New Focaccia recipe, and it's EPIC
We upgraded our Focaccia recipe to a whole new level and it is so good. Check it out and give it a try.
Equipment
- 1 cast iron skillet
Ingredients
- 425 ml lukewarm water
- ½ tsp sugar
- 8 g dry yeast
- 500 g wheat flour type 00
- 15 g salt
- 1 tbsp oregano
- 2 tbsp olive oil
- 250 g smoked cheese
- 100 g sun dried tomatoes
- 125 ml olive oil
Toppings
- Cherry Tomatoes
- Pitted green olives
Instructions
Toppings
- cut the cheese in small cubes
- mince the sun dried tomatoes
- cut the cherry tomatoes in 3 equal parts
Dough
- in a jar with the lukewarm water add the yeast
- add the sugar
- add the dry yeast, stir it and then put it aside to proof
- in a big bowl add the wheat flour type 00
- add the salt
- add the oregano and dry mix it using your dough scraper
- once foam has formed, the yeast is ready to add it in the bowl
- add the 2 tbsp olive oil
- mix everything in using a tablespoon
- take the dough scraper and scrape down the sides, flip it over a couple of times and make sure that there are no dry spots
- cover the bowl for 30 minutes or until double in size
- with a wet hand flip and fold the dough
- cover the bowl for 30 minutes or until double in size
- add ⅓ of the cheese and spread it on top of the dough
- add ⅓ of the sun dried tomatoes and spread it on top of the dough
- with a wet hand flip and fold the dough
- in a large cast iron skillet add the 125 ml olive oil
- flip out the dough into the skillet pan and add a little bit of olive oil on top of the dough
- flatten the dough
- cover it and let it rest for 40 minutes until the dough is spread out and fills up the pan completely
- arrange the toppings evenly on the dough
- place the cast iron skillet in a pre heated oven running at 250℃ - 482℉ for 25- 30 minutes
- ready to serve