Cast Iron Focaccia Bread
A special Italian bread made with sun-dried tomatoes and Greek kalamata olives.
Ingredients
- 2 ½ cups bread flour organic
- 2 cups water lukewarm
- ½ tbsp dry yeast
- 1 tbsp brown sugar
- 1 tsp salt
- 1½ tbsp dry oregano
- 2 ½ tbsp olive oil plus extra for coating pans
- 10 sun-dried tomatoes cut in half
- 10 Greek kalamata olives cut in half
Instructions
- In a large bowl mix together the salt and flour. Add the brown sugar, yeast, olive oil, and dry oregano. Place the bowl in your stand mixer and let it do its magic.
- Cover the bowl with a kitchen towel and set it aside for four to five hours to double in size.
- Once the dough has doubled place it into the oil-brushed pan. Drizzle some olive oil onto your hands. Use your fingers to slowly press the dough out and around to fit the pan.
- Use your fingers to dimple the dough. Garnish with the sun-dried tomatoes and the olives.
- Bake for about 40 minutes at 190C. Until it turns golden brown.
- This focaccia is delicious hot or cold.