You won’t find any recipe card at the end of the post. It’s the same recipe for Foccacia I published two years ago.
Well, maybe not exactly the same. I have replaced rosemary and salt with thyme and anise, but apart from that, it’s the same old dough.

So Incredibly innovative perhaps you’re thinking now, a bit sarcastic.
But this is not a new recipe. This post is about how to bake Foccacia in a slightly simpler way. It’s about baking Focaccia in a cast-iron skillet.
I used to place the dough in a pan for the final rise. But it didn’t matter how much I oiled the pan. The Dough always found a place to get stuck on during baking.

I have also tried to place the dough directly onto the baking stone. But Focaccia requires a wet dough, and it tends to float out too much if there is no support on the sides.