Cast-Iron Focaccia (Skillet Bread)

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Cast-Iron is one of the best vessels for baking a nice bread. Because of it’s aged seasoning the bread develops a nice crispy crust with a great flavor. You can easily top your focaccia with a variety of flavors and seasonings, I prefer to keep my toppings simple to allow the bread to shine.

Full time 1 hour
Serves 4-6

You will need:

2 cup flour
3/4 cup water, 110-115 degrees
2 tbsp olive oil
1 1/2 tsp yeast
1/2 tsp sugar
1/2 tsp salt

For topping:
1/4 cup butter, melted
1 1/2 tbsp Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder

Let us begin:

Preheat oven to 200. Make sure you keep the door closed and turn oven off once fully heated.

Lightly spray a large cast-iron pan with vegetable cooking spray.

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In a large bowl mix water with sugar and let the sugar dissolve.

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Sprinkle yeast into the surface and let stand 5-10 minutes, it will get all foamy/bubbly.

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Using a low speed hand or stand mixer, add in salt, 1 cup flour and mix just until combined.

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Add in oil and mix well.

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Add in 1/4 cup of flour at a time until the dough pulls away from the sides of bowl. This usually only takes 1/2-3/4 cup flour.

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Pour remaining flour into a flat surface.

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Turn dough out onto the floured surface.

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Fold the dough 4-5 times, or until it is not sticky anymore. It should be nice and smooth.

Form a ball and roll it out until it is the size of your pan.

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Place dough carefully into pan, stretching sides up slightly.

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Cover with clean kitchen towel and place in oven for 20 minutes.

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Remove from oven.

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Preheat oven to 400 degrees.

Using your fingers, make a few indents in your doughs surface.

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Brush surface with butter, only coat the surface do not drench it. You will have some leftover, reserve it.

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Sprinkle over cheese and herbs.

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Bake in oven for 20 minutes.

Remove from oven and brush with remaining butter.

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Gently turn out onto serving platter and enjoy!

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