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.

Two pieces of herb-coated bread on a white plate.

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.
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Blitz Bread

4.67 stars (6 ratings)


  • 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.


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.
Serving: 1 Serving, Calories: 165kcal, Carbohydrates: 28g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 342mg, Fiber: 1g, Sugar: 1g

Recipe Source: adapted from King Arthur Flour