Skillet Focaccia

Done

I have a go to bread recipe. It’s easy and versatile. I can make loaves or pizza or focaccia from the dough and they’re all equally good.

But every once in a while I want to change things up. Something with a different flavor. Something with a different cooking method.

When I came across this recipe I knew this was something I needed to have in my arsenal.

It’s faster to put together than my dough, has a nice crumb, and bakes in a cast iron skillet. I’ve played with the topping … different herbs, grapes, olives. The shy’s the limit. Which is cool. Oven to table.

Baked

 

for the dough:

  • 3/4 C warm water
  • 1/2 t granulated sugar
  • 1 1/2 t yeast
  • 2 T olive or canola oil
  • 2 C all-purpose flour (divided)
  • 1/2 t salt

 

for the topping:

  • 3 T Extra virgin olive oil
  • 1 t kosher salt
  • 1 T parmigiano
  • 1 T chopped fresh rosemary

Place water and sugar in the bowl of a stand mixer. Stir until sugar dissolves. Sprinkle yeast over the water and stir few times. Let sit until foamy (about 5 minutes).

With mixer on low speed, add 1 cup of flour and salt. Mix until combined. Add oil and mix well.

Gradually add as much of the remaining cup of flour as you can (it may only be 3/4 of it) and mix until the dough pulls away from the sides of the bowl.

Preheat the oven to 220 F. When it’s at 220 turn it off and keep door closed.

Grease the skillet.

Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it’s smooth and not sticky anymore. Shape into a ball.

Roll the dough out to the size of your skillet.

Ready to Rise

Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.

Take the skillet out of the oven and increase oven heat to 400 degrees F. Make indentations in the dough with your fingers.

Risen

Mix melted butter, parmesan and rosemary in a small bowl. Brush the dough with half the butter.

Brushing

Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

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4 Responses

  1. This looks like a perfect Sunday afternoon baking project! YUM!

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