Focaccia Blitz Bread

The February ‘What’s Baking’ theme is bread! I’m so glad-it’s something that I’ve really struggled with over the years. Since I gave my bread machine away I’ve been really concentrating on my technique rather than relying on a machine. I’ve been able to bake it pretty successfully and am gaining confidence each time it comes out of the oven warm, yummy and smelling divine.


This focaccia is really tasty. It’s light, full of beautiful holes and the flavor is really lovely. I cut some slices half-wise horizontally and made panini, I toasted and put jam for breakfast (Trader Joe’s reduced sugar strawberry is delicious on it) and ate it with just a slice of cheddar cheese and granny smith apple. Either way-it’s a winner.


Blitz Bread: Focaccia


  • 2 tbsp olive oil (to drizzle into pan)
  • 1&1/2 cups warm water (110f degrees)
  • 3 tbsp olive oil (for the dough)
  • 1&1/4 tsp kosher salt
  • 3&1/2 cups King Arthur AP Flour
  • 1 tbsp Instant Yeast (I used SAF)
  • dried herbs for sprinkling on top


  1. Lightly grease a 9×13 pan and drizzle the 2 tbsp olive oil into it and swirl to coat. Set aside.
  2. Combine all ingredients and beat on high using an electric mixer for 60 seconds.
  3. Scoop the batter (it’s sticky) into the pan, cover with a damp tea towel and let it rise in a warm area at room temperature for an hour until it becomes puffy.
  4. When the dough is almost risen for the hour preheat the oven to 375.
  5. Gently poke the dough with your fingertip.
  6. Drizzle it with the remaining oil, sprinkle with dried herbs and bake until its golden brown-25 to 30 minutes.
  7. Remove it from the oven, allow it to rest for 5 minutes then turn it out onto a cooling rack.
  8. Eat some right away with olive oil and fresh herbs.

Adapted from King Arthur Flour