Cast iron focaccia

9 ingredients•Cook: 4 hrs

Yakir Havin

•

June 3, 2026

Focaccia is the second type of bread I ever made, and for something that looks fancy and complex, it's quite a bit easier than something like sourdough, and doesn't require much technique once it's in the oven (as opposed to some breads that need to be covered and then uncovered or have some steam added). Focaccia is also extremely versatile; I've served it up alongside soups and dips, or cut it open for sandwiches, or open-faced for pulled beef "flatbreads".

1 12" round focaccia

Instructions

Mix the bread flour (450 g), salt (12 g), sugar (10 g), and yeast (4 g) in a bowl.
Add the water (360 g) and olive oil (25 g), and, using a wet hand, mix well till combined and no wet spots remain.
Cover with a towel for 15 minutes.
With a wet hand, perform stretch and folds 8-10 times around the bowl. A stretch and fold means gentling stretching the dough from the edge, tugging it up till it resists, and the pressing down into the middle of the bowl, before rotating and repeating around the bowl.
Flip the dough over so the fold seams are facing down and cover another 15 minutes.
Perform the second set of stretch and folds. You should notice more strength and elasticity building up in the dough.
Flip the dough seam side down and cover another 15 minutes.
Perform the third set of stretch and folds.
Flip the dough seam side down and cover another 15 minutes.
Perform the fourth set of stretch and folds.
Flip the dough seam side down and cover to let rise for an hour.

Spray the cast iron pan all over in the inside, including up the walls, and spread olive oil (20 g) evenly across the bottom.
Gently tip the dough into the pan, and then flip it over so that both sides have collected some olive oil.
Cover with a towel and let proof for 75 minutes.

For the last 30 minutes of the proof, preheat the oven to 475 °F.
Coat fingers in olive oil and dimple the dough all over, spreading it to the edges of the pan. Your fingers should just reach the bottom of the pan without tearing through. Deflate any overly large bubbles.
Drizzle the dough with the remaining olive oil and sprinkle flaky salt along with any other toppings or spices you are using.
Bake for 15-18 minutes until nicely browned on top.
Remove and fully cool on a wire rack.