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One Hour Skillet Focaccia

This One Hour Skillet Focaccia is SO QUICK! Freshly baked, soft, and perfect for dipping or snacking.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread
Cuisine: Italian
Keyword: Easy, Homemade, Quick
Servings: 4 servings

Ingredients

  • 1 cup warm water
  • 1 teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 2 tablespoons olive or canola oil
  • 2 cups all-purpose flour (divided)
  • 2 teaspoons salt
  • 3 tablespoons unsalted or salted butter (melted)
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions

  • In a large mixing bowl, combine 1 cup warm water and 1 teaspoon granulated sugar. Sprinkle the 1 teaspoon active dry yeast over the top and let it sit for about 5-10 minutes, or until it becomes frothy.
  • Once the yeast is frothy, add 2 tablespoons olive or canola oil, 2 cups of all-purpose flour (reserve 1/2 cup for later), and 2 teaspoons salt to the bowl. Mix until a rough dough forms.
  • Transfer the dough to a floured surface and knead it gently for about 5 minutes, adding the reserved flour as necessary until the dough is smooth and elastic.
  • Shape the dough into a ball and place it back in the mixing bowl. Cover it with a kitchen towel and let it rise in a warm area for about 20 minutes.
  • While the dough is rising, preheat your skillet over medium heat. Once hot, add 3 tablespoons melted butter and swirl it around to coat the bottom and sides.
  • After the dough has risen, punch it down and transfer it to the skillet. Press and stretch the dough to fit the shape of the skillet, creating dimples with your fingers.
  • Sprinkle 1 tablespoon grated Parmesan cheese and 1 teaspoon Italian seasoning evenly over the surface of the dough.
  • Cover the skillet again with the kitchen towel and let it rise for another 20 minutes.
  • While the dough is rising, preheat your oven to 425°F (220°C). Once the focaccia has risen, place the skillet in the oven and bake for about 20-25 minutes, or until the top is golden brown.
  • Remove the skillet from the oven and let it cool for a few minutes. Cut into wedges and serve warm.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Skillet (preferably cast iron)
  • Measuring cups and spoons
  • Kitchen Towel

Notes

  • Store leftover focaccia in an airtight container at room temperature for up to 2 days.
  • Wrap tightly in plastic and refrigerate for up to a week for longer storage.
  • To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.