No Fuss Focaccia

By mdpope

Ingredients

• 1 1/2 cups warm water
• 3 tablespoons olive oil (plus additional for drizzling)
• 1 1/4 teaspoons salt
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon instant yeast
• 4 teaspoons Pizza Dough Flavor, optional
• 1/4 cup Vermont cheese powder, optional
• Pizza Seasoning, optional
• 12 ounces warm water
• 1 1/4 ounces olive oil (plus additional for drizzling)
• 1 1/4 teaspoons salt
• 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 1 tablespoon instant yeast
• 4 teaspoons Pizza Dough Flavor, optional
• 1 ounce Vermont cheese powder, optional
• Pizza Seasoning, optional

Details

Servings 1
Adapted from kingarthurflour.com

Preparation

Step 1

1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
4) While the dough is rising, preheat the oven to 375�F.
5) Gently poke the dough all over with your index finger.
6) Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread till it's golden brown, 35 to 40 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature
TIP:To make cheese-stuffed bread, add 1 cup of your favorite cheese, diced or crumbled, to the dough once it's been kneaded for 60 seconds. Crumbled feta, diced cheddar or provolone, and coarsely grated Parmesan are all good choices.