Goat Cheese Skillet Focaccia

This bread is ready to cut in 30-45 minutes, or when it is slightly warm. It’s best on the same day that it’s made, but I have frozen it as well.

For the Dough: –  Bread Flour –  Warm water –  Fleur De Sel –  Instant yeast –  Olive Oil To Top the Focaccia: –  Vermont Creamery Classic Goat Cheese –  Sun-dried Tomatoes



Add the bread flour, 1/2 tbsp fleur de sel, and instant yeast to a large bowl. Whisk to combine.

Step 1

Step 2

Add the warm water to the flour mixture.  Using a wooden spoon or Danish dough whisk, stir until completely combined.

Step 3

Cover loosely with plastic wrap or a clean tea towel and allow to rise for 1.5-2 hours, or until doubled in size.

Swipe Up For The Full Recipe!