Cast Iron Rosemary Focaccia

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A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES6 to 8 (makes 1 loaf)

TIME1 ¼ hours, plus 1 ½ hours rising, and 30 minutes cooling

Cast Iron Rosemary Focaccia
Cook It In Cast Iron

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

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,... Read More

GATHER YOUR INGREDIENTS

1

INSTRUCTIONS

Whisk water, 2 tablespoons oil, and yeast together in liquid measuring cup until yeast dissolves. Whisk flour and 2 teaspoons salt together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add water mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.) Transfer dough to lightly greased bowl, cover tightly with greased plastic wrap, and let rise for 30 minutes.

2

Gently press center of dough to deflate. Using greased bowl scraper (or rubber spatula), fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees and fold dough again; repeat turning bowl and folding dough 1 more time. Cover with plastic and let rise for 30 minutes.

3

Grease 12-inch cast-iron skillet with 2 tablespoons oil. Transfer dough to prepared skillet, top side down, sliding dough around skillet to coat with oil. Cover with plastic and let rise for 30 minutes.

4

Adjust oven rack to middle position and heat oven to 500 degrees. Using fingertips, press dough out toward edges of skillet. Using fork, poke entire surface of dough 25 to 30 times. Drizzle with remaining 1 tablespoon oil and sprinkle with rosemary and remaining 1 teaspoon salt. Let dough rest for 10 minutes.

5

Transfer skillet to oven and reduce oven temperature to 450 degrees. Bake until top of loaf is golden brown, 23 to 26 minutes, rotating skillet halfway through baking.

6

Using potholders, transfer skillet to wire rack and let loaf cool for 10 minutes. Being careful of hot skillet handle, remove loaf from skillet, return to rack, and let cool for at least 20 minutes before serving.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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