| No images? Click here  No-Knead Skillet Focaccia If you're anything like us, you may have recently experienced dough envy while scrolling through an endless stream of beautiful, homemade bread on social media. But sourdough bread–making can be pretty daunting, so start with focaccia, an easier, dip-your-toes-in-the-pool, quarantine-friendly bread. Unlike sourdough, which requires that you feed a hungry little starter gremlin every day, focaccia is mostly hands off. It also doesn’t require any special equipment besides a digital scale. Made with a high-hydration (80% in this case) dough, it comes together quickly in a bowl and doesn’t need to be kneaded. For this simple olive oil focaccia, we started with the same dough from our copycat trapizzino recipe, just scaled down to make one large focaccia in a cast iron skillet. To let its flavor shine, dress the focaccia simply, with olive oil and coarse sea salt—although you can add other toppings if desired. After less than 30 minutes in a hot oven, you're rewarded with burnished, crisp, golden brown focaccia, ready to be devoured—right after you snap those requisite bread thirst traps for the 'gram. The kitchen essential  Cast Iron Skillet This recipe uses a cast iron skillet for even heating and the best browning. More bread-y recipes
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
