Cast Iron Focaccia

Ingredients

Steps

1. 1

   In a bowl, mix the 360 g warm water, sugar, olive oil, and flour until combined, finishing by mixing with a wet hand. Cover and rest 30 minutes.

2. 2

   Mix the 20 g warm water with the instant yeast and salt.

3. 3

   Add the yeast mixture to the dough and mix about 60 seconds, until no dry clumps remain. Cover and ferment 30 minutes.

4. 4

   Do a stretch and fold, repeating 4–5 times around the bowl.

5. 5

   Flip the dough seam-side down and round it into a ball using a 10-to-2 motion to build tension. Cover and rest 30 minutes.

6. 6

   Do a second round of folds, then round the dough into a tight ball again.

7. 7

   Cover and refrigerate 4–24 hours.

8. 8

   Add about ¼ cup olive oil to a 12-inch cast iron pan. Transfer the dough to the pan, bottom side up.

9. 9

   Oil your fingertips, then dimple and gently stretch the dough into the pan. If it springs back, wait a few minutes and continue.

10. 10

    Cover and proof 60 minutes in a warm spot (70F or above).

11. 11

    Drizzle more olive oil over the dough and dimple again, pressing 10–12 times all the way to the bottom of the pan.

12. 12

    Cover and proof 30 minutes, until doubled, jiggly, and bubbly.

13. 13

    Preheat the oven to 500F/260C.

14. 14

    Top the dough with flaky salt.

15. 15

    Bake 15–18 minutes, until deeply golden.

16. 16

    Remove the focaccia from the pan immediately and cool on a rack 15–20 minutes before cutting.