Focaccia -- fast!

One of my favorite baking websites is King Arthur Flour.  They have so much good information, so many imaginative products, so many excellent recipes.  From them, I've learned that rapid-rise yeast works beautifully.  For some reason, I had always thought you'd get a better rise out of regular yeast, but that couldn't be further from the truth.

If you love artisan breads, then give this simple focaccia from King Arthur a try.  It is based upon their recipe for Blitz Bread.   It takes no more than two hours to get it from the mixing bowl to the oven ... and best of all, it requires no kneading.  The results are delicious.

Simple Focaccia

Printable version of this recipe

INGREDIENTS

1 1/2 c. warm water (110 degrees)
3 T olive oil
3 1/2 cups of all-purpose flour
1 1/4 tsp salt
1/2 tsp garlic powder
1 T instant or rapid-rise yeast
Additional olive oil for drizzling

Optional:  4 t. pizza seasoning (or blend of oregano, thyme, and basil)
Optional:  1/4 powdered cheese (I like Penzey's Brady Street Cheese Mix)

DIRECTIONS

Lightly grease a 9 x 13" pan, and drizzle an addition 1 - 2 T olive oil at the bottom of the pan.

Combine all ingredients and mix on high speed in an electric mixer for 60 seconds.  The dough will be very sticky.  Use a spatula to scrape out the dough into the prepared pan.  Using fingers, pull and press at the dough to stretch it into a rectangular shape.  Cover the pan and let rise until puffy -- around an hour.

Preheat the oven to 375 degrees.  Uncover the dough.  Using finger tips, lightly poke holes into the dough.  Drizzle with olive oil and optional seasonings.  Bake for 35 - 40 minutes or until golden brown.