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Skillet Focaccia Bread

Skillet focaccia bread is the perfect side dish for soups, pastas, salad or perhaps a chicken marsala. Focaccia makes great sandwich bread and is good choice for a baker’s first loaf of bread.

A skillet focaccia bread is a great way to warm up from gross weather and after we survived a second week of rain it was time.

Jordan always says that the kids and I are solar powered, and that might be true.

Everyone was moody and lethargic from the rain. So once the weather cleared so we took a nice long walk in the sun light.

This time it was cold, hurricane induced rain so we got some emergency supplies together and baked two kinds of bread including this delicious skillet focaccia bread. We also made a roasted tomato and red pepper bisque and the two together will warm anyone up.

Tender chewy bread topped with a blend of olive oil, Italian herbs, and fresh parmesan. Made in an oven safe skillet, preferably cast iron, and ready from start to finish in an hour.

Focaccia bread features a dimpled top, which collects olive oil and seasoning and makes every bite wonderful.

You can season with any number of traditional italian herbs and this one features primarily oregano, thyme and rosemary.

Skillet Focaccia Bread
Yield: 1 loaf

Skillet Focaccia Bread

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

A quick homemade Focaccia seasoned with rosemary, thyme and oregano is a great way to elevate your meal.



  • 1 cup warm water, 110 degrees
  • 1 teaspoon sugar
  • 1 packet active dry yeast
  • 3 tablespoons good quality olive oil
  • 1 teaspoon italian seasoning, or just rosemary
  • 3 cups flour, bread flour is preferable


  • 2 tablespoons melted butter
  • 1 tablespoon olive oil
  • 1 tablespoon grated parmesean cheese
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 200 ℉.
  2. Grease an oven safe skillet, set aside.
  3. In the bowl of a stand mixer, using a whisk attachment, combine sugar and water. Stir until sugar dissolves. Stir in yeast, let sit until yeast thickens and begins to get foamy, about 5 minutes.
  4. Add olive oil, and italian seasoning. Mix on low until combined.
  5. Swap the whisk attachment for the bread hook attachment and with mixer on low, add flour 1/2 cup at a time, until the dough becomes smoothe and begins to pull away from the sides of the bowl.
  6. Knead dough until it is no longer sticky, either in the mixer or by hand.
  7. On a lightly floured surface roll out dough into a circle the size of your skillet.
  8. Move dough to prepared skillet. Stretch the dough to the sides of the pan.
  9. Cover with damp towel and let rise in the warmed oven for 20 minutes or until doubled in size.
  10. Remove dough from oven and preheat to 400 ℉.
  11. Indent dough with your finger tips. Brush with half of the butter/oil mixture.
  12. Bake until golden brown, about 20 minutes.
  13. Brush with remaining butter/oil, sprinkle additional parmesan, salt and pepper.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 218Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 1mgCarbohydrates: 33gFiber: 1gSugar: 0gProtein: 5g

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