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.