Fall puts me in “nesting” mode, bustling around like a little squirrel preparing my humble abode for winter. I spent the weekend being very domestic – cleaning the house, sprucing up the flower beds and trimming overgrown shrubs. Even though I’m fighting a head cold, it just felt good to be outside in the October sun, enjoying what is probably the last few weeks of warm weather before Old Man Winter settles in.
I also find myself craving to bake…a lot. I love to bake, especially in my skillet, and am always amazed at its versatility. I can bake anything in it – from bread to cake to casseroles – and they always turn out beautifully. (Stay tuned for a future post on my absolute favorite fall cake, also baked in my skillet). So, as I was in a cleansing mode, discovering items in my fridge and pantry that need to be used so I can make room for other things, I decided to bake a tomato and cheese focaccia.
If you don’t have a skillet, you can bake this in a 10-inch cake pan, deep dish pizza pan or springform pan.
1 package Active Dry Yeast
3/4 cup warm Water (105 degrees to 115 degrees F)
2 cups All-Purpose Flour
1/2 tsp. Salt
1/4 cup Olive Oil, divided
1 tsp. Italian Seasoning
6-8 oil-packed, Sun-dried Tomatoes, well-drained and finely chopped
1/2 cup (2 oz.) shredded Provolone Cheese
1/4 cup (1 oz.) grated Parmesan Cheese