450 grams of bread flour 2 teaspoons of kosher salt 1 teaspoon of instant dry yeast 12 ounces of water (about 1 1/2 cups), room temperature 6 tablespoons of extra virgin olive oil Flaky garlic salt (optional) Parmesan, finely shredded (optional)
You will also need a SIGNATUREseries Cast Iron Skillet.
In a large bowl, whisk 450 grams of bread flour with 2 teaspoons of kosher salt and 1 teaspoon of instant dry yeast.
Add 12 ounces of room temperature water and mix until fully incorporated.
Add 1 1/2 tablespoons of extra virgin olive oil to the dough and mix until it is fully incorporated.
Cover the bowl tightly with plastic wrap and let it rest for 60 minutes in a warm place.
After 60 minutes has elapsed, fold the outer edges of the dough into the center at 8 different points using your hands or a silicone spatula.
Cover the bowl and rest for another 15-20 minutes.
Repeat the same folding process once more, cover the bowl tightly with plastic wrap, and transfer it to the refrigerator to chill for 24 hours or up to 3 days.
When you are ready to bake, allow the dough to rest at room temperature for 20 minutes, and then transfer the dough onto a well-floured surface.
Use floured hands to shape the dough into a round ball by pulling the edges in toward the center.
Add 2 tablespoons of extra virgin olive oil into a 10-inch cast iron skillet and spread the oil over the entire interior surface of the skillet, including the edges of the rim.
Transfer the dough into the oiled skillet, smooth side down, and then flip the dough over (seam side down) to ensure that the entire surface of the dough is coated in olive oil.
Use your fingertips to work the dough out towards the edges of the skillet (it should cover about half of the skillet at this point). Cover the skillet tightly with plastic wrap and rest for 90 minutes in a warm place.
Preheat your oven to 450 degrees Fahrenheit.
Once the dough is done resting, lightly sprinkle flaky garlic salt and finely shredded parmesan over the top.
Bake for about 25 minutes or until the top, sides, and underneath are deeply golden brown.
Transfer the skillet onto a heatproof surface to cool for 10 minutes before transferring the focaccia onto a cooling rack or cutting board.
Enjoy your homemade Skillet Focaccia.
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.