Basil, Garlic, & Mozzarella Focaccia

Over the weekend I got to cross two items off of my culinary bucket list... 1. Make homemade focaccia.
2. Bake in a cast iron skillet.

Honestly, I hadn't tried either one before out of a fear of what I did not know. Up until about a year ago, I had never really baked with yeast. I don't care how amazing a recipe looked, if yeast was listed as an ingredient I was immediately turned off by it.
Why?
Because I was super intimidated by anything that involved using yeast, and rise times, and such. Most of the time any recipe that I tried that required yeast almost always failed for me. Almost a year ago, I shared my recipe for French Vanilla Chai Cinnamon Rolls on the blog- it was my very first self-developed recipe using yeast that was a hit out of the park success. Ever since then I have been hooked on baking with yeast.

And recently I discovered Fleischmann's® RapidRise® Yeast and found myself even more hooked on developing baking recipes using yeast...

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