CAST IRON FOCACCIA 3 Ways

Ingredients

• 380 g Water (room temperature (30 °C))
• 450 g Bread Flour (12‑13 % protein, preferably unbleached)
• 25 g Olive Oil (extra‑virgin, for dough)
• 60 ml Olive Oil (for greasing the cast‑iron pan and brushing after bake)
• 10 g Granulated Sugar
• 4 g Active Dry Yeast (instant or active dry)
• 12 g Fine Sea Salt
• 5 g Flaky Sea Salt (Maldon or coarse kosher salt for topping)
• 175 g Aged White Cheddar (optional, cut into ~½‑inch cubes)
• 2 tbsp Fresh Rosemary (chopped, optional topping)
• 1 tsp Red Pepper Flakes (optional for heat)
• 60 g Panko Breadcrumbs (fried in a little oil, optional for cheesy version topping)

Instructions

1. Combine Initial Ingredients

   In a medium stainless steel bowl, add 360 g water (30 °C), 10 g sugar, 25 g olive oil, and 450 g bread flour. Stir with a wooden spoon until no dry flour remains.

   Time: PT5M

2. Autolyse

   Cover the bowl with a lid and let the mixture rest for 30 minutes. This hydrates the flour and begins gluten development.

   Time: PT30M

3. Add Yeast, Salt, and Extra Water

   Sprinkle 4 g active dry yeast and 12 g fine sea salt over the dough, then drizzle the remaining 20 g water. Using a wet hand, mix until the yeast and salt are fully incorporated.

   Time: PT5M

4. First Bulk Fermentation

   Cover the bowl again and let the dough rest at room temperature for 30 minutes.

   Time: PT30M

5. First Strength‑Building Fold

   With wet hands, pull the dough up and fold it over onto itself 4‑5 times, then perform a slap‑and‑fold to round it into a tight ball.

   Time: PT5M

6. Second Bulk Fermentation

   Cover and let the dough rest for another 30 minutes.

   Time: PT30M

7. Second Strength‑Building Fold

   Repeat the pull‑fold‑slap technique as before, creating a tighter ball.

   Time: PT5M

8. Cold Fermentation (Overnight)

   Cover the bowl tightly and place it in the refrigerator for 24 hours (or at least 12 hours for a shorter version).

   Time: PT24H

   Temperature: 4°C

9. Prepare Cast‑Iron Pan

   Generously drizzle 60 ml olive oil into a 12‑inch cast‑iron skillet, swirling to coat the bottom and sides.

   Time: PT5M

10. Transfer and Shape Dough

    Turn the cold dough onto the oiled skillet. Using oiled fingertips, gently dimple and stretch the dough outward until it reaches the pan edges (about 10‑12 inches).

    Time: PT5M

11. Final Proof

    Cover the skillet with its lid (or foil) and let the dough rise at room temperature for 1 hour 15 minutes, or until it has roughly doubled in volume.

    Time: PT1H15M

12. Preheat Oven

    About 15 minutes before the proof ends, preheat the oven to 500 °F (260 °C).

    Time: PT15M

    Temperature: 500°F

13. Add Toppings and Bake

    Drizzle a little more olive oil over the surface, sprinkle flaky sea salt, and optionally add rosemary, red‑pepper flakes, or the pre‑fried panko breadcrumbs. Bake uncovered for 15‑18 minutes until the top is deep golden‑brown and the bottom sizzles.

    Time: PT18M

    Temperature: 500°F

14. Cool and Serve

    Remove the focaccia with oven mitts, transfer to a wire rack and cool for 30 minutes. Brush the crust with a thin layer of olive oil for shine, then cut into squares and serve.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g