Antipasto Recipe

Preparation Directions

1. 1

   Prepare the Focaccia Dough

   In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a sticky dough forms.

2. 2

   Knead and Rise

   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

3. 3

   Prepare the Cast Iron Skillet

   Preheat your oven to 425°F (220°C). Grease a cast iron skillet with olive oil.

4. 4

   Shape the Focaccia

   Once the dough has risen, punch it down and transfer it to the skillet. Press the dough evenly into the skillet, making dimples with your fingers.

5. 5

   Add Toppings

   Sprinkle fresh rosemary, sea salt, and a drizzle of olive oil over the top of the dough.

6. 6

   Bake

   Bake in the preheated oven for 20-25 minutes or until golden brown.

7. 7

   Prepare the Antipasto Platter

   While the focaccia is baking, arrange marinated olives, pepperoncini, and a dollop of ricotta on a serving platter. Season the ricotta with black pepper and a pinch of sea salt.

8. 8

   Serve

   Once the focaccia is done, let it cool slightly, slice, and serve alongside the antipasto platter.