Grain Free Iron Skillet Focaccia

Grain Free Iron Skillet Focaccia

Get it while it’s hot! Chēbē Iron Skillet Focaccia Bread competes with the best of the ‘grainy’, ‘gluteny’ Focaccia breads in the market… but since it’s Chēbē, it’s neither!

 

           

Hot out of the oven. If you could only smell through the screen!

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Iron Skillet Focaccia
Prep Time
1 hrs 15 mins
Cook Time
20 mins
Total Time
1 hrs 35 mins
 

Get it while it’s hot! Chēbē Iron Skillet Focaccia Bread competes with the best of the ‘grainy’, ‘gluteny’ Focaccia breads in the market… but since it’s Chēbē, it’s neither!

Course: Appetizer, Side Dish
Servings: 4
Ingredients
  • 2 large eggs room temperature
  • 2 Tbsp olive oil
  • 1/2 tsp sugar
  • 4 Tbsp milk or milk substitute room temperature
  • 1 package (7.5 oz) Chebe Focaccia Bread Mix or other savory Chebe variety
  • 1 1/2 tsp instant dry yeast
  • 2 oz. Parmesan cheese, shredded (optional)
  • coarse sea salt and freshly ground pepper to taste
  • fresh herbs (e.g. rosemary/thyme) to taste
Instructions
  1. In a bowl, mix together the eggs, oil, sugar, and milk. Heat for a few seconds in the microwave so that it is lukewarm.

  2. In a separate bowl, combine the Chebe mix, yeast and cheese. When well mixed, slowly add the liquid while stirring with a fork. When mixed together as well as possible with the fork (it should be clumpy) use your hands to bring everything together into a smooth dough ball.

  3. Grease a 9” iron skillet* with olive oil. Flatten the dough on a clean dry surface to about 7“ or 8”, then transfer it to the skillet and press it out until the dough reaches the edges of the skillet.

  4. Loosely cover with a cloth or plastic wrap and keep in a warm area for 1 hour. (Suggestion: Turn your oven on for a minute or two until it is “hot-summer warm”, then turn off the oven and keep the dough there for the hour.)

  5. Remove the dough, preheat the oven to 400F. Brush the dough with olive oil. With a sharp knife, score the dough with a few shallow diagonal cross-cuts. Top with coarse sea salt, freshly ground pepper and herbs.

  6. Bake in preheated oven for 18-20 minutes until golden brown. Remove from oven and let cool for 10 minutes before enjoying. 

Recipe Notes

*A 9” glass or metal pie tin works if you do not have an iron skillet.

 

This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes:

    

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