For me, baking bread is still a bit intimidating. Kneading, shaping, rising, doughy mess, and sticky fingers. Did I mention kneading? But I’ve found a brilliant, hands-off recipe that produces warm, crusty-edged, chewy, airy focaccia. It’s not a bread I buy often, but my husband enjoys it for sandwiches and I’m hardpressed to turn down a pizza-like focaccia that is studded with sun-dried tomatoes, onions or pancetta. This is a basic focaccia, which you can dress with anything that suits your fancy. Tonight, ours was studded with scallions and topped (at the last minute) with asiago cheese. I couldn’t capture the best picture – but, frankly, no picture could do justice for quick, no-fuss homemade bread. So if you’re on the fence about bread-baking at home, give this recipe a try. It’s the perfect starting point!
No Fuss Scallion Focaccia, adapted from King Arthur Flour
1 1/2 cups warm water
3 tbsp olive oil (plus additional for drizzling)
1 1/4 tsp salt
2 1/2 cups all-purpose or bread flour
1 cups white whole wheat flour
1 tbsp instant yeast
2 bunches scallion, chopped finely
Optional seasonings (original recipe suggested pizza seasoning, cheese powder, and dried herbs. Also consider sliced onions, olives, pancetta, mushrooms, sun-dried tomatoes)
Cheese for sprinkling on top (optional)
- Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
- Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
- Scoop the sticky batter into the prepared pan, drizzle lightly with additional oil and cover the pan. Let it rise at room temperature for 60 minutes, until it puffs.
- Preheat the oven to 375 degrees F.
- Gently poke the dough all over with your finger.
- Drizzle lightly with olive oil, and sprinkle with seasonings and/or the dried herbs of your choice, if desired.
- Bake the bread until golden brown, 35 to 40 minutes. (If adding cheese to the top, sprinkle within the last 5-10 minutes of baking.)
- Remove from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.