Skillet Focaccia Bread

Skillet Focaccia Bread

We survived a second week of rain. Jordan always jokes that the kids and I are solar powered, he might be right. Everyone was moody and lethargic finally the weather cleared and we were able to take a nice long walk in the sun light.

This time it was cold, hurricane induced rain so we got some emergency supplies together, baked two kinds of bread including a delicious skillet focaccia bread, and made roasted tomato and red pepper bisque, I’ll be sharing that recipe later in the week. First let’s talk about my Focaccia.

Tender chewy bread topped with a blend of olive oil, Italian herbs,and fresh parmesan. Made in an oven safe skillet, preferably cast iron, and ready from start to finish in an hour.

Skillet focaccia bread is the perfect side dish for soups, pastas, salad or perhaps a chicken marsala. It also makes a great sandwich bread and is an excellent introduction for people interested in baking with yeast.

image image image image image image

Skillet Foccatia Bread

Print Recipe
Yield: 1 Loaf
Prep Time: 30 minutes
Cook Time: 30 Minutes
Total Time: 1 hour
  • Dough
  • 1 cup warm water, 110 degrees
  • 1 teaspoon sugar
  • 1 packet active dry yeast
  • 3 tablespoons good quality olive oil
  • 1 teaspoon italian seasoning, or just rosemary
  • 3 cups flour, bread flour is preferable
  • Topping
  • 2 tablespoons melted butter
  • 1 tablespoon olive oil
  • 1 tablespoon grated parmesean cheese
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 200 ℉.

Grease an oven safe skillet, set aside.

In the bowl of a stand mixer, using a whisk attachment, combine sugar and water. Stir until sugar dissolves. Stir in yeast, let sit until yeast thickens and begins to get foamy, about 5 minutes.

Add olive oil, and italian seasoning. Mix on low until combined.

Swap the whisk attachment for the bread hook attachment and with mixer on low, add flour 1/2 cup at a time, until the dough becomes smoothe and begins to pull away from the sides of the bowl.

Knead dough until it is no longer sticky, either in the mixer or by hand.

On a lightly floured surface roll out dough into a circle the size of your skillet.

Move dough to prepared skillet. Stretch the dough to the sides of the pan.

Cover with damp towel and let rise in the warmed oven for 20 minutes or until doubled in size.

Remove dough from oven and preheat to 400 ℉.

Indent dough with your finger tips. Brush with half of the butter/oil mixture.

Bake until golden brown, about 20 minutes.

Brush with remaining butter/oil, sprinkle additional parmesan, salt and pepper.

* This recipe was adapted from

Leave a Reply