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

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

I've 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 possibilities let you play with the recipe endlessly, and it proofs incredibly fast thanks to a warm oven trick. ~Jason Stoner

Ingredients:

• ½ teaspoon sugar
• ¾ cup warm water
• 1½ teaspoons active dry yeast
• 2 tablespoons extra virgin olive oil, divided
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon Italian seasoning (optional)
• 3 tablespoons freshly grated Parmesan cheese, divided

Directions:

1. Preheat oven to 175°F.
2. Dissolve sugar in warm water. Add yeast, stir until dissolved, and let sit for 3–4 minutes.
3. Add flour (use only 1¾ cup if kneading by hand), 1 tablespoon olive oil, salt, Italian seasoning, and 2 tablespoons Parmesan.
4. Mix on low speed with a stand mixer fitted with a dough hook until combined, then increase to medium speed. Knead until the dough pulls away from the sides and forms a ball (or knead by hand on a surface floured with the remaining ¼ cup of flour).
5. Coat a 10-inch cast iron skillet with olive oil. Pat dough to cover the bottom of the skillet.
6. Turn oven off and place skillet in the oven for 20 minutes to proof.
7. Remove from oven. Preheat to 375°F (convection) or 400°F (conventional).
8. Brush dough with remaining 1 tablespoon olive oil. Make indentations across the surface with your fingertip, then sprinkle with remaining 1 tablespoon Parmesan and any additional herbs.
9. Bake for 20 minutes or until lightly browned. Finish with coarse sea salt and a drizzle of olive oil if desired.

Source:

Biscuits and Burlap