Focaccia in a Frying Pan

 

Ingredients (serves 2)

200g strong bread flour

160ml lukewarm water (approx. 35°C)

3g dry yeast

[A] 2 tsp sugar

[A] 1/2 tsp salt

[A] 1 tbsp olive oil

2 tsp olive oil

Rosemary (to taste)

A pinch of salt

Instructions

① Add the lukewarm water and dry yeast to a frying pan (24–26 cm in diameter) and stir. Add the strong bread flour and ingredients [A], then mix with a silicone spatula (or similar tool) until no dry flour remains. Once the dough comes together, knead it right inside the pan by folding it over itself for about 3–4 minutes.

② Cover the pan and heat over low heat for 30–40 seconds, then immediately turn off the heat. Let the dough ferment in the pan for 40 minutes, or until it has grown in size and become fluffy. After fermentation, lift the dough and coat the bottom of the pan with 1 teaspoon of olive oil. Drizzle another 1 teaspoon of olive oil over the top of the dough, then sprinkle with rosemary and salt.

③ Cover the pan again and cook over very low heat for 10–12 minutes. Once the bottom is golden brown and the surface of the dough is mostly dry, flip it over. Cook, uncovered, over low heat for another 7–8 minutes, or until cooked through—it’s ready!

Allow it to cool slightly, cut into easy-to-eat pieces, and enjoy!