Ingredients
2 cups (500 mL) all-purpose flour, divided
13⁄4 tsp (8 mL) quick-rising (instant) yeast
11⁄2 tsp (7 mL) kosher salt
1 tsp (5 mL) granulated sugar
3⁄4 cup (175 mL) warm water (120°F to 130°F/49°C to 54°C)
2 tbsp + 1 tsp (35 mL) olive oil, divided
Garlic-Herb Topping
1 tbsp (15 mL) olive oil
2 garlic cloves, minced
1 tsp (5 mL) Italian seasoning
1⁄4 tsp (1 mL) kosher salt
2 tbsp (30 mL) freshly grated Parmesan cheese
As seen in
Instructions
Equipment
10-inch (25 cm) cast-iron skillet
Makes one 10-inch (25 cm) focaccia
1 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.
2 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 1⁄2 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.
3 Preheat the oven to 400°F (200°C).
4 Garlic-Herb Topping In a small bowl, combine oil, garlic, Italian seasoning and salt. Lightly brush the topping over the dough.
5 Bake in the preheated oven for 15 minutes. Sprinkle evenly with Parmesan cheese. Bake for 5 to 8 minutes more or until golden brown.
6 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.
