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Looks mouth watering Madonna. Nothing like good homemade focaccia. Being GF, I miss eating stuff like this, but oh well, just need to develop a GF version. Won’t be quite the same, but close. I am sure yours was delicious. Working with yeast is so much fun. People need to get over being afraid to trying it and work with yeast!
Thank you so much Sally. I am pretty happy with it. I’ll wait for you to work out the kinks before I try the gf version. I did not get along at all with coconut sugar (lips like Goldie Hahn in First Wives Club.) so now I am afraid to try new ingredients even it is supposed to be better for me. Thanks for stopping by. You are such a great chef I am thrilled that you give it a good grade.
Gorgeous bread and I love the pretty sesame seeds on top. I’m one of those “afraid of yeast” persons and I know I need to get over it …perhaps your focaccia will get me on my way.
Sam
You are such a good cook I can’t believe anything would scare you. Thanks for stopping by Sam.
M.
I love making homemade breads. You are right Madonna, yeast breads are easy; especially when you can take advantage of the dough hook on your stand mixer. I keep a large container of instant dry yeast in my fridge and freezer. Your focaccia looks delicious and cooking it in an iron skillet is a great idea.
I had resisted using the dough hook until now because I wanted to know what the dough should feel like, but this went together so quickly I think I will be using it more. Hope you have a great week.
Focaccia . . . YUM!
I think I might have to give this a try . . . maybe with a little thyme & rosemary . . . and lots of salt and olive oil. YUM!
Thanks so much for sharing!
Have a great week,
Suzanne
Do give it a try. I was thinking herbs while I was applying the sesame seeds. I will be trying rosemary and thyme if I can stopping killing my thyme plant.
I love making bread. Neither of us eats much bread, so I bake every couple of weeks and freeze the loaves, sliced. (I often slice the end off, warm, and eat it with butter and unpasteurized honey.) I make a 100% whole wheat bread using Peter Reinhart’s techniques. No purchased bread can come close. His recipes for foccacia are also wonderful. Getting comfortable with yeast opens the door to even more wonderful food.
I will have to check out Peter Reinhart’s version. He is such a wonderful baker. Fresh bread at your house sounds delish.
mmm this looks so mouthwatering! Nothing like freshly baked bread, yum 🙂 love how you made yours in a skillet. Thanks for sharing the recipe with us. Happy week~hugs, Poppy
Thanks so much Poppy.
I love homemade focaccia and usually make mine with garlic or rosemary~I can’t wait to try your slightly sweet version with sesame seeds, yours is a thing of beauty!
I am going to give rosemary a try next. I usually make Parmesan scones that the family is crazy about so rosemary is next on my list, but this is a pretty basic bread that I think you could experiment with. Thanks for stopping by.
M.
Love focaccia!
Did you happen to watch The Escape Artist on Masterpiece?
Lots of jury action there…
Yes, British television is so wonderful. PBS has kept me intrigued this past year. The Escape Artist was both wonderful and frightening. I had my hands over my face and peaking through my fingers.
Thanks for stopping by Monique.
I used to make homemade bread…and this recipe has made me want to try it. Bread is something I love. And…to bake it in an iron skillet should make it even better. I always use my cast iron skillet for corn bread… and love how it turns out.
Also…thanks for visiting mykentuckyliving.
sheila
That looks delicious!
How timely is this post, Madonna! I’ve been wanting to start to bake my own bread for a while and finally bought what I needed. Here on the island, housewives in the villages always use something we call ‘prozimi’, which is a good piece of the dough saved from their last batch. This prozimi, which translates as ‘before kneading’, takes the place of any dry yeast. I’ve been on the lookout for the easiest methods, as there seem to be quite a few, of course for different types of bread, like your delicious looking focaccia, which I will try. Thanks for the fabulous pics and easy to follow instructions, as always!
Poppy
Poppy, this recipe is a great way to get comfortable with baking with yeast and it is a small amount. I no longer need large recipes like I did when my children were growing up. I would love to bake like housewives in the village bake. I have heard of baking bread like you refer to and I am racking my brain to recall the English word for it, but can’t at the moment.
I like the idea of adding sesame seeds to focaccia for added flavor.
I liked the sesame myself. I love the nutty taste when they have been toasted. However, I did have a couple of my QCers that thought it should involve some rosemary.:)
Being able to check-in online is wonderful! But still a pain, not knowing whether you’ll be called or not. Anyway, love this focaccia — the sesame seeds are such a nice finishing touch. And I agree adding rosemary to this would be so nice!
It is great not to have to hang out at court, but the middle of the day puts a crimp in your day. Thanks for stopping by John.
What a lovely, simple recipe. Will try it asap and maybe top with some Nigella seeds, what do you think?
Barbara, it is a simple recipe. It is a small recipe which fits my lifestyle. I don’t know Nigella. I have heard of them, but have not tasted them, but if you think it would be good I want to give them a try.
Easy to prepare and fantastic looking.
I have to prepare this ASAP , it’s smiling at me 🙂
Fresh and crispy , home made is definitely the best.
Daniela, let me know your thoughts. I thought is was pretty good. We have people here voting for herbs, but it goes so quickly I think we can have both. I cut this in thirds and saved the middle section for sandwiches. I split it in half and toasted for BLTs. I ate them before I remembered to take a pic. Next time….
I must try this! I have never made homemade focaccia so this will be a great first attempt 🙂 Found you via Say G’day Saturday 🙂
I hope you will give it a try and get back to me and share your thoughts. Thanks for visiting.
Your Focaccia with Sesame Seeds looks beautiful, it looks delicious! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
Your focaccia is beautiful Madonna, looks so moist and very tempting. I know the aroma is wonderful.
Jury duty reminds me of being on call for the hospital. You have to be ready but often they don’t call. It was always a happy morning when a woke up and realized I had made it through the night without a call.
Thanks Chris. I am pretty happy with it. I see other possibilities. When I mentioned it at the hairdresser’s everyone had a different topping. 🙂
I admire anyone that has a job that requires being on call. I was on tenterhooks all week. I would have been fine if they said that evening I would be needed the next morning, but to be needed within the hour set me on edge. I know it sounds petty now that it is over. I’m a little embarrassed to complain about it. Thank God for people like you friend. 🙂
Can’t wait to try this! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week
If you make this I would love your thoughts.
M.
Your focaccia bread looks amazing! I love that it is cooked in a cast iron skillet too! Thanks so much for linking up to my Creative Ways Link Party! Hope to see you again this week!
Blessings,
Nici
Oh yum! I love Focaccia! I have a similar pan and can’t wait to try it out. Thanks for sharing it with SYC.
hugs,
Jann
I hope you will make it and let me know your thoughts. Thanks for stopping by Jann.
Thanks so much for joining the Say G’day Saturday linky party. I’ve just given your post a +1.
Hope to see your fabulous talents again this weekend!
Best wishes,
Natasha in Oz
It looks fab, Madonna. I love focaccia – big chunks of sea salt and rosemary topped with a nice olive oil always rock my world. Buon appetito!
Thanks Adri. This focaccia has lots of possibilities. I just thought anyone that was afraid of yeast or was a beginner it is perfect to start. You on the other hand are way beyond that, but I still think you will like it.
M.