Friday, April 12

Cast-Iron Focaccia (Skillet Bread)

Cast-Iron is one of the best vessels for baking a nice bread. Because of it's aged seasoning the bread develops a nice crispy crust with a great flavor. You can easily top your focaccia with a variety of flavors and seasonings, I prefer to keep my toppings simple to allow the bread to shine.

Full time 1 hour
Serves 4-6

You will need:

2 cup flour
3/4 cup water, 110-115 degrees
2 tbsp olive oil
1 1/2 tsp yeast
1/2 tsp sugar
1/2 tsp salt

For topping:
1/4 cup butter, melted
1 1/2 tbsp Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder

Let us begin:

Preheat oven to 200. Make sure you keep the door closed and turn oven off once fully heated.

Lightly spray a large cast-iron pan with vegetable cooking spray.

In a large bowl mix water with sugar and let the sugar dissolve.

Sprinkle yeast into the surface and let stand 5-10 minutes, it will get all foamy/bubbly.

Using a low speed hand or stand mixer, add in salt, 1 cup flour and mix just until combined.

Add in oil and mix well.

Add in 1/4 cup of flour at a time until the dough pulls away from the sides of bowl. This usually only takes 1/2-3/4 cup flour.

Pour remaining flour into a flat surface.

Turn dough out onto the floured surface.

Fold the dough 4-5 times, or until it is not sticky anymore. It should be nice and smooth.

Form a ball and roll it out until it is the size of your pan.

Place dough carefully into pan, stretching sides up slightly.

Cover with clean kitchen towel and place in oven for 20 minutes.

Remove from oven.

Preheat oven to 400 degrees.

Using your fingers, make a few indents in your doughs surface.

Brush surface with butter, only coat the surface do not drench it. You will have some leftover, reserve it.

Sprinkle over cheese and herbs.

Bake in oven for 20 minutes.

Remove from oven and brush with remaining butter.

Gently turn out onto serving platter and enjoy!