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Enjoy a classic Italian focaccia baked in cast iron for the perfect appetizer. My kids love this as a snack or with a hearty stew.
Focaccia is a classic Italian bread. This is one of the first breads that Mac learned to make. Yeast breads are pretty easy as long as you know your yeast is good, and this one we mix the yeast in water first so you'll get a good idea if it is ok to proceed.
I highly recommend making bread at home, and it's not just for health reasons. This is a white bread and that's ok - there isn't a need to make everything out of 100% whole grain. You're already light years above store bought options if you are making your own any type of bread.
Looking for more yeast bread practice? My kids cannot get enough crustless sandwich bread. Cinnamon rolls have more techniques to learn but can still be quick. And enjoy your hot dogs on freshly baked hot dog buns!
Why You Need This Recipe
- learn a new style of classic bread!
- yeast bread is quicker than sourdough.
- super easy for beginners to make!
Key Ingredients
Flour - You CAN use half whole wheat here, but really? This is an amazing white bread and I pretty much always use all all-purpose flour in this recipe.
Oil - This is where you break out your best-tasting olive oil because it's a star flavor in the bread!
Salt - Just enough to bring together all of the flavors.
Yeast - Read on for how to know your yeast is still viable! Reach for active dry yeast for this recipe.
Herbs - Fresh or dried, your call. Fresh rosemary leaves are my favourite but you can use any herb.
How to Make No Knead Focaccia Bread
***See recipe card below for precise measurements and instructions.***
Step 1: Mix the salt and flour in a large mixing bowl. Add the yeast to warm water, then combine in the mixing bowl.
Step 2: Mix until just combined, then let proof for a couple hours.
Step 3: Dump the dough out onto oiled parchment paper and flip over to coat. Let rest for 20 minutes.
Step 4: Use your fingers to press the dough into the pan, expanding it and leaving the classic dimples.
Step 5: Sprinkle on herbs and salt, then drizzle with more olive oil. Bake and enjoy!
Tips and Tricks
- Oiling the bread really well before baking is key for the perfect crust.
- The dimples are a classic touch - don't skip them! They hold onto the oil for amazing flavour.
- Focaccia doesn’t keep well because the dough doesn’t have sugar or fat in it. It will toast and be good the next day, but it's best to eat fresh.
Substitutions
Use any dried herbs you keep on hand or have a taste for. Thyme also pairs really nicely with the olive oil.
Feel free to press some olives into the dough before baking! That will also add saltiness so be aware of that when seasoning the dough.
FAQs
How do I know my yeast is good?
This is a great recipe for testing out yeast. When you mix the yeast into the warm (not hot!) water, give it a few minutes first before mixing into the flour. If you are already seeing bubbles and foaming, you are good to go! And if you aren't, you can try it once more and see if your water was cold or if the yeast is bad. And this way, you haven't mixed it into any other ingredients and wasted them!
What pan do I use for focaccia bread?
I love cast iron because it heats nice and evenly and will give the bread a great crust. Even lining with parchment we still get the heating benefits. I recommend a 10-12" skillet for this size loaf. No skillet, then use a 9x13" baking dish. And if you're baking for a crowd, go ahead and double this and bake it on a half sheet pan.
Photos by Dante from Shire by the Sea
More Cast Iron Favourites
- Sourdough Discard Tortillas
- Simple Baked French Toast Recipe
- Cast Iron German Pancake
- Freezer Meal Fried Rice
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Cast Iron Focaccia Bread
Kate Schat
This is a great intro to yeast breads! It's perfect for beginners and kid bakers alike.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours hrs 35 minutes mins
Cook Time 25 minutes mins
Total Time 3 hours hrs
Course Bread
Cuisine Italian
Servings 12 servings
Calories 102 kcal
Ingredients
- 2 cups all-purpose flour can sub for half whole wheat, but it is really delightful all white
- 1 teaspoon salt
- ½ teaspoon yeast
- 1 cup warm water
- 2 ½ tablespoons olive oil
- Salt Kosher is best
- Rosemary
- Balsamic vinegar
- Olive oil
Instructions
Mix the flour and salt in a big bowl.
Stir the yeast and water together in a separate bowl/measuring cup/jar.
Mix the two together just until there are no dry spots left in the flour and it’s well combined; no need to mix it forever.
Cover with a wet tea towel, and let sit for 2-10 hours. If you’re going for just 2 hours, make sure it’s in a warm place.
Line a baking pan with parchment paper and pour 1 ½ tablespoons of olive oil onto it.
Gently dump the dough onto the pan, flip it to coat in oil, and then let it rest 20 minutes.
Preheat the oven to 450°F while it rests.
Oil your fingers from some excess oil on the pan, and press the dough out to fit the pan.
Drizzle the remaining 1 tablespoon olive oil on and dimple the dough all over with your fingers. (Wash your hands!) Then sprinkle the top liberally with salt and if you have it, fresh rosemary, otherwise whatever dried herb you have on hand, such as an Italian herb mix (just make sure it’s just dried herbs and not additional salt).
Bake for 25-30 minutes, flipping it around halfway so it bakes evenly. Serve right away!
Focaccia doesn’t keep well because the dough doesn’t have sugar or fat in it. It will toast and be good the next day, but it's best to eat fresh.
We enjoy it with a plate of a bit of olive oil and balsamic vinegar, and fresh black pepper on top. Go easy on the olive oil, it doesn’t take much and it will overtake the balsamic vinegar easily.
Notes
- Focaccia doesn’t keep well because the dough doesn’t have sugar or fat in it. It will toast and be good the next day, but it's best to eat fresh.
- We enjoy it with a plate of a bit of olive oil and balsamic vinegar, and fresh black pepper on top. Go easy on the olive oil, it doesn’t take much and it will overtake the balsamic vinegar easily.
- Make this recipe in a 9x13" pan or a 10-12" round skillet. You can double the recipe to make in a half sheet pan.
Nutrition
Calories: 102kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 195mgPotassium: 24mgFiber: 1gSugar: 0.1gCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!
