No-Fuss Focaccia

Decisions…decisions. I studied the overhead menu and carefully inspected the cornucopia of freshly baked muffins, scones, artisan rolls and breads. Last fall on a visit to Minneapolis, on a bright, crisp Friday morning I lined up in Breadsmith, one of the kosher certified locations of the iconic midwestern bakery. Faced with the pleasantly challenging task of choosing from a selection that included, but was not limited to, rosemary garlic ciabatta, cranberry orange scones, raisin walnut rolls, pretzel bread, and focaccia, I picked the path of least resistance and bought one of everything.

No-Fuss Focaccia

Cherishing fond memories of my visit to Minneapolis, I recently baked focaccia for a family get-together. Focaccia is an olive oil-rich Italian bread. It’s crispy and golden on the top and bottom crusts, and inside it has an airy crumb. Brushed with olive oil and sprinkled with basil, oregano and flaky sea salt just before baking, your kitchen will smell like you have an Italian nonna somewhere in your family tree. This recipe for No-Fuss Focaccia is from the masterful bakers at King Arthur Baking. With no kneading required, you can enjoy warm focaccia fresh from the oven in under two hours. I recently received a care package from Minneapolis: two dozen rolls from Breadsmith. One of everything. Of course.

Assemble your ingredients (it’s a short list this time). Lightly spray a 9X13″ pan with cooking spray. Drizzle 2 tablespoons of olive oil into the greased pan. Don’t skimp. Both are necessary. Spraying the pan with cooking spray prevents the focaccia from sticking and the olive oil gives the crust flavor and crunch.

Weigh the flour or measure it by spooning it into a cup and then sweeping off the excess. Combine the remaining 3 tablespoons of olive oil with the rest of the dough ingredients in the bowl of a stand mixer. Beat at high speed for 60 seconds. The dough should be sticky.

Scrape the sticky dough into the prepared 9X13″ pan. Oil your palms and push and pat the dough so that it fills the 9X13″ pan, right into the corners. Cover the pan and let the dough rise at room temperature for 60 minutes. It should become puffy. While the dough is rising, preheat the oven to 375 F. After the dough has risen, gently poke the dough all over with your index finger. Drizzle the dough lightly with 1 tablespoon of olive oil. Sprinkle it with dried basil, oregano and flaky sea salt. Bake the focaccia on the middle rack of the oven for 25-30 minutes until it’s light golden brown. Allow the focaccia to cool for 5 minutes then turn it out onto a cooling rack. Cut into squares or rectangles and serve warm or at room temperature. Prepare internationally renowned bread baker, Peter Reinhart’s herb oil for dipping the focaccia, if desired.

Print Recipe

No-Fuss Focaccia

Breakfast, Bread and Muffins

By King Arthur Baking – Serves: 12

Prep Time: 5 minutes + 60 minutes rest – Cooking Time: 30 minutes – Total Time: 95 minutes

Crispy and golden, olive oil rich Italian bread

Ingredients

• Dough
• 5 tablespoons (60g) olive oil, divided
• 1 1/2 cups (340g) water, warm
• 1 1/4 teaspoons (8g) salt
• 3 1/2 cups (420g) all-purpose flour
• 1 tablespoon instant yeast
• Topping
• 1 tablespoon (13g) olive oil, for drizzling
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon flaky sea salt, such as Maldon salt
• Herb Oil (for dipping baked focaccia), OPTIONAL
• 1/3 cup olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon granulated garlic
• 1/2 teaspoon kosher salt
• 1 pinch chili pepper flakes (optional)

Instructions

1

Lightly spray a 9X13" pan with cooking spray. Drizzle 2 tablespoons of olive oil into the greased pan.

2

Weigh the flour or measure it by spooning it into a cup and then sweeping off the excess. Combine the remaining 3 tablespoons of olive oil with the rest of the dough ingredients in the bowl of a stand mixer. Beat at high speed for 60 seconds. The dough should be sticky.

3

Scrape the sticky dough into the prepared 9X13" pan. Oil your palms and push and pat the dough so that it fills the 9X13" pan, right into the corners. Cover the pan and let the dough rise at room temperature for 60 minutes. It should become puffy.

4

Set the oven rack in the middle position. Preheat the oven to 375 F. After the dough has risen, gently poke the dough all over with your index finger. Drizzle the dough lightly with 1 tablespoon of olive oil. Sprinkle it with dried basil, oregano and flaky sea salt. (You can drizzle it with a tablespoon of the prepared herb oil instead.) Bake the focaccia for 25-30 minutes until it's light golden brown. Allow the focaccia to cool for 5 minutes then turn it out onto a cooling rack. Cut into squares or rectangles and serve warm or at room temperature. Dip the focaccia into the prepared herb oil for an added taste treat.

Notes

Leftover focaccia freezes beautifully.