Sunday, July 24, 2016

Skillet Foccacia

Focaccia in an hour flat. Yes please. This is a great side dish to a Sunday dinner. After proofing the dough in a 220º oven, you cook the bread at 400º - perfect temperature to throw in with roasting vegetables or a chicken!

I swap out half the flour for whole wheat flour. When I do that, I do so in Step 5 - when you're adding in enough flour to make a consistent dough ball. I've found I only need 3/4 cup of the whole wheat flour....TOPS.

This bread is a perfect use for my cast iron grill pan. I don't use it often, but it's perfect here. I do oil it generously with cooking spray, and there is no stick when removing the bread. Because the bottom of the pan is textured, the bottom of the bread develops a nice crust.

I have made this bread many times, but this is the first time I've had enough time to take a picture before it's been devoured!

Skillet Foccacia
from Crunchy Creamy Sweet

¾ c warm water
1 Tbsp yeast
2 Tbsp olive oil
2 c all-purpose flour
½ tsp salt

2 Tbsp unsalted or salted butter, melted
1 Tbsp grated Parmesan cheese
½ tsp Italian seasoning
  1. Preheat oven to 220 degrees. Turn off the oven once pre-heated and keep the door closed.
  2. Grease the skillet.
  3. Place water and yeast in large bowl. Let sit for 5 minutes.
  4. Add 1 cup of flour, salt, and oil. Mix with a wooden spoon until combined.
  5. Add the remaining cup of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl (between 3/4 and 1 cup flour).
  6. Place dough onto a floured surface shape into a ball.
  7. Roll out the dough into a size of your skillet.
  8. Place in skillet and stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
  9. Meanwhile, melt the butter and mix in Parmesan and seasoning.
  10. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
  11. Brush the dough with half the butter.
  12. 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.

No comments: