Go Back
–+ servings
Focaccia bread sliced into 3 pieces and served with a plate of olive oil with herbs on a white marble background.

Cast Iron Focaccia Bread

A bread that is super easy to make and wonderfully delicious! If you think you can't make fresh bread at home, think again. With this step-by-step recipe, you'll be making killer focaccia bread in no time!
5 from 9 votes

Click the stars to rate.

Print Recipe Pin Recipe

*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 6 hours 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 16 pieces
Calories 116 kcal

Equipment

Ingredients
  

  • 3 Cups All-purpose flour spooned and leveled
  • 1 ¼ Cups Warm Water plus more as needed
  • 1 teaspoon Instant Dry Yeast
  • 2 teaspoon Kosher Salt
  • ¼ Cup Olive Oil divided
  • 1 teaspoon Dried Herbs optional, for topping
  • 1 Tsp Flaked Sea Salt optional, for topping

Instructions
 

  •  In a large mixing bowl, stir together the flour (3 cups)  and instant yeast (1 tsp).
  • 2 - Add salt (2 tsp) and stir to combine. (Be sure to add the salt separately from the yeast).
  • 3 - Add the warm water (1 ¼cups), and stir with a spatula until a sticky dough forms. Add more water one tablespoon at a time until the desired consistency is reached. (see image 4)
    Four photos in a grid showing the process of mixing flour and water to make dough in an aqua and white bowl.
  • Cover the bowl with plastic wrap, then cover it with a clean kitchen towel.  Place the bowl in a warm area (like on top of your stove) and let it rise at room temperature for 4-8 hours, or until the dough has doubled in size and is full of air bubbles.
  • Grease a cast iron pan with olive oil. Make sure to get the sides as well. Scrape the dough out of the bowl and into the greased cast iron pan.
  • Using your fingertips, gently stretch the dough out to fit the pan, dimpling the dough with your fingertips along the way.
  • Cover the pan with the bowl and towel and allow to rise for another 30 -60 minutes. (This time will depend on the temperature of your kitchen.)
  • When the dough has doubled in size again, preheat your oven to 450°F (230°C). Drizzle the top of the dough with olive oil (1-2 tbsp) and evenly sprinkle the dried herbs (1tsp), sprinkle with flaky sea salt (1 tsp), if using.
  • Bake the bread on the center rack for 30 minutes or until the crust is golden brown, and the bread is cooked through.
  • Remove the bread from the oven and let it cool in the pan for 10-15 minutes before slicing and serving.

Notes

Measure ingredients accurately: Measuring ingredients accurately is crucial for the success of the recipe. Use a kitchen scale to measure flour and water by weight, and use measuring cups and spoons for other ingredients.
Allow the dough to rest and rise properly: No knead focaccia bread requires an extended rest and rise time to allow the gluten to develop and the bread to become soft and airy. Make sure to give the dough enough time to rest, and don't rush the rising process.
Don't overwork the dough: No knead focaccia bread is meant to be a rustic, imperfect bread. Avoid overworking the dough or trying to shape it perfectly. Let the dough do its thing, and embrace any imperfections.
Use the right toppings: Focaccia bread is a blank canvas for all sorts of delicious toppings. But make sure to use toppings that won't release too much moisture during baking, which can make the bread soggy. Good options include sliced tomatoes, olives, and fresh herbs.
Use a cast iron skillet: To get a crispy bottom crust, use a baking stone or cast iron skillet to bake the bread. Preheat the stone or skillet in the oven before adding the dough, and then bake the bread on the hot surface.
Let the bread cool before slicing: Resist the urge to slice into the bread immediately after baking. Let the bread cool to room temperature before slicing to allow the crumb to set and prevent it from becoming gummy.

Make Ahead and Storage:

Store in an airtight container or plastic bag at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you need to store it for longer than that, you can freeze it for up to 3 months.

How To Freeze Focaccia Bread:

  • Allow the bread to cool completely to room temperature.
  • Wrap the bread tightly in plastic wrap or aluminum foil, or freezer paper to prevent freezer burn.
  • Place the wrapped bread in a freezer-safe plastic bag or airtight container.
  • Label and date the bag.
To thaw, simply remove it from the freezer and let it come to room temperature.

Reheating Focaccia Bread

  • Oven: Preheat your oven to 350°F. Place the focaccia bread directly on the oven rack or on a baking sheet. Heat the bread for 5-10 minutes, or until it is warm and crispy.
  • Toaster oven: Place the focaccia bread directly on the oven rack or on a baking sheet. Heat the bread for 2-5 minutes, or until it is warm and crispy.
  • Skillet: Using a nonstick skillet or cast iron pan, drizzle focaccia slices with a little olive oil and griddle for 2-3 minutes on each side until crispy.
  • Air Fryer: Cook for 3 minutes at 370F or until warm and crispy.
  • Microwave: Place the focaccia bread on a microwave-safe plate or dish and microwave the on high for 20-30 seconds, or until it is warm.

Nutrition

Serving: 1pieceCalories: 116kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 438mgPotassium: 28mgFiber: 1gSugar: 0.1gVitamin A: 2IUVitamin C: 0.03mgCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!