6 Breads You Can Make in a Skillet

A good skillet or pan — one made from cast iron, for example — can be one of the most useful items in your kitchen. If you’re only using these go-to tools for stir-frying vegetables, searing pork chops, or cooking chicken, you’re missing out. Breads, too, can be made in your skillets, either on the stovetop or in the oven. Quality skillets, Cooks Illustrated explains, will evenly distribute heat to your food and last a lifetime. The even distribution of heat is particularly key when making breads, since one side or spot will not cook or bake more quickly than another. So prove your skillet skills by making one of these six breads.

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1. Cast-Iron Skillet Focaccia

A flat bread that can be seasoned with just about any herb or spice and olive oil, focaccia bread is a flavorful alternative to your basic dinner roll. Plus, with Jamie Deen’s Food Network recipe, you won’t need to knead or deal with yeast, since you’ll be using a store-bought dough. You could also check your local pizzeria to see if they sell dough to the public.

Ingredients:

  • 1 (1-pound) package store-bought pizza dough
  • All-purpose flour, for dusting
  • 3 tablespoons extra-virgin olive oil
  • ¼ red onion, thinly sliced
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons freshly grated Parmesan
  • Kosher salt and freshly ground black pepper

Directions: Preheat oven to 350 degrees Fahrenheit. Place a 12-inch cast-iron skillet on the center rack as it preheats. Bring the pizza dough to room temperature. Dust the counter surface with bench flour. Stretch out the dough to a 12-inch circle. Drizzle the hot skillet lightly with just 1 tablespoon of oil. Lift up the skillet by the handle and swirl to coat the bottom of the pan completely.

Add the dough to the hot skillet and carefully stretch it to go halfway up the sides. Press your fingers into the dough to make small indents. Sprinkle with the remaining 2 tablespoons olive oil, red onions, and rosemary. Top with the freshly grated Parmesan. Bake on the middle rack until lightly golden brown, about 35 minutes. Slice into wedges to serve.