From Peter Reinhart's Artisan Bread Every Day book. I had never used cast iron for this, and I didn't see much advice around the forum on how to use cast iron for focaccia/Sicilian. I thought it might benefit others. The bread cooked up nicely, though I had some trouble transferring it from the bowl to the skillet (hence the somewhat misshapen form). Nice golden crust and soft inside. I topped it was thinly sliced asparagus I put on about halfway through cooking. Next time, I would slice the asparagus thicker and put it on after a quick parbake of 5/10min so it really "bakes into" the final product. Baked at 450 for 30 minutes.