NO KNEAD MINI SKILLET FOCACCIA

Name: NO KNEAD MINI SKILLET FOCACCIA
Prep time: 10 min
Cook time: 27 min
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 1 cup warm water; 1 tsp yeast; 1 tsp cane sugar; 1.75 cup all purpose flour; 2 tbsp olive oil; 0.25 tsp salt; splash olive oil; pinch flaky salt

10 mins prepServes 2

The perfect beginner bread recipe, it’s just five ingredients and you’ll love how crispy it gets in the skillet. It’s also customizable! The recipe suggests topping it with olive oil, flaky salt, and honey, but mentions options like olives, herbs, tomato, or sun-dried peppers.

2 servings

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Instructions

1. Grab a large mixing bowl and mix together 1 cup of warm water, 1 tsp of yeast, and 1 tsp of cane sugar.
2. Then, mix in 1 & 3/4 cups of all purpose flour, 2 tbsp of olive oil, and 1/4 tsp of salt.
3. Cover and let rise for an hour somewhere warm. It will almost double in size.
4. Then, grab a mini 5” cast iron skillet. (Note: if you are using a regular sized skillet, double this recipe)
5. Coat the skillet in a generous amount of olive oil to avoid the dough from sticking.
6. Pour the dough into the skillet. Cover and let rise for 30 minutes.
7. Preheat your oven to 400°F (200°C).
8. Dimple the dough and transfer to the oven. Bake for 20-25 minutes. And then broil for 3-5 minutes to get the top all crusty and golden! Keep an eye on the bread while it’s on broil because it will burn fast.
9. Top with more olive oil and flaky salt and enjoy!

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NO KNEAD MINI SKILLET FOCACCIA

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