looks DELICIOUS! question — can i use a round cake pan if i don’t have a big cast iron pan or deep dish pizza pan?
I definitely would try this one — I’ve been making pizza dough every once in a while, but this seems MUCH more exciting and tasty!
Jen: Yes- try using a cake pan. especially if you have a heavy/dark one.
Whitney: It is not bad. The Air and Water show is my least favorite weekend of summer. It just sounds so aggressive and terrible to me. Go to Urban Belly to escape!
I like focaccia…I like it dimpled and topped with olive oil, fresh rosemary, sea salt, & losts of coarse ground black pepper. I like that you baked it in a cast iron skillet. My next thing to make is Sfincione. Did you ever have that or tried to make it?
Ok so I made this. It’s pretty great. I used a cake pan instead of a skillet and it worked fine. I also added onions to the top and that worked pretty well too. One thing I would recommend is eating it hot/warm. I brought it to a party later on the same day I made it and while it was totally fine, it wasn’t like “oh hell yes” like it was when it first came out of the oven. but yeah, overall awesome recipe and not that hard at all.
oh. boy. i fell in love with focaccia when I studied in Italy. i ate it at least once a day, if not more. a vendor just started selling local flour at my greenmarket and i’ve been waiting for the perfect use for it. i think this is it. thanks!
[…] just seems intimidating… especially to live up to those memories. I saw this recipe over on Lottie and Doof and decided it was time to try my hand at it. Let me tell you, I have fallen in love all over […]
YUM! Thanks for the reminder that I haven’t made focaccia in ages (what is wrong with me?). Yours looks wonderful. I bet the crust is fantastic baked in that oily cast iron skillet – and you can’t go wrong with cherry tomatoes and kalamata olives.
How much salt is actually IN the dough. I’ve made it twice. Once was great and once was salty. Can’t remember what I used each time! :) I want to make this again tomorrow but need to know about the salt… Help please!
Hey Frogs, the tablespoon plus teaspoon of salt is all in the dough. Am I missing a typo, or is something confusing? Just let me know. You could easily cut that down if you were worried about salt. Maybe you switched brands of kosher salt or something? Good luck!
I don’t have any cast iron pans that can go into the oven but plenty of silver cake pans of varying sizes and shapes. Would those work out as well?
Do the olives and tomatoes have to be on top or can they be folded in?
this is the first of your recipes that i tried. at first i didn’t trust your dough. i know you said stiff mass but i find myself altering lots of dough recipes i find online b/c they’re too wet, too dry, too hard, too soft, too lame. you look like you’ve got it together so i trusted you even though the dough felt too hard. it was amazing. i think about it on a regular basis and the only thing keeping me from making it every day is that i’ll get too fat. anyway, sorry for doubting you.