{"id":5537,"date":"2024-07-02T20:39:29","date_gmt":"2024-07-02T20:39:29","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5537"},"modified":"2024-07-02T20:39:32","modified_gmt":"2024-07-02T20:39:32","slug":"one-hour-skillet-focaccia","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/one-hour-skillet-focaccia\/","title":{"rendered":"One-Hour Skillet Focaccia"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>One-Hour Skillet Focaccia<\/span><\/h2>\n
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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.<\/span><\/div>\n
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Servings: <\/span>1<\/span> 10-inch (25 cm) Focaccia<\/span><\/span><\/div>\n\n
Author: <\/span>The Best Cast Iron Baking Book – Roxanne Wyss & Kathy Moore<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 10-inch (25 cm) cast-iron skillet<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 2<\/span> cups (500 ml)<\/span> all-purpose flour, divided<\/span><\/li>
    • 1\u00be<\/span> tsp (8 ml)<\/span> quick-rising (instant) yeast<\/span><\/li>
    • 1\u00bd<\/span> tsp (7 ml)<\/span> kosher salt<\/span><\/li>
    • 1<\/span> tsp (5 ml)<\/span> granulated sugar<\/span><\/li>
    • \u00be<\/span> cup (175 ml)<\/span> warm water <\/span> (120\u00b0F to 130\u00b0F \/ 49\u00b0C to 54\u00b0C)<\/span><\/li>
    • 2<\/span> tbsp + 1 tsp (35 ml)<\/span> olive oil, <\/span> divided<\/span><\/li><\/ul><\/div>

      <\/span>Garlic-Herb Topping<\/span><\/h4>
      • 1<\/span> tbsp (15 ml)<\/span> olive oil<\/span><\/li>
      • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
      • 1<\/span> tsp (5 ml)<\/span> Italian seasoning<\/span><\/li>
      • \u00bc<\/span> tsp (1 ml)<\/span> kosher salt<\/span><\/li>
      • 2<\/span> tbsp (30 ml)<\/span> freshly grated Parmesan cheese<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • 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.<\/span><\/div><\/li>
        • 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\u20442 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.<\/span><\/div><\/li>
        • Preheat the oven to 400\u00b0F (200\u00b0C).<\/div><\/li>
        • Garlic-Herb Topping:<\/strong> In a small bowl, combine oil, garlic, Italian seasoning and salt. Lightly brush the topping over the dough.<\/span><\/div><\/li>
        • Bake in the preheated oven for 15 minutes. Sprinkle evenly with Parmesan cheese. Bake for 5 to 8 minutes more or until golden brown.<\/div><\/li>
        • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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