Skillet foccacia

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  • 500 grams (17 1/2 ounces, about 3 1/4 cups) all-purpose or bread flour
  • 15 grams (.5 ounces, about 1 tablespoon) kosher salt
  • 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
  • 325 grams (11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon) water
  • 1/4 cup extra-virgin olive oil, divided
  • 4 ounces pitted green olives, sliced
  • 1/4 cup roasted pistachios, roughly chopped or lightly pounded in a mortar and pestle
  • 2 tablespoons fresh rosemary leaves, very roughly chopped
  • Coarse sea salt
1.
Combine flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising.
2.
Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.
3.
Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
4.
Pour half of oil in the bottom of a 12-inch cast iron skillet or large cake pan. Transfer dough to pan, turn to coat in oil, and position seam-side-down. Using a flat palm, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

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