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Goat Cheese Skillet Focaccia



prep time:

25 mins

cook time:

19 hours 35 mins

Total time:

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

    2 ounces

  • 1 ounces mushrooms, thinly sliced

  • 1 ounces sun-dried tomatoes

  • 1 tablespoon scallions


  1. Combine bread flour, 1/2 tablespoon fleur de sel and instant yeast in large bowl; whisk to combine.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.