Ingredients
Scale
For 10″ skillet
- 1/3 recipe of my Perfect Pizza Dough
- 15 cherry tomatoes, pierced once with a fork so they don’t burst in cooking
- 1 teaspoon kosher salt
- 4 tablespoons Extra Virgin olive oil
Instructions
- Prepare pizza dough as directed in the recipe and allow it to rise for about an hour, or until doubled in size. Punch down dough.
- Coat the bottom of the cast iron skillet with a thin layer of olive oil.
- Pre-heat the oven to 450 degrees. (Make sure your oven is clean first, or food residue may catch fire at this temp.)
- Stretch the dough ball out in the center of the skillet until it’s about an inch thick and allow it to rise a second time until it fills the pan, about 30 minutes. You don’t want to stretch the dough too thin, so it will only fill the skillet about 2/3 way before the second rise.
- After the dough has finished rising the second time, use your fingertips to gently dimple the top of the bread, giving it that definitive focaccia texture.
- Brush a thin layer of olive oil across the top of the bread and top with cherry tomatoes, pressing them into the surface so they won’t pop out while cooking.
- Add a bit of kosher or sea salt to finish the bread.
- Bake in the oven for about 20 minutes, or until the top of the bread is a nice golden brown.
- Slice and serve while hot!
Notes
- Gluten-free: This is not gluten-free.
- Vegetarian/Vegan: This is vegan.
Nutrition
- Serving Size: 6