Pottery Wheel Press: Skillet Focaccia Bread

Focaccia Bread:

2 1/4 tsp. active dry yeast (1 packet)

2 tsp. sugar

1/2 C warm water + another 1 1/2 C

6 C bread flour OR 3 C all purpose & 3 C bread flour

1/2 tsp. salt

4 Tbsp. olive oil

Bread Topping:

1/4 C olive oil

3-4 tsp. of your favorite herbs. (Ours include: rosemary, basil, oregano)

1 tsp. each salt & pepper

1/2 tsp. garlic powder

Baking the Bread:

Preheat oven to 400 degrees.

In 1/2 cup warm water, gently combine yeast and sugar. Let it sit for a minute or two until the yeast becomes bubbly.

Take your yeast mixture and, 1 1/2 cups warm water and 2 tablespoons oil and combine in a mixer with a dough hook. Slowly add your flour until you have a clean and barely sticky dough.

If your dough is still too wet add more flour one tablespoon at a time.

If your dough is too tight add more water one teaspoon at a time.

On a lightly floured surface, knead your dough for 3-5 minutes then shape into a ball.

Let your dough rise in a large, oiled bowl set in a warm place for 2 hours. For best results, cover the bowl with a damp towel.

After it has risen, lightly punch the dough down. Douse your trusty skillet with a little olive oil and shape the dough into the pan. Press your finger lightly into the dough at 1 inch intervals creating small indentations all around. Let your dough rise an additional 25-30 minutes.

Bake in oven at 400 degrees for 10-15 minutes. Remove and coat your dough with the remaining olive oil. When this is done place bread back into the oven and bake for another 15-20 minutes or until it is crusty and golden brown.

Mix your topping in a small bowl or cup and pour directly onto your bread. From there you can transfer to a serving platter or serve from your skillet. Enjoy!