I found this recipe on King Arthur Flour’s website and they describe this bread as Blitz Bread – on the table in under 2 hours. I needed a quick bread for to go with our chicken piccata, so I decided to give this focaccia a try. It was super easy to put together and tasted amazing when it came out of the oven. The dough is extremely wet and sticky when you take it out of the mixer – resist the urge to add more flour.
1 ½ cups warm water
3 tablespoons olive oil (plus additional for drizzling)
1 ¼ teaspoons salt
3 ½ cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
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. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice (I used garlic powder, red pepper flakes and rosemary herb). 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.