cast iron focaccia

This easy no-knead focaccia bread rises overnight and is baked to crispy pillowy perfection in a cast iron skillet. Topped with flakey sea salt and fragrant rosemary for the perfect accompaniment to any dish!

Cast Iron No-Knead Focaccia Bread

bread flour

active dry yeast (see note (about 1 tsp))

water (about 1 1/2 cups)

Kosher salt (about 1 tbsp)

olive oil (divided)

Coarse flakey sea salt

rosemary leaves

In a large mixing bowl, add the bread flour and kosher salt into the bowl (see note #3 on weighing ingredients)

In a heat proof measuring cup, microwave the water until it reaches 110F-115F temperature. The timing will depend on how cold your water is, use a food thermometer to check. Add the active dry yeast to the water and whisk until it dissolves and give it 5 minutes, so it begins to bubble. (see note #2 if using instant yeast). Add the water/yeast into the bowl with the flour. Using your hands or a rubber spatula, mix until there is no more dry flour. Cover tightly with plastic wrap and let rise overnight (minimum 8 hours, max 24 hours) (see note #4).

After the dough has risen overnight, remove the plastic wrap. Take a rubber spatula and tuck the edges of the dough into the center of the dough, creating a ball. In a cast iron skillet, add 3 tbsp olive oil, then place the ball of dough into the cast iron seam side down. Allow the dough to sit in the cast iron for one hour.

Preheat oven to 450 degrees F. After the dough has sat in the cast iron for one hour, using the palm of your hand, flatten the dough into the skillet spreading it to meet all sides of the skillet. Using your finger tips, dimple the dough by pressing all the way down to the bottom of the skillet. Brush/spread 3 tbsp olive oil onto the dough, allowing the oil to go into the dimples. Sprinkle flakey sea salt and fresh rosemary over the top.

Bake the focaccia for about 20-25 minutes (turning skillet halfway through so it bakes evenly) until the top is golden brown. Remove the skillet from the oven using mitts. With a rubber spatula, gently lift the bread and check underneath to make sure it's fully cooked. Allow to rest for 15 minutes before cutting. Serve with a dish of olive oil for dipping, best enjoyed the day of (see note #5).

Was a bit intimidated to try this but it ended up being easier than i thought. Excited to try it again with different toppings.

This is the third time I have made this.  A huge hit every time.

This recipe makes delicious and perfect focaccia every time.

We have made focaccia bread a few times but I have never made it in a cast iron or let the dough rise overnight as it calls for in this recipe! Turned out absolutely DELICIOUS and it rose a lot! I let mine rise at room temperature for around an hour, refrigerated overnight, and cooked in the AM. Highly recommend this recipe!

https://content.jwplatform.com/videos/7cJ5PsBF.mp4

This easy no-knead focaccia bread rises overnight and is baked to crispy, pillowy perfection in a cast iron skillet. Homemade focaccia is topped with flakey sea salt and fragrant rosemary for the perfect accompaniment to any dish!

Cast Iron Focaccia Bread

This easy no knead cast iron focaccia is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary.

No-Knead Cast Iron Focaccia

dry yeast ((about 2 ¼ teaspoons))

water, (divided)

sugar

milk

olive oil, (divided)

½ cups all-purpose flour, (plus more as needed)

kosher salt

cornmeal

Sea salt flakes ((or extra kosher salt), for topping)

black pepper

rosemary

Place yeast, ½ cup of warm water, and the sugar in a large mixing bowl on a stand mixer fitted with a dough hook. Let the mixture sit for about 10 minutes, until the yeast is foamy. Add 6 more tablespoons of warm water and the milk.

Mix on low speed for about 2 minutes. Add 6 tablespoons of the olive oil and mix for 1 minute.

Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the kosher salt.

Transfer dough to a large, greased bowl and cover with a damp dish towel or plastic wrap. Let the dough rise in a warm place for 1 - 1 ½ hours, or until the dough has doubled in size.

Sprinkle cornmeal in a 10-inch cast iron skillet. Punch down the dough, then spread in the prepared skillet. Rub olive oil on your hands before pressing the dough into the pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.

Meanwhile, preheat oven to 450°F.

Use your fingertips to make indentations on top of the raised dough. Drizzle the remaining ¼ cup of olive oil over top, using your fingers to spread the oil all over the top of the bread (especially in those little dimples). Sprinkle flaky sea salt (or additional kosher salt), pepper, and fresh rosemary on top.

Bake until golden brown, about 20-22 minutes.

Just curious, what brand of olive oil do you use for this recipe?

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Cast Iron No-Knead Focaccia Bread

No-Knead Cast Iron Focaccia

Top 2 cast iron focaccia recipes from across the web

The most viewed cast iron focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cast Iron No-Knead Focaccia Bread

No-Knead Cast Iron Focaccia

The most viewed cast iron focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine