Skillet focaccia is deceptively easy to make! Here are my top tips for getting the perfect bake for this vegan pizza recipe!
Bloom Your Yeast
You may have heard recipes refer to “blooming” yeast before adding it to the recipe. I personally have never noticed any difference in the final bake when I bloom the yeast versus adding it with the flour. However, it’s a great way to make sure your yeast is active and ready to get to work! If your packet of yeast has been open for a while or is approaching its use-by date then it’s definitely worth following this step. All you need to do is combine the yeast with the water and leaving it to “wake up” for a few minutes!
Allow a Good First Proof
Baking any bread is about patience! A good first proof should take around an hour but mostly you just want to make sure the dough doubles in size. Take a picture of the dough once kneaded so you can compare with an “after” shot and make sure there’s a significant rise!
Allow the Dough to Rest
For the second proof, you’ll be transferring the dough to the skillet which you’ll be baking the focaccia in. You want to make sure the dough is pushed out right into the edges of the skillet. This can be tricky if the gluten in the dough is all worked up and elastic. If you’re struggling to stretch the dough out to the edges, just cover the skillet with a damp tea towel and let it rest for 10 minutes. This resting time allows the gluten to relax and you should notice a big difference in texture and resistance afterward.
Be Liberal with Toppings
Once your dough is proofed for a second time, it’s time to dimple the dough with your fingertips and top with whatever you fancy! In this recipe, I’ve used tomatoes and rosemary but you can really get creative with your toppings. Olives and garlic make a beautiful addition but you can even add super thin slices of potato, figs, and herbs of all kinds!
Bake Until Crispy
It can be tempting to take focaccia out of the oven too early, but like pizzas, it’s best to let it pick up a good amount of colour before removing it. The cast-iron skillet should make sure the bottom is beautifully toasted, but if you’re not careful you may end up with a rather soggy bottom! Stick to around 40 minutes in the oven before removing.
Love our skillet focaccia vegan pizza recipe? On a baking kick? Check out all our vegan dessert recipes.
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