No Fuss Focaccia

Y’all don’t fall over in disbelief… its a real update! Told you I’m trying to get back into the flow! Nausea is still lingering around but my appetite is finally growing so I’m working on getting back into the kitchen! Pregnancy has done interesting things to my taste buds and appetite. For starters, I crave red meat and carbs. I’ve never been big on red meat! Odd. Bread though has definitely been my friend though through the last few months!

It’s been months since I’ve made a batch of this Focaccia but its a great go-to recipe! I saw it pop up months ago on a fellow blogger’s website (Tracey’s Culinary Adventures) and I couldn’t wait to make it. This version uses Italian seasoning but you can mix it up however you like! We’ve made it with fresh rosemary & sea salt which was delish and simple to use for sandwiches.

This really is a great no fuss recipe; its delicious!

No Fuss Focaccia

1 1/2 cups warm water
3 Tbsp extra virgin olive oil (plus extra for drizzling)
1 1/4 tsp salt
3 1/2 cups (14 3/4 oz) all-purpose flour
1 Tbsp instant yeast
2 tsp onion powder
4 tsp Italian seasoning

Spray a 13 x 9 pan with cooking spray then drizzle 1-2 tablespoons of extra virgin olive oil over the bottom of the pan.

Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.  Beat on high speed for about 1 minute.  The dough will be smooth, elastic and sticky.

Transfer the dough to the prepared baking pan.  With oil or water on the tip of your fingers (don’t use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners.  Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.

While the dough rises, preheat oven to 375°F.

Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky).  Drizzle the dough lightly with olive oil and sprinkle it with the Italian seasoning.

Bake for 35-40 minutes, or until the bread is golden brown.  Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy).  Serve warm or at room temperature.

Source: King Arthur Flour

Tagged as: bread, Italian