Cast Iron Rosemary Focaccia
Why This Recipe Works
Good focaccia should have soft, chewy insides and a crisp exterior. Instead of using a starter “sponge” made of flour, water, and yeast that has been fermented overnight, which is a common but time-intensive way to build flavor and texture, we added more yeast than usual and used high-protein bread flour to give our bread more chew. This saved us from the overnight rest usually needed for a sponge. Letting the dough rise three times before pushing it into the skillet developed enough gluten to create the signature airy holes in the focaccia. Greasing the skillet with oil created a perfect, slightly fried crust when the cast iron heated up in the oven. We started the oven at 500 degrees and then lowered the temperature to 450 when the bread went in, which improved the texture of the loaf, allowing it to rise even more during baking.