Skillet Foccatia Bread

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