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    You are here: Crunchy Creamy Sweet / Baking / Bread / One Hour Skillet Focaccia

    One Hour Skillet Focaccia

    Published: Sep 2, 2019 by Anna 110 Comments · This post may contain affiliate links.

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    One-Hour Skillet Focaccia - the best recipe for focaccia!  Easy yeast bread that's baked in a skillet and takes only 1 hour to make! Check out our tips and video on making a perfect focaccia every time! 

    Baking with yeast is very easy, you just need to practice. This Focaccia is very simple, just like my No-Knead Bread or the popular Best Easy Dinner Rolls.

    Skillet Focaccia with Parmesan cheese on top.

    ONE-HOUR SKILLET FOCACCIA

    This One-Hour Skillet Focaccia is super easy to make even though it requires yeast. You can make it in 1 hour: 20 minutes to prep, 20 minutes to let the dough rise in the pan and 20 minutes to bake. 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 with a pasta dish. So how can we make an easy and fast focaccia based on a yeast dough? Well, there are 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.

    One-Hour Skillet Focaccia Ingredients:

    • water
    • sugar
    • yeast
    • all-purpose flour
    • salt
    • olive oil
    • butter
    • Italian seasoning
    • Parmesan cheese

    How to Make Skillet Focaccia in One Hour?

    • Start by preheating the oven to create a warm environment for the dough to rise quickly. Once it reaches the temperature, turn it off, but don't open the door.
    • Next, make the dough: combine warm water with sugar (this will feed the yeast), stir in yeast and let it sit for a few minutes. Once the yeast bubbles to the top and creates a foam, add the first cup of flour. Stir in well. Add salt and oil and mix in. Add the second cup of flour, a little bit at a time, and stir in well.
    • Shape the dough on a floured surface into a round roughly the same size as your skillet. You can use a rolling pin for that.
    • Place the dough in the pan and push to the sides. Cover with a kitchen towel and place in the warm oven for 20 minutes (Set the timer).

    Step 1 and 2 of making cast iron skillet Focaccia bread.

    • Once the dough is done rising, remove it from the oven and gently poke it with your fingers to create the signature indentations.
    • Preheat the oven to 400 degrees F.
    • Brush or drizzle focaccia with butter, garlic, Parmesan mixture.
    • Bake until golden on top.

    Step 3 and 4 to make Skillet Focaccia.

    Do I need a cast iron skillet to make this focaccia?

    I highly recommend a cast-iron skillet for this recipe. It is oven safe and will create a thin crispy layer on the bottom.  If you don't have a cast-iron skillet, use a baking cake pan.

    Skillet Focaccia Variations:

    • herbs: you can add fresh herbs like rosemary, thyme and even basil to the dough before baking or mix with butter and brush the focaccia after it comes out of the oven.
    • sweet: top with fresh berries or sprinkle with cinnamon sugar before baking.
    • savory: place sliced olive and fresh herbs on the risen dough before baking.

    Slices of focaccia on white plate.

    Expert Tips for the Best Skillet Focaccia:

    • mixing: make sure to really mix well the dough, especially after each flour addition. You can use a stand mixer with a dough attachment, but I use a wooden spoon and a lot of elbow grease. Your focaccia will be fluffy if you don't skip this step.
    • oil the skillet: make sure to oil the cast iron skillet before placing the dough in the pan. It will prevent sticking and ensure a beautiful bottom crust.
    • yeast: make sure your yeast is fresh. Old yeast won't foam up and won't produce a perfect final product

    Skillet Focaccia in cast iron skillet sliced into pieces.

    More Recipes with Yeast:

    • Best Pizza Dough
    • English Muffin Bread
    • Whole-Wheat No-Knead Bread

    Follow crunchycreamysweet on Instagram and show us what recipes you are making from our blog! Use the hashtag #crunchycreamysweet! We would love to see what's happening in your kitchen!

    Skillet Focaccia with Parmesan cheese on top.

    One Hour Skillet Focaccia

    Author: Anna
    This easy focaccia takes only 1 hour to make. Perfect side for your pasta dish or your favorite soup.
    Instructions and shortcuts: Crunchy Creamy Sweet blog original.
    4.97 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    rising time 35 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 252 kcal

    Ingredients
     
     

    for the dough:

    • ¾ c warm water
    • ½ teaspoon granulated sugar
    • 1 ½ teaspoon yeast I used active dry
    • 2 tablespoon olive or canola oil
    • 2 c all-purpose flour divided
    • ½ teaspoon salt

    for the Parmesan butter brush:

    • 3 tablespoon unsalted or salted butter melted
    • 1 tablespoon grated Parmesan cheese
    • ½ teaspoon Italian seasoning

    Instructions
     

    • 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 ¾ 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.

    Video

    Nutrition

    Calories: 252kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 54mg | Fiber: 1g | Vitamin A: 175IU | Calcium: 20mg | Iron: 2mg
    Tried this recipe?Leave a comment with rating below!

    This recipe was originally published on February 25th, 2013 and updated on September 2nd, 2019.

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    Reader Interactions

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      Recipe Rating




    1. Kimm says

      August 11, 2022 at 3:02 pm

      5 stars
      Made this today and it came out perfect! I had never thought of using the cast skillet to do this! Perfect recipe, thanks so much!

      Reply
      • Anna says

        September 03, 2022 at 10:29 pm

        I am so glad the focaccia was a success! Thank you for giving my recipe a try, Kimm!

        Reply
    2. marisa says

      June 26, 2022 at 11:08 am

      Excellent! Excelente! We have made this focaccia so many times and it never fails. It is delicious!!! Thank you for sharing your recipe. 🙂

      Reply
      • Anna says

        July 08, 2022 at 4:29 pm

        Yay! I am so glad you like it! Thank you, Marisa!

        Reply
    3. Talia says

      December 17, 2020 at 11:52 pm

      Do you sift the flour before measuring out the 2 cups. After adding one cup my dough was dry and separating from the bowl already. I continued to follow the instructions adding about 3/4 more but my dough looked a lot dryer than yours. It came out dense, not airy and did not seem to rise much. Help!

      Reply
      • SA says

        December 25, 2020 at 11:19 am

        I kinda had the same experience. But I mixed by hand I don’t have a mixer.

        Reply
      • Mike Wochek says

        June 14, 2021 at 9:32 pm

        4 stars
        after the first cup of flour i had the same thing happen. after adding the oil i only added a small part of the second cup. i wasnt using a mixer i did it by hand. came out good . not the best ive ever made, but certainly worth trying again

        Reply
    4. Cat says

      September 15, 2020 at 3:37 pm

      5 stars
      This is a huge favorite at my house. My eight year olds love it.

      Reply
      • Anna says

        September 15, 2020 at 5:54 pm

        That's fantastic! Thank you, Cat!

        Reply
    5. Alvin says

      April 02, 2020 at 10:59 am

      I love this bread - can’t get enough of it!
      I have a friend who is gluten intolerant. Can this recipe be made with gluten free flour?

      Reply
    6. Lauren says

      September 03, 2019 at 7:41 am

      5 stars
      Thank you for such a delicious recipe! Foccacia is my favorite!

      Reply
      • Anna says

        September 04, 2019 at 11:29 pm

        Thank you, Lauren!

        Reply
    7. Cheryl S says

      September 03, 2019 at 7:34 am

      5 stars
      My husband would be in heaven if I made this every week!! Thanks for the great recipe!

      Reply
    8. Valentina says

      September 02, 2019 at 8:39 pm

      5 stars
      This one-skillet focaccia recipe is such a great recipe!

      Reply
    9. Pam Dana says

      September 02, 2019 at 8:19 pm

      5 stars
      This recipe was DELICIOUS! I will for sure making this over and over again! Thanks!

      Reply
    10. Katie says

      September 02, 2019 at 7:41 pm

      Oh, this looks excellent! I can't wait to try!

      Reply
    11. janet wappel says

      September 02, 2019 at 3:10 pm

      I have both a 10" and a 12" cast iron skillet. Which size should I use for this recipe? Thank you! Can't wait to try this!!

      Reply
      • Anna says

        September 02, 2019 at 3:33 pm

        Hi Janet! I used my 10" skillet. Hope this helps!

        Reply
    12. Mark Rosewell says

      July 06, 2019 at 2:02 pm

      Who has time to make amazing fresh bread in an hour? Me! I do! Thanks to your amazing recipe, every time we make this it is a special occasion. Some herbs and oil for dipping, and a nice glass of wine, and you can literally feel the stress of the workday fall away. (Also, the house smells amazing!)

      Five Stars!!

      Mark in Red Lion PA

      Reply
      • Anna says

        July 06, 2019 at 9:06 pm

        Hi Mark! I am so glad you are enjoying making this focaccia. It's a family favorite here too! Thank you so much for trying my recipe and for the awesome review! Have a wonderful day!

        Reply
        • Jamar Adams says

          September 25, 2022 at 1:49 am

          5 stars
          Fallow the instructions accurately (also finished kneading the dough by hand ) I was blown away by the time it cuts from traditional focaccia I've made in the past. Also how delicious it was. I'm now a fan of 1 hr focaccia for life!
          Thanks for sharing,
          Jamar Adams

          Reply
    13. Mindy Riley says

      May 24, 2019 at 12:17 am

      5 stars
      This is the first yeast bread I've made in quite a while, and being wary of carbs I've cut out most of my bread consumption in general. But recently my boyfriend bought me a 10lbs bag of "rez flour" and I've been inspired to start making bread. I wanted something that I could make on a weeknight after work and a 1-hour recipe was perfect - it really only took an hour from getting home with the yeast to biting into my first piece. The first bite was "meh, it's okay", but after 3 bites I had the flavor and texture in my mouth and it was awesome. I ate half the bread in one sitting by myself - and wanted to keep eating. I used a 10" skillet and it worked great. It was easy to put together and turned out looking beautiful. The other half is going to work with me tomorrow so I can share 🙂

      Thanks for the quick, easy and delicious recipe!!

      Reply
    14. Brennan says

      April 24, 2019 at 4:40 pm

      How big is the the skillet you use for this? I only have one but it’s pretty big( maybe 12inch diameter?)

      Thanks!

      Reply
    15. John Dowers says

      April 07, 2019 at 7:38 pm

      5 stars
      Made this today. So delicious! Thank you for the recipe!

      Reply
      • Anna says

        April 08, 2019 at 10:15 pm

        Thank you so much, John! I am so glad the focaccia was a hit!

        Reply
    16. Veronica says

      January 12, 2019 at 2:00 pm

      5 stars
      Just made this focaccia to serve with spaghetti tonight! I followed your recipe to a T and it's absolutely perfect! Thank you so much for sharing it!

      Reply
      • Anna@CrunchyCreamySweet says

        January 12, 2019 at 6:53 pm

        Isn't it just the best with pasta? Thank you so much for trying my recipe!

        Reply
    17. Wanda Flowe Mingo says

      May 17, 2018 at 11:55 am

      5 stars
      Thanks for sharing! It is excellent! I had to cook mine a little longer because my cast iron skillet is thicker than Le Cruset and I used olive oil on top instead of butter and it was delicious! Next time, I may add some herbs or seasonings to the dough itself. Again, thanks! My husband is munching on a sandwich right now that I made with the bread.

      Reply
      • Anna@CrunchyCreamySweet says

        May 19, 2018 at 12:06 am

        Hi Wanda! That's fantastic! I am so happy to know you loved the focaccia! It's a favorite around here. 😀 You can sprinkle it with Italian seasoning or add it to the oil and brush them on.

        Reply
    18. Bald Man Tom says

      October 31, 2014 at 6:07 pm

      5 stars
      On behalf of my family, I'd like to thank you for this. It has become a favorite in our house. Did you know that this makes a superb pizza crust? No lie! If we're in the mood for a thin crust pizza (think garlic-olive oil instead of marinara, sliced tomatoes, shredded or chunked grilled chicken, and dots of fresh mozz), I'll stretch a single batch of this over as much of a half sheet pan as I can reasonably make it cover. If we're in the mood for a thicker crust, I'll either make as is in my 12" skillet, or make a double batch and bake in the half sheet pan. It never fails to make us all very happy.

      Reply
      • Anna@CrunchyCreamySweet says

        November 01, 2014 at 3:25 pm

        Hi Tom! THANK YOU so much for this message! I absolutely love that you and your family are enjoying my recipe! And yes, it makes for a great pizza crust! 🙂 I love it that you even make two kinds of pizza using this recipe. It is a family favorite for us too!

        Reply
    19. Par says

      September 06, 2014 at 3:17 pm

      Could I make this with another type of pan? I don't have a cast iron one. just a skilllet that can go in the oven. thanks

      Reply
      • CrunchyCreamySw says

        September 06, 2014 at 4:53 pm

        Hi Par! You can use a cake pan or just a baking sheet. Hope this helps! Let me know how it turns out!

        Reply
    20. Mrs. Kelleher says

      May 14, 2014 at 9:38 am

      5 stars
      Hi Anna, I LOVED your recipe! I swapped out for whole wheat flour and it was amazing! I made Panini's with it, and linked to your site you can see it on my blog!
      Thanks SO much!

      Mrs. Kelleher

      Reply
    21. Mairi says

      March 31, 2014 at 2:26 pm

      5 stars
      This is so easy and delicious..making it for the second time this evening. Thanks for the great recipe 🙂

      Reply
    22. Jason Blevins says

      February 20, 2014 at 12:26 pm

      5 stars
      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.

      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

      Reply
    23. Megan Greenwald-Yarnell says

      December 29, 2013 at 1:45 pm

      5 stars
      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.

      Reply
      • CrunchyCreamySw says

        January 05, 2014 at 5:30 pm

        Yay! That's fantastic, Megan! Thank you for letting me know!

        Reply
    24. Ethel says

      December 22, 2013 at 11:57 am

      5 stars
      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!

      Reply
      • CrunchyCreamySw says

        January 05, 2014 at 5:31 pm

        Thank you so much for letting me know, Ethel! I love the addition of fresh rosemary!

        Reply
    25. Rose says

      September 16, 2013 at 7:19 pm

      5 stars
      This was fantastic !!!!

      Reply
    26. Little Lady says

      September 01, 2013 at 2:05 pm

      5 stars
      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.

      Reply
      • CrunchyCreamySw says

        September 01, 2013 at 4:00 pm

        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!

        Reply
    27. CrunchyCreamySw says

      August 27, 2013 at 9:15 am

      Hi Patty! Thanks for stopping by. I used Le Creuset 10" skillet. Let me know if you make it!

      Reply
    28. Lily R says

      August 21, 2013 at 1:25 pm

      5 stars
      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!

      Reply
      • CrunchyCreamySw says

        August 27, 2013 at 9:16 am

        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?

        Reply
    29. Kendall Roberts says

      August 02, 2013 at 2:10 pm

      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!

      Reply
      • CrunchyCreamySw says

        August 27, 2013 at 9:17 am

        Hi Kendall! Yay! That sounds fabulous!! Thank you for letting me know!

        Reply
    30. Stephanie says

      July 30, 2013 at 4:07 pm

      In the oven now. It sure was easy! I can't wait to see how it turns out!

      Reply
      • CrunchyCreamySw says

        August 27, 2013 at 9:17 am

        Hi Stephanie! I hope you loved it!

        Reply
    31. Ginger says

      July 22, 2013 at 9:34 am

      5 stars
      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!

      Reply
      • CrunchyCreamySw says

        July 22, 2013 at 3:55 pm

        Yay! I am so happy that you tried it and love it! Thanks for letting me know, Ginger!!!

        Reply
    32. Lisa, Andover MN says

      July 16, 2013 at 6:42 pm

      5 stars
      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!

      Reply
      • CrunchyCreamySw says

        July 17, 2013 at 9:21 am

        Thank you for trying it, Lisa! Let me know what you think!

        Reply
    33. Katt Bailey says

      July 16, 2013 at 4:30 pm

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

      Reply
      • CrunchyCreamySw says

        July 17, 2013 at 9:20 am

        Woohoo! I am so glad you tried it and loved it, Katt! Thank you so much for letting me know!

        Reply
    34. Erin says

      May 12, 2013 at 1:04 pm

      Ooh, it looks awesome! I love focaccia but don't make it very often, just because I'm a little lazy, I guess. So I love how simple this one is! And quick. Very important for lazy people. 🙂

      Reply
    35. Montana Griz says

      April 17, 2013 at 9:05 pm

      5 stars
      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.

      Reply
    36. Gaijina says

      April 10, 2013 at 12:12 pm

      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!

      Reply
    37. Megan Varisco says

      March 14, 2013 at 8:30 pm

      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!

      Reply
      • CrunchyCreamySw says

        March 15, 2013 at 12:18 am

        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!

        Reply
    38. Sharon Graves says

      March 02, 2013 at 9:49 pm

      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. 🙂

      Reply
    39. marcie says

      March 02, 2013 at 11:17 am

      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!

      Reply
      • CrunchyCreamySw says

        March 02, 2013 at 11:41 am

        Thanks so much, Marcie! Let me know if you give it a try!

        Reply
    40. Ashley Ems says

      March 01, 2013 at 10:31 am

      What type of yeast did you use?

      Reply
      • CrunchyCreamySw says

        March 02, 2013 at 11:40 am

        Hi Ashley! I used Red Star Active Dry Yeast. Hope this helps! Thank you!

        Reply
    41. Montiel Hancock says

      February 28, 2013 at 9:05 pm

      5 stars
      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!

      Reply
      • CrunchyCreamySw says

        February 28, 2013 at 9:15 pm

        Yay! That's fabulous! Thank you so much for trying it and for letting me know! Thank you, Montiel!

        Reply
        • Pamela says

          October 01, 2021 at 9:06 pm

          5 stars
          Thank for sharing this! It is outstanding and the recipe was easy to follow. I mixed by hand and used a 12 inch skillet. I will be making this often!

          Reply
    42. Colette says

      February 27, 2013 at 1:45 am

      I love the step-by-step pics, Anna!

      Reply
      • CrunchyCreamySw says

        February 28, 2013 at 9:16 pm

        I thought they will be useful. 🙂 Thanks, Colette!

        Reply
    43. Jen Laceda says

      February 26, 2013 at 11:19 pm

      I am so going to try this!!! It's a dream recipe for the family! Makes mommy look like a hero 🙂

      Reply
      • CrunchyCreamySw says

        February 28, 2013 at 9:16 pm

        Totally! Go, Jen!! 🙂 Thank you!

        Reply
    44. CrunchyCreamySw says

      February 26, 2013 at 3:05 pm

      Hi Catherine! Try greasing the skillet before baking. Also, do you season your cast iron skillet?

      Reply
      • Catherine says

        February 26, 2013 at 3:32 pm

        Oh yeah, my husband seasons them all the time. I swear he's obsessed! I can burn bacon to the dang things!

        Reply
    45. CrunchyCreamySw says

      February 26, 2013 at 2:49 pm

      Yay! LMK how it goes, Amanda! Thanks!

      Reply
    46. CrunchyCreamySw says

      February 26, 2013 at 2:27 pm

      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!

      Reply
    47. CrunchyCreamySw says

      February 26, 2013 at 12:12 pm

      Thanks, Jackie!

      Reply
    48. Nancy says

      February 26, 2013 at 11:57 am

      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.

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 12:13 pm

        Aww, thank you, sweet Nancy! I hope you will have a chance to try it - you will love it! xo

        Reply
    49. Grubarazzi says

      February 26, 2013 at 9:26 am

      I liked your pin! Gorgeous!

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:45 am

        Yay! Thank you so much!!! xo

        Reply
    50. Carol | a cup of mascarpone says

      February 26, 2013 at 9:12 am

      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!

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:45 am

        Oh yes! It will be fabulous with wine. Just be ready to eat the whole thing 🙂 Thank you, Carol!

        Reply
    51. Paula @ Vintage Kitchen says

      February 26, 2013 at 9:09 am

      A brilliant idea Anna!

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:44 am

        Thanks, Paula!

        Reply
    52. The Joy of Caking says

      February 26, 2013 at 8:51 am

      Love the thought of making homemade focaccia in an hour. Delicious! I've never baked in a skillet but it looks so easy.

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:44 am

        Ooh, you need to try it! LMK if you do! Thank you!

        Reply
    53. Sandra Garth says

      February 26, 2013 at 7:39 am

      I am so happy that being a fitness instructor is my other job. Your recipes are great Anna!

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:43 am

        lol Thanks, Sandra!

        Reply
    54. curryandcomfort says

      February 26, 2013 at 7:10 am

      Anna, this looks lovely. I am putting the world out on my blog today. 🙂 Hope you get some votes.

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:43 am

        Thank you thank you, my friend! xoxo

        Reply
    55. Gerry says

      February 26, 2013 at 12:27 am

      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 🙂

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:42 am

        Yes! Totally know what you mean! It goes fast here too 🙂 Thanks, Gerry!

        Reply
    56. a farmer in the dell says

      February 25, 2013 at 6:25 pm

      I love the idea of baking this in the skillet!!! brilliant.

      Reply
      • CrunchyCreamySw says

        February 26, 2013 at 11:41 am

        Like I said, I am obsessed with my skillet 🙂 Thank you!

        Reply
    57. Averie Cooks says

      February 25, 2013 at 3:09 pm

      I've been wanting to make focaccia lately and this is a genius way of doing it. I would give my right arm for that COLOR of skillet...it's just...so serene!

      Reply
      • CrunchyCreamySw says

        February 25, 2013 at 4:10 pm

        Exactly! It's very comforting. Love it! Thanks for pinning, Averie!

        Reply
    58. wearenotmartha says

      February 25, 2013 at 12:33 pm

      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 😉

      Sues

      Reply
      • CrunchyCreamySw says

        February 25, 2013 at 4:11 pm

        Yay! LMK how it goes, Sues 🙂 Thanks!

        Reply
        • Donna says

          May 02, 2013 at 7:47 am

          5 stars
          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!

          Reply
          • CrunchyCreamySw says

            May 02, 2013 at 9:43 am

            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!

            Reply

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