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With less than 10-minutes of hands-on time and no-kneading, the name Ridiculously Easy Focaccia Bread says it all! Almost. It’s also ridiculously delicious!
我觉得我把你介绍给一个老朋友,as I write about this fabulous, easy focaccia bread. I’ve been making it all summer, despite the fact that it’s been a crazy couple of months as we packed up our home in Raleigh (after 37 years) and moved to the mountains of North Carolina, near Asheville. Believe me, the only frequent-flyers in my kitchen this summer have been recipes that took minimal effort and (of course) were super delicious!
严格的易易于标签的指导
The first time I made this easy focaccia bread I was thrilled with the results and knew that it had to go into our咖啡厅可笑地简易系列。配方是如何标记为“可笑容易吗”? Well, here at The Café, it has to have certain characteristics to earn that prestigious label:
- 一种食谱，可以将最小的努力和最小的动手放在一起。（休息，上升或冷却时间没有考虑。）
- 它也是一种生产很棒，超级美味的结果，即“出现”才能采取大量的时间，人才，实力和/或努力工作。
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- 最后，可笑的轻松食谱非常适合娱乐，主要是因为前两个特征。他们将压力从晚餐派对和家庭和/或朋友聚会中取出压力，让您更多的时间享受您的客人。底线？他们超级简单，有人能做的事情。（谢赫！我们会保留那部分秘密。）
一种简单的技术
I know, you might be looking at the pictures of this Ridiculously Easy Focaccia Bread and thinking that I’m spoofing you about the “easy” part, right? I don’t blame you – but it’s true! Let me convince you by sharing (in a nutshell) how it comes together:
- 将面粉，瞬间酵母和盐结合在一个大碗中。加热水并搅拌直至面粉掺入良好。盖上它，将碗弹进冰箱，忘记直到第二天。yaboPT电子
- About two hours before baking time, lightly grease two pans with a bit of soft butter, line them with parchment paper and give each a drizzle of olive oil. Remove the bowl from the refrigerator, divide the dough in two and plop it in the prepared pans. Now forget about it again as you putter around the house, catch up on emails, make some phone calls or whatever it is you need to do.
- After two hours, the dough will have filled the pans and be almost ready to bake. Top the dough with another drizzle of olive oil and have some fun with your fingers, poking holes in the soft dough (for that classic dimpled focaccia texture). Sprinkle the top with sea salt and/or herbs and you’re done on your end.
- 现在，烤箱是魔法，将蓬松的面团转化为清脆，美味的金色圆圈，这是完美的三明治，汤或填充您的晚餐面包筐。
If you’re still a bit dubious about how easy this bread is to make, we’ve put together a little video to demonstrate it:
看看我的意思，很容易！很容易！
你注意到没有揉捏？在过去，我相信你必须做很多工作，包括揉成一个美丽，乡村，丰富的味道的面包，有很多大，不规则的洞。
In fact, the folks atKing Arthur Flour据报道，他们上面包师热线最常见的问题之一是“我如何在我的面包中获得那些大，不规则的洞？”他们致力于整体文章如何实现这种纹理的复杂性 - 但猜猜是什么？通过这种可笑的轻松Focaccia面包（神奇地）只是“发生”。
我喜欢这种易于Focaccia面包的另一件yaboPT电子事 - 与我所做的其他其他Focaccia面包相比，这个脂肪最小。每个面包（制作6-8个三明治或8种慷慨的面包份）只有2汤匙橄榄油。如果你谷歌“Focaccia面包”，你会看到大多数食谱都有更多的石油。一个流行的食谱食品网络包括一杯橄榄油 - 哎呀！
你如何削减focaccia？
This is a question that people often ask. Since this Ridiculously Easy Focaccia bread is made in round baking pans, there are several options for cutting. I like to cut it in long strips which are perfect for dunking in oil, sauces or soups but you can also cut it into wedges like a pie. One other suggestion is to cut it into three wide strips in one direction then turn the round loaf 90 degrees and cut it again in 3 wide strips yielding varying size pieces.
Expect rave reviews!
Have I convinced you? Are you ready to feel like a little Italian breadmaker? You probably have everything you need to make this Ridiculously Easy Focaccia Bread. Whip up a batch of dough tonight and tomorrow your family just might think they’ve been transported to a wonderfulpanifio(the Italian word for bakery) as the incredibly delicious fragrance of baking bread wafts through the house!
咖啡馆提示，使这个可笑的易于Focaccia面包
- 如果我有它，我喜欢使用面包粉 - 但它没有必要。面粉蛋白质较高，应该创造面团中更稳定，形式和升起，使其升降和保持形状。我用良好的效果使用了面粉和齐全的面粉。
- I use one of these丹麦威士忌很容易混合我的面团。它们很便宜，并使任何面团超级简单。凭借这个特殊的品牌，你得到了两个专业级威空昆士。保持一个自己，并给另一个烘焙朋友。每次混合一批面团，他/她都会非常喜欢你！
- While we’re talking about mixing the dough, make sure all of the flour is well incorporated and there are not any little pockets of dry flour. I always stir it up until I think it’s well mixed and then stir a little more.
- You can cut this easy focaccia bread into wedges or crossways, into strips. I love cutting it in strips, crisping it up in a pan with a drizzle of olive oil and serving it with soup. Just brush the cut sides of the bread lightly with olive oil then heat a non-stick pan over medium heat. Add the bread and cook on both sides until golden. Delish!
- Be sure to grease your pan (with butter) and line with parchment paper. An easy way to line your pans with parchment? Take a piece of parchment slightly larger than the diameter of your pan. Fold it in half and then in quarters. Fold the quarter in half and then in half one last time. You will end up with a long skinny triangular-shaped wedge. Turn the pan you want to line upside down. Place the tip of your parchment paper triangle at the approximate center of the pan and lay it flat so the unfolded edges are lying over the edge of the pan. Trim the paper with a scissors, about a quarter inch in from the edge of the pan. Unfold and line your pan with the circle you created.
- This recipe calls for即食酵母粉这也被称为Rapid Rise Yeast。It’s quite magical as it doesn’t require proofing as regular yeast does. Don’t try to use regular yeast in this recipe. You can find瞬间或迅速上升酵母在大多数杂货店，在常规酵母旁边。你也可以在散装中购买它and store it indefinitely in the freezer. It’s infinitely cheaper buying yeast in bulk vs purchasing it in the little packets.
- 不要担心这种易于FocayaboPT电子ccia面包的最初升高的确切时间。我已经完成了八小时，尽可能少于24.只要它至少8个小时就会很精彩。第二次升高（在锅中）应至少2小时（或直至面团呈现出良好的上升）。如果你的厨房真的很温暖，那么可能需要更少的时间。而不是使用确切的时间，使用面团的外观 - 它应该接近填充锅。
- Don’t be shy when you “dimple” the dough, just before baking. You want to poke your fingers in all the way to the bottom of the pan and actually make little holes with your fingers. This will ensure nice deep dimples that won’t disappear in the oven.
- 干燥或新鲜的草药可用于顶部此面包。我喜欢使用干燥的意大利调味料或新鲜的迷迭香或百里香。韭菜和贤者也很美味。
- Use flaky sea salt to top this bread. It gives a nice little crunch and a pretty presentation. I like马尔顿。它比犹太盐或常规盐更昂贵，但是一个盒子会走很长的路。用它作为“精加工”盐而不是日常生盐。
Asheville and the surrounding area is well known for its wonderful restaurants. Last week, Scott and I had a lunch delightful at a Café in Black Mountain (not far from our home). I went crazy over the delicious烤红辣椒汤and promptly came home and created something similar. Check back in a few days for the recipe. In the meantime, make this Ridiculously Easy Focaccia Bread and stash a loaf in the freezer. It will be FABULOUS with the roasted red pepper soup!
如果你喜欢FOCACCIA，我改进了这个食谱有点强壮版本，整个小麦面粉和许多美味，营养种子。
您可以在此处查看配方：可笑易于播种的重点。Bon Appetit!
With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
- 4GydF4y2Ba杯all-purpose flour
- 2茶匙s犹太盐
- 2¼茶匙s即食酵母粉(1 packet)
- 2杯温暖自来水
- 1茶匙soft butter用于润滑锅
- 4GydF4y2Ba汤匙olive oil分为
- 意大利人seasoning or finely chopped fresh herbs
- 片状海盐I like Maldon
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在中大碗中，结合面粉，盐和速溶酵母。搅拌均匀。加热水。使用丹麦拂尘，坚固的木勺子或橡胶刮刀，混合直到所有面粉都良好结合（不应该有小口袋面粉。用塑料包装覆盖碗，冷藏至少8小时，最长8小时小时。
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轻轻黄油两块9英寸蛋糕。线平底锅用羊皮纸。将一汤匙橄榄油倒入每个平底锅的中心。用大勺子或橡胶刮刀将面团分成两半，并将一块面团放在每个锅中，用油转动到外套。在下面的面团的边缘形成一个粗糙的球。
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Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.
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预热烤箱到450˚F，齿条位于烤箱的中心。
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在每一轮面团上淋上另一汤匙油。用涂上的手指使用双手，直接按下并产生深深的凹坑，通过面团一直走（换句话说，你实际上是制作深孔。）如有必要，请轻轻伸展面团，因为凹坑凹陷面团填充锅。
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用意大利调味料（或新鲜草药）和片状海盐撒上顶部。
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将平底锅转移到烤箱，并立即将温度降低到425˚F。烘烤22到28分钟，直到顶部是金色的，底部是清脆的。从烤箱中取出平底锅。使用金属刮刀从平底盘中取出面包，然后转移到冷却架上。
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为温暖或允许完全冷却，然后在拉链袋中储存。
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To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350˚F oven.
Check out other seasonal recipes we’ve posted in August…
1 year ago –瓜纳卡（委内瑞拉鳄梨酱）
2年前 -微波焦糖酱（真实交易）
3年前 -甜和辣芒果沙拉酱
在4年前 -Asian Honey-Sesame Salad Dressing
5年前 -Chicken, Zucchini and Fresh Corn Burgers
咖啡馆Sucre Farine是亚马逊联盟计划的参与者。亚马逊联盟计划旨在通过广告和与亚马逊产品联系起来，为网站提供赚取广告费用的手段。您作为消费者支付的价格不会改变，但如果您通过我们的链接之一进行购买，我们会收到一个小佣金 - 我们继续向您提供美味的食谱！
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Danielle Miu.说
嘲讽地简单，据我六岁，疯狂伟大！
Evalynn说
谢谢你的食谱。然而，在看到我的面团没有上升，我仔细检查了食谱，并且存在差异。当尝试新的配方时，我总是完全遵循测量值。你叫2个1/4茶匙的酵母补充，这是一个整个包。我准确地添加了2个1/4茶匙，因为我拥有的数据包（红星品牌）是3个1/4茶匙。我有点沮丧，因为我现在必须在没有预期的自制Focaccia的情况下出现在我的姻亲身上。所以它应该是3 1/4茶匙，2 1/4汤匙或2个1/4茶匙？谢谢〜
Evalynn说
I forgot to add…. my yeast is not expired and the water temperature I used was with range.
克里斯舒尔说
你好evalynn，我很抱歉这个食谱有困难。我讨厌浪费良好的Ingredinets。但是，配方正确写入。一包中有2英尺茶匙酵母。如果您检查红星酵母网站，他们将验证这一点：https://redstaryeast.com/tips-troubleshooting/frequently-asked-questions/
很难说出了什么问题而没有在厨房里和你在厨房里。如果您阅读评论，大多数人都有良好的成功与此食谱。
Again, I’m sorry this was a problem for you. One thought that occured to me was to check the type of yeast you used. Was it instant yeast?
玛丽说
嗨克里斯，
爱你的网站，并制作了这么多的美妙食谱。我用麸质杯4杯面粉全部烘烤。如果我亚面粉为面粉，你认为我会得到同样的崛起吗？
克里斯舒尔说
谢谢你，玛丽！我没有尝试过GF面粉与这个配方，但我知道其他读者有良好的成功！
LIL.说
嗨克里斯，
Another fantastic recipe! I can’t believe how ridiculously simple and ridiculously good this bread turned out. Was a bit concerned since I left the 2nd rise for over 3 hours. The bread was perfectly crispy on the outside and soft inside. This recipe is a keeper for sure. Thank you for sharing.
克里斯舒尔说
好极了！很高兴你有良好的结果，lil！我们喜欢这面包！感谢您花时间分享您的结果！
Katie说
如果我在烘烤之前让面团坐在冰箱里，那么好吗？
克里斯舒尔说
我认为这可能是一点漫长的凯蒂。我担心酵母会失去一些oomph。
Abel and lou说
Helllo dear thanks for the amazing easy recipe, i made it twice my family love the taste but i wonder why my bread is a bit rubbery, what could possibly wrong……
God bless from Singapore
克里斯舒尔说
Thanks for sharing your results. It’s hard to say as I’ve never had that issue or have heard anyone else report that. I wonder if it could be the type of flour that is available to you??
Suzi说
We love this recipe! Since there are just two of us, I freeze the second one. It freezes beautifully.
现在我可以在当地的杂货店中再次找到酵母，我会更频繁地制作面包！
Thanks, Chris!
克里斯舒尔说
谢谢，苏齐！好点子！
ANN HEWITT说
温水应该是多少温度？我问，因为我想用过滤水并将其加热到平底锅中的适当温度。谢谢！
克里斯舒尔说
HI ANN，温度应在90-100˚F的任何地方。
索尼娅说
我的面团根本没有上升。我确实做了你所说的。现在计划在激活它后添加更多酵母，并增加更多面粉。
克里斯舒尔说
嗨索尼娅，我想知道你的酵母是否可能是坏事。如果你透过评论，大多数读者都有很大的成功与它的配方。你使用即时酵母吗？对于这个特殊的配方，你肯定想要即时酵母。另一个罪魁祸首可能是水的温度。你想要水很好，温暖。在测量我的水中，我经常温暖测量的一些热水，因为冷却量杯可以迅速降低水的温度。
Bea说
Hi! I tried the recipe yesterday thank you for sharing. A question tho, is the dough supposed to rise/double its size in the fridge? I found my dough did not rise overnight or am i supposed to put it in the fridge after the first rise on a warmer temperature? Thank you.
克里斯舒尔说
嗨Bea，可能是你的水不够温暖。为了确保下次良好崛起，请使用漂亮的温水，并将其留出冰箱，直到看到面团盯着上升。然后冷藏它。
Suzie A说
与承诺完全相同！很容易，非常好吃！感谢分享配方。
克里斯舒尔说
You’re welcome, Suzie! So glad you enjoyed it and had good success! Thanks for sharing your results!
杰西卡说
This turned out absolutely amazing! I’ve never made focaccia before, and I’m not much of a baker, but this was excellent and so easy! The perfect combination of fluffy, crispy, oily. YUM! Thank you!
克里斯舒尔说
也许你比你想象的更像是贝克，杰西卡！我很高兴你喜欢这面包，结果很好！我现在正在批量批量！
Tanisha Jain说
我昨天尝试过这面包！这太美味了！谢谢你分享你的食谱！
克里斯舒尔说
好极了！坦迪达，你很高兴你喜欢它！感谢您花时间分享您的评论！
Terrylee.说
Just made 1/2 recipe for 1 loaf and it is wonderful!!! Thank you Chris
克里斯舒尔说
aw！谢谢，Terrylee！很高兴你喜欢这个食谱！
Carol Manning说
嗨克里斯，
Another great recipe…. and this really is ridiculously easy! I used fresh rosemary on one and Good Seasoning Salad dressing mix on the other. Both were delicious. Thanks for sharing your recipes.
Carol
克里斯舒尔说
好吃！你的版本听起来很棒！感谢您分享您的评论，卡罗尔！
Sue说
这是有史以来最好的食谱。我加入大蒜粉，牛至和巴马干酪到面包然后，当它准备进入烤箱时，我撒上一些大蒜盐。我也把它放在8×11平底锅中以烘烤而不是2个圆盘。只是喜欢这个食谱！
克里斯舒尔说
非常感谢，起诉！我喜欢你的适应！