Everything is cooked
in a cast iron skillet which means there is only 1 dish to wash at the end.
Not exact matches
«Fugazza»,
which is an Argentinian version cooked
in a
cast iron skillet and is generally thicker than the Italian Focaccia and sometimes stuffed with mozzarella (Fugazzeta).
and formed a rustic blob of circular dough
which I baked
in a buttered
cast iron skillet (parchment lined or buttered pan is fine too).
Notes: if you need help on kneading bread, check out this post — you essentially just fold it
in half over and over If you don't have a
cast iron skillet, you can use a pizza stone, or just a greased baking sheet (
in which case, slightly longer baking might be needed).
I might even try baking it right
in the
cast iron skillet,
which I was considering for this recipe, but opted not to on the thought that not everyone would have a
cast iron skillet available.
It cooks up
in a
cast -
iron skillet,
which gives it a crust with an absolutely perfect crispy and chewy texture.
I made it
in an 8»
cast iron skillet which was plenty for us (2 helpings each) and a smaller leftover portion for lunch.
I especially like to cook it
in a big
cast iron skillet which adds some extra
iron into our diets....
I've considered passing my great grandmother's
cast -
iron cornbread
skillet,
which has been
in use since the 1800s, on to another home where allergies are less prevalent.