Recipe courtesy of Ree Drummond
Individual Skillet Foccacia
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- Level: Intermediate
- Total: 3 hr 35 min (includes rising and cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 17 g
- Cholesterol
- 17 mg
- Sodium
- 813 mg
Frozen bread dough is a savior when it comes to kitchen shortcuts. Here, Ree uses it to make her version of a classic Italian bread, topping it with garlic, herbs, cheese and tomatoes. You can switch out the toppings for anything you like; even just a sprinkling of sea salt tastes fantastic.
- Level: Intermediate
- Total: 3 hr 35 min (includes rising and cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 17 g
- Cholesterol
- 17 mg
- Sodium
- 813 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Divide the dough into four equal pieces, shaping each into a ball. Oil four 6-inch skillets and place a ball of dough into each. Slightly flatten and cover with a towel, then place in a warm part of your kitchen. Let rise and double in size, 30 to 45 minutes.
- With clean hands, press your fingers into the dough, making indentations. Drizzle each with olive oil.
- In a small bowl, combine the mozzarella, rosemary, thyme, garlic and shallot. Divide the mixture over the top of each dough. Press three halves of the tomatoes into each.
- Bake until the cheese is melted and golden and the bread is cooked through, 18 to 20 minutes. Remove and let cool for a few minutes before serving hot.
