Easy No-Knead Skillet Focaccia

• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 2/3 cup warm water
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• Extra virgin olive oil for drizzling
• Coarse sea salt for sprinkling

Steps

1. 1 In a large bowl, mix flour, salt, and yeast. Add warm water and 2 tablespoons olive oil, stirring until a shaggy dough forms.
2. 2 Cover the bowl with a damp towel and let rest at room temperature for 12-18 hours.
3. 3 Preheat oven to 450°F. Drizzle a little olive oil in an 8-inch oven-safe skillet.
4. 4 Transfer the dough to the skillet, gently stretching it into a round shape.
5. 5 Press dimples into the dough with your fingertips, then drizzle with more olive oil and sprinkle with Parmesan, rosemary, thyme, and sea salt.
6. 6 Bake until golden brown, about 25 minutes.
7. 7 Let cool slightly in the skillet before serving.

Equipment

• 8-inch oven-safe skillet
• Baking sheet

Variations

• Add olives or sun-dried tomatoes for a Mediterranean twist.
• Sprinkle with grated garlic for a cheesy garlic focaccia.

Substitutions

• Substitute all-purpose flour with bread flour for a chewier texture.
• Use Italian seasoning if fresh herbs are not available.

Pairings

• A crisp white wine or a sparkling water with lemon.
• Perfect alongside grilled meats or as a standalone snack.

Nutrition

Tips

• Use your favorite herbs or sun-dried tomatoes for a different flavor profile.
• If the dough seems too sticky, dust your hands with a little flour when shaping.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore crispness.

Freezing: Freezes well for up to 1 month. Thaw at room temperature and reheat in the oven.

Serving Suggestions

• Serve warm with olive oil for dipping.
• Pair with a simple Caprese salad or a bowl of soup.

FAQ