Blitz Bread: No-Fuss Focaccia

Hello! Happy weekend to you!

So…I am NOT an accomplished yeast bread baker.  I am a true novice.  In fact, I’m a scaredy-cat novice yeast bread baker.  I’ve always been afraid of baking with yeast.  I’ve tried a few times without much success and the last time was so long ago, I’d forgotten why I was afraid when I recently came across this recipe for No-Fuss Focaccia Bread.

So I went to the store.

And I was quickly reminded of why I have an aversion to making anything with yeast.

There are different kinds of yeast and I never know which one to get.  So, I did some research online and in my King Arthur Flour Baker’s Companion then went back to the store and stood there for another 30 minutes trying to figure it out and then I finally chose the store brand’s “fast rise yeast” option and ran away from Aisle 13 as fast as I could (I did stop to pay on the way out – just want to make that clear).

If you’re anything like me in regards to baking with yeast, I want to encourage you to try try again! I persevered and made some awesome bread! If I can do it, you can too!

Welcome to Anne’s Adventure With Yeast!  Today I made this Blitz Bread: No Fuss Focaccia.  I had read that it was a great “starter” recipe for people like me who have an aversion to baking with yeast.  It’s called “blitz” bread because it’s mixed with a stand mixer and only requires one rise, unlike other yeast breads.


Focaccia Bread


Blitz Bread: No-Fuss Focaccia Bread
from King Arthur Flour

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 all-purpose flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
1/4 cup Vermont cheese powder, optional
Pizza Seasoning, optional

What To Do
Lightly grease a 9″ x 13″ pan, and drizzle 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.

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, 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.

My Comments
I did not use the optional ingredients.  I did sprinkle Italian Seasoning on top of the dough before baking.

I recommend slowly and gradually increasing your mixer speed to a high setting…unless you like having flour all over your counter and mixer and perhaps yourself…ahem…

The dough is quite sticky – I put some olive oil on my hands and that helped a lot.  Also, a rubber spatula with some olive oil on it helped a lot too.

I did have to set my pan in a sunny spot to rise.  After about 40 minutes it did not look like it did anything but once in the sun/warmer spot, it went to town!

I didn’t drizzle additional olive oil on mine after the rising step because it seemed like there was already enough.  Next time I might brush some on to get more of that golden color.

Mine took 35-40 minutes in the oven to get some nice color.

Some Photos Along the Way

The sprayed pan with olive oil:

Focaccia Bread


The ingredients in the mixer:

Focaccia Bread


The dough:

Focaccia Bread


The dough in the covered pan:

Focaccia Bread


The dough after rising:

Focaccia Bread


The dough poked with my finger:

Focaccia Bread


Now with some Italian Seasoning sprinkled on top:

Focaccia Bread


The finished product cooling:

Focaccia Bread


From the side:

Focaccia Bread


Oh how I loved smelling this bread while it baked in the oven! And then tasting it was even better!! It had a nice crunch on the outside with a soft chewy inside.  The olive oil on the bottom of the pan gives it a really nice flavor.  I can’t wait to eat it with dinner.

I will definitely make this again and will try adding cheese to the dough or fresh rosemary and sea salt on top or maybe even using it as pizza crust.  I now have some confidence to try baking with yeast.  I’ll keep you posted.

I really hope you give this Focaccia Bread a try.  I’m so glad I did!


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