Skillet Focaccia

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At most pitches we have no oven, but always a good pan with a lid. It makes the focaccia crisp outside and soft within.

Ingredients

  • 300 g flour

  • 200 ml lukewarm water

  • a pinch of dried yeast

  • 1 tsp salt

  • plenty of olive oil

  • coarse salt and rosemary to finish

Method

  1. Mix everything and let it rise for an hour.

  2. Press the dough into a well-oiled pan and dimple it with your fingers.

  3. Scatter oil, coarse salt and rosemary on top.

  4. Bake covered on low heat for about 20 minutes, turning once.

Smells like Italy, even when we’re parked in Bavaria.
— Thorsten
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