Collection · 1 recipes
A cast-iron skillet holds and transfers fierce heat, frying the base of a small round focaccia to a deep, crackly crisp.
Preheat nothing you don’t need to — just oil the cold skillet well and let the dough proof right in it.
A golden round focaccia with a deeply crisp, almost fried base and a soft, olive-oil-rich crumb — baked in a preheated cast-iron skillet that sizzles the bottom the moment the dough goes in.
Start with
A golden round focaccia with a deeply crisp, almost fried base and a soft, olive-oil-rich crumb — baked in a preheated cast-iron skillet that sizzles the bottom the moment the dough goes in.
Read the recipe