Skillet focaccia bakes on the stovetop in a heavy pan with a lid, so no oven is needed. The dough is the same yeast dough as an ordinary focaccia, and only the baking method changes.

Why the lid is essential

In an oven, heat reaches the dough from every direction. In a skillet it comes only from below, so the focaccia needs a lid to hold heat and steam above the dough. Without a lid the bottom burns and the top stays pale and underbaked.

The dough and the baking

The dough is made from flour, water, yeast, salt and olive oil, and it rises once, for about an hour. It is sticky on purpose, so do not add flour. Olive oil on your hands prevents sticking.

Move the dough into an oiled skillet and spread it to the edges with your fingers. Make dimples, sprinkle with flaky salt and let it rest 10 minutes. Then cook over low heat under the lid for about 10 minutes, flip carefully and cook another 6 to 8 minutes.

The bottom comes out crisp and the inside soft. The method suits a busy oven, and hot days when nobody wants to turn it on.

What to put on top

Basic focaccia gets olive oil, flaky salt and rosemary, and that is enough. Cherry tomatoes or olives work too, pressed into the dough so they do not escape when you flip it. Add chopped garlic after baking, because it browns quickly over a flame. Drizzle extra olive oil while the bread is still hot, and it soaks into the crumb.

Skillet Focaccia, No Oven Needed

A vegan yeast focaccia baked on the stovetop in a heavy skillet with a lid.

Skillet Focaccia, No Oven Needed
Servings: 6 piecesPrep time: 1 hr 30 minCook time: 20 minTotal time: 1 hr 50 min

Ingredients

  • 2 cups / 280 g all-purpose flour
  • 7 fl oz / 200 ml lukewarm water
  • 1 tsp instant dry yeast
  • 1 tsp salt
  • 3 tbsp olive oil (1 tbsp for the dough, 2 for the pan)

To top (optional)

  • flaky sea salt
  • rosemary sprigs
  • olive oil, for drizzling

Instructions

  1. In a bowl, mix the flour, yeast and salt. Add the water and 1 tablespoon of olive oil and stir into a sticky dough. Do not knead.

  2. Cover and let rise 1 to 1 1/2 hours, until doubled.

  3. Oil a heavy 10-inch / 26 cm skillet with 2 tablespoons of olive oil. With oiled hands, move the dough in and spread it to the edges.

  4. Press dimples with your fingers, sprinkle with flaky salt and rosemary and rest 10 minutes.

  5. Set the skillet over low heat, cover and cook about 10 minutes, until the bottom is golden.

  6. Slide the focaccia onto a plate and return it to the skillet upside down. Cover and cook 6 to 8 more minutes.

  7. Move to a rack and cool 5 minutes. Serve warm.

Frequently Asked Questions

Can I make it without a heavy skillet?
Yes, but a thin-bottomed pan tends to scorch. Lower the heat and check the bottom after 7 minutes.

Is the focaccia vegan?
Yes, every ingredient is plant-based.

How do I reheat it the next day?
In a dry pan, about two minutes per side.

Can I make the dough ahead?
Yes. Let it rise in the fridge overnight and take it out an hour before baking.