Cast Iron Focaccia
5 hrs 30 min + 4–24 hrs cold ferment8 servings
A pillowy, dimpled Italian flatbread baked in cast iron with olive oil and flaky salt.
| prepPreheat oven to 500°F / 260°C (step 16) | |||||||||||||||
| 360 ml water (at 90°F / 32°C — for dough mix) | Mix water, sugar, oil & flour; rest 30 min | Add slurry to dough, squeeze-mix 1 min | Ferment at room temperature, 30 min | Perform strength-building fold, 4–5 times | Round dough ball, tuck under; rest 30 min | Second strength-building fold, 4–5 times | Round dough again; chill 4–24 hrs | Oil cast iron, transfer cold dough bottom-up | Dimple & stretch dough to pan edges | Proof in warm spot, 60 min | Drizzle oil, dimple 10–12 times to bottom | Proof until doubled & bubbly, 30 min | Sprinkle flaky salt on top | Bake 500°F / 260°C, 15–18 min until golden | Cool on rack 15–20 min, then cut & serve |
| 10 g sugar | |||||||||||||||
| 25 ml olive oil — plus extra for the pan and drizzling | |||||||||||||||
| 450 g bread flour (12.7% protein) | |||||||||||||||
| 20 ml water (to dissolve yeast) | Whisk water, yeast & salt in small container | ||||||||||||||
| 4 g instant yeast | |||||||||||||||
| 12 g salt | |||||||||||||||
| flaky salt for finishing (Maldon or similar) | |||||||||||||||
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