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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Skillet Focaccia with Rosemary
bread
baked
vegetarian
slow-proof
cast-iron
A slow, wet dough proofed and baked in a well-oiled pan so the bottom fries as it bakes into something close to a crust.
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RECIPE
Skillet Focaccia with Rosemary
A slow, wet dough proofed and baked in a well-oiled pan so the bottom fries as it bakes into something close to a crust.
Prep720 mins
Cook25 mins
Total745 mins
Servings8
bread
baked
vegetarian
slow-proof
cast-iron
Ingredients
- 4 cups bread flour
- 2 tsp instant yeast
- 2 cups warm water
- 1/2 cup olive oil
- 3 rosemary sprigs, leaves picked
- 1 tbsp flaky salt
- 2 tsp kosher salt
Preparation
1
Mix the flour, yeast, kosher salt and water into a shaggy, very wet dough. Do not knead.
2
Cover and refrigerate 12 hours. The long cold proof is where the flavor comes from; a fast rise gives you bread that tastes of yeast and nothing else.
3
Pour 1/4 cup olive oil into the skillet and tip the dough in. Turn it once to coat.
4
Let it come to room temperature and spread to the edges, about 2 hours. Do not force it — cold dough tears.
5
Dimple the surface hard with oiled fingers, right down to the pan.
6
Scatter rosemary and flaky salt, pour over the remaining oil, and bake at 450F for 25 minutes until deep gold.
7
Turn it out of the pan immediately. Left to cool in place, the bottom steams and loses its fried crispness.
Servings and Nutrition
Number of Servings in Skillet Focaccia with Rosemary8
Nutrition for 1 serving (1 wedge)
380Calories (kcal)
8Protein (g)
52Carbs (g)
16Fat (g)
Protein 8.0g8%
Carbs 52.0g54%
Fat 16.0g38%