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.
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).
- 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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One Hour Skillet Focaccia
Instructions and shortcuts: Crunchy Creamy Sweet blog original.
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
This recipe was originally published on February 25th, 2013 and updated on September 2nd, 2019.
CrunchyCreamySw says
Hi Patty! Thanks for stopping by. I used Le Creuset 10" skillet. Let me know if you make it!
Lily R says
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!
CrunchyCreamySw says
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?
Kendall Roberts says
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!
CrunchyCreamySw says
Hi Kendall! Yay! That sounds fabulous!! Thank you for letting me know!
Stephanie says
In the oven now. It sure was easy! I can't wait to see how it turns out!
CrunchyCreamySw says
Hi Stephanie! I hope you loved it!
Ginger says
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!
CrunchyCreamySw says
Yay! I am so happy that you tried it and love it! Thanks for letting me know, Ginger!!!
Lisa, Andover MN says
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!
CrunchyCreamySw says
Thank you for trying it, Lisa! Let me know what you think!
Katt Bailey says
OMG!!! I found this on Piterest this afternoon about 4:00pm est and made it to go with dinner. WOW it is SO GOOD!!!.
CrunchyCreamySw says
Woohoo! I am so glad you tried it and loved it, Katt! Thank you so much for letting me know!
Erin says
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. 🙂
Montana Griz says
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.
Gaijina says
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!
Megan Varisco says
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!
CrunchyCreamySw says
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!
Sharon Graves says
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. 🙂
marcie says
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!
CrunchyCreamySw says
Thanks so much, Marcie! Let me know if you give it a try!
Ashley Ems says
What type of yeast did you use?
CrunchyCreamySw says
Hi Ashley! I used Red Star Active Dry Yeast. Hope this helps! Thank you!
Montiel Hancock says
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!
CrunchyCreamySw says
Yay! That's fabulous! Thank you so much for trying it and for letting me know! Thank you, Montiel!
Pamela says
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!
Colette says
I love the step-by-step pics, Anna!
CrunchyCreamySw says
I thought they will be useful. 🙂 Thanks, Colette!