One-Hour Skillet Focaccia
Warm herbed flatbread can be a quick addition to any meal, even on those busy weeknights when dinnertime becomes a time crunch. From the mixing bowl to warm on your plate, this flatbread can be ready to serve in an hour.
Servings: 1 10-inch (25 cm) Focaccia
Equipment
- 10-inch (25 cm) cast-iron skillet
Ingredients
- 2 cups (500 ml) all-purpose flour, divided
- 1¾ tsp (8 ml) quick-rising (instant) yeast
- 1½ tsp (7 ml) kosher salt
- 1 tsp (5 ml) granulated sugar
- ¾ cup (175 ml) warm water (120°F to 130°F / 49°C to 54°C)
- 2 tbsp + 1 tsp (35 ml) olive oil, divided
Garlic-Herb Topping
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic minced
- 1 tsp (5 ml) Italian seasoning
- ¼ tsp (1 ml) kosher salt
- 2 tbsp (30 ml) freshly grated Parmesan cheese
Instructions
- In a large bowl, combine 1 cup (250 ml) flour, yeast, salt and sugar. Add warm water and 2 tbsp (30 ml) oil; stir vigorously until batter is smooth. Add remaining 1 cup (250 ml) flour and stir vigorously until it forms a sticky dough.
- Grease skillet with the remaining 1 tsp (5 ml) oil. Transfer dough to the skillet. With wet fingertips, pat dough evenly into the skillet, pressing to the edges. Using fingertips, make depressions 1⁄2 inch (1 cm) deep and about 2 inches (5 cm) apart over the surface of the dough. Cover with a clean dish towel. Let stand at room temperature for 20 minutes.
- Preheat the oven to 400°F (200°C).
- Garlic-Herb Topping: In a small bowl, combine oil, garlic, Italian seasoning and salt. Lightly brush the topping over the dough.
- Bake in the preheated oven for 15 minutes. Sprinkle evenly with Parmesan cheese. Bake for 5 to 8 minutes more or until golden brown.
- Remove skillet from the oven and place on a wire rack. Let cool for 5 minutes. Cut focaccia into pieces and serve warm from the skillet.
