Whether you make your own pizza dough or get a store-bought round of dough, there is nothing easier than this focaccia. With a simple topping of red onion shards, olive oil, rosemary and Parmesan cheese, you can have a special bread on the table in no time. It is also adaptable. With ingredients like pizza sauce, mozzarella and pepperoni you could turn it into a deep-dish pizza.
I bought a round of multi-grain pizza dough from Publix. The cast iron skillet is preheated in the oven before adding the dough so that it develops a nice brown crust on the bottom. We will be making this again with variations.
We are in North Carolina until Saturday. A snow and ice storm is heading our way. Hopefully we will not lose power. Happy Valentine’s Day everyone. Perhaps you could serve this special bread with whatever special meal you are planning.
CAST-IRON SKILLET FOCACCIA (Recipe adapted from Jamie Deen)
One 1-pound package store-bought pizza dough
All-purpose flour for dusting
3 tablespoons olive oil
1/4 cup red onion, thinly sliced
2 teaspoons chopped fresh rosemary
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Place a 12-inch cast-iron skillet on the center rack as it preheats. Bring the pizza dough to room temperature.
Dust the counter-surface with flour. Stretch out the dough to a 12-inch circle. I rolled it with a rolling pin dipped in flour. Drizzle the hot skillet lightly with just 1 tablespoon of oil. Lift up the skillet by the handle and swirl to coat the bottom of the pan completely.
Add the dough to the hot skillet and carefully stretch it to go halfway up the sides. Press your fingers into the dough to make small indents. Sprinkle with the remaining 2 tablespoons olive oil, the red onions and rosemary. Top with the freshly grated Parmesan.
Bake on the middle rack until lightly golden brown, about 35 minutes. Slice into wedges and serve.
I’m not much of a baker, but this is right up my alley. And it’s so pretty too!
Stay warm Penny and I’ve got my fingers crossed you don’t lose power. Atlanta and Charlotte look like they will be a big mess with an ice storm. This is one winter I am sooo glad we are down south. That same front will pass through SW Florida later tonight, dropping temps into the high 40’s, leaving us breezy with a high tomorrow of 72. After living in the Poconos, I made Meakin promise this little Southern girl that I would never have to be cold again and bless him, he has kept his promise 🙂
Sam
This is lovely, Penny. The photo is so appealing, and the approach is quick and easy. I could see this with a green salad, a meaty-pasta dish and some red wine. I just happen to have a focaccia mix in my cupboard…
I think everything looks so much better cooked in a skillet — this is wonderful!
Sure wish I’d been online earlier today, I’d have made this to go with dinner. I’ve bookmarked it and can’t wait to try it.
That looks wonderful! We don’t have a Publix here yet, but they are getting ready to build one where the old k-mart was on 25 near Earth Fare. So I make my own dough.
We have about 7 inches so far here in Hendersonville with a new prediction of 6-7 more inches overnight. Stay safe and warm.
xo
Penny
looks very good Penny – Hard to beat a pan of herbed focaccia.
Looks so delicious. We are both enjoying a snow day here in NO VA. Dave is digging out the driveway and sidewalks from the 10-11 inches of snow we received. Hope you are enjoying the snow with the grandkids!
I love this recipe! I have the perfect cast iron pan to use also! Thank you!
My mouth is watering, Penny! What a great idea to use the cast iron skillet. Can’t wait to give it a try.
That’s so easy, Penny! I love it. Everyone will think I’ve spent hours making bread!! Love the onions on top; going to make this for certain.