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!
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:
- all-purpose flour
- olive oil
- 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).
- 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.
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.
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
More Recipes with Yeast:
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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.
- 3/4 c warm water
- 1/2 tsp granulated sugar
- 1 1/2 tsp yeast I used active dry
- 2 Tbsp olive or canola oil
- 2 c all-purpose flour divided
- 1/2 tsp salt
- 3 Tbsp unsalted or salted butter melted
- 1 Tbsp grated Parmesan cheese
- 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.
This recipe was originally published on February 25th, 2013 and updated on September 2nd, 2019.