Cast Iron French Pan
$24.99
(ea)
- 3.5L capacity
- Durable 3 layer enamel coating
- Suitable for all heat sources
- Assorted colours
- Casserole and lid with stainless steel knob
- 30 x 6cm
- Lid with self-basting nodule
- Suitable for all stovetops including induction, gas, electric and glass ceramic
- Oven safe to 190°C
- Dishwasher safe (hand wash recommended) RECIPE: Try our Focaccia with Olives and Rosemary recipe here
Recipe Recipe
Focaccia with Olives and Rosemary Prep time: 1 hour, 20 mins
Cook time: 25-30 mins
Serves: 8
Ingredients:
- 350ml warm water
- 4 cups White Mill plain flour
- 1 tsp Stonemill Himalayan pink salt
- 1 tbsp Bramwells honey
- 1 tbsp The Olive Tree olive oil
- ½ cup dried figs
- 150g Mediterranean olives pitted
- ½ tsp Stonemill dried rosemary
- ¼ cup Forresters walnuts (chopped )
- 2 tsp dried yeast
- Pure Vita Canola sprayTools required: Enamel French Pan
Method:
- Sprinkle yeast over warm water and stir to combine. In a bowl add flour, salt, honey and olive oil, mix using a bread knife to form dough. Knead dough on a floured surface for approximately 10 minutes until soft and elastic.
- Grease a large bowl with oil, place the dough into the bowl. Cover with a damp tea towel and leave in a warm place until the dough doubles in size (could take up to an hour).
- Pre-heat oven 200°C (or 180°C for fan forced ovens). Place whole figs in a small bowl and cover with hot water. Spray the pan with canola spray.
- Once the dough has doubled in size, knock back and transfer into a cast enamel frypan. Push dough into the surface with your fingers and spread evenly to the edges, making regular indents.
- Drain figs, cut in quarters spread evenly over the dough. Drain the olives and also spread evenly.
- Sprinkle dried rosemary and chopped walnuts over the dough. Grind salt over the top. Allow dough to prove for a further 20 mins.
- Place into pre-heated oven and bake for 25-30mins, you can cover with aluminium foil to prevent figs and olives from burning.
- Remove from the oven and allow to cool slightly before transferring to wire rack.TIP: Serve with cheese and dips
RECIPE: Courtesy of Virginia, ALDI Test Kitchen
- 3.5L capacity
- Durable 3 layer enamel coating
- Suitable for all heat sources
- Assorted colours
- Casserole and lid with stainless steel knob
- 30 x 6cm
- Lid with self-basting nodule
- Suitable for all stovetops including induction, gas, electric and glass ceramic
- Oven safe to 190°C
- Dishwasher safe (hand wash recommended) RECIPE: Try our Focaccia with Olives and Rosemary recipe here
Recipe Recipe
Focaccia with Olives and Rosemary Prep time: 1 hour, 20 mins
Cook time: 25-30 mins
Serves: 8
Ingredients:
- 350ml warm water
- 4 cups White Mill plain flour
- 1 tsp Stonemill Himalayan pink salt
- 1 tbsp Bramwells honey
- 1 tbsp The Olive Tree olive oil
- ½ cup dried figs
- 150g Mediterranean olives pitted
- ½ tsp Stonemill dried rosemary
- ¼ cup Forresters walnuts (chopped )
- 2 tsp dried yeast
- Pure Vita Canola sprayTools required: Enamel French Pan
Method:
- Sprinkle yeast over warm water and stir to combine. In a bowl add flour, salt, honey and olive oil, mix using a bread knife to form dough. Knead dough on a floured surface for approximately 10 minutes until soft and elastic.
- Grease a large bowl with oil, place the dough into the bowl. Cover with a damp tea towel and leave in a warm place until the dough doubles in size (could take up to an hour).
- Pre-heat oven 200°C (or 180°C for fan forced ovens). Place whole figs in a small bowl and cover with hot water. Spray the pan with canola spray.
- Once the dough has doubled in size, knock back and transfer into a cast enamel frypan. Push dough into the surface with your fingers and spread evenly to the edges, making regular indents.
- Drain figs, cut in quarters spread evenly over the dough. Drain the olives and also spread evenly.
- Sprinkle dried rosemary and chopped walnuts over the dough. Grind salt over the top. Allow dough to prove for a further 20 mins.
- Place into pre-heated oven and bake for 25-30mins, you can cover with aluminium foil to prevent figs and olives from burning.
- Remove from the oven and allow to cool slightly before transferring to wire rack.TIP: Serve with cheese and dips
RECIPE: Courtesy of Virginia, ALDI Test Kitchen