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.
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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 this piadina recipe.
These simple instructions and valuable tips will help you on your way to a delicious and impressive offering.
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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.
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.
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.
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.
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
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.
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 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.
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.
FAQ
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.
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.
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 Sandwich
Spread a little hot pepper spread to make a delicious focaccia sandwich with grilled eggplant, marinated mozzarella, roasted red peppers, and basil pesto.
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!
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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.
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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
Cast Iron Focaccia with 4 toppings
Equipment
- Cast iron skillet
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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.
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.
Joseph
Buongiorno Yall fresh herbs in garden. do ya add those fresh ones same way ??
Maria
Thanks for your interest, Joseph! Buongiorno!
Fresh herbs can definitely add a wonderful flavor to your focaccia. While I prefer using dried herbs for this recipe because fresh herbs can sometimes burn during baking, you can still use fresh ones. To prevent them from burning, coat the fresh herbs with the olive oil/water mixture before using them as a topping. This should help protect them and bring out their flavors nicely. Happy baking!
Christina Young
Hi Maria,
I’m just loving your weekly newsletter and recipes! I love being able to follow a food blogger who is Canadian and a Montrealer to boot! Plan to make this focaccia tomorrow. I can’t see a link for the video though. All I see is the word “Video”. Could it be a browser issue? I’m using Chrome on my Android phone.
Maria
Welcome, Christina!
It could very well be that. If you scroll to the top of the article, right under the title, you will see 2 back rectangles; one says to jump to recipe, and the other says video. Try clicking that video link. Hopefully, it works for you!
Thanks again for your support!
Judith
Hi Maria,
Insanely delicious! This time I experimented instead of all purpose I used Italian semolina flour- grano duro. The all purpose raised up and was super airy, the semolina was heavy crusted. I must have done something wrong and will try again w/the grano duro. I put a topping of roasted garlic and salt flakes. Either way, even with my error – this recipe is unbelievably delish!
Julie Ann Dannemiller
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!!!
Maria
Thanks for sharing Julie! So thrilled to read this!
Lee
Hi Maria
This focaccia looks amazing! I don’t gave a cast iron skillet. Can I use another skillet?
Maria
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!
Lisa
I’ve just started baking focaccia again and can’t wait to try this recipe! Can I make it with pecorino? Thank you, Maria!
Maria
Thanks so much for your interest Lisa! I think that would make a great topping! Enjoy!
Nancy
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!
Maria
I am so thrilled to read this! Thanks so much Nancy!
Deborah Lochli Mcgrath
Maria place all this mix in one 10in skillet!?
Maria
Thanks for your interest Deborah. Yes, place the whole ball of dough in the cast iron pan. Enjoy!
Eleonora Cheles
Hi wondering what size skillet you use for this recipe
Thanks
Maria
Thanks for your interest Eleonora. It is a 10-inch cast-iron skillet. Enjoy!
val
Amazing results! The olive focaccia was perfect! Thanks Maria!
Maria
So thrilled to read this! Thanks Val!