This is a great, super speedy recipe for when you want a focaccia type accompaniment but forgot to plan ahead. King Arthur Flour’s Blitz Bread takes a little over 90 minutes from start to finish. It’s also very easily adaptable. In this version, I mixed about 3/4 cup of cubed Fontina and 1/4 cup of shredded Parmesan into the dough after the initial 60 second mixing. Before baking the bread, I dolloped the surface with homemade pesto (made earlier in the season with basil from our CSA) and then dimpled the dough.
The texture of the Blitz Bread isn’t as chewy or toothsome as a traditional focaccia but considering it took comparatively little time to make, it’s quite tasty and worth making!