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Focaccia bread (in a cast iron skillet)

Since the time I have got the cast iron skillet, i have been wanting to do anything and everything in it. This was going to be my first time baking in it, and boy it did not disappoint! Turns out, the cast iron skillet is perfect for baking because of the even heat distribution and it's natural non-stick property. I have made breads before (check out another mouth watering recipe - Cheesy Garlicy rolls )  and had tried Focaccia in a regular oven tray too. So if you do not have a cast iron skillet, worry not. Follow the same recipe in your favorite baking dish. Roll your sleeves, let's get started.

Ingredients:
For  the bread -
  • 1 cup all purpose flour (maida)
  • 1 cup wheat flour
  • 1 cup water
  • 1 tsp active dry yeast
  • 1/2 tsp sugar
  • 1 tsp honey
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
For the toppings -
butter, olives, red pepper cut into pieces, garlic (5-6 big cloves), Italian seasoning, mozarella/parmesan cheese (optional)

Recipe:
  • Warm the water. As is the case always when baking breads, the water should not be too hot or too cold. Around 45-50 deg Celsius is good.
  • Add the honey and sugar.  Stir. Add the yeast.
  • Wait around 10 minutes, The water will turn murky. This means the yeast is now active. If this does not happen it probably means the yeast has gone stale or the water was not warm enough to activate the yeast.
  • Mix the 2 flours and salt.
  • Add the garlic powder and seasoning.
  • Add the yeast mixture.
  • Add half of the oil. Mix with a spatula.
  • The dough will be quite sticky at this time. Dust the counter top with flour  and scrape the dough onto it. Using both hands start kneading the dough. Add flour and remaining oil as required while kneading to give a smooth ball (takes about 7 to 8 minutes).
  • Grease a bowl with the oil and keep covered for around one hour or till it doubles.
  • Meanwhile take butter in a pan and on low heat roast the garlic till it becomes golden brown. Add the red pepper and saute some more. Add some salt (if using unsalted butter)
  • Remove the dough from bowl. Knead again (with flour if required).
  • Grease the skillet and spread the dough evenly in it.
  • Cover again and let it rise to double (another hour)
  • Poke lightly all over the top to make the indents that focaccia bread is known for.
  • Preheat oven to 200 deg C
  • Lay the roasted toppings and olives evenly on the dough. Sprinkle some Italian seasoning. Optionally spread some cheese - a little cheese never hurt anyone.
  • Bake in oven on 200 deg C for approx 25-30 minutes (the top will be medium brown color)
  • Remove carefully with oven mittens - remember the handles of the iron skillet will be very hot. 
  • Once it has colled a bit, remove onto a plate. Cut and serve.
  • Enjoy with pesto sauce or a mixture of olive oil and pepper. Or just go simple and enjoy it as is.



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