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A cast-iron skillet holds and transfers fierce heat, frying the base of a small round focaccia to a deep, crackly crisp — closer to a fried crust than a baked one, and the reason cast iron is worth the extra weight.
A 10- or 12-inch skillet is the sweet spot: enough surface for a shareable round, small enough that the crumb stays tall. Any oven-safe heavy skillet works, but seasoned cast iron releases the base cleanest.
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.
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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.
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