This is based on an old King Arthur Flour recipe, Blitz Bread: No-Fuss Focaccia that my mother used to make all the time. I’ve cut the recipe in half so it fits an 8x8-inch pan. This is very tasty, so easy to make, and always comes out perfectly. It’s also very versatile: add any herbs for toppings, or even add them (or something like cheese powder) in with the dry ingredients.
- 1 tablespoon olive oil to drizzle into the pan
- ¾ cup (170g) warm water
- 1½ tablespoons olive oil for the dough
- heavy half-teaspoon salt
- 1¾ cups (209g) all-purpose flour
- 1½ teaspoons instant yeast
- Lightly grease an 8” x 8” pan, and drizzle about 1 tablespoon olive oil into 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, until it has 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 pizza seasoning, and/or the dried herbs of your choice, if desired.
- Bake the bread until it’s golden brown, 25-30 minutes (30 is usually perfect for me).
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.