Foccacia from a skillet

The focaccia originated in Italy, particularly in the Liguria region. It is a flat, fragrant bread that somewhat resembles a pizza in appearance, but with a different texture and flavour. Focaccia has been baked and enjoyed in Mediterranean cuisine for centuries.

Where does focaccia come from?

The name "focaccia" is derived from the Latin word "focus", meaning "hearth" or "open fire". Originally, focaccia was baked in ancient Roman hearths. The dough was placed on the hot stones of the hearth to bake, resulting in a bread with a crispy exterior and soft interior.

Focaccia has spread throughout Italy over the years and has become a favourite bread in different regions. It is often served as a side dish, as a base for sandwiches or as a snack. Over time, different variations and toppings have also emerged, such as rosemary, olives, cherry tomatoes, onions and cheese, which are added to the focaccia to give extra flavour.

Today, focaccia has become popular worldwide and is eaten and prepared in several countries. It is a versatile bread that can be easily adapted to different tastes and culinary creations.

Recipe for a focaccia prepared in a skillet:

Time: 45 min
Serves 2-4 or as a snack
Pan: VH25H, VH25, VH30H, VH30


2 1/4 cups all-purpose flour
1 1/2 teaspoons dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup hot water
3 tablespoons olive oil (plus extra for greasing the skillet)
1 tablespoon fresh rosemary leaves
Coarse sea salt, to taste
Optional: cherry tomatoes, olives, onion rings, or other desired toppings


  1. In a bowl mix the flour, dry yeast, sugar and salt.
  2. Add the warm water and olive oil to the dry ingredients. Mix well until a cohesive dough forms.
  3. Sprinkle some flour on a clean work surface and knead the dough for about 10 minutes until it is smooth and elastic. It does not matter if it remains a little sticky. Above all, do not add extra flour.
  4. Grease a skillet generously with olive oil.
  5. Place the dough in the skillet and press it out into an even layer, matching the size of the skillet. Make sure the dough covers the bottom of the skillet.
  6. Cover the skillet with a clean tea towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in volume.
  7. Meanwhile, preheat the oven to 220 degrees Celsius or the barbecue to indirect heat.
  8. Make dimples in the risen dough with your fingers. This gives the typical texture of focaccia.
  9. Drizzle the dough generously with olive oil and sprinkle with fresh rosemary leaves and coarse sea salt. Add any other desired toppings, such as cherry tomatoes, olives or onion rings.
  10. Bake the focaccia in the preheated oven or closed barbecue for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when you tap it.
  11. Remove the skillet from the oven and let the focaccia cool slightly before removing it from the pan.
  12. Cut the focaccia into pieces and serve warm.

Enjoy your homemade focaccia prepared in a skillet! You can serve it as a side dish, as a base for sandwiches or just dip it in olive oil and balsamic vinegar.

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