Cast Iron Focaccia 3 Ways
CAST IRON FOCACCIA 3 Ways is a medium Italian recipe that serves 8. 250 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 27 hrs 30 min | Cook: 18 min | Total: 28 hrs 8 min
Cost: $6.17 total, $0.77 per serving
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
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
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
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
First Bulk Fermentation
Cover the bowl again and let the dough rest at room temperature for 30 minutes.
Time: PT30M
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
Second Bulk Fermentation
Cover and let the dough rest for another 30 minutes.
Time: PT30M
Second Strength‑Building Fold
Repeat the pull‑fold‑slap technique as before, creating a tighter ball.
Time: PT5M
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
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
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
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
Preheat Oven
About 15 minutes before the proof ends, preheat the oven to 500 °F (260 °C).
Time: PT15M
Temperature: 500°F
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 10 % less water)
- Instead of Olive Oil: Canola oil (less flavor)
- Instead of Olive Oil: Vegetable oil
- Instead of Active Dry Yeast: Fresh yeast (use 12 g)
- Instead of Fine Sea Salt: Kosher salt (use 15 g)
- Instead of Flaky Sea Salt: Coarse kosher salt
- Instead of Aged White Cheddar: Sharp cheddar, Gruyère
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp)
- Instead of Panko Breadcrumbs: Regular breadcrumbs
Equipment Needed
- Medium Stainless Steel Mixing Bowl
- Kitchen Scale
- Wooden Spoon or Spatula
- 12‑inch Cast Iron Skillet
- Lid or Dutch Oven Cover
- Wire Rack
- Dough Scraper (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Autolyse (step 2) – hydrates flour and improves texture.
- Strength‑building folds (steps 5 and 7) – develop gluten structure.
- Overnight cold fermentation (step 8) – adds flavor and open crumb.
- High‑heat bake at 500 °F (step 13) – creates the fried, buttery bottom.
Chef Tips from the Video
- Use a high‑hydration dough (≈82 % water) for the signature airy crumb.
- Flaky sea salt adds crunch; sprinkle it just before baking.
- Brush the baked focaccia with a little warm olive oil for extra shine and flavor.
- For extra flavor, add a drizzle of aged balsamic vinegar just before serving.
Troubleshooting
Dough is too sticky to handle.
Wet your hands and the bench surface liberally with oil; avoid adding extra flour which will make the crumb dense.
Focaccia does not rise enough.
Check that the yeast is fresh and that the water temperature is around 30 °C. Extend the bulk fermentation by 15‑20 minutes.
Crust is pale and not caramelized.
Bake at the full 500 °F for the entire 18 minutes and consider extending the bake by 2‑3 minutes for a darker crust.
Bottom sticks to the pan.
Ensure the cast‑iron skillet is well‑seasoned and generously oiled before adding the dough.
Storage
Refrigerator: Wrap tightly; lasts up to 3 days.
Freezer: Freeze whole loaf wrapped in foil and a freezer bag; up to 1 month. Thaw at room temperature and reheat.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- The dough can be refrigerated for up to 48 hours after the first cold fermentation.
- Freeze the shaped dough in the pan (wrapped tightly) and bake directly from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and became a staple in Liguria, where it is traditionally drizzled with olive oil and sea salt. It is served as a snack, side dish, or base for toppings, reflecting the Italian love of simple, high‑quality ingredients.
What are the traditional regional variations of focaccia in Italy?
In Liguria you find plain focaccia with rosemary; in Genoa, "Focaccia di Recco" is thin and filled with cheese; in Puglia, focaccia is often topped with tomatoes and olives. Each region adds local herbs, cheeses, or vegetables to the basic dough.
How is focaccia traditionally served in Liguria?
Ligurian focaccia is typically served warm, brushed with extra‑virgin olive oil, sprinkled with flaky sea salt and fresh rosemary, and eaten plain or with cured meats and cheese as an accompaniment to meals.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is common at family gatherings, festivals, and as a daily bread for lunch or dinner. In some villages it is baked for saints’ feast days and offered to guests as a sign of hospitality.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto platters, soups like minestrone, grilled vegetables, and hearty stews such as ragù. It also makes an excellent base for panini sandwiches.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Authentic focaccia uses bread flour, extra‑virgin olive oil, fine sea salt, and water. Substitutes can include all‑purpose flour (with a slightly denser crumb) or a blend of olive and vegetable oil, though flavor and texture will differ.
How has focaccia evolved over time in Italian cuisine?
Originally a simple flatbread, focaccia has evolved to include a wide range of toppings, longer fermentations for deeper flavor, and modern techniques like high‑heat cast‑iron baking that create a fried‑bottom texture, as demonstrated in this recipe.
What are the most common mistakes to avoid when making focaccia?
Common errors include using cold water (which slows yeast activity), under‑folding the dough (resulting in a tight crumb), and baking at too low a temperature (preventing the signature crispy bottom). Follow the strength‑building folds and bake at 500 °F for best results.
How do I know when this focaccia is done cooking?
The focaccia is done when the top is deep golden‑brown, the edges are crisp, and the bottom sizzles like a fried pancake. A tap on the bottom should sound hollow, and an internal temperature of about 200 °F indicates full bake.
Can I make this focaccia ahead of time and how should I store it?
Yes. After the overnight fermentation, you can shape the dough in the pan, cover, and refrigerate for up to 48 hours before baking. Store the baked loaf wrapped in foil at room temperature for up to 4 hours or in the refrigerator for 3 days.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on practical home‑cooking tutorials, especially bread‑making, cast‑iron cooking techniques, and straightforward recipes that require minimal equipment while delivering restaurant‑quality results.
How does the YouTube channel Brian Lagerstrom's approach to Italian bread differ from other cooking channels?
Brian Lagerstrom emphasizes high‑heat cast‑iron baking, short‑and‑long fermentation methods, and clear visual step‑by‑step folding techniques, whereas many other channels rely on standard oven pans or longer, more complex sourdough starters.
Last updated: September 6, 2026
