Favorite Recipes: Fry-Bake Focaccia

FRY-BAKE FOCACCIA

This fool-proof focaccia bread takes less than 20 minutes of hands-on prep time, but transforms magically with a long rise and overnight rest in the fridge or cooler.  The instructions seem fussy at first, but most of the work is just in the waiting.  It rewards the patient with a crisp and flaky crust, toothy crumb, and flawless crunch.  It is some of the best focaccia we've ever had.  While we've made this recipe in a conventional pan and oven, we still think it is best done in the Fry-Bake over a two-burner stove.  

Check out more delicious recipes and subscribe to our FREE Almost Monthly Newsletter to get a new recipe (and lots more RV camping tips, hacks, and resources) in your inbox each month!

Ingredients

• 2 cups bread flour
• 1 heavy tsp of salt (we like to use pink Himalayan salt)
• 3/4 tsp yeast
• 1 cup warm water
• Pinch of sugar
• 1 TBSP olive oil

Instructions

• Measure the flour and salt into a medium mixing bowl.
• Proof the yeast into the cup of warm water, olive oil and pinch of sugar.
  (Proofing simply means allowing the yeast to dissolve into the water for a few minutes until the yeast begins to create some bubbles on the surface of the water.) 
• Add water, yeast and oil mixture to the dry ingredients.
• Mix with spatula until the dough forms a soft, sticky ball, about 5 mins. 
• Coat bowl with oil and let dough ball rise about 2-3 hours.  

• Punch down the dough and scrape it from sides of bowl. 
• Oil Fry-Bake and turn out dough into the pan. 
• Allow 10 min for dough to rest. 
• Fold dough over in half and spread out over pan. 
• Rotate the dough 90 degrees and fold over again. 
• If dough rebounds from the sides, give it about 10 minutes to rest, then repeat.

• Once it easily goes across the pan, cover with plastic.  
• Chill overnight in cooler or fridge.
• (If you don't have enough room for the whole Fry-Bake to go in the cooler, slide the dough onto a cutting board or plate, then cover in the fridge or cooler)

• In the morning, take out and place dough back in oiled pan, and allow to rise with plastic cover still on. 
• Once doubled and bubbly, drizzle with oil and press fingers into the dough all the way, creating dimples throughout the dough. 
• Drizzle with brine solution (.8 ounces warm water to 1/3 tsp ground Himalayan salt).

Make dimples on top, then drizzle with brine solution.

• Cook between burners, rotating every 30 - 45 seconds.
• After about 15 mins, flip and decorate top with your favorite ingredients.  
• Return to the stove and keep rotating until the bottom is nicely done and the toppings are toasted and melty (around 10 minutes).  

Cook between the burners, turning every minute or so.
Note: Shown with lid off, but keep lid on while baking.

Top with Parmesan cheese, then add your favorites. 
We love Kalamata olives, sundried tomatoes, and carmelized onions.

• When finished, let cool in pan 10 min. Allow to cool completely on a rack before cutting in.
  
  
• Focaccia is best when consumed on the day it was made, or place in the freezer for later use. 

For a complete list of all of our yummy camp recipes, click here.