAF Red instant yeast. I found a 1-pound bag on Amazon a year ago and it’s still going strong.
My research on yeast based breads explains that the reason by bakeries don’t struggle too much with proofing breads is because they are in a yeast thriving kitchen. Yeast struggles to rise in a sanitized kitchen, so if you work with yeast often, that makes it happy!
I haven’t posted IN A LONG TIME. Not only is it time consuming, but I chose to take a break. My in-laws moved to Savannah this summer and getting them all moved in and cozy took time. I also haven’t been motivated to set up photo shoots and edit shots for the blog. Not to worry though, I have been cooking and baking, just not taking shots and sharing.
Today I felt like this bake was worth a quick share, so I’m happy to do it! Enjoy!
- 2 tablespoons olive oil (to drizzle into the pan)
- 1 1/2 cups warm water
- 3 tablespoons olive oil (for the dough)
- 1 1/4 teaspoons salt
- 3 1/2 cups King Arthur Unbleached All-Purpose Bread Flour
- 1 tablespoon instant yeast
- Red onions
- Kalamata olives
- 1 cup grated pecorino romano cheese
- Use non-stick vegetable oil spray to lightly grease a 9″ x 13″ pan. Drizzle about 2 tablespoons olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a crunch.
- Combine all of the ingredients, and beat at high speed with a stand mixer for 60 seconds.
- Scoop the sticky batter into the prepared pan, cover the pan with a damp towel, and let it rise for 60 minutes — it should be quite puffy.
- When the dough has raised, preheat the oven to 375°F.
- Gently spread the dough to fit the pan. Gently poke the dough all over with your index finger.
- Drizzle it lightly with olive oil to fill the dimples. Sprinkle with sliced onions, olives and cheese, if desired.
- Bake the bread until it’s golden brown, 25 to 30 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.