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!
In a bowl, mix together the eggs, oil, sugar, and milk. Heat for a few seconds in the microwave so that it is lukewarm.
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.
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.
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.)
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.
Bake in preheated oven for 18-20 minutes until golden brown. Remove from oven and let cool for 10 minutes before enjoying.
*A 9” glass or metal pie tin works if you do not have an iron skillet.