Name: Cast Iron Rosemary Focaccia
Total time: 3 h 15 min
Ingredients: 1 cup plus 2 tablespoons warm water (110 degrees); 5 tablespoons extra-virgin olive oil; 1 1/8 teaspoons instant or rapid-rise yeast; 2 cups (11 ounces/312 grams) plus 2 tablespoons bread flour , plus extra as needed; 1 tablespoon Kosher salt; 1 tablespoon minced fresh rosemary

Why This Recipe Works

Good focaccia should have soft, chewy insides and a crisp exterior. Instead of using a starter “sponge” made of flour, water, and yeast that has been fermented overnight, which is a common but time-intensive way to build flavor and texture, we added more yeast than usual and used high-protein bread flour to give our bread more chew. This saved us from the overnight rest usually needed for a sponge. Letting the dough rise three times before pushing it into the skillet developed enough gluten to create the signature airy holes in the focaccia. Greasing the skillet with oil created a perfect, slightly fried crust when the cast iron heated up in the oven. We started the oven at 500 degrees and then lowered the temperature to 450 when the bread went in, which improved the texture of the loaf, allowing it to rise even more during baking.

Instructions

Whisk water, 2 tablespoons oil, and yeast together in liquid measuring cup until yeast dissolves. Whisk flour and 2 teaspoons salt together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add water mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.) Transfer dough to lightly greased bowl, cover tightly with greased plastic wrap, and let rise for 30 minutes.

Gently press center of dough to deflate. Using greased bowl scraper (or rubber spatula), fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees and fold dough again; repeat turning bowl and folding dough 1 more time. Cover with plastic and let rise for 30 minutes.

Grease 12-inch cast-iron skillet with 2 tablespoons oil. Transfer dough to prepared skillet, top side down, sliding dough around skillet to coat with oil. Cover with plastic and let rise for 30 minutes.

Adjust oven rack to middle position and heat oven to 500 degrees. Using fingertips, press dough out toward edges of skillet. Using fork, poke entire surface of dough 25 to 30 times. Drizzle with remaining 1 tablespoon oil and sprinkle with rosemary and remaining 1 teaspoon salt. Let dough rest for 10 minutes.

Transfer skillet to oven and reduce oven temperature to 450 degrees. Bake until top of loaf is golden brown, 23 to 26 minutes, rotating skillet halfway through baking.

Using potholders, transfer skillet to wire rack and let loaf cool for 10 minutes. Being careful of hot skillet handle, remove loaf from skillet, return to rack, and let cool for at least 20 minutes before serving.