Blitz bread: no-fuss focaccia from King Arthur Flour

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robinorig on December 02, 2015

    Pretty good for a quick version. I did not use their recommended seassonings. Put cherry tomatoes, rosemary and salt with drizzled olive oil. Mine came out thick and good texture. Used a green pan and had no sticking.

  • zorra on September 09, 2015

    Not bad in a hurry. Replaced their seasonings with 1 tablespoon dry oregano & 1 cup halved Kalamata olives. Stuck some even with non-stick pan & double the oil in the bottom. If I make it again, I'd try parchment paper. Rather thin, but better than store-bought. Started at 4:30 pm & it was ready for dinner.

  • louie734 on November 09, 2014

    Ease of prep and looks are great, but something is off with the yeast, I think - I got a dry airiness that I think came from over-rising, and little flavor except that of the herbs on top. Even enriched with the olive oil and the cheesy seasoning, it still needs to be dipped to taste good. Guess I'll stick with AB in 5, although it's nice to skip the 2 hour rise. Oh well.

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