Breads, Food

No-Knead Fococcia Bread

We were heading out for a trip one weekend and I needed a quick bread I could use for sandwiches.  I was tired of making my regular honey whole wheat bread since you have to do all the kneading, etc.  I wanted something quick and painless! 🙂

Enter no-knead bread.  The bread is scrumptious and soo easy to make.  You mix the dry ingredients together, add the wet, pour into the pan and let it rise.  That’s it.  Seriously folks, this is easy.  Since it uses rapid rise yeast, you don’t have to worry about proofing the yeast.  The most difficult part of the recipe was that I had to heat my water slightly on the stove since it’s not 120-130°F out of the faucet.

I thought that this bread might be too easy to actually taste good, but I was wrong.   The hubby and I both loved the bread; I wished I had made more. (I only made a half pan.)  We used it as sandwich bread and the only thing I would do differently next time if I use it for sandwich bread is to leave off the Parmesan cheese.  It was a little messy with the cheese on top.  FYI: You should definitely slice the bread in half to use it as sandwich bread.  It’s a little thick otherwise…oops! 🙂

Mix together the dry ingredients and stir in the wet.
Spread into a greased pan and let rise 15-30 minutes.
 Drizzle with olive oil and poke holes in the dough.
Sprinkle with herbs and cheese and let rise another 15-30 minutes.
Bake at 375°F for 30 minutes until lightly browned.

No-Knead Fococcia Bread
(slightly adapted from Joy In My Kitchen)
3 1/4 cup all-purpose flour (I used about 1/4 of the flour whole wheat)
2 1/4 teaspoons rapid rise yeast
1 Tablespoon sugar
1 scant teaspoon salt
1/4 cup olive oil, divided
1 2/3 cup very warm water (120-130°F)
1 Tablespoon Italian seasoning
1 Tablespoon Parmesan cheese, grated

  1. Stir flour, yeast, sugar and salt together.  Add 2 Tablespoons oil and very warm water and mix well.  (I have to slightly heat my water on the stove to get it to the correct temperature.)
  2. Grease a 9×13 inch baking pan and pour in flour mixture.  Cover and let rise until doubled (about 15-30 minutes).
  3. Drizzle 2 Tablespoons olive oil over top of bread mixture and carefully spread around with a spatula.  Poke holes with the handle of the wooden spoon into the bread to give it an uneven surface.  Sprinkle evenly with Italian seasoning and Parmesan cheese.  Cover and let rise until doubled about 15-30 minutes.
  4. Bake in preheated oven (375°F) for 30 minutes or until lightly browned.



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