By Tracey
No Fuss Focaccia
from King Arthur Flour
Ingredients:
- 1 1/2 cups warm water
- 3 tablespoons extra virgin olive oil (plus extra for drizzling)
- 1 1/4 teaspoons salt
- 3 1/2 cups (14 3/4 oz) all-purpose flour
- 1 tablespoon instant yeast
- 4 teaspoons Italian seasoning mix
Directions:
Spray a 13 x 9 pan with cooking spray then drizzle 1 to 2 tablespoons of extra virgin olive oil over the bottom of the pan.
Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 1 minute. The dough will be smooth, elastic and sticky.
Transfer the dough to the prepared baking pan. With oil or water on the tip of your fingers (don’t use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners. Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.
While the dough rises, preheat oven to 375 F.
Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky). Drizzle the dough lightly with olive oil and sprinkle it with the Italian seasoning.
Bake for 35-40 minutes, or until the bread is golden brown. Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy). Serve warm or at room temperature.
