This blitz bread is chewy and moist and resembles a thicker, just-as-delicious focaccia without all of the work.

two pieces of herb-coated bread on a white plate

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.

a loaf of blitz bread

Blitz Bread

Yield: 9X13-inch pan
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 55 minutes
Total Time: 1 hour 50 minutes


  • 1 1/2 cups (12 ounces) warm water
  • 3 tablespoons (1 1/4 ounces) olive oil (plus additional for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups (14 ¾ ounces) all-purpose flour
  • 1 tablespoon instant yeast
  • 1/2 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


  1. Lightly grease a 9x13 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.
  2. 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.


Update: after hearing back from a few who have tried this bread, I have adjusted the recipe to prevent a bland dough. Basically I just took out the “optional” behind some of the ingredients and added a bit of garlic salt to kick things up a bit.

To Make Cheese-Stuffed Bread: add 1 cup crumbled feta cheese to the dough after it’s been kneaded for 60 seconds.

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Recipe Source: adapted from King Arthur Flour

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