Since I received the beautiful Le Creuset cast iron skillet in Quince, I have been researching skillet recipes for baked goods. I honestly had no idea there is so many of them! Cakes, breads, cornbreads, rolls. So many to make!
This one is our favorite of late, I have made it every day for the last week and a half and I love it! It’s super easy to make even though it requires yeast. I actually timed it and you can make this baby in 1 hour flat. Twenty minutes ( or less if you don’t have a toddler ) to prep, 20 minutes to let the dough rise in the pan and 20 minutes to bake.
I dare you not to rip a warm slice off
So how can we make an easy and fast focaccia based on a yeast dough? Well, there is two tricks to it. One, we place the dough in the pan and let it rise there. No need for a second bowl and more kneading and shaping. Two, we create a warm environment for the dough to rise by preheating the oven to 220 degrees F, turning it off and letting the covered skillet sit in there for 20 minutes.
I made a little photo tutorial for your visual assistance.
So pull out your cast iron skillets! Let’s bake focaccia!!
The focaccia slips right out of the pan with ease. Slice it into wedges or squares and enjoy dipped into marinara sauce or along a pasta dish.
For condensed instructions and a printable recipe, please click the button below.
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