Mini Cast Iron Focaccias
These beauties are a total addiction. 🔥 Hear that sizzle? That’s the sound of pure comfort in mini form and oh-so-cheesy! These mini cast iron focaccias are fresh out of the oven, with a crispy cheese crust. The perfect balance of crunch and fluff.
Ingredients
Directions
- 1
Combine all the dough ingredients, except the salt. Let it rest for 30 minutes, then add the salt. Knead until a smooth dough forms.
- 2
Perform two sets of stretches and folds, 40 minutes apart. Let it bulk ferment for a total of 4 hours.
- 3
Refrigerate the dough for 48 hours.
- 4
Take the dough out of the fridge, divide it into three balls, and transfer them to a pre-greased skillet. Cover and let them rest until they puff up (about two hours).
- 5
Drizzle olive oil over the dough and gently press your fingers into it, then add the toppings.
- 6
Bake at 230°C for 20 minutes or until golden.
