No.12 Skillet Focaccia

In a medium bowl, whisk the sugar into 1¼ cups lukewarm (not hot) water. Sprinkle the yeast over and let sit for at least 10 minutes, until the yeast is visibly bubbling and foamy. If no bubbles form your yeast might be dead—try again with another packet!

In a medium bowl, whisk together the flour and salt. Add the dry ingredients to the bloomed yeast and mix until a wet, shaggy dough forms and no dry spots remain.

Pour 2 tablespoons of olive oil into a large bowl. Transfer the dough to the bowl and toss a few times to thoroughly coat in the olive oil. Cover the bowl with plastic wrap and let rise at room temperature until doubled in size, about 3 hours.

Coat the inside of a No.12 Field Skillet with 2 tablespoons of cold butter. Pour 2 tablespoons of olive oil into the center of the pan. Transfer your dough to the skillet and toss it in the olive oil several times, roughly shaping it into a ball as you go, and deflating some of the air that’s inside.

Very loosely cover dough with plastic wrap and leave the skillet in a warm, dry place to rise (if it’s the summer, outside works well; if it’s winter, preheat your oven and leave the skillet on the stovetop). Let it rise for about 1 to 2 hours, until the dough has just reached the sides of the pan.

When the dough has almost finished rising, preheat the oven to 425°F.

Once the dough has just reached the edges of the skillet, rub a little bit of olive oil on your hands and begin dimpling the dough with your fingers. You want to create divots all across the top of the bread, and press your fingers down until they just touch the bottom of the pan. If your dough didn’t quite reach the edges of the skillet in some spots, you can stretch it a bit here; but be careful not to deflate it too much.

Gently press the cherry tomatoes, cut side up, into some of the dimples. Sprinkle the onion and rosemary over the top of the dough. Drizzle the focaccia with the remaining 2 tablespoons of olive oil and sprinkle with flaky salt.

Bake for 20 to 25 minutes, or until the focaccia is golden brown around the edges. Remove the focaccia from the skillet a few minutes after it comes out of the oven and transfer to a wire rack or cutting board. Sprinkle with the basil, if using, and serve warm or at room temperature.