I was recently given a cast iron skillet. A good friend gave it to me because I needed it for one recipe I wanted to make. She had an extra skillet and didn’t need this one. It’s old and I think that is really cool. I wish I knew more of it’s history, like what has been cooked in it, who used it and where exactly it came from. Since making one recipe with the cast iron skillet, I was not sure what else to do with it. But, lately I can’t stop using it. This thing is awesome! And if you have one, you know that a cast iron skillet is a wonderful thing to have in your kitchen arsenal.

We love bread in this house. Well, everyone except for my son. He just doesn’t like it. He never has. I have been baking our own bread for almost 2 years now. I don’t remember the last time I bought bread at the store. I have nothing against it, I just enjoy the process of making bread. I enjoy mixing the dough. I enjoy watching the dough come together as you knead it. I enjoy letting the dough rise. I enjoy rolling the dough and feeling the softness of the dough. And I enjoy watching it bake in the oven. The whole process is very relaxing and therapeutic.

This skillet focaccia is quick and easy. Especially if you have a stand mixer with a dough attachment. But if you don’t, no worries. You can knead it by hand; it will just take a few extra minutes. The dough rises in a warm oven which is how this is such a fast bread to make. A warmer environment means a faster rise of the dough. The cast iron helps create a nice crisp crust on the bottom and sides of the bread. And the top of the bread is brushed with a butter, Parmesan and seasoning mixture. This bread is fantastic with any type of Italian meal. I have made this several times over the last month and have also served it with chicken. Or if you are like us, it is fantastic for a snack!

Skillet Focaccia 

yields: 6-8 servings

3/4 cup warm water
1/2 teaspoon sugar
1 1/2 teaspoon instant yeast
2 tablespoons olive or canola oil
2-4 cups flour (depending on how much your dough requires)
1/2 teaspoon salt
3 tablespoons butter, melted
2 tablespoons grated Parmesan
1/2 teaspoon Italian seasoning

Directions:

Preheat the oven to 220 degrees F. When the oven reached the temperature, turn off the oven, keeping the door closed.

In the bowl of a stand mixer, combine the warm water, sugar and yeast. Add 1 cup of flour and the salt. Mix until combined at low speed. Add oil and mix well. Add more flour as needed until the dough begins to pull away from the sides of the bowl. Continue kneading the dough for 2-3 minutes in the mixer. Once the dough is soft and not overly sticky, remove to a floured work space. Fold the dough a few times until is no longer sticky. Shape the dough into a ball and roll the dough out so that it will fit in your skillet.

Place the rolled out dough into a greased skillet. Stretch the dough up the sides of the skillet. Cover the skillet with a kitchen towel and place in the oven for 20 minutes.

After 20 minutes, take the dough out of the oven and heat the oven to 400 degrees F.

Mix the butter, Parmesan and seasoning a small bowl. Brush the dough with half of the butter mixture. Return the skillet back to the oven and bake for 20 minutes, or until golden brown and delicious! Brush with the remaining butter mixture.

Let cool until it is safe to handle and serve.

Leftover tip: The leftovers are great the next 1-2 days.

Recipe Source: Crunchy Creamy Sweet

This is being shared at Tuesday Talent Show, What’s Cookin’ Wednesday, Weekend Potluck and Back for Seconds Social.