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    Home » Breads » Cast Iron Focaccia with 4 Focaccia Toppings

    Cast Iron Focaccia with 4 Focaccia Toppings

    July 23, 2021 , Updated January 9, 2023 Maria 14 Comments

    Jump to Recipe Jump to Video
    A photo collage of olive, parmesan, rosemary and cherry tomato focaccia.

    Golden brown, deliciously seasoned, light and chewy yet crisp… this cast iron focaccia is simply delicious and quite easy to make. The overnight process requires no kneading like other types of yeast bread. This focaccia dough always delivers an easy-to-make appetizer or a delicious option to serve with a wide variety of meals. Focaccia toppings include rosemary, cherry tomatoes, black olives and parmesan.

    Cast iron focaccia dough garnished with rosemary.
    Jump to:
    • Combining the focaccia ingredients
    • Stretching the dough for the cast iron focaccia
    • Let’s make rosemary focaccia bread
    • Focaccia Toppings
    • Different herb and spice combinations
    • Tips
    • FAQ
    • How to serve focaccia
    • Recipe origins
    • Recipe

    There is something special about cooking in cast-iron pans.

    This old-time material saves and distributes heat in such a unique way that almost anything you bake in it turns out beautifully and tasty!

    A few Italian foods that immediately come to mind are skillet potatoes, frittata and focaccia.

    Focaccia, as you probably know, is a dimpled yeasted bread dough popular throughout Italy and the world. All flavorings include extra virgin olive oil with various herbs and/or simple toppings with a sprinkle of flaked sea salt. 

    What could be a better complement to a traditional lentil soup recipe in the winter or a garden-fresh tomato salad in the summer, especially when served warm and fresh direct from a cast-iron skillet?

    While some people shy away from baking bread because it seems complicated, this no-knead focaccia bread recipe takes no more effort than whipping up a batch of muffins or Italian flatbread.

    These simple instructions and valuable tips will help you on your way to a delicious and impressive offering.

    Ingredient sot make focaccia on a wooden board.

    Combining the focaccia ingredients

    Making this no-knead focaccia bread can be as easy as combining all the ingredients in a large bowl and refrigerating it. However, paying attention to some details translates into minor improvements that will greatly increase the final product’s pillowy soft texture and delicious flavor.

    This is how to make focaccia bread fluffy, tasty and from scratch.

    The first ingredient in any bread recipe is flour. In a large mixing bowl, place 284 grams of bread flour. If you do not have a scale, this is 2 cups. Make sure to weigh the flour properly.

    Add 4 grams (1 teaspoon) of active dry yeast and whisk together. Create a well in the middle of the flour and add ¾ cup of warm water. Begin to combine with a wooden spoon or rubber spatula for 1-2 minutes. The dough will be shaggy. Add ¾ teaspoon of salt, ½ tablespoon of extra-virgin olive oil and ¼ cup of water.  Mix to combine. Cover the bowl with plastic wrap and refrigerate for at least 12 hours or up to 1 day. 

    Focaccia dough in a bowl.

    Stretching the dough for the cast iron focaccia

    After your dough has spent at least 12 hours in the fridge, you will notice the dough has doubled in size and the presence of a few air bubbles. 

    Before transferring the dough, we need to stretch it out and redistribute the air held within it.

    First, drizzle 1½ tablespoons of olive oil over the bottom of a 10-inch cast-iron skillet. Use your fingertips to spread the oil on the bottom and the sides. Now that your fingertips are lightly oiled, lift one side of the dough and flip the dough to the opposite side. Fold the dough over itself 4-5  times in the bowl.

    A round ball of focaccia dough in a bowl.

    Then, tuck in part of the ball and turn it in on itself. You are bringing the edges to the bottom center of the dough. Repeat this circular motion 10-12 times to obtain a nice dough ball with a smooth surface. Take a look at the video to see a visual demonstration.

    Transfer the dough to the pan and drizzle ½ tablespoon of olive oil over the top of the dough. 

    Use your fingertips to gently push and stretch the dough up to the sides of the pan. 

    Cover the pan with plastic wrap and set it aside at room temperature for 2 hours, ideally for 4 hours. 

    Half an hour before you are ready to bake your focaccia, preheat the oven to 500°F (260°C). Place the oven rack in the bottom third of the oven.

    Dimpled focaccia dough in a cast iron pan.

    Let’s make rosemary focaccia bread

    Finally, the time has come to garnish the focaccia dough. One of the easiest and most popular focaccia toppings is rosemary. 

    In a small bowl, combine ½ tablespoon olive oil with ½ tablespoon water. Dip your fingertips in this oil and water emulsion and then create dimples across the focaccia’s surface by gently pressing straight down into the dough to the bottom of the skillet. Drizzle or splash the rest of this liquid over the top of the dough.

    Next, sprinkle with 1½ teaspoon of dried rosemary and ¼ teaspoon of Maldon salt. 

    Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.

    Transfer the bread to a wire rack immediately to cool down and prevent it from steaming. 

    Slice and enjoy warm focaccia bread as is or with your favorite foods. 

    A photo collage of olive, parmesan, rosemary and cherry tomato focaccia.

    Focaccia Toppings

    How can you possibly improve on this perfect focaccia bread? This iron skillet bread is one of the most versatile recipes you can create because you can add a never-ending list of toppings to it before popping it in the oven. Remember to keep it light.

    Here are a few suggestions of great toppings that will go well with this basic focaccia recipe.

    Tomato focaccia with herbs in a cast iron skillet.

    Tomato focaccia with herbs

    Don’t know what to make with your fresh garden tomatoes? How about this variation of focaccia with tomatoes? Cherry tomatoes are usually abundant during the summer and make a perfect topping for this easy bread.

    Follow the recipe for combining and stretching the dough as outlined in the previous paragraphs.

    Then, in a small bowl, add 4 ounces of halved cherry tomatoes to the ½ tablespoon of olive oil and ½ tablespoon of water. Replace the dried rosemary with ¾ teaspoon of dried oregano and ¼ teaspoon of dried thyme. Combine. Dip your fingertips in this oil and water emulsion and create dimples across the focaccia’s surface by gently pressing straight down into the dough.

    Then, fill the focaccia dimples with cherry tomatoes. Drizzle or gently brush the rest of the liquid over the entire surface of the dough, followed by a sprinkling of ¼ teaspoon of Maldon salt.

    Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.

    Transfer the bread to a wire rack immediately to cool down and prevent it from steaming. 

    Slice and enjoy warm focaccia bread as is or with your favorite foods. 

    Olive focaccia with thyme in a cast iron skillet.

    No-knead focaccia with olives  

    Even though kalamata olives have a deep purple color, they are still considered black olives. Their brininess adds a wonderful depth of flavor and makes another great choice to use as a topping for this homemade bread. 

    Follow the recipe for combining and stretching the dough as outlined in the previous paragraphs.

    Then, in a small bowl, add 12 large pitted and halved olives to the ½ tablespoon of olive oil and ½ tablespoon of water. Replace the dried rosemary with 1 teaspoon of fresh thyme. Combine. Dip your fingertips in this oil and water emulsion and then create dimples across the focaccia’s surface by gently pressing straight down into the dough.

    Then, fill the focaccia dimples with the olive halves. Drizzle or gently brush the rest of the liquid over the entire surface of the dough. Unless you want a salty pizza, reduce the Maldon salt to a few pinches and sprinkle over the top.  

    Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.

    Transfer the bread to a wire rack immediately to cool down and prevent it from steaming. 

    Slice and enjoy this warm focaccia bread as is or with your favorite foods. 

    Parmesan focaccia in a cast iron skillet.

    Parmesan focaccia bread

    Cheese makes everything taste better, especially Parmigiano-Reggiano cheese! 

    Follow the recipe for combining and stretching the dough as outlined in the previous paragraphs.

    In a small bowl, combine ½ tablespoon olive oil with ½ tablespoon water. Dip your fingertips in this oil and water emulsion and then create dimples across the focaccia’s surface by gently pressing straight down into the dough. Drizzle the rest over the top of the focaccia. 

    Substitute ¼ cup of freshly grated parmesan cheese for the rosemary and the sea salt flakes. Once the oil and water emulsion is splashed over the focaccia, sprinkle the grated cheese evenly over the top. 

    Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.

    Transfer the bread to a wire rack immediately to cool down and prevent it from steaming. 

    Slice and enjoy this warm skillet focaccia bread as is or with your favorite foods. 

    Rosemary focaccia dough cut in half on a wooden board.

    Different herb and spice combinations

    One of the easiest ways to make your focaccia taste different is to change the dried or fresh herbs and spices you use in and on the dough. Instead of rosemary and flaky salt, try some of these delicious options:

    • Oregano, thyme, and basil
    • Sage and sea flakes
    • Roasted garlic, salt, and cracked black pepper
    • Homemade chili flakes

    You can also create a heartier bread with the addition of roasted red peppers, caramelized onions or sundried tomatoes.

    Tips

    • Use a scale to weigh the flour. 
    • Add water in 2 additions. This allows the flour to hydrate slowly. 
    • Allow at least 12 hours for the yeast to work properly. Do not skip this step as this develops the best flavors. 
    • Preheating the oven is an important step in making focaccia bread at home. A hot oven ensures great texture with a wonderful crumb. 
    The crumb texture of focaccia dough.

    FAQ

    Why use bread flour?

    To make this no-knead focaccia, bread flour is best as it has a higher protein content when compared to all-purpose flour and rises higher without any extra work. That said, using all-purpose flour will still provide a great texture if you already have it on hand.

    Can focaccia bread be frozen?

    Yes, this bread freezes wonderfully for up to 1 month. Once it has completely cooled down to room temperature, double wrap with plastic wrap followed by aluminum foil, then transfer it to a large freezer-safe plastic air-tight container to avoid crushing it in the freezer. To reheat: Unwrap and heat a 350°F (175°C) for about 15 minutes until warm. 

    How to dimple focaccia dough

    There is something oddly satisfying about dimpling focaccia dough. Wet your fingers in the oil and water solution and gently poke the dough straight down at regular intervals. These indentations will hold little pools of olive oil, herbs and the other ingredients used for the focaccia topping.

    How to serve focaccia

    Besides adding various ingredients to the top of the focaccia dough before you bake it, it also serves well stews, pasta dishes, with a wide range of dipping sauces. Olive oil with garlic and herbs is a simple but popular dip for this bread.

    Focaccia bread next to Italian appetizers.

    Focaccia Sandwich

    Spread a little hot pepper spread to make a delicious focaccia sandwich with grilled eggplant, marinated mozzarella, roasted red peppers, and basil pesto.

    GET LA BOMBA RECIPE

    No matter what you choose, you, your family, and your guests will appreciate the delicious taste of this classic Italian bread.

    Recipe origins

    As much as I love my mom’s traditional Italian focaccia recipe made with potatoes, this has become my go-to recipe since my husband and I have become empty nesters. 

    The original inspiration for this recipe was Jim Lahey’s no-knead pizza dough. Over the years, I have tried so many different techniques to improve the texture and flavor of this focaccia dough and I am thrilled to share it with all of you today.

    Enjoy!

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    If you are interested, the cast iron pan I am using is available on amazon. I also use my Breville Smart Toaster Oven with the pizza option to bake the focaccia. Head on over to my amazon store for all the details.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free! 

    Ciao for now,

    Maria

    ★★★★★ If you have made this delicious focaccia recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A photo collage of olive, parmesan, rosemary and cherry tomato focaccia.

    Cast Iron Focaccia with 4 toppings

    Golden brown, deliciously seasoned, light and chewy yet crisp… this cast iron focaccia is simply delicious and quite easy to make.
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Resting Time: 16 hours
    Total Time: 16 hours 40 minutes
    Servings: 4 servings
    Calories: 260kcal
    Author: Maria Vannelli RD
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    Equipment

    • Cast iron skillet

    Ingredients

    • 284 grams bread flour 2 cups
    • 4 grams active dry yeast 1 teaspoon
    • 1 cup water separated, warm
    • ¾ teaspoon salt
    • 3 tablespoons olive oil, extra virgin separated
    • ½ tablespoon water room temperature

    Rosemary Focaccia:

    • 1½ teaspoons rosemary dried
    • ¼ teaspoon sea salt flakes

    Parmesan Focaccia:

    • ¼ cup Parmigiano-Reggiano Cheese

    Olive Focaccia:

    • 12 olives black, pits removed, halved
    • 1 teaspoon thyme fresh
    • pinch sea salt flakes

    Tomato Focaccia with Herbs:

    • 4 ounces cherry tomatoes
    • ¾ teaspoon oregano dried
    • ¼ teaspoon thyme dried
    • ¼ teaspoon sea salt flakes

    Instructions

    • In a large mixing bowl, whisk together the bread flour and the dry yeast.
    • Add ¾ cup of water and begin to combine with a wooden spoon or rubber spatula for 1-2 minutes. The dough will be shaggy. 
    • Add the salt, ½ tablespoon of olive oil and the rest of the water. Combine.
    • Cover with plastic wrap and refrigerate for at least 12 hours or up to 1 day. 
    • 4 hours up to when you are ready to bake the focaccia,, remove dough from the refrigerator.
    • Drizzle 1½ tablespoons of olive oil over the bottom of a 10-inch cast-iron skillet. Use your fingertips to spread the oil on the bottom and the sides.
    • Now that your fingertips are lightly oiled, lift up one side of the dough and flip the dough to the opposite side. Fold the dough over itself in this manner 4-5  times in the bowl.
    • Then, tuck in part of the ball and turn it in on itself. You are basically bringing the edges to the bottom center of the dough. Repeat this circular motion about 10-12 times to obtain a nice ball of dough with a smooth surface. 
    • Transfer the ball of dough to the pan and drizzle ½ tablespoon of olive oil over the top of the dough. 
    • Use your fingertips to gently push and stretch the dough up to the sides of the pan. 
    • Cover the pan with plastic wrap and set it aside at room temperature, for a minimum of 2 hours, ideally for 4 hours. 
    • Half an hour before you are ready to bake your focaccia, preheat the oven to 500°F (260°C). Place the oven rack in the bottom third of the oven.
    • In a small bowl, combine ½ tablespoon of olive oil with ½ tablespoon of water. Dip your fingertips in this oil and water emulsion and create dimples all across the surface of the focaccia by gently pressing straight down into the dough. Drizzle the rest over the top of the focaccia. 

    Rosemary Focaccia:

    • Next, sprinkle with 1½ teaspoon of dried rosemary and ¼ teaspoon of Maldon salt. 
      Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.
      Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming. 

    Parmesan Focaccia:

    • Once the oil and water emulsion is splashed over the top of the focaccia, sprinkle the grated cheese evenly over the top. 
      Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.
      Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming. 

    Olive Focaccia:

    • Add 12 large pitted and halved olives to the ½ tablespoon of olive oil and ½ tablespoon of water along with 1 teaspoon of fresh thyme.
      Combine together and fill the focaccia dimples with the olive halves. Drizzle or gently brush the rest of the liquid over the entire surface of the dough. Add a few pinches of sea salt.
      Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.
      Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming. 

    Tomato Focaccia with Herbs:

    • In a small bowl add 4 ounces of halved cherry tomatoes to the ½ tablespoon of olive oil and ½ tablespoon of water along with ¾ teaspoon of dried oregano and ¼ teaspoon of dried thyme.
      Combine together and fill the focaccia dimples with the cherry tomatoes. Drizzle or gently brush the rest of the liquid over the entire surface of the dough, followed by a sprinkling of ¼ teaspoon of Maldon salt. 
      Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.
      Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming. 
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Use a scale to weigh the flour. 
    • Add water in 2 additions. This allows the flour to slowly hydrate. 
    • Allow at least 12 hours for the yeast to work properly. Do not skip this step as this develops the best flavors. 
    Please note the nutritional information is only for the rosemary focaccia.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 4serving | Calories: 260kcal | Carbohydrates: 52g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 441mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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    Filed Under: Breads

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Julie Ann Dannemiller

      December 17, 2022 at 6:38 pm

      5 stars
      I make this recipe a lot! It is loved by everyone! Using a cast iron skillet (which is making my mother in heaven smile) for this recipe makes an incredible crust! I just made a double batch of dough to bake tomorrow! Thanks, Maria, for posting this!!!

      Reply
      • Maria

        December 17, 2022 at 7:28 pm

        Thanks for sharing Julie! So thrilled to read this!

        Reply
    2. Lee

      November 10, 2022 at 8:59 am

      Hi Maria
      This focaccia looks amazing! I don’t gave a cast iron skillet. Can I use another skillet?

      Reply
      • Maria

        November 10, 2022 at 9:05 am

        Thanks so much for your interest Lee! A cast iron pan will provide the best results however you can still make it with a stainless steel pan (including the handle) that can withstand the oven’s heat. I would love to hear about your results if you decide to try it! Thanks again for stopping by!

        Reply
    3. Lisa

      November 09, 2022 at 3:56 pm

      I’ve just started baking focaccia again and can’t wait to try this recipe! Can I make it with pecorino? Thank you, Maria!

      Reply
      • Maria

        November 09, 2022 at 10:05 pm

        Thanks so much for your interest Lisa! I think that would make a great topping! Enjoy!

        Reply
    4. Nancy

      October 15, 2022 at 3:55 pm

      5 stars
      I’ve tried other focaccia recipes from other sites but they are just flat, round bread with seasonings. This recipe is the real deal. Nice crispy crust with a tender inside with some nooks and crannies. You must use bread flour, and it should be a shaggy dough. Very important. Thanks for this recipe!

      Reply
      • Maria

        October 15, 2022 at 8:38 pm

        I am so thrilled to read this! Thanks so much Nancy!

        Reply
    5. Deborah Lochli Mcgrath

      September 12, 2022 at 6:05 pm

      Maria place all this mix in one 10in skillet!?

      Reply
      • Maria

        September 13, 2022 at 1:01 pm

        Thanks for your interest Deborah. Yes, place the whole ball of dough in the cast iron pan. Enjoy!

        Reply
    6. Eleonora Cheles

      December 07, 2021 at 10:18 pm

      Hi wondering what size skillet you use for this recipe
      Thanks

      Reply
      • Maria

        December 07, 2021 at 10:24 pm

        Thanks for your interest Eleonora. It is a 10-inch cast-iron skillet. Enjoy!

        Reply
    7. val

      July 30, 2021 at 10:57 am

      5 stars
      Amazing results! The olive focaccia was perfect! Thanks Maria!

      Reply
      • Maria

        July 30, 2021 at 11:09 am

        So thrilled to read this! Thanks Val!

        Reply

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