15 Cast Iron Focaccia Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 cast iron focaccia recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

Cast Iron Rosemary Focaccia

Olive oil, sugar, all purpose flour, active yeast

5.05

Feeding The Frasers

Easy Low-Flour Cast Iron Focaccia Bread Recipe by Tasty

1 hr 45 min

Balsamic vinegar, red pepper flakes, olive oil, active dry yeast, all purpose flour

4.8107

Tasty

Cast Iron Focaccia with 4 toppings

16 hr 40 min

Cherry tomatoes, rosemary, bread flour, olive oil, olives

5.01

She Loves Biscotti

Homemade Focaccia Bread Recipe

22 hr 45 min

Olive oil, fleur de sel, dry yeast, same weight, all purpose flour

4.917

Serious Eats

No-Knead Cast Iron Focaccia Bread

15 hr 45 min

Bread flour, olive oil, active dry yeast, sea salt, fresh rosemary

4.712

Girl With The Iron Cast

Skillet Focaccia Bread

Parmesan cheese, olive oil, yeast, italian seasoning, sugar

5.012

Biscuits & Burlap

One Hour Skillet Focaccia

1 hr

Parmesan cheese, italian seasoning, active dry, salted butter, all purpose flour

5.025

Crunchy Creamy Sweet

Rosemary Focaccia

Olive oil, sugar, active dry yeast, sea salt, all purpose flour

5.01

Taste of the South Magazine

Easy Cast Iron Focaccia Bread with Italian Herbs

1 hr

Olive oil, yeast, italian seasoning, pecorino romano cheese, sugar

5.01

A Dash of Macros

Cast Iron Rosemary Focaccia

Bought pizza dough, olive oil, sea salt, fresh rosemary

No reviews

Ciao Chow Bambina

Cast Iron Sourdough Focaccia w/ Apples and Rosemary

26 hr 35 min

Sourdough starter, honey, olive oil, sea salt, sliced apples

4.77

Bread By Elise

Quick Skillet Foccaccia

50 min

Parmesan cheese, olive oil, yeast, italian seasoning, sugar

5.05

The Gingered Whisk

Garlic Italian Herb Focaccia Bread

11 hr 45 min

Herbs de provence, honey, olive oil, garlic, sea salt

No reviews

Cast Iron Recipes

Olive rosemary focaccia bread recipe

3 hr 45 min

Kalamata olives, olive oil, sugar, active dry yeast, all purpose flour

5.010

Rhubarbarians

Cast Iron Focaccia Recipe

Lemon, dill, rosemary, olive oil, basil

No reviews

Group Recipes

What is the best pan for focaccia?

Lessons from Italy: 3 Tips for Making Authentic Focaccia

Use a round cake pan, not a sheet pan. …
Let the dough do its second rise in the pan it will be baked in. …
Pour a ⅛-¼ inch layer of olive oil in the bottom of the pan.

What are two tips to making a good focaccia bread?

How do you make focaccia crispy bottom?

Bake in the oven for about 10 minutes until golden brown on top. Turn the pan 180 degrees then reduce the heat to 450F and bake for another 10-15 minutes until golden brown on the top and bottom. If you find the bottom is browning too quickly compared to the top, you can move the pan to a higher rack.

How do you keep focaccia so it stays crispy?

Wrap your bread pieces in plastic wrap, followed by a layer of aluminum foil. Then, store it in a plastic bag.

What happens if you don’t dimple focaccia?

If you try and bake the loaf at this point, they will expand and burst, causing the bread to collapse. To avoid this, you need to dimple your loaf with wet fingers or an oiled wooden spoon handle. This will also increase the surface area allowing you to drizzle over even more extra virgin olive oil.

Should I knead focaccia?

Knead until soft and elastic; in a food mixer (preferable) on a medium-slow speed for about 7 minutes, or by hand on a lightly oiled work surface for 10-12 minutes. Put the dough on a lightly oiled rimless baking sheet and leave to rise in a draught-free place for 60-90 minutes until roughly doubled in size.

Why is my focaccia not fluffy?

If the water is too cold or too hot, that is to say less than 30°C or more than 40°C, the yeast won’t be properly activated. Also, the water must not be too hard: use bottled water instead. Once the yeast has melted and you obtain an homogeneous liquid, allow to rest for 10 mins in a cool place.

Should focaccia be thick or thin?

As a general rule of thumb, a classic Italian-style pizza crust will be less than half an inch thick while most focaccia will be at least three quarters of an inch thick. Also, focaccia is most commonly served at room temperature — though you can also eat focaccia bread cold or toasted.

Why do you dimple focaccia?

Focaccia FAQs

A well-proofed dough will have lots of air bubbles and rises quickly; that massaging adds dimples that keep your focaccia flat, as it should be. Also, those dimples hold the olive oil coating and help it soak into the dough, which gives your finished bread that crisp and golden crust.

How wet should focaccia dough be?

This dough will be very, very wet – almost like cake mix. If you can, wet your hands (to stop them sticking) and fold the dough over a little, just to see what a dough of this wetness (or ‘hydration’) feels like.

Can you cook focaccia in glass?

You can also use a glass 9 x 13 baking dish as well. I often divide the recipe in half and use a 9 inch cake pan to make the bread (as pictured in the post). The round loaf of focaccia bread is perfect for making this focaccia sandwich. Fill your oiled baking sheet or pan with dough.

What do you eat focaccia with?

Here are 8 of the best side dishes that go well with focaccia:

1 – Mashed Potatoes.
2 – Sauteed Broccoli.
3 – Steamed Shellfish.
4 – Braised Greens.
5 – Vegetable Salad with Vinaigrette Dressing.
6 – Fried Eggs.
7 – Dried Fruits and Nuts.
8 – The Classic Hummus Dip.

15 Cast Iron Focaccia Recipe