We would never eat an entire cast iron skillet of focaccia bread in less than two days – but if YOU were going to, here’s how you would make one you couldn’t refuse.
In a small bowl, combine 1.5 cups warm water with 2.25 tsp active dry yeast and 1 tsp sugar. Allow this mix to sit for 5 to 10 minutes, or until frothy.
Meanwhile, in a large bowl, combine 4 cups flour with 1 tsp of salt.Make a well in the middle and dump your frothy mix in, along with 1/4 cup extra virgin olive oil.
Stir this all around with your hands until a dough begins to form.
Now place this shaggy dough on a floured surface and knead for about 5 minutes, or until smooth and elastic.
Place dough back in the bowl, cover with a towel and let rise in a warm area for 1 to 2 hours, or until it has doubled in size.
Once your dough is ready, preheat oven to 400 degrees.
Place a 10 inch cast iron skillet in the oven while preheating so it can also warm up a bit.
CAREFULLY remove cast iron from the oven (it will be HOT) and brush with extra virgin olive oil.
Add dough to skillet, never forgetting that this thing is HOT.
(I like to place a thick kitchen towel over the pan handle to help me remember)
Drizzle 1/4 cup of extra virgin olive oil on top of the dough and give it a little massage, creating dimples in the top.
Now sprinkle generously with thyme leaves, chopped kalamata olives, feta cheese, fresh cracked pepper and @maldonsalt flakes.Press ingredients into the dough so they stay in place.
Bake for 20 to 25 minutes, or until golden and delicious.
Place cast iron on a rack to cool before removing bread, and enjoy!
There are two types of cooks in culinary school those who can bake and those who well me but I’ve recently become slightly obsessed with trying because this life is all about staying curious and growing and I know you feel me so if you’re the type who also struggles with
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