5 from 2 votes
No-Knead Cast Iron Focaccia
This easy no knead cast iron focaccia is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings:
9
slices
Calories:
274 kcal
Course:
Side Dish, Appetizer, Bread
Cuisine:
Italian
Ingredients
- ¼ oz. yeast about 2 ¼ teaspoons, dry
- water divided, warm
- ¾ teaspoon sugar
- 2 tablespoons milk
- ½ cup olive oil divided, plus 2 tablespoons
- 2 ½ cups all-purpose flour plus more as needed
- 1 ½ teaspoons kosher salt
- 1 tablespoon cornmeal
- sea salt or extra kosher salt), for topping, flakes
- ½ teaspoon black pepper ground
- 1 ½ teaspoons rosemary minced fresh
Instructions
- Place yeast, ½ cup of warm water, and the sugar in a large mixing bowl on a stand mixer fitted with a dough hook. Let the mixture sit for about 10 minutes, until the yeast is foamy. Add 6 more tablespoons of warm water and the milk.
- Mix on low speed for about 2 minutes. Add 6 tablespoons of the olive oil and mix for 1 minute.
- Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the kosher salt.
- Transfer dough to a large, greased bowl and cover with a damp dish towel or plastic wrap. Let the dough rise in a warm place for 1 - 1 ½ hours, or until the dough has doubled in size.
- Sprinkle cornmeal in a 10-inch cast iron skillet. Punch down the dough, then spread in the prepared skillet. Rub olive oil on your hands before pressing the dough into the pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.
- Meanwhile, preheat oven to 450°F.
- Use your fingertips to make indentations on top of the raised dough. Drizzle the remaining ¼ cup of olive oil over top, using your fingers to spread the oil all over the top of the bread (especially in those little dimples). Sprinkle flaky sea salt (or additional kosher salt), pepper, and fresh rosemary on top.
- Bake until golden brown, about 20-22 minutes.
Cup of Yum
Notes
- Make sure that your “warm water” is about 110°F. If it’s too cool, the water will not activate the yeast. Anything hotter than about 130°F will kill the yeast.
- Focaccia gets a lot of its flavor from all of that olive oil, so it’s important to use a high-quality olive oil that actually tastes good. I recommend a really nice extra-virgin olive oil.
- If you can, it’s best to wait to slice the focaccia until the bread has cooled some. If you slice it straight from the oven, steam will escape and the bread will dry out a bit. Not a disaster (it won’t ruin your bread), but something to keep in mind if you can be patient.
- Use a 10-inch cast iron skillet (rather than a larger 12-inch skillet). The smaller pan keeps the bread thicker and more fluffy.
- We love the texture and flavor of these Maldon sea salt flakes on top of the bread, but coarse kosher salt will also work!
Nutrition Information
Serving
1slice
Calories
274kcal
(14%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.003g
(0%)
Cholesterol
0.3mg
(0%)
Sodium
391mg
(16%)
Potassium
55mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
10mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9 slices
Amount Per Serving
Calories 274
% Daily Value*
| Serving | 1slice | |
| Calories | 274kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 391mg | 16% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.