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Three Herb Cast Iron Skillet Focaccia

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Source: From the test labs of SomethingEdible.com

Servings: Makes 2 lbs of dough (enough for 2 10-inch skillets).

Prep Time: 2 1/2 hours

Instructions:

Dump the water, yeast, salt, HALF the oil, and both flours into the bowl of your stand mixer in the order listed. Using the hook on medium speed, mix until integrated. Add the herbs, scrape down the sides of the bowl and continue to knead at medium speed 10 minutes more. Shape into a ball, drop back into bowl and loosely cover. Let rise in a warm spot (about 80-85F) for 2 hours or until the dough has at least doubled in size. Portion the dough to save half of it in a loosely covered container of roughly twice the volume of the dough. Refrigerate that portion for no more than 3 days for later use (see notes).

With the dough proofed and portioned, preheat the oven to 450F, or setup your grill for the same temperature over indirect heat. Shape 1 pound (that's half of what you made, remember?) into a disc about 1 inch thick. Drizzle one tablespoon of your remaining olive oil into a 10 inch cast iron skillet, and follow the oil to the skillet with the dough. Dimple the dough with your fingertips and stretch the dough to the edge of the skillet if need be. Brush on the last tablespoon of olive oil, and sprinkle with Kosher salt and microplaned Parmesan. Bake for 20-25 minutes or until the surface is a stunningly-beautiful golden brown.

Notes:

If you're worried about the refrigerated portion of the dough sticking, you can drizzle with a LITTLE olive oil before covering. Also, chilled dough will need a 30-45 minute rest after brushing with oil and before garnishing to ensure an even baking.