Sunday, March 8, 2009

No-Knead Fococcia Bread

My mom passed on a new recipe for easy, no-knead Fococcia bread :) This bread went together so quickly, and with rapid rising yeast, took about 1.5 hours to make! We halved the recipe (for two people, we don't need that much bread...), so both size loafs are listed below.

Fococcia Bread - Mom

Full Loaf (9x13 pan)

3 1/4 C flour (you can use white wheat flour)
1 envelope Rapid Rise yeast (2 1/4 tsp.)
1 T sugar
1 tsp. salt + a bit more for the top, divided
1/4 C extra virgin olive oil
1 2/3 C very warm water (120-130 degrees F)
1 T Italian Herb Seasoning (we use Mrs. Dash Salt Free)
2 Parmesan cheese, shredded
Additional dash of salt

Half Loaf (8x8 pan)

1 5/8 C flour
1/2 envelope rapid rise yeast (about 1 1/8 tsp. yeast)
1/2 T sugar
1/2 tsp. salt
1/8 C oil (I used less)
5/6 C warm water (that is, 1/2 + 1/3 C)
1/2 T Italian Seasoning
1 T shredded Parmesan cheese
Additional dash of salt

Mix flour, yeast, sugar and salt in a large bowl.

Add 2 T olive oil and water. Stir until well mixed.

Put bread dough into a greased pan (spread out like a cake mix... the dough is fairly fluid).

Cover and let rise until doubled; about 30 minutes (if rapid yeast, 10-15 minutes works too!)

Drizzle 2 T olive oil over the top of the raised bread. I drizzled less, and carefully spread out the oil with a spatula.

Using the handle of a wooden spoon, poke multiple holes in the dough to create an uneven surface.

Sprinkle cheese and herbs over the top. May sprinkle additional salt on top, if desired.

Let bread rise, covered, for an additional 15-30 minutes.

From Fococcia Bread
Preheat oven to 375 degrees F. Bake for 30-35 minutes until lightly browned.

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  1. I just made this and it's in the oven right now. It smells so good I can't wait to eat it.

  2. We have enjoyed this bread several times now. Thanks for the recipe, I just posted a link to it on my blog!

  3. This is probably one of the easiest breads I have made and we all love it...will definitely be back on the menu soon! Thanks for the recipe!

  4. I was worried because I didn't feel like mine had risen very much... also, I got it all ready yesterday and then put it in the oven today so I didn't know if that would affect anything. The verdict: we both LOVED it. I am pretty sure I'm going to be making this all the time now, because Christian was having a hard time not eating the whole pan. Thanks!!

  5. This was excellent, tonight, with your minestrone soup:)) Thanks!

  6. Looking through your recipes, just found this one. Yum-o!
    I was thinking to use the whole recipe in a 9x13 dish and top with pizza toppings, to make a deep dish pizza using this amazing bread. I wonder if it would work? I may have to try and see!

    P.S. Frog Prince has done a great job with your blog since you've been gone this week! :)

  7. Sounds delicious!!

    Here from Ultimate Recipe Swap.

  8. I just made this and it was so, so good! Thanks for the recipe!

  9. Hi SnoWhite, thanks so much for the neat recipe. It sounds like some of your followers have already made it and are very pleased. I shall have to follow their lead. I recently found your blog and am now following. Please pop on over to mine and perhaps you will follow me also. I would like that. Hugs, Chris

  10. the 2T to put in the mix and to drizzle on top according to the bigger or smaller recipe? thanks!

  11. @Bethany Allen -

    Great question! The smaller loaf will likely only need 1T of olive oil drizzled over the top, whereas the larger recipe will need 2 T (although, you could get by with less, if desired). Does that help?

  12. Made this today! AMAZINGLY EASY and AMAZINGLY GOOD!! Thanks for the recipe! YUM YUM YUM!!

    1. This is one of our favorites -- we make it often, and freeze half of it. It's great for soups during the winter, although you likely won't have cold enough weather to do that ;-)

  13. Made this tonight. So so good and so simple - love it! Thanks for a great recipe!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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