This is my go-to focaccia recipe — crispy, DEEPLY golden on the outside, airy and soft inside, and made with a surprisingly low amount of effort. One pan, a little time, and you get bakery-level bread at home. Get the detailed recipe on my website at https://brianlagerstrom.com/recipes/cast-iron-focaccia
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INGREDIENTS
360 g (1½ c) water, at 90F/31C — plus 20g additional for dissolving yeast and salt
10 g (2⅓ t) sugar
25 g (1¾ T) olive oil — plus ¼ cup + for the pan and drizzling
450 g (3½ c) bread flour, 12.7% protein
4 g (1¼ t) instant yeast
12 g (2 t) salt
Flaky salt for finishing
INSTRUCTIONS
1. In a bowl, mix 360g warm water, sugar, olive oil, and flour until combined. Finish by mixing with a wet hand. Cover, rest 30 min.
2. Mix 20g warm water, yeast, and salt.
3. Add to dough, mix about 60 sec until no dry clumps remain. Cover, ferment 30 min.
4. Do a stretch and fold, repeat 4–5x around bowl
5. Flip seam-side down, round into ball using a 10 to 2 motion to build tension. Cover, rest 30 min.
6. Do a second round of folds, then round again into a tight ball like before
7. Cover, refrigerate 4–24 hrs.
8. Add about ¼ c olive oil to a 12″ cast iron. Transfer dough to pan (bottom side up).
9. Oil fingertips, dimple and gently stretch dough into pan. If it springs back, wait a few min. 10. Cover, proof 60 min in a warm spot (70F+).
11. Drizzle more oil on top of the dough, dimple again (10–12 presses to pan bottom).
12. Cover, proof 30 min until doubled, jiggly, and bubbly.
13. Preheat oven to 500F/260C.
14. Top with flaky salt.
15. Bake 15–18 min until deeply golden
16. Remove from pan immediately, cool on rack 15–20 min before cutting.
More detailed recipe available at https://brianlagerstrom.com/recipes/cast-iron-focaccia
CHAPTERS:
0:00 initial dough mix and autolyse
4:21 adding in yeast
5:35 first fold
7:25 second fold and overnight ferment
8:50 pressing dough into cast iron pan and baking prep
14:10 baking
33 Comments
I freakin just told my lady I was not gonna make anymore bread
"no bread making experience" proceeds to act like everyone is in a production kitchen, lol
My OXO scale has a detachable screen so I can read it when using my big bowls. Never going back
imma try this with ancient grains and sourdough. do you think it will work?
There's no burning out the motor of a Kitchen Aid from the 1980s. 02:27
You are the Brad Mondo of food. Seriously, you’re his double!
I made this last week in a carbon steel pan and it came out almost perfect. I started another batch today, and the main change I'm making is less oil. It was really greasy using that much oil.
One thing I do that doesn't get mentioned is try to develop gluten in the first mix for the autolyse. Really stretch and fold it out as you're doing that first mix. The remaining folds will come out so much better. The autolyse dough should look like an actual early stage bread dough and not all shabby and sloppy. It doesn't take long
really wanna give this a go asap…
one issue: my oven only goes to 240c – so obvs bake it a little bit longer but any tips on when to pull it? just by colour?
another issue: yeast is typically sold in 7g portions here. so… just prove it less? knock it back a bit harder?
(or i guess i could just make a larger portion)
Long time no see, my algorithm been off the rails lately. I'm definitely doing this one =)
Try the next one with a tad less talking!
Can attest to the cracked door microwave proofing step – the bulb gives you the heat you need as opposed to heating up the house.
Made this the other night. Lemon zest and shredded mozzarella on it after cooking. Family was into it. Another winner
I think I used too much water. I think Brian meant, measure out 360g of water and reserve 20g. I was also a little too liberal in my oil and I think my fridge is much colder then Brian's. We will see in about 2 hours!
Man biting into the half loaf making me want to do the same. I have all this stuff😅
Can this be done in a Dutch oven for camping.
Novice cook here to vouch for buying a cheap 20 dollar cast iron. It’s cheap enough that you wont stress as much about ruining it as you learn how to cook and season . Ill be trying this but see if i can smoosh the dough with tools instead of my hands because dough clinging between my fingers gives me the biggest yuck
Title is a lie! 😂 I think I have PTSD from this recipe & am never attempting focaccia again. I did everything by the book including the full 1/4 of olive oil & up the sides of the cast iron pan & this bitch was GLUED to the sides & bottom. We had to hack it out like a couple of pissed off archeologists.
He said it was easy?
“This recipe is too easy” they say before 8 steps and 14 hours prep time
Can you add cheese to this?
I do not think this guy knows the meaning of “too easy….”
My first experience with focaccia was fifty years ago, sailing across the Atlantic with an Italian guy. After several days of living on canned spinach and beans, he went below and turned out a loaf of this magical stuff. I've loved it ever since, the that first batch still dominates my memories.
love all you recipes but need to add celuis in to the video ovelay too i think
whare can i get your Digital Food Scale
Omg 2.7% salt?
Food Geek did tests of autolyse with and without salt and there was no noticeable difference between the final loaves. I always autolyse with salt. It's never been a problem.
Made this tonight to go with some homemade soup. Absolutely as advertised! Easy, ridiculously crispy on the outside and custardy inside. 5 stars! Thanks for another banger!
Can I sub a pizza stone for a pizza steal?
"Easy"
I Iove foccacia and I love my castie, so sign me up!
Bath water temperature sounds so accurate 😂
I want that SCALE!
I’ve been watching since Weeds and Sardines and have been so happy to see your success over the years.
I hope you feel rejuvenated with your break. So happy to see you back.
I look forward to trying this as well as your recent spaghetti recipe.
Much love!