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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!!
This focaccia is going to blow your mind! The bottom bakes into a thin crispy layer, all thanks to cast iron. Center is flaky and light. The buttery and crunchy top is the perfect finish.
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.
One Hour Skillet Focaccia
This easy focaccia takes only 1 hour to make. Perfect side for your pasta dish or your favorite soup.
Recipe slightly adapted from Taste of Home Best Loved Recipes Cookbook
Instructions and shortcuts: Crunchy Creamy Sweet original
for the dough:
- 3/4 c warm water
- 1/2 tsp granulated sugar
- 1 1/2 tsp yeast (I used Red Star Active Dry Yeast
- 2 Tbsp olive or canola oil
- 2 c all-purpose flour ( divided )
- 1/2 tsp salt
for the parmesan butter brush:
- 3 Tbsp unsalted or salted butter, melted
- 1 Tbsp grated parmesan
- 1/2 tsp Italian seasoning
- Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
- Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
- Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
- Add oil and mix well.
- Gradually add as much of the remaining cup of flour as you can ( it can be only 3/4 of it) and mix until the dough pulls away from the sides of the bowl.
- In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.
- Grease the skillet.
- Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.
- Roll out the dough into a size of your skillet.
- Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
- Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
- Mix melted butter, parmesan and seasoning in a small bowl. Brush the dough with half the butter.
- Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.
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I am currently in a photo contest hosted by Le Creuset and Williams-Sonoma in celebration of the Quince Collection. It’s the newest addition to Le Creuset cookware family. You can read more about it here, on my previous post. I would love for you to like my photo on Williams-Sonoma Pinterest board. It’s the first one in the first row. THANK YOU!!
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