A community for cast iron cookware. Recipes, care, restoration, identification, etc.
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Just for your entertainment. This was a partial whole wheat/ white with herbs. Cold fermented inside the pan with lid on (brush lid with some oil so it doesn't stick). I made half pesto, half spicy and it's very far from traditional focaccia, except the dough, really.
I'd eat that.
It looks incredible. Which herbs did you use?
Oregano, thyme, basil, rosemary. Finely chopped and mixed in the dough. I try to use fresh when I can. If I can't, which also happens, then I "soak" the herbs in a little well of water before mixing.
Do you mean Focaccia?
Yup, corrected the title. Thanks!