Cast Iron Focaccia

  • 1 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 ½ cups all purpose flour
  • 2 ¼ teaspoons yeast
  • 1 teaspoon kosher salt
  • ¼ cup Parmigiano-Reggiano cheese
  • 12 black olives, pits removed and sliced into rings

Pour the water, olive oil, and honey into the pan of a bread machine. Add the flour, yeast, and salt. Set the machine to the dough setting and start it.

Once the machine has run its cycle (about 1 ½ hours), place 2 tablespoons of olive oil in the bottom of a 10 inch cast iron skillet. Place the dough on top of the oil and use your hands to gently stretch the dough to the edges of the pan. Cover the dough again and let rest for 1 more hour.

Preheat the oven to 450° F.

Using your fingers, create small dimples in the focaccia dough. Sprinkle the top of the dough evenly with the cheese and olives.

Bake the dough for 20-30 minutes or until the focaccia is golden brown. Cool completely before removing from the skillet and slicing or tearing apart.

  • Yields: 1 focaccia round
  • Preparation Time: About 2 hours
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