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.
- 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
- 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.
Recipe Source: adapted from King Arthur Flour