Goat Cheese Skillet Focaccia
20 hours 0 mins
2 ¾ cups bread flour
1 tablespoon fleur de sel, divided
2 teaspoons instant yeast
1 ½ cups water (105°F-115°F)
3 ½ tablespoons olive oil, divided
Vermont Creamery Classic Goat Cheese crumbled
1 ounces mushrooms, thinly sliced
1 ounces sun-dried tomatoes
1 tablespoon scallions
- Combine bread flour, 1/2 tablespoon fleur de sel and instant yeast in large bowl; whisk to combine.
- Add warm water to flour mixture. With wooden spoon or Danish dough whisk, stir until completely combined. Dough will be loose and sticky; resist temptation to add more flour. Cover loosely with plastic wrap or clean tea towel; let rise 1 1/2-2 hours or until doubled in size. Refrigerate dough 12-24 hours.
- Remove dough from refrigerator. Oil your hands with olive oil; form dough into ball in bowl by gathering dough in both hands and pulling to center. Repeat four times, rotating bowl one-quarter turn each time.
- Coat bottom of 10"" cast iron skillet with 2 tablespoons olive oil. Turn dough ball in skillet, coating all surfaces of dough with oil. Let rise uncovered 1 hour 40 minutes. Heat oven to 425º. Let dough continue to rise 20 minutes longer for 2 hours total rise time.
- Oil your hands with additional olive oil. Dimple dough, making sure your fingers go all the way to bottom of skillet. Dough will stretch to edges of skillet during baking.
- Top dough with goat cheese, mushrooms and sun-dried tomatoes. Drizzle with remaining 1 1/2-2 tablespoons olive oil; sprinkle with remaining 1/2 tablespoon fleur de sel.
- Bake 18 minutes. Remove skillet from oven; top with scallions. Return to oven; bake, checking occasionally for doneness, 5-10 minutes or until crust is golden brown and toppings are heated through. Transfer focaccia to cooling rack. Best eaten same day.