Dutch Oven and Cast Iron Cooking by Peg Couch (Fox Chapel Publishing, 2013) offers complete instructions for using the classic Dutch oven to bake, simmer or roast your way to delicious food. This delightful book provides 50 recipes for breakfast, breads, main dishes, side dishes and desserts. This excerpt showcases the Camper's Focaccia Bread Recipe from the book.
You can purchase this book from the MOTHER EARTH NEWS store: Dutch Oven and Cast Iron Cooking.
Camper's Focaccia Bread Recipe
• 3 cups flour
• 2 tsp. yeast
• 1 tsp. sugar
• 3 to 4 tsp dried herbs (such as basil, rosemary, thyme, dill or desired combination), divided
• 1/4 cups olive oil, divided
• 1-1/2 tbsp lemon juice
• 2 tsp. coarse sea salt, or to taste, divided
• 1/3 cups grated Asiago, Parmesan or Romano cheese
1. In a medium bowl, mix flour, yeast and sugar. Add 3/4 cup plus 2 tablespoons very warm water and stir until dough forms. Cover bowl and let rest for 15 to 20 minutes.
2. To dough in bowl, add 2 teaspoons herbs, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt and Asiago cheese. Use hands to work ingredients into dough until well incorporated (dough will seem oily). Knead dough for 10 minutes until smooth. Cover with a cloth and let rise in a warm place until doubled in size, about 30 minutes.
In the Oven
1. Preheat oven to 450 degrees Fahrenheit. Grease skillet with nonstick cooking spray. Pat dough evenly over bottom of skillet. With fingers, press 1/2 inch-deep indentations evenly spaced over top of dough. Brush dough with remaining 2 tablespoons oil and sprinkle with remaining 1 to 2 teaspoons herbs and 1 teaspoon salt.
2. Place skillet on center rack in oven and bake uncovered for 15 to 20 minutes or to desired crustiness. Cool slightly before cutting into wedges.
Over the Fire (About 28 hot coals)
1. Grease bottom of Dutch oven with nonstick cooking spray. Put dough evenly over bottom of pot. With fingers, press 1/2 inch-deep indentations evenly spaced over top of dough. Brush with remaining 2 tablespoons oil and sprinkle with remaining 1 to 2 teaspoons herb and 1 teaspoon salt. Cover pot with lid.
2. Arrange about 1/3 hot coals in cooking ring underneath Dutch oven. Place remaining hot coals on lid. Bake for 10 to 20 minutes or to desired crustiness. Rotate pot and lid twice during cooking. Adjust the number of hot coals on top and bottom as needed for even cooking. Cool slightly before cutting into wedges.
3. Serve warm or at room temperature.
More from Dutch Oven and Cast Iron Cooking:• Filled Pancake Roll-Ups Recipe
• Swiss Crabmeat Bake Recipe
Reprinted with permission from Dutch Oven and Cast Iron Cooking by Peg Couch and published by Fox Chapel Publishing, 2013. Buy this book from our store: Dutch Oven and Cast Iron Cooking.