I came across this recipe a week or so ago in a blog post on Delish. It sounded so easy and so “No Fuss” that I figured I had to try it.
Let me tell you, it lives up to its “No Fuss” name and also makes a great piece of bread. Look at the cross section here. Crunchy on the outside and wonderfully fluffy on the inside. We started tearing pieces off this load to try and had to stop ourselves before we had no room left for our actual dinner.
On great use would be to cut off a good-sized square, then slice it in half cross ways and make a rockin’ sandwich. I have just such plans for some of the leftovers.
To make, you combine all the ingredients in a mixer (I have one of the smaller KitchenAid models) and beat it for about 1 minute. This is a basically a “no knead” bread, so the dough is really shaggy and sticky. Don’t worry, though, just tip the whole thing into greased 13×9 pan and do your best spread it around to cover most of the pan. Leave it set for an hour and it will puff up and fill the pan.
I followed the original recipe and topped it with a mixture of basil, oregano, onion and garlic powder. Bake for around 30-25 minutes or until golden brown.
I know I will be making this Focaccia again, probably whenever we have friends over for one of our regular pasta dinners. You could dress it up in any number of ways, topping with whatever ingredients strike your fancy. I’m thinking you could even make a nice rustic pizza by letting it rise on a larger pan, maybe a half sheet pan and then lightly topping it with sauce and more.