Focaccia
I tried making a few types of bread with a cast iron skillet. Focaccia is the one I liked the most. It is very versatile. You can eat it as-is or with toppings. It's not uncommon for people to make sandwiches with it. The recipe is forgiving and flexible enough in terms of the type and the amount of flour to use, which makes it very novice-friendly. The Recipe The Skillet A 10" cast iron skillet. Loaf pans and baking sheets are good alternatives. Ingredients The Dough 500 - 600 grams of all-purpose flour . Some recipes call for bread flour. The more you lean towards 500g, the stickier the dough and the focaccia will be. 1/2 teaspoon of yeast 1-2 teaspoons of table salt 473 ml (2 cups) of warm water 1-2 teaspoons of oil for the surface of the dough and the mixing bowl Note that you don't need to add sugar because we are letting it rise over a long time. The yeast will react to the starch in the flour nicely. Sugar is for ...