NO-KNEAD SKILLET FOCACCIA

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There’s something extra special about bringing warm, homemade bread to the table — perhaps it’s because it’s such an infrequent occurrence. If you’d like to start doing it more often, I suggest you start with this focaccia. It’s rich with olive oil (which keeps it extra moist), topped with fragrant rosemary, and baked in a skillet to give it a perfectly golden, crispy crust. Oh, and it comes together even easier than you could imagine.

This focaccia formula is as fight free as bread plans go. The batter meets up rapidly in the food processor, at that point is left to ascend several hours while you prep the remainder of supper (or unwind and taste a glass of wine). Get back to it when it’s multiplied in size, at that point stretch it out in a broiler safe skillet. Cast iron is best for accomplishing a super-fresh outside, yet any broiler verification skillet will work. Shower it with extra-virgin olive oil and top with new rosemary and flaky salt, at that point prepare until puffed and brilliant.

This formula leaves such a lot of space for experimentation, as well. I’ve been making so much focaccia at home as of late that I’ve immediately discovered the sky’s the breaking point. I like messing with various spices from my nursery, or sprinkling the top with sesame seeds. Cleaved sun-dried tomatoes and meagerly cut lemon are likewise heavenly, similar to my ebb and flow top choice: all that bagel preparing.

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INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon dry instant yeast
  • 3/4 cup lukewarm water
  • 3 tablespoons plus 3 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons coarsely chopped fresh rosemary leaves
  • 1/4 teaspoon flaky sea salt.

INSTRUCTIONS

  1. Place the flour, salt, and yeast in a food processor fitted with the blade attachment and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses.
  2. Drizzle 2 teaspoons of the oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Place the ball of dough in the oiled bowl and turn it so it’s coated on all sides. Cover with plastic wrap or a kitchen towel and let it sit at warm room temperature until doubled in size, 2 to 3 hours.
  3. Drizzle 1 teaspoon of the oil in a 10-inch cast iron or other ovenproof skillet and rub it over the bottom and sides. Punch down the dough and place the dough in the skillet. Using your fingertips, coax and stretch the dough to cover the bottom of the skillet and reach all the way to the edges. Cover with plastic wrap or a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450°F.
  4. Use you fingertips to gently dimple the surface of the dough. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations. Sprinkle with the rosemary and flaky salt.
  5. Place in the oven and immediately turn the heat down to 400°F. Bake until lightly golden-brown, 20 to 25 minutes.
  6. Remove from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm, but is also good at room temperature. If the crust gets too soft, reheat in a 350°F oven to crisp it up.
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RECIPE NOTES

  • Make ahead: The dough can also be left in the covered bowl to rise overnight in the refrigerator — the slower rise actually provides extra flavor. In the morning, transfer the cold dough to the skillet and allow it to warm up a little, about 20 minutes, before stretching it and proceeding with the recipe.
  • Storage: The focaccia is best the day it is made but can be stored, well-wrapped, at room temperature for up to 1 day. The crust will soften, but it can be warmed and crisped in a 350°F oven for a few minutes. Leftover focaccia also freezes exceptionally well. Let it defrost at room temperature and then reheat in a 350°F oven for a few minutes.
  • Topping options: There is tons of experimentation to be had when it comes to focaccia toppings. Aside from rosemary, other herbs like thyme and oregano, thinly sliced lemons, pitted chopped olives, thick slices of fresh garlic or shallots, a sprinkling of Parmesan cheese, and even everything bagel seasoning are great topping options.
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