08/20/2026
Upside Down Focaccia in the Smithey No. 10 Skillet.
This is a favorite we had to bring back. Crispy on the outside, pillowy in the middle, and loaded with roasted tomatoes, pesto, and Parmesan.
We’re ready for a slice...or two.
You’ll need:
Dr. Pete’s Classic Focaccia Mix
Olive oil
Water
Cherry tomatoes
Salt Sisters Tuscan Farmhouse Blend
Basil pesto
Parmesan cheese
Prepare the mix with olive oil and water according to package directions and let rise for an hour.
Preheat your oven to 450°F and lightly oil the Smithey No.10 (or any 10” cast iron).
Add halved tomatoes with a sprinkle of seasoning to the skillet, then spread the dough on top, dimple it with your fingers, and drizzle with more olive oil.
Bake for 25 minutes or until golden brown. Let it cool briefly, then work up the courage to flip it onto a plate or board.
Finish with pesto and parmesan, slice, and enjoy.
