This Bread is Too Easy To Be This Good...
This Bread is TOO Easy To Be This Good... is a medium Italian recipe that serves 6. 2400 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 16 hrs 5 min | Cook: 20 min | Total: 16 hrs 45 min
Cost: $13.78 total, $2.30 per serving
Ingredients
- 450 g Bread Flour (high‑protein flour for strong gluten development)
- 360 g Water (heated to 90‑95 °F (32‑35 °C))
- 25 g Extra Virgin Olive Oil (for the dough, about 2 Tbsp)
- 10 g Sugar (helps feed the yeast)
- 4 g Instant Yeast (about 1 tsp)
- 12 g Salt (fine sea salt)
- 20 g Warm Water (for yeast) (90‑95 °F, used to dissolve yeast and salt)
- 60 ml Extra Virgin Olive Oil (for liberally coating the cast‑iron pan (≈¼ cup))
- 5 g Flaky Maldon Salt (sprinkled on top before baking)
Instructions
Measure Water
Heat 360 g of water to 90‑95 °F and weigh it on the digital scale.
Time: PT5M
Combine Dry Ingredients
Add 450 g bread flour, 10 g sugar, and 25 g olive oil to the bowl. Stir with a spoon until fully incorporated; the mixture will be very sticky.
Time: PT5M
Autolyse
Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes. This hydrates the flour and begins gluten development.
Time: PT30M
Prepare Yeast‑Salt Solution
Warm 20 g water to 90‑95 °F, dissolve 4 g instant yeast and 12 g salt. Stir until fully dissolved.
Time: PT5M
Incorporate Yeast Solution
Add the yeast‑salt solution to the autolysed dough. With wet hands, gently squeeze and fold until evenly distributed.
Time: PT5M
First Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 30 minutes.
Time: PT30M
First Set of Folds
Perform five stretch‑and‑folds: wet your hand, pull a portion of dough up, then fold it over itself. Rotate the bowl and repeat.
Time: PT5M
Second Bulk Fermentation
Cover and let the dough rest for another 30 minutes.
Time: PT30M
Second Set of Folds
Repeat the five stretch‑and‑folds as before.
Time: PT5M
Third Fermentation & Shaping
Cover and let the dough rest for 30 minutes, then flip it, tuck the folds underneath, and shape into a tidy ball.
Time: PT30M
Cold Fermentation
Place the dough ball in the refrigerator, covered, for 12 hours (or up to 24 hours) to develop flavor.
Time: PT12H
Prepare Cast Iron Pan
Generously coat the 12‑inch cast‑iron skillet with about 60 ml (¼ cup) olive oil, pushing oil up the sides.
Time: PT5M
Transfer and Spread Dough
Remove dough from the fridge, gently flip into the oiled pan, spread to a roughly rectangular shape, and dock with wet fingertips about 10‑15 times.
Time: PT10M
Final Proof
Cover the pan and let the dough proof for 60‑90 minutes (use 75 minutes as average) until it has risen ~30‑40 %.
Time: PT1H15M
Preheat Oven
Preheat the oven to 500 °F (260 °C) while the dough is proofing.
Time: PT15M
Temperature: 500°F
Bake
Place the pan on the preheated steel or oven rack and bake for 18‑20 minutes until the bottom is deep golden‑brown and the top is lightly blistered.
Time: PT20M
Temperature: 500°F
Cool
Remove the focaccia from the pan and transfer to a wire rack. Cool for 15 minutes before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 2400
- Protein
- 45 g
- Carbohydrates
- 300 g
- Fat
- 55 g
- Fiber
- 15 g
Dietary info: Vegetarian, Vegan (if using no dairy)
Allergens: Wheat (gluten), Yeast
Ingredient Substitutions
- Instead of Bread Flour: All‑purpose flour (reduce water by ~40 g)
- Instead of Extra Virgin Olive Oil: Other neutral oil (e.g., canola)
- Instead of Sugar: Honey (same amount)
- Instead of Instant Yeast: Active dry yeast (same amount)
- Instead of Salt: Kosher salt (slightly less by weight)
- Instead of Extra Virgin Olive Oil: Other high‑heat oil
- Instead of Flaky Maldon Salt: Coarse sea salt
Equipment Needed
- Digital Scale
- Medium Mixing Bowl
- Sturdy Spoon or Spatula
- Dough Scraper (Bench Scraper)
- 12‑inch Cast Iron Skillet
- Oven
- Wire Cooling Rack
- Instant‑Read Kitchen Thermometer
- Plastic Wrap or Lid
- Pizza Steel (optional) (optional)
Critical Steps — Do Not Skip
- Autolyse (step 3)
- Incorporating yeast‑salt solution (step 5)
- Stretch‑and‑fold series (steps 7, 9, 10)
- Cold overnight fermentation (step 11)
- Generous oil coating of cast iron pan (step 12)
- Final proof in pan (step 14)
- High‑heat bake at 500°F (step 16)
Chef Tips from the Video
- Use a digital thermometer to keep water at the precise 90‑95 °F range.
- A pizza steel underneath the cast iron gives an even hotter bottom for a true fried crust.
- Do not over‑fold; once the dough starts to tear, stop folding and move to the next fermentation.
- Flaky Maldon salt adds a burst of flavor; sprinkle just before baking.
Troubleshooting
Dough is too sticky to handle.
Wet your hands and the bench scraper liberally; avoid adding extra flour which will toughen the crumb.
Bread does not rise much during proof.
Check that water temperature was warm enough and that the yeast is fresh; ensure the proofing environment is at least 70 °F.
Bottom becomes overly dark or burnt.
Reduce oven temperature by 25 °F or move the pan to a higher rack; ensure the pan is not overly oiled.
Crumb is gummy after cooling.
Allow the focaccia to cool on a wire rack for at least 15 minutes; avoid cutting while still steaming hot.
Storage
Refrigerator: Wrap tightly; lasts up to 5 days.
Freezer: Slice, wrap each piece in foil and freezer bag; up to 1 month.
Room temperature: Best eaten same day; can sit uncovered for up to 2 hours.
Make-Ahead Tips
- The dough can be refrigerated up to 24 hours after the first cold ferment.
- After shaping, you can freeze the dough ball for up to 1 month; thaw overnight in the fridge before baking.
Frequently Asked Questions
What is the cultural significance and history of Cast Iron Focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a flatbread baked on a hearth. In Italy it became a regional staple, especially in Liguria, where olive oil and sea salt are traditional toppings. Baking it in a cast‑iron pan adds a modern, crispy twist while honoring the bread’s rustic roots.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, focaccia is often topped with rosemary, sea salt, and olive oil. In Puglia, tomatoes and olives are common. In Tuscany, herbs like sage or cheese are added. The base dough remains similar, but toppings reflect local produce.
How is authentic focaccia traditionally served in Italy?
Authentic focaccia is served warm, brushed with extra virgin olive oil, and sprinkled with flaky sea salt. It is eaten as a snack, a side to soups, or sliced for sandwiches. It is rarely sliced cold; the best texture comes right after baking.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also featured at festivals, family gatherings, and as a welcome food for guests. In some regions it is baked for religious holidays such as Easter, where sweet variations may be added.
What makes this Cast Iron Focaccia special or unique in Italian bread tradition?
The high‑hydration, no‑knead method creates an open, airy crumb, while the generous olive‑oil coating in a cast‑iron pan gives a fried, crunchy bottom that is not typical of traditional wood‑oven focaccia. The overnight cold ferment adds deep, nutty flavor.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses bread flour, water, extra‑virgin olive oil, salt, and yeast. Substitutes include all‑purpose flour (reduce water by ~40 g) or active‑dry yeast instead of instant yeast. Olive oil can be swapped for a neutral oil, but flavor will change.
What other Italian dishes pair well with Cast Iron Focaccia?
Focaccia pairs beautifully with olive‑oil‑based soups like minestrone, cured meats such as prosciutto, fresh salads with tomatoes and basil, and of course with a simple drizzle of balsamic reduction.
What are the most common mistakes to avoid when making Cast Iron Focaccia?
Common mistakes include using water that is too cold or too hot, under‑hydrating the dough, skipping the stretch‑and‑folds, not oiling the pan generously, and over‑proofing which can cause a gummy interior.
Why does this focaccia recipe use an autolyse and multiple folds instead of traditional kneading?
Autolyse hydrates the flour and begins gluten development without salt, making the dough more extensible. The stretch‑and‑folds develop strength in a high‑hydration dough that would be too sticky to knead, mimicking the mechanical action of a mixer while preserving the open crumb.
Can I make Cast Iron Focaccia ahead of time and how should I store it?
Yes. After the first bulk fermentation, you can shape the dough, cover it, and refrigerate for up to 24 hours. Keep it in a sealed container or wrapped in plastic. Before baking, let it come to room temperature, then proceed with the pan‑proof and bake.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on practical, equipment‑light home cooking and baking tutorials, often emphasizing DIY tools, scientific explanations, and beginner‑friendly techniques for high‑impact results.
How does the YouTube channel Brian Lagerstrom's approach to Italian bread making differ from other cooking channels?
Brian Lagerstrom emphasizes low‑tech methods—no stand mixers, minimal equipment, and clear step‑by‑step timing—while still delivering professional‑grade results. He often incorporates engineering‑style explanations, such as hydration percentages and autolyse science, which sets his style apart from more traditional, equipment‑heavy channels.
Last updated: August 21, 2026
