Easy Pizza Dough Focaccia
This is the easiest focaccia you’ll ever make. Instead of and wading through a 12-to-15-hour refrigeration and rising process (maybe even a dough hook) to make your own focaccia dough, substitute store-bought pizza dough. Focaccia and pizza doughs are actually pretty similar, making pizza dough a fantastic alternative. This campfire focaccia recipe will impress most focaccia fans for a fraction of the time and effort. More important, you’re all that much more likely to bake tasty bread at the campsite. Feel free to play around with toppings according to taste and what’s on hand.
If you’re new to campfire cooking, check out our how-to guide.
Ingredients
1 lb pizza dough
Butter or shortening (for greasing pan)
2 Tbsp olive oil
1 Tbsp fresh rosemary leaves
1 small vidalia onion, thinly sliced (about 1/2 cup)
Flaky sea salt
Directions
Grease an 8-9in cast iron skillet with butter or shortening. (Note: This greasing step may seem may not be necessary depending on the extent of your pan’s seasoning. We like a little grease for insurance against sticking.)
Pour the olive oil into the center of skillet
Roll the pizza dough in the oil or use a brush to thoroughly coat. Cover and let the dough rest for about an hour or until it has doubled in size (this will depend on the temperature of your kitchen).
While you’re waiting on the dough, start your fire. You’ll want a decent coal bed, but you’ll only actively bake for 15-20 mins.
When the dough is ready, sprinkle evenly with rosemary and sliced onion.
Using a brush, coat the dough using oil from the edges on the skillet. If necessary, add more oil to thoroughly coat. Using all of your fingers, press straight down, creating deep dimples. Gently stretch the dough as you dimple, helping the dough fill the pan. Coat liberally with sea salt.
Return the skillet to the cooking grate over medium heat, cover and add coals evenly to the lid. Check progress in 15 mins and replace coals, if necessary. The focaccia is done when the bottom is golden and crisp and the top is lightly browned, about 15-20 mins.
Remove the skillet from heat and transfer the focaccia to a board or cooling rack. Let cool for 10 mins before serving.
At home
Adapt this Campfire Focaccia recipe to your home kitchen by switching out the campfire for a 425°F oven. Bake (uncovered) until golden, about 25 mins.
On the grill, cover and cook at 425°F for 15-20 mins. If your cast iron skillet has a lid, place the lid on the grill while it is preheating. Both the grill lid and cast-iron lid should be down/on throughout the cooking process.
Watch us make this campfire focaccia recipe at the campsite: