NO 12 CAST IRON SKILLET RECIPES

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NO-KNEAD SKILLET FOCACCIA | BETTER HOMES & GARDENS



No-Knead Skillet Focaccia | Better Homes & Gardens image

Lightly crisp on the outside and soft and chewy on the inside, this no-knead focaccia recipe makes perfect use of a cast-iron skillet

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 10 to 12 wedges

Number Of Ingredients 10

3 cups all-purpose flour
¾ cup whole wheat or all-purpose flour
1?¾ teaspoons kosher salt
½ teaspoon active dry yeast
1?½ cups warm water (120°F to 130°F)
¼ cup chopped pitted kalamata olives
¼ cup chopped roasted red sweet pepper
2 teaspoons fresh rosemary or thyme leaves
2 cloves garlic, sliced
2 tablespoons olive oil

Steps:

  • In a large bowl stir together 2 cups of the all-purpose flour, the whole wheat flour, 1 1/2 tsp. of the salt, and the yeast. Stir in the warm water until mixture is moistened (dough will be sticky and soft). Cover bowl loosely with plastic wrap; let rest at room temperature 2 hours.
  • Lightly grease a 12-inch cast-iron skillet. Using a fork, stir remaining 1 cup all-purpose flour into dough. Gather dough with your hands and spread slightly in prepared skillet. Cover loosely with lightly greased plastic wrap. Let rise at room temperature until puffy (1 1/2 to 2 hours).
  • Preheat oven to 400°F. Sprinkle dough with olives, roasted pepper, rosemary, and garlic. Drizzle with 1 Tbsp. of the oil and sprinkle with remaining 1/4 tsp. salt. Cook over medium-high heat 3 minutes. Transfer to oven and bake 30 minutes or until golden. Cool slightly in skillet on a wire rack. Drizzle with remaining 1 Tbsp. oil. Serve warm.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 36 g, FatContent 4 g, ProteinContent 5 g, SodiumContent 294 mg

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