Cast Iron Focaccia Bread

It’s no surprise that a Lodge cast iron skillet lives on my stovetop. Even when we’re underway, it’s always there. I rarely make a meal without it and have owned it for years. The top of my Lodge Dutch oven would do just fine should I get rid of my original pan for efficiency reasons, but I can’t seem to part with it. It’s smooth from years of spatulas and spoons scraping and buffing it, and it’s been with me through various moves and changes, always eagerly there to help me feed myself and others.

I’m not sure why it’s taken me so long to make focaccia, it certainly doesn’t take me long to eat it when presented with it as an appetizer at a restaurant (remember those?). This recipe is incredibly easy and you can eat it for lunch if you prep it at breakfast. It pairs great with boat life because it has a quick baking time so you both save energy/propane, and heating up your boat. It is versatile for any flavor blend of spices. Enjoy!

Recipe:

(adapted from the Kitchn)

2 cups bread or AP white flour
2 tsp sugar
3/4 cup warm water
1 tsp instant yeast (active yeast can be used too but it takes longer to rise)
dash of salt
3 tablespoons olive oil (plus more for the pan and top)
Herbs and spices to your liking. I used curry, garlic, and cumin in the dough and then topped it with thyme, salt, and more garlic before baking.

Instructions:

30 minutes into rising

Mix flour, yeast, sugar, spices, and salt in a medium sized bowl. Add water and olive oil and gently knead dough as it comes together. You’ll notice that it has a smooth, oily appearance and that’s good! You want a wetter dough as you won’t have to work with it much. Prepare a 10” cast iron skillet with olive oil and warm it a few seconds on the stove if you’re in a colder climate. Once the dough comes together, turn it out into the greased skillet and flatten it a bit so that as it rises it spreads out into the pan. Cover and let rise 1-3 hours depending on your rooms temperature.

Once dough has doubled, heat oven to 400 degrees F. Sprinkle dough with 3 tablespoons olive oil. Using your fingers spread out like you’re finding home row on a keyboard, gently press down to create a set of depressions for the olive oil and spices to pool into. Sprinkle with spices and salt and bake for 20 minutes or until slightly brown on the top.

Eat warm and enjoy!