Easy Skillet Focaccia
This easy skillet focaccia is great for making during a long day at home while you’re doing other things. It needs a couple of long rises, but it’s pretty hands-off. You can top this with whatever you want but I like to keep it simple with a generous amount of olive oil and some flaky salt- you can use this bread for focaccia sandwiches, or just spread it with butter and enjoy as is. This recipe takes around 8 hours and makes one 9” skillet and one 6” skillet.
Ingredients
500g all-purpose flour
1 3/4 cup water
12g kosher salt
2g active dry yeast
flaky salt, for topping
1/2 cup olive oil
Directions
In a large mixing bowl, combine the flour and water until a shaggy dough forms. Sprinkle the yeast and salt on top and mix together with your hands, stretching sections of dough from one side to the other, until thoroughly incorporated.
Cover and let rest for about an hour. Once the dough is less tense and has spread out somewhat in the bowl, stretch each of the sides over the dough over the top of it again until it’s a tense ball. Cover and let rest for another four hours, or until the dough has nearly tripled in size.
Once the dough has risen, gently scrape it out onto a floured workspace. Split it into two pieces, approximately 1/3 and 2/3 of the dough. Shape each piece into a ball by stretching the edges over it like you did earlier, then by dragging it across your workspace.
Place each ball into a medium bowl, cover, and let rise for another two hours, or until more than doubled in size.
Preheat your oven to 375F and transfer each ball of dough into a very well oiled skillet (the larger ball into the 9” skillet"). Oil the top of the dough and use your fingers to gently spread the dough in the skillet, then to dimple it generously.
Sprinkle flaky salt (or whatever desired toppings) over each skillet and bake them for 20-25 minutes or until golden.