You don't need fancy equipment to make a focaccia for 2. . .just a bowl and an 8-inch cast iron skillet.
Ready in 45 minutes.
½ cup warm water (105 to 110 degrees F)
1 t instant dry yeast
1 T extra-virgin olive oil
1 ¼ cups all-purpose flour
1 t sea salt
½ T extra-virgin olive oil
1 clove garlic, minced, pressed, or thinly sliced
Cherry tomatoes, cut in half
Rosemary
1 T extra-virgin olive oil
Flaky salt or sea salt
In a medium size bowl, add the warm water and whisk in the yeast.
Set aside for 5 minutes for yeast mixture to get foamy.
Add olive oil, flour, and sea salt.
With a wet hand, fold dough several times in bowl, about 2 minutes.
Add ½ tablespoon olive oil to an 8-inch cast iron skillet, spreading it around with your hands on the entire skillet.
Pick up the dough with your oiled hands and place in the skillet.
Lightly spread with fingers, cover with a pizza pan and let rise in a warm spot for 30 minutes.
While dough is rising, preheat oven to 450 degrees F.
Remove pizza pan and using finger tips, make holes in dough and add garlic, tomatoes, and rosemary.
Drizzle with last tablespoon of olive oil and sprinkle with salt.
Bake for 30 minutes.
Wait a few minutes before cutting into slices.
Serves 2 to 4
