Jason Stoner's Favorite Skillet Focaccia Bread with Herbs and Parmesan

Jason Stoner's Favorite Skillet Focaccia Bread with Herbs and Parmesan

I have made this recipe many times, and it's always fabulous. It's graced our Sunday Dinner table numerous times and is always a hit. The add-in ingredients allow you to play with the recipe. It is also incredibly fast for bread as the proofing is done in a warm oven. ~Jason Stoner

Ingredients:

• 1/2 teaspoon sugar
• 3/4 cup warm water
• 1-1/2 teaspoons yeast
• 2 Tablespoons extra virgin olive oil, divided
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning, optional
• 3 Tablespoons freshly grated Parmesan cheese, divided

Directions:

1. Preheat oven to 175 degrees.
2. Dissolve sugar in warm water. Add yeast and stir until dissolved and let sit for 3-4 minutes.
3. Add flour (using only 1-3/4 cup if kneading by hand), olive oil, salt, Italian seasoning, and 2 Tablespoons parmesan.
4. Mix on low speed with a stand mixer, fitted with a dough hook, until well mixed, and then move to medium speed.
5. Mix (or knead by hand on a surface floured with an additional 1/4 cup of flour) until the dough pulls away from the sides of the bowl and forms a ball.
6. Pat dough to cover the bottom of a 10-inch iron skillet that has been coated in olive oil.
7. Turn the oven off and place skillet in the oven for 20 minutes.
8. Remove from oven, turning the temperature up to preheat to 375 degrees for convection or 400 for the traditional oven.
9. Brush with an additional 1 Tablespoon of olive oil. Make indentations on the surface with a fingertip and then sprinkle with an additional 1 Tablespoon of Parmesan. Sprinkle with additional herbs if desired.
10. Bake for 20 minutes or until lightly browned. If desired, sprinkle with coarse kosher or sea salt and brush with additional olive oil.

Source:

https://www.biscuitsandburlap.com/skillet-focaccia-bread-with-herbs-and-parmesan/