I love instructional videos; here King Arthur's Susan Reid shows how to make a "no fuss" focaccia, that's quick and easy. Great for sandwiches. Simply split away the baked top, pile on thinly sliced meat, layer with some lettuce and toppings. Cut into serving portions (makes 4-6 servings, as sandwiches). Any leftover focaccia, if there is any, broil up into fine croutons for salads too. The additional recipe below this one, adds in garlic and pepper jack cheese. Great additions! Enjoy. -- Sharon Anne
 |
| Photo Credit |
Serves 6-8
1 1/2 cups warm water
1 Tbsp instant yeast
1 1/4 tsp salt
2 Tbsp olive oil
3 1/2 cups all-purpose flour
1/4 cup cheese powder or grated cheese + for topping
2 Tbsp pizza seasoning or Italian spice blend, divided
More olive oil (for baking pan, dough scraper and drizzling)
Speical Equipment:
9" x 13" baking pan, pastry brush, dough scraper, dough whisk and plastic wrap (or shower cap!)
Preheat oven to 375ºF. Liberally grease the bottom and sides of a 9" x 13" pan with olive oil. Combine all of the ingredients (including seasonings, if using) and beat by hand with a dough whisk for 1 minute (or briefly use an electric mixer). Scoop the sticky batter into the prepared pan (an oiled bench scraper is useful for this), cover loosely with plastic film, and let it rise at room temperature for 1 hour, until puffy. Drizzle over top, lightly with olive oil; gently poke with fingers to make indentations, and sprinkle with extra seasonings and grated cheese if desired. Bake the bread until it's golden brown, 35 to 40 minutes. Remove focaccia from oven and wait 5 minutes, then turn it out of the pan and onto a rack. Slice and serve warm or at room temperature.
Another similar recipe, with instructions:
http://www.kingarthurflour.com/blog/2010/07/09/heat-beater-no-knead-garlic-cheese-flatbread/
