Cast Iron Focaccia

5 from 1 vote

This cast-iron focaccia bread is delicious and perfect for the home cook to make! Using a cast-iron pan gives the focaccia a real Italian-style crunch while still having a soft and fluffy inside!

Prep Time2 30

Cook Time28

Refrigerate1

Total Time2 58

Course: Appetizer, Bread

Cuisine: American, Italian

Diet: Vegetarian

Servings: servings

Calories: 235kcal

Author: Vincent DelGiudice

Cost: $10

Equipment

1 cast iron pan
2 large bowls
1 Small bowl
1 scale

Ingredients

3.25 cups bread flour 400g
1 cup water + 3 tbsps 320 mL
1.25 teaspoon active dry yeast 4g
1.5 teaspoon honey 8 g
2 tablespoon lukewarm water + 2 tsp 40 ml
2 teaspoon kosher salt (diamond crystal) 8g
2 tablespoon Extra virgin olive oil +2 tsp 40 mL

Instructions

Gently mix 400 g bread flour and 32 ml of water until just combined. Cover with a damp towel for 1 hour.
15 minutes before the dough finishes resting, add the yeast, honey, and lukewarm water to a bowl. Whisk to combine and rest for 15 minutes.
Add the yeast mixture to the rested dough. Cut the mixture together by hand. Squeeze it over and over again like you're making a fist around it until it is just combined. Add the salt together and continue to knead the dough using the same technique for 8-10 minutes.
Add the olive oil and continue kneading until the dough is smooth and the oil is completely incorporated.
Transfer the dough to an oiled container. Cover with a damp towel. After 45 minutes, you'll do your stretch and folds. Use wet hands and reach underneath the dough. Stretch that piece of dough up and over to the center of the bowl. Rotate the bowl and do this 5 more times. Cover and let it rest for 45 minutes and repeat the stretch and folds again.
Cover the dough with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator and rest it on the counter for 2 hours.
Drizzle your cast iron pan with olive oil. Place a piece of parchment paper over the cast iron. Drizzle with more olive oil. Brush it across the parchment paper.
Pour the dough onto the tray. Use wet hands to guide the dough into the pan with the seam on the base of the pan in the center. Gently pull the sides of the dough toward the edge of the pan. Let the dough rest in the pan for 1 hour. Meanwhile, preheat the oven to 450℉.
Drizzle the dough with 3 tablespoon of olive oil. Drizzle your fingers with olive oil. Press your fingers into the dough. Avoid popping the air bubbles. Season the dough with salt.
Place in the oven on the lower shelf. Bake for 27-30 minutes. Remove from the oven when golden brown on top. Let it sit in the cast iron pan for 10 minutes. Transfer to a wire rack to cool.
Cool for 30 minutes before cutting open.

Video

Notes

This is a high-hydration dough at 90%. It will be sticky and hard to handle. Always wet or oil your hands before handling the dough.
10 minutes seems like a long time when it comes to kneading, but it is really necessary. If your hands don't have the strength or stamina, use a standing mixer with the dough hook attachment.
The overnight ferment allows strong, airy bubbles to form and lets the flavor develop. I recommend an overnight ferment rather than letting the bread rise at room temperature for 75 minutes.

Nutrition