One Hour Skillet Focaccia

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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 icon smile One Hour Skillet Focaccia ) 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 icon smile One Hour Skillet Focaccia

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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.

Easy peasy. icon smile One Hour Skillet Focaccia

 I made a little photo tutorial for your visual assistance.

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So pull out your cast iron skillets! Let’s bake focaccia!! icon smile One Hour Skillet Focaccia

skillet focaccia 3a 679x1024 One Hour Skillet 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.

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One Hour Skillet Focaccia

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 1 10" focaccia

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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:
  1. 3/4 c warm water
  2. 1/2 tsp granulated sugar
  3. 1 1/2 tsp yeast (I used Red Star Active Dry Yeast
  4. 2 Tbsp olive or canola oil
  5. 2 c all-purpose flour ( divided )
  6. 1/2 tsp salt
  7. for the parmesan butter brush:
  8. 3 Tbsp unsalted or salted butter, melted
  9. 1 Tbsp grated parmesan
  10. 1/2 tsp Italian seasoning


  1. Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
  2. Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
  3. Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
  4. Add oil and mix well.
  5. 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.
  6. In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.
  7. Grease the skillet.
  8. 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.
  9. Roll out the dough into a size of your skillet.
  10. Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
  11. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
  12. Mix melted butter, parmesan and seasoning in a small bowl. Brush the dough with half the butter.
  13. 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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 One Hour Skillet Focaccia


Disclaimer: This post may contain affiliate links. If you follow the link I may make few dollars, which always helps with buying ingredients for more sweet treats like this. Thank you!


95 thoughts on “One Hour Skillet Focaccia

  1. I’ve always wanted to make focaccia, but for some reason I never have. Now that I know I can easily make it in my Le Creuset skillet, I’m SO doing it! I can practically smell the deliciousness from my office ;)


      • MY LANDS!!….THIS looks like focaccia perfection…Big question…Could I POSSIBLY use this same recipe to make….PIZZA??????….The dough ingredient mélange is exquisite! Thank you for any insight…and this wonderful recipe!

        • Absolutely! We did try and we loved the thicker crust, almost deep-dish-like! Just pat down the center a little after rising so the toppings won’t overflow. Definitely let me know how it goes! Thanks so much, Donna!

  2. Focaccia is the bomb, I made some recently which took forever so I’m digging your time frame way better! I dip it in some live oil and eat the whole loaf basically :)

  3. I have been searching for an easy focaccia recipe to make spur of the moment with wine…I just found it! Anna, this looks fabulous!

  4. I need a cast iron skillet so that I can make this focaccia. Damn, it’s gorgeous! So perfectly light and fluffy on the inside. And a super crispy crust gets me every time. I love the step by step photos, so useful. And the technique is brilliant, Anna. Thanks for sharing, lady.

  5. I love the helpful writing on the photos Anna! For this and many other reasons, I need a cast iron skillet! Yes, I don’t have one yet. Maybe on my bridal registry! I love focaccia bread!

  6. I agree. I always crave a good crusty bread and this recipe satisfies those cravings so well. It’s a keeper! :) LMK if you make it! Thanks, Wendy!

  7. Found you on Pinterest. Thanks for the great recipe and great instructions! Followed to the letter, and it turned out great. Wonderful crust outside, nice texture inside too. And I’m a novice bread maker, so if I can do it, anyone can. Thanks again!

  8. I love this! I just got a new cast iron skillet a little while ago and I’ve only used it once. This recipe will help me break it in. It sounds wonderful!

  9. I’m making this now. I assume the olive oil goes in before the first flour? — whoops! never mind. Saw it was later. The order of the ingredients confused me. :)

  10. Hi! I read the comments as far as I could and I didn’t see the answer, so I apologize if I missed it and it’s a repeat. Can whole wheat flour be substituted for the all-purpose flour? And if so, do any of the other ingredients have to be tweaked? Thanks in advance!

    • Hi Megan! Thank you so much for your question. I didn’t try this recipe with whole wheat flour but I would love to know how it turns out. One thing to remember, if you sub those two: never replace the whole amount of all-purpose. Do half and half. Let me know how it goes!

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  14. Wow, this focaccia looks great!!! And finally i understand how to use the American dry yeast, which I find different from the italian, which has to be mixed with the flour, not dissolved. I think I’ll give it a try! Thanks!

  15. The cast iron skillet I wanted to use wasn’t where I last left it, so I tried a 10″ springform pan instead. Great results! One other thing: I used Red Star Platinum yeast. Best bread results ever. Thank you for posting this recipe.

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  17. OMG!!! I found this on Piterest this afternoon about 4:00pm est and made it to go with dinner. WOW it is SO GOOD!!!.

  18. I have it in the oven…(it’s a terribly hot day – but it sounded so good!). If I manage it well in this version, I’m going to attempt to give it a ‘gluten-free makeover’ for the “man friend”. :) Thank you for sharing the recipe!

  19. This is awesome. thank you. I made this as a crust for pizza. Everyone loved it. Gonna make it again, and again, and again for sure!

  20. Literally just put mine in the oven! Serving mine with caramelized onions! That sentence doesn’t usually come out of a 14 year old mouth lol!

  21. This looks wonderful!! I had the most amazing focaccia when I was in Comogli, Italy and have wanted to make it ever since…yours looks easy and delicious!! Now I just wish I had that skillet!

    • Hi Lily! This focaccia is so so good! I hope you will get a chance to make it. I know some folks who don’t have a skillet used cake pans. Maybe that helps?

  22. I’ve made this focaccia several times as a side to spaghetti. It is amazing. I love it. I added some rosemary to the dough as well as on top and it was delicious. I’m done with the garlic bread as this will be the replacement. Thanks for sharing such a great recipe.

    • Yay! I am so happy to hear that! Thank you so much for trying the recipe and letting me know. I love your addition of rosemary!

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  24. Great recipe! I just got a few cast-iron skillets as an early Christmas present and this was the first recipe I made. I used whole wheat flour for the second half of the flour, though I only ended up using about half a cup before the dough started pulling away from the bowl. I also added fresh rosemary to the butter mixture. YUM!

  25. Fantastic recipe and great instructions.
    Mine came out perfectly- didn’t add much of the second cup of flour, and even added a tiny drizzle of more oil. Used an herbs of Provence seasoning mix instead of italian seasoning.

  26. I made Chef Fabio’s Eggplant Parmesan and your bread last night. The Parmesan I did well on, the bread I made so many mistakes it wasn’t even funny ;) I appreciate the recipe’ and wanted to let you know that my attempt at it is on my new blog at

    Thanks again and Next time, I’ll have a stand mixer, I’ll remember to shut the 220 degree oven off and cover with the kitchen towel. I’ll also remember to actually increase the temperature to 400 degrees instead of putting it back in the oven at 220 degrees and I’ll make sure to use non self rising flour and to make sure I know how to use yeast, lol. The nice thing was that for my first time attempting a bread like this it really did turn out ok (a little chewy/crunchy for my taste) and the kids loved it and gobbled it all up :)

    Till next time,
    Jason D. Blevins
    Jason’s Kitchen

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