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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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:
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!
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.
janet wappel says
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!!
Anna says
Hi Janet! I used my 10" skillet. Hope this helps!
Mark Rosewell says
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
Anna says
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!
Jamar Adams says
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
Mindy Riley says
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!!
Brennan says
How big is the the skillet you use for this? I only have one but it’s pretty big( maybe 12inch diameter?)
Thanks!
John Dowers says
Made this today. So delicious! Thank you for the recipe!
Anna says
Thank you so much, John! I am so glad the focaccia was a hit!
Veronica says
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!
Anna@CrunchyCreamySweet says
Isn't it just the best with pasta? Thank you so much for trying my recipe!
Wanda Flowe Mingo says
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.
Anna@CrunchyCreamySweet says
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.
Bald Man Tom says
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.
Anna@CrunchyCreamySweet says
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!
Par says
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
CrunchyCreamySw says
Hi Par! You can use a cake pan or just a baking sheet. Hope this helps! Let me know how it turns out!
Mrs. Kelleher says
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
Mairi says
This is so easy and delicious..making it for the second time this evening. Thanks for the great recipe 🙂
Jason Blevins says
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
Megan Greenwald-Yarnell says
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.
CrunchyCreamySw says
Yay! That's fantastic, Megan! Thank you for letting me know!
Ethel says
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!
CrunchyCreamySw says
Thank you so much for letting me know, Ethel! I love the addition of fresh rosemary!
Rose says
This was fantastic !!!!
Little Lady says
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.
CrunchyCreamySw says
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!