Skillet Focaccias

Skillet focaccias are a practical and quick solution to enjoy something similar to homemade bread without having to use the oven. Here’s the recipe:

Ingredients

• 250 gr of 00 flour
• 150 ml of lukewarm water
• 7 gr of fresh brewer’s yeast (or 2 gr of dried brewer’s yeast)
• 1/2 teaspoon of sugar
• 1 teaspoon of salt
• 2 tablespoons of extra virgin olive oil

Preparation

1. Start by dissolving the fresh brewer’s yeast in the lukewarm water, also adding the sugar to help activate it.
2. In a bowl, place the sifted flour and mix the dissolved yeast into the center.
3. Add the salt to the sides (so it doesn’t come into direct contact with the yeast, otherwise it inhibits its action) and start kneading.
4. Once you have obtained a homogeneous mixture, add the oil and work the dough until it is smooth and elastic.
5. Let the dough rest covered with a damp cloth in a warm place for about 1 hour or until its volume has doubled.
6. Deflate the dough and divide it into small balls of the desired size.
7. Using a rolling pin, roll out each ball to obtain disks about half a centimeter thick.
8. Heat a non-stick pan and cook each focaccia for about 2-3 minutes per side, until they puff up and show a light golden color.
9. Serve the focaccias hot, on their own or accompanied by cured meats, cheeses, or whatever you prefer.

Curiosities

Skillet focaccias, also called “tigelle” in some areas of Italy, are a valid alternative to bread and can become the base for appetizers or small stuffed sandwiches. It is also possible to enrich them by adding aromatic herbs such as rosemary or thyme to the dough for a more distinctive flavor.

If you don’t have fresh brewer’s yeast, you can opt for the dried version following the manufacturer’s instructions; generally the proportion is about 1/3 compared to fresh.