Week 34 – No-Fuss Focaccia
With school starting back up this week, I really needed an easy recipe. This No-Fuss Focaccia did NOT disappoint! You can watch the video HERE
The recipe called for ingredients I already had, the flavor profile is VERY customizable, I didn’t need a mixer or any fancy tools, and it took no time to come together!
My biggest challenge was drizzling the olive oil right from the bottle, it was kind of a mess and came out either too much or not enough. You’d better believe I ran to Amazon to buy THIS olive oil dispenser! It gets great reviews, so fingers crossed!
Details
one 9" x 13" loaf
7 mins
25 to 30 mins
Print
Ingredients
5 tablespoons (60g) olive oil, divided
1 1/2 cups (340g) water, warm
1 1/4 teaspoons (8g) table salt
3 1/2 cups (420g) all purpose flour
1 tablespoon instant yeast
4 teaspoons (8g) pizza seasoning, optional
1/4 cup (28g) cheddar cheese powder, optional
- Topping
1 tablespoon (13g) olive oil, for drizzling
Pizza Seasoning, optional
Directions
- Use non-stick vegetable oil spray to lightly grease a 9″ x 13″ pan. Drizzle about 2 tablespoons (25g) of the olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the remaining 3 tablespoons (35g) of the olive oil with the rest of the dough 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 — it should be quite puffy, but not fragile-looking.
- 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.
