Cast Iron Focaccia Bread Recipe

NoKnead Cast Iron Focaccia The Seasoned Mom

WebFeb 28, 2023 · Mix in the kosher salt. Transfer dough to a large, greased bowl and cover with a damp dish towel or plastic wrap. Let the dough rise in a warm place for 1 – 1 ½ …

Rating: 5/5(1)

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No Knead Focaccia Bread (Authentic Italian Recipe!)

WebMar 18, 2024 · Step 1: Dissolve the Yeast. For the first rise, start by activating the yeast. In a large bowl, whisk together the warm water and …

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Easy LowFlour Cast Iron Focaccia Bread Recipe by Tasty

WebAug 14, 2023 · Let bloom for 5 minutes until foamy and fragrant. Add the flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a …

Rating: 4.8/5(118)
1. In a large bowl, combine the warm water and yeast. Let bloom for 5 minutes until foamy and fragrant.
2. Add the flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a rubber spatula until the flour is fully incorporated. Transfer to a lightly floured surface and knead 10–12 times, until smooth, dusting with more flour as needed if the dough is sticky. Shape the dough into a ball.
3. Grease an 8-inch cast iron skillet with 1 tablespoon of olive oil. Transfer the dough to the skillet and, with lightly oiled hands, carefully spread out the dough until it covers the bottom of the pan. Press with your fingertips to create tiny indentations in the top of the dough.
4. Cover the pan with a clean kitchen towel and let the dough proof in a warm place for 1-1½ hours, or until doubled in size.

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Easy Cast Iron Focaccia Bread: Versatile NoKnead …

WebMar 19, 2020 · Make the Bread Dough. Step 1: Activate the yeast. In a medium bowl or your stand mixer bowl, combine 1 teaspoon of active dry …

1. In a medium bowl, or your stand mixer bowl, combine the active dry yeast, warm water, and sugar. Allow to stand for 5 minutes, or until foamy, while the yeast activates.
2. Stir in the first 2 Tbsp portion of olive oil and 1 1/2 cups of the flour, then cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size.
3. Stir in the cool water, salt, and the remaining 1 1/4 c of flour. The dough will be wet. Transfer to a stand mixer with paddle attachment, and mix for 3-5 minutes on medium-low setting (or mix by hand if you are not using a stand mixer).
4. Transfer the mixed dough to a medium bowl lightly coated with olive oil, cover with plastic wrap, and refrigerate for 12 hours (up to 24 hours). Remove the bowl of dough from the refrigerator 2 hours before preparing to bake.

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