Blitz Bread
This blitz bread is chewy and moist and resembles a thicker, just-as-delicious focaccia without all of the work.
This bread may very well change your life. It is the accompaniment I served with the chili the other night and I have already made it twice since then.
It is quick, simple and pretty near close to no-fail. Plus, it tastes terrific. No, not terrific…divine.
It is chewy and moist and resembles a thicker, just-as-delicious focaccia.
I just can’t get over how easy it is to literally throw together.
The recipe comes from the King Arthur Flour blog and they sum it up perfectly: “Warm, aromatic yeast bread, hot from the oven—with no kneading, AND in under 2 hours.” Hello? It sounds like a no-brainer to me.
I can’t even begin to count the times it will make an appearance at our dinner table.
Blitz Bread
Ingredients
- 1 ½ cups warm water
- 3 tablespoons olive oil (plus additional for drizzling)
- 1 ¼ teaspoons salt
- 3 ½ cups (497 g) all-purpose flour
- 1 tablespoon instant yeast
- ½ teaspoon garlic salt
- 3 teaspoons dried herbs, I have an herb medley of oregano, basil, parsley and rosemary that I use
- Dried herbs for sprinkling
Instructions
- Lightly grease a 9×13 inch pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
- Combine all of the ingredients, except the dried herbs for sprinkling, 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, till it is 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 the dried herbs of your choice, if desired.
- Bake the bread till it’s golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Notes
Recommended Products
Recipe Source: adapted from King Arthur Flour
I love focaccia. This is my goto recipe for focaccia or focaccia-like bread. Once I got the ingredients right, it turned out perfectly. (I mistakenly used active dry yeast instead of instant yeast, and as a result it did not rise. Active dry yeast can work, but it needs to be activated in water until it’s foamy before adding to the the other ingredients.)
It seems like an easily customizable recipe. Just add whatever toppings you like. Next time, I may try olives and sun dried tomatoes. Excellent recipe!
made this last pasta night.. it was perfect! whole family loved it and we ate the whole thing 🙂
smelled amazing while baking! SO easy!
thanks again!
Mmmm! This was so good! I substituted carrot juice for the water and it turned such a pretty color! It was so soft and chewy on the inside and crunchy on the outside. And so easy! Thank you!
This was so yummy! I’ll definitely be making it again:) Thanks!!