I’ve always been intrigued with the idea of making my own focaccia bread but most of the recipes I find are kind of intimidating and usually take a while to make — that is, until I came across this most fabulous No-Fuss focaccia recipe on the King Arthur website. You can whip out this delicious focaccia in no time, to use to make sandwiches or panini.

Actually, this bread is tasty just on its own! It bakes up nice and browned on the outside with a tender crumb on the inside, all you have to decide on is what kind of flavorings you want to use. I made mine with sun dried tomatoes and some Penzy’s Cheese Sprinkle. What are you going to put in yours???

Let’s get started! You can find the entire recipe for No-Fuss Focaccia here. Spray a 9″x13″ pan with Pam and drizzle with a little olive oil. Set pan aside.

Next combine the water, olive oil, salt, flour, yeast, and flavorings of your choice, in the bowl of a mixer. Mix everything up for around 60 seconds until you get a nice sticky batter. Scoop the batter into your prepared pan, cover with plastic wrap and let rise at room temperature for about one hour, or until the dough becomes puffy.

During the last half hour of the rise, set the oven for 375 degrees. When the dough has finished rising gently poke it all over with lightly oiled fingers and drizzle more olive oil all over the top. I also added a nice sprinkling of dried Italian herbs over the top.

Bake the bread until its a nice golden brown, about 35 to 40 minutes. When done, remove from pan and place on a rack to cool. If you leave the bread to cool in the pan it will get mushy. You can serve the bread warm or at room temperature. I waited for mine to cool completely then sliced into squares and cut apart for a delicious sandwich of fresh, homegrown tomatoes, fresh picked basil, a spread of goat cheese and some delicious prosciutto slices.

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