I had the privilege to meet a marketing executive from King Arthur Flour awhile back when I was at a conference for work. I had mentioned trying a recipe from their website and how much I loved it. I mentioned blogging about it and she urged me to do so. I actually haven’t make the no fuss focaccia bread in awhile, so I have had this post sitting until I made this easy focaccia bread again. I decided to make some pasta using some frozen shrimp I bought (I know, *gasp* frozen shrimp, but I lead a life of convenience whenever possible, which means I buy things frozen at our house).
I was looking around for an easy to make foccacia bread that didn’t take a long time to sit or to rise (dinner was in 3 hours, so I was limited on my rise time). I came across the King Arthur no fuss focaccia bread and decided to go ahead and try it out, it was an immediate hit and I even would make it and bring it to parties with olive oil and balsamic vinegar to dip it in. It also goes great with pasta dishes. As you get your ingredients ready, preheat the oven to 375 degrees.
Ingredients for easy focaccia bread:
- 1 1/2 cups warm water
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 3 1/2 cups King Arthur flour
- 1 tablespoon instant yeast
Add all of the ingredients in a mixing bowl and mix in your mixer or by hand. It doesn’t take that long to mix and you come out with a very sticky dough.
In a lightly greased pan drizzle some olive oil along the bottom and add your dough and spread it out to about 3/4 of an inch thickness. Cover the pan and let it rise at room temperature for about 60 minutes (I let my easy focaccia bread rise for about 90 minutes because it didn’t seem like it had risen a lot, but it came out perfect in the oven).
Poke your finger every two inches down to create the dimples in the bread. Cover with your favorite flavors (for this version I used a pinch of parsley, oregano, basil, garlic powder and shredded cheddar cheese).
Bake at 375 degrees and cook for about 25-35 minutes. The bottom should be a nice crispy golden, the top shouldn’t brown as much (I could tell it was done because the edges of the dough that were thinner were a nice golden color).
Enjoy! This focaccia bread typically doesn’t seem to keep well for more than a day or two, so I always prep it the day that I need it. It is amazing right out of the oven!