Speedy Skillet Focaccia

One-Hour Skillet Focaccia – your quest for the perfect homemade bread ends here! This incredibly easy yeast bread bakes to golden perfection right in your skillet, ready to be enjoyed in just 60 minutes. Forget complicated techniques or endless rising times; our foolproof recipe, complete with expert tips, ensures a delightful, airy focaccia every single time. Get ready to transform your kitchen into an Italian bakery in no time!

Baking with yeast often intimidates home cooks, but it doesn’t have to be a daunting task. Just like my No-Knead Bread or the ever-popular Best Easy Dinner Rolls, this Skillet Focaccia is designed for simplicity and speed. It proves that incredible flavor and texture are achievable without extensive effort, making it an ideal recipe for both beginners and seasoned bakers looking for a quick fix.

The Magic of One-Hour Skillet Focaccia

This One-Hour Skillet Focaccia isn’t just easy; it’s revolutionary in its approach to yeast bread. Despite using yeast, a notoriously time-consuming ingredient, we’ve streamlined the process so you can have warm, freshly baked focaccia on your table in under an hour. The secret lies in a meticulously crafted timeline: approximately 20 minutes for hands-on preparation, a swift 20-minute rise directly in the pan, and a final 20 minutes for baking. This efficiency doesn’t compromise on quality, resulting in a bread that boasts a wonderfully flaky and light interior, beautifully complemented by a buttery, crunchy, and often cheesy top crust.

The focaccia effortlessly slides out of the pan, ready to be sliced into elegant wedges or rustic squares. It’s an exquisite companion for dipping into a rich marinara sauce, serving alongside your favorite pasta dish, or even building gourmet sandwiches. The convenience and deliciousness make this recipe a true game-changer for homemade bread. So, how do we achieve such a rapid and effortless yeast-based focaccia? It all comes down to two clever tricks that simplify the traditional bread-making process:

1. **Single-Pan Rising:** We eliminate the need for multiple bowls, extra kneading, and laborious shaping by allowing the dough to rise directly in the baking pan. This not only saves you dishes but also reduces handling, which is perfect for a quick recipe. The dough relaxes and expands right where it will bake, ensuring minimal disturbance and maximum flavor.
2. **Accelerated Warm Environment:** To expedite the dough’s rise, we create an ideal warm environment. By preheating your oven to a gentle 220 degrees F (around 105 degrees C) and then immediately turning it off, you create a perfectly insulated, warm space for the covered skillet to sit for just 20 minutes. This controlled warmth encourages rapid yeast activation, allowing the dough to double in size much faster than at room temperature.

Essential Ingredients for Your Speedy Skillet Focaccia

Gathering the right ingredients is the first step to a successful focaccia. You’ll find most of these staples in your pantry, proving that extraordinary bread doesn’t require exotic components. Freshness, especially for the yeast, is key to ensuring a vibrant rise and delicious flavor.

For the Dough:

• Warm Water: Crucial for activating the yeast.
• Granulated Sugar: A small amount feeds the yeast, helping it to become active and bubbly.
• Active Dry Yeast: The leavening agent that gives focaccia its signature airy texture. Ensure it’s fresh for optimal results.
• All-Purpose Flour: The foundation of our dough, providing structure.
• Salt: Enhances flavor and controls yeast activity.
• Olive or Canola Oil: Adds richness and moisture to the dough, and prevents sticking.

For the Parmesan Butter Brush:

• Unsalted or Salted Butter (melted): Adds a rich, golden crust and incredible flavor.
• Grated Parmesan Cheese: Provides a savory, cheesy layer on top that crisps beautifully.
• Italian Seasoning: A blend of herbs that imparts classic Mediterranean flavors.

How to Make Skillet Focaccia in One Hour: A Step-by-Step Guide

Follow these simple steps to create your perfect skillet focaccia from scratch in just 60 minutes. The key is to work efficiently and trust the process – you’ll be amazed at the results!

1. **Prepare Your Rising Environment:** Begin by preheating your oven to 220 degrees F (105 degrees C). Once it reaches this temperature, immediately turn the oven off. Keep the oven door closed to trap the warmth; this warm, still environment will act as a proofing box for your dough, significantly accelerating the rise.
2. **Activate the Yeast:** In a large mixing bowl (or the bowl of your stand mixer), combine the warm water with the granulated sugar. Stir gently until the sugar fully dissolves. Sprinkle the active dry yeast over the sugar water and give it a quick stir. Let this mixture sit undisturbed for about 5 minutes. You’ll know your yeast is active and healthy when a distinct foam or bubbly layer forms on the surface. If no foam appears, your yeast may be old or the water temperature was incorrect, and it’s best to start again with fresh yeast.
3. **Form the Dough:** Once the yeast is foamy, add the first cup of all-purpose flour and the salt to the bowl. Mix thoroughly until well combined. Next, pour in the olive or canola oil and mix again until fully incorporated. Gradually add the remaining cup of flour, a little at a time, continuing to mix. You might not need all of the second cup; stop adding flour when the dough starts to pull away cleanly from the sides of the bowl and forms a soft, cohesive mass.
4. **Prepare the Skillet:** Liberally grease your cast iron skillet (or chosen baking pan) with olive oil. This step is crucial for preventing sticking and contributing to that desirable crispy bottom crust.
5. **Shape and First Rise:** Lightly flour a clean work surface (using a small amount of the remaining flour if needed). Transfer the dough to this surface and fold it over itself a few times until it feels smooth and less sticky. Gently shape the dough into a round that roughly matches the size of your skillet. You can use a rolling pin if preferred, but your hands often work just as well. Carefully place the dough into the greased skillet, gently pressing it outwards to fully fill the pan. Cover the skillet with a clean kitchen towel and place it into your preheated (and now turned off) warm oven for exactly 20 minutes. Set a timer!

6. **Dimple and Preheat:** After 20 minutes, remove the skillet from the oven. You’ll notice the dough has visibly risen and become puffy. At this point, preheat your oven to 400 degrees F (200 degrees C). While the oven preheats, gently poke the risen dough all over with your fingers, creating those characteristic dimpled indentations. Don’t be afraid to go deep, as these dimples will hold the delicious toppings.
7. **Prepare the Topping:** In a small bowl, whisk together the melted butter, grated Parmesan cheese, and Italian seasoning until thoroughly combined.
8. **Brush and Bake:** Drizzle or brush half of the Parmesan butter mixture evenly over the dimpled focaccia dough. Once your oven has reached 400 degrees F, carefully place the skillet with the focaccia into the hot oven. Bake for approximately 20 minutes, or until the top is beautifully golden brown and the edges are crispy.
9. **Final Touch and Serve:** Once baked, remove the focaccia from the oven. Immediately brush the remaining Parmesan butter mixture over the hot focaccia. This final brush will melt into the bread, adding another layer of flavor and shine. Allow the focaccia to cool slightly in the pan until it’s safe to handle, then carefully remove it, slice into wedges or squares, and serve warm. Enjoy!

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

While this recipe is optimized for a cast-iron skillet, and I highly recommend using one for its ability to create that irresistible thin, crispy layer on the bottom and distribute heat evenly, it’s not strictly mandatory. A well-seasoned cast iron skillet enhances the texture, providing a beautifully browned and crusty base. If you don’t have a cast-iron skillet, don’t let that stop you! You can absolutely use a regular round or square baking cake pan. Just make sure it’s oven-safe and you grease it thoroughly to prevent sticking. The results will still be delicious, just with a slightly different crust texture.

Creative Variations to Elevate Your Skillet Focaccia

One of the joys of focaccia is its versatility. Once you’ve mastered the basic recipe, the possibilities for customization are endless. Here are some fantastic variations to inspire your culinary creativity:

• Herby Delights: Infuse your focaccia with aromatic fresh herbs. Before baking, you can scatter fresh rosemary sprigs, thyme leaves, or chopped basil directly onto the risen dough. Alternatively, for a burst of fresh flavor, finely chop these herbs and mix them into the melted butter before brushing the focaccia, either before baking or immediately after it comes out of the oven. A combination of Italian seasoning and fresh herbs is also delightful.
• Sweet Indulgences: Transform your savory focaccia into a delightful sweet treat. Top the dough with fresh berries like blueberries or raspberries before baking. A simple sprinkle of cinnamon sugar or a drizzle of honey before hitting the oven will caramelize beautifully, offering a unique dessert focaccia experience.
• Savory Sensations: Explore a multitude of savory toppings. After dimpling the risen dough, artfully arrange thin slices of olives (Kalamata or green), sun-dried tomatoes, caramelized onions, or even thinly sliced cherry tomatoes. A sprinkle of crumbled feta or goat cheese can also add a tangy dimension. These additions bake into the bread, creating pockets of intense flavor.
• Garlic Lover’s Dream: For an extra kick of flavor, mince 1-2 cloves of garlic and mix it directly into the Parmesan butter brush. The garlic will roast into the crust, providing an incredibly fragrant and savory finish.

Expert Tips for the Best One-Hour Skillet Focaccia

Achieving a perfect focaccia, especially one in just an hour, involves a few key techniques. These expert tips will help ensure your focaccia is light, fluffy, and deliciously crispy every time:

• Thorough Mixing is Key: Don’t underestimate the power of good mixing. After each addition of flour, make sure to really incorporate it into the dough. This is crucial for developing the gluten structure, which in turn contributes to the focaccia’s characteristic airy and fluffy texture. While a stand mixer with a dough hook makes this process effortless, a sturdy wooden spoon and a good amount of “elbow grease” will work just as well. Resist the urge to under-mix; a well-mixed dough is a happy dough.
• Don’t Skimp on Skillet Oiling: This step is paramount for a beautiful focaccia crust and easy removal. Ensure your cast iron skillet (or baking pan) is generously coated with olive oil before placing the dough inside. This creates a non-stick surface, but more importantly, it promotes a rich, golden-brown, and delightfully crispy bottom crust that defines skillet-baked focaccia.
• Verify Yeast Freshness: Yeast is a living organism, and its activity is central to successful bread baking. Always check that your yeast is fresh. When you combine it with warm water and sugar, it should foam up and become bubbly within 5-10 minutes. If your yeast doesn’t show these signs of activity, it’s likely expired or inactive. Using old or dead yeast will result in a flat, dense focaccia that won’t rise properly. A quick test prevents wasted ingredients and disappointment.
• Master the Dimpling Technique: The signature indentations on focaccia are not just for aesthetics; they help prevent large air pockets from forming during baking and create little reservoirs for olive oil and toppings. Use your fingertips to gently, but firmly, press into the dough, almost touching the bottom of the pan. Don’t be shy; these dimples should be noticeable.
• Temperature Matters: The warm, turned-off oven environment is a game-changer for this quick focaccia. Maintaining this consistent warmth allows the yeast to work its magic rapidly, ensuring a full rise in just 20 minutes. Avoid opening the oven door too frequently during the rising period to keep the temperature stable.

More Delicious Yeast Bread Recipes to Try

If you’ve discovered the joy and ease of baking with yeast through this focaccia recipe, you’re in for a treat! There’s a whole world of delightful homemade breads waiting to be explored. Here are some of our other favorite yeast-based recipes that are just as rewarding:

• Best Pizza Dough: Craft restaurant-quality pizzas at home with our foolproof, easy-to-make pizza dough.
• English Muffin Bread: Enjoy the nooks and crannies of classic English muffins in a convenient loaf form, perfect for toasting.
• Whole-Wheat No-Knead Bread: For those who love the simplicity of no-knead methods, this whole-wheat version offers a healthier, hearty alternative.

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.

Average Rating: 4.95 from 34 votes

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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

1. Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
2. Sprinkle yeast over the water and stir a few times. Let sit until foamy (about 5 minutes).
3. Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
4. Add oil and mix well.
5. 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.
6. In the meantime, preheat the oven to 220 degrees F and when it’s ready, turn it off. Keep the door closed.
7. Grease the skillet.
8. Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough a few times until you feel it’s smooth and not sticky anymore. Shape into a ball.
9. Roll out the dough into a size of your skillet.
10. Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
11. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
12. Mix melted butter, Parmesan, and seasoning in a small bowl. Brush the dough with half the butter.
13. 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.

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