Goat Cheese Skillet Focaccia

4 servings
25 min prep time
20 hrs total time

Our Goat Cheese Skillet Focaccia is simple, chewy and perfectly salty. It's perfect for a Sunday brunch or for an afternoon snack alongside your favorite Vermont Creamery cheeses.


2 3/4 cups bread flour

1 tablespoon fleur de sel, divided

2 teaspoons instant yeast

1 1/2 cups warm water (105°F-115°F)

3 1/2 to 4 tablespoons olive oil, divided

2 ounces Vermont Creamery Classic Goat Cheese crumbled

1 to 2 ounces mushrooms, thinly sliced

1 to 2 ounces sun-dried tomatoes

1 tablespoon sliced scallions


  • STEP 1

    Combine bread flour, 1/2 tablespoon fleur de sel and instant yeast in large bowl; whisk to combine.

  • STEP 2

    Add warm water to flour mixture. With wooden spoon or Danish dough whisk, stir until completely combined. Dough will be loose and sticky; resist temptation to add more flour. Cover loosely with plastic wrap or clean tea towel; let rise 1 1/2-2 hours or until doubled in size. Refrigerate dough 12-24 hours.

  • STEP 3

    Remove dough from refrigerator. Oil your hands with olive oil; form dough into ball in bowl by gathering dough in both hands and pulling to center. Repeat four times, rotating bowl one-quarter turn each time.

  • STEP 4

    Coat bottom of 10" cast iron skillet with 2 tablespoons olive oil. Turn dough ball in skillet, coating all surfaces of dough with oil. Let rise uncovered 1 hour 40 minutes. Heat oven to 425°F. Let dough continue to rise 20 minutes longer for 2 hours total rise time.

  • STEP 5

    Oil your hands with additional olive oil. Dimple dough, making sure your fingers go all the way to bottom of skillet. Dough will stretch to edges of skillet during baking.

  • STEP 6

    Top dough with goat cheese, mushrooms and sun-dried tomatoes. Drizzle with remaining 1 1/2-2 tablespoons olive oil; sprinkle with remaining 1/2 tablespoon fleur de sel.

  • STEP 7

    Bake 18 minutes. Remove skillet from oven; top with scallions. Return to oven; bake, checking occasionally for doneness, 5-10 minutes or until crust is golden brown and toppings are heated through. Transfer focaccia to cooling rack. Best eaten same day.