I Tried King Arthur’s No-Fuss Focaccia Recipe

Given their impressive track record, I had to know how their no-fuss, no-knead focaccia recipe would stack up in our latest showdown. Not only has the recipe received glowing five-star reviews from hundreds of home bakers, but it also gets bonus points for taking only two hours to make — including rise time! Here’s what happened when I gave it a try.

How to Make King Arthur’s No-Fuss Focaccia

You’ll begin by lightly greasing a 9×13-inch pan with nonstick vegetable oil. Drizzle 2 tablespoons of olive oil on top of the spray. The vegetable oil is meant to keep the bread from sticking, while the olive oil helps you achieve a crispy bottom crust.

Combine all-purpose flour with more olive oil, instant yeast, and salt. Using a stand mixer, beat the dough at high speed for 60 seconds. Transfer the batter to the prepared pan and cover for 60 minutes to rise. The risen dough should be puffy but not fragile. As the dough rises, preheat the oven to 375°F.

Once the dough is ready, gently poke it all over with your index finger. Drizzle a bit of olive oil over top and bake for 25 to 30 minutes. When the focaccia is done, remove it from the oven and let it cool for 5 minutes before turning it out of the pan onto a cooling rack.

My Honest Review of King Arthur’s No-Fuss Focaccia

I had really high hopes for this focaccia, and ultimately I was let down. It was fast and no-fuss as promised, but I found it lacking in both color and flavor.

The focaccia emerged from the oven much paler than I had hoped, even though I baked it for the full 30 minutes. It also didn’t have the crunchy crust I was after. The inside was better — it was pretty soft — but I would have liked it to have been a bit chewier.

In the end, my biggest issue with King Arthur’s focaccia was that it just wasn’t very flavorful. To their credit, the recipe suggests a few ways to spruce up the flavor (such as adding cheese powder or their Pizza Dough Seasoning), but a great focaccia should be able to stand on its own and still taste wonderful.  

All in all, the King Arthur focaccia was just OK. It’s hard to accomplish the distinct texture and flavor of focaccia in the span of two hours, so I did factor that into my rating. It definitely won’t be my go-to focaccia recipe, but in a time crunch, with some additional herbs and seasoning, I would consider making this recipe again.

If You’re Making King Arthur’s No-Fuss Focaccia, a Few Tips

Have you tried King Arthur Baking’s No-Fuss Focaccia? Let us know in the comments!

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