Author Topic: Reinhart's Focaccia in cast iron  (Read 2962 times)

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Offline mmac06

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Reinhart's Focaccia in cast iron
« on: August 27, 2013, 10:21:05 AM »
From Peter Reinhart's Artisan Bread Every Day book. I had never used cast iron for this, and I didn't see much advice around the forum on how to use cast iron for focaccia/Sicilian. I thought it might benefit others. The bread cooked up nicely, though I had some trouble transferring it from the bowl to the skillet (hence the somewhat misshapen form). Nice golden crust and soft inside. I topped it was thinly sliced asparagus I put on about halfway through cooking. Next time, I would slice the asparagus thicker and put it on after a quick parbake of 5/10min so it really "bakes into" the final product. Baked at 450 for 30 minutes.
« Last Edit: August 27, 2013, 10:51:25 AM by mmac06 »

Offline mbrulato

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Re: Reinhart's Focaccia in cast iron
« Reply #1 on: August 27, 2013, 10:43:57 AM »
Looks great!  I have that book too.  You've inspired me to use the skillet - thanks for sharing your pic!
Mary Ann

"Have courage and be kind" - Cinderella