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Goat Cheese Skillet Focaccia

  • Wonderfully chewy, perfectly salty, incredibly easy fresh bread?  Yes please!
  • Total Time: 0 hours
  • Yield: 12 1x


Units Scale

For the Dough:

  • 384 g bread flour (I used King Arthur Baking)
  • 342 g warm water (105°F)
  • 1 tbsp fleur de sel, divided
  • 2 tsp instant yeast
  • 7 tbsp olive oil, divided

To Top the Focaccia:

  • Vermont Creamery Classic Goat Cheese (but do try their other flavors as well!)
  • Sun-dried Tomatoes
  • Thin-Sliced Mushrooms
  • Scallions


  1. Add the bread flour, 1/2 tbsp fleur de sel, and instant yeast to a large bowl.  Whisk to combine.
  2. Add the warm water to the flour mixture.  Using a wooden spoon or Danish dough whisk, stir until completely combined.  The dough will be very loose and sticky.  Do not add any more flour.
  3. Cover loosely with plastic wrap or a clean tea towel and allow to rise for 1.5-2 hours, or until doubled in size.
  4. Place in the refrigerator and refrigerate dough for 12-24 hours.
  5. Remove dough from the refrigerator.  Oil your hands with 1 tbsp of olive oil and form a ball with the dough by gathering dough in both hands and pulling to the center.  Do this four times, turning the bowl a quarter of a turn each time.  (see video, above)
  6. Place 2 tbsp of olive oil in a 10″ cast iron skillet.  Spread oil around the entire inside of the cast iron skillet.  Don’t worry if there is some oil pooled in the skillet.
  7. Turn the dough ball around in the cast iron skillet, making sure to cover every surface of the dough ball in oil.
  8. Allow the dough to rise, uncovered, for two hours.  Preheat your oven to 425°F with 45 minutes left in the rise time.
  9. Oil your hands with 1 tbsp of olive oil.  Dimple the dough, making sure that your fingers go all the way to the bottom of the skillet.  The dough will stretch to the edges of your skillet during this process!
  10. Add goat cheese, sun-dried tomatoes and mushrooms to the top of the focaccia.  Cover the top of the focaccia with another 1.5-2 tbsp of olive oil and the other 1.5 tbsp of fleur de sel.
  11. Bake in a 425°F oven for 18 minutes.  If adding scallions, at at that point.
  12. Bake another 5-10 minutes, checking frequently for doneness.
  13. Remove the focaccia from the oven and place on a cooling rack.
  14. Focaccia is best eaten on the same day, but it can be frozen for a couple of days.


  • You can top the focaccia to your taste, but be mindful of loading too many toppings on the focaccia.
  • Author: Shani
  • Prep Time: 25 minutes (active)
  • Rise Time: 15-27 hours
  • Cook Time: 25 minutes
  • Category: Bread


  • Serving Size: 1 slice
  • Calories: 190
  • Sugar: 0.1 g
  • Sodium: 11.7 mg
  • Fat: 8.8 g
  • Carbohydrates: 24 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg