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Ligurian-Style Focaccia In Cast Iron Skillet
I used Henry’s recipe for a sourdough starter. The details in his recipes are very helpful in understanding each step. I had to adapt the timing of the recipe. My normal schedule is mix dough on Sunday AM, cold retard overnight to bake on early Monday.
My AI friends all suggested that would have been too long of a cold retard for this formulation. So after checking with a few different friends, I went with a room temperature fermentation of 6 hours and then stretched the dough into my well oiled skillet. The dough in the pan got a 14 hour cold retard. Early Monday I took out the cold dough and dimpled it and appied the brine and oil into the dimples. It went into the preheated oven for 30 minutes with an extra two minutes after checking to brown up the bottom. Five minutes out of the oven sitting in the pan and then to the cooling rack.
We enjoyed the taste and texture. Next time I may increase the temperature a little to compensate for the cold dough. The bottom crust could also do with a few more minutes in the oven. This time I applied no toppings so will add some next time around.
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Ligurian-Style Focaccia In Cast Iron Skillet
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