I know what you are thinking now.
Isn’t this post a little late?
Yes, it is.
And I have no excuse except bad planning.
But better late than never. So here it comes.
Baking Focaccia in a cast iron skillet
You won’t find any recipe card at the end of the post. It’s the same recipe for Foccacia I published two years ago.
Well, maybe not exactly the same. I have replaced rosemary and salt with thyme and anise, but apart from that, it’s the same old dough.
So Incredibly innovative perhaps you’re thinking now, a bit sarcastic.
But this is not a new recipe. This post is about how to bake Foccacia in a slightly simpler way. It’s about baking Focaccia in a cast-iron skillet.
I used to place the dough in a pan for the final rise. But it didn’t matter how much I oiled the pan. The Dough always found a place to get stuck on during baking.
I have also tried to place the dough directly onto the baking stone. But Focaccia requires a wet dough, and it tends to float out too much if there is no support on the sides.
Baking sourdough bread in clay baker
Some of the links in this post are affiliate links to AMAZON.
I found my old clay cooker the other day. When was the last time I used it? I don’t remember. I think I bought it in the 90s when there was a hype about cooking in clay pots.
But like most hypes, it finally fell into oblivion and don’t ask me why. It’s an ingenious concept.
But now it seems to have re-emerged again. You start to see it here and there in food blogs and recipes.
You can put almost everything in a clay pot, and cook it with steam to tender and flavorful dishes.
And you can bake bread in it.
