Rustic Cast Iron Focaccia

1. Combine Dry Ingredients

Start by combining the bread flour, Diamond Crystal kosher salt, and instant dry yeast in a large bowl. Use a whisk to ensure these dry ingredients are evenly distributed.

2. Add Water

Add the room temperature water and stir with a wooden spoon until there is no dry flour left, making sure the flour is well hydrated.

3. Incorporate Olive Oil

Pour in 20 grams (1.5 tablespoons) of extra-virgin olive oil. Stir to incorporate the oil into the dough, using your hands if necessary, to ensure the oil is evenly distributed. Cover the bowl with plastic wrap and let the dough rest for one hour.

4. First Folding

After the hour has passed, fold the dough over itself using a lightly greased bowl scraper. This action should be repeated by turning the bowl 45 degrees and folding again, until you have completed six folds in total. Cover the bowl again with plastic wrap and let the dough rest for another 15 minutes.

5. Second Folding

Repeat the folding process one more time to further strengthen the dough. Once done, cover the bowl with plastic wrap and refrigerate it for at least 18 hours and up to 3 days.

6. Prepare for Final Rise

When you're ready to bake, remove the dough from the refrigerator and let it rest at room temperature for about 10 minutes. Sprinkle a bit of flour on your work surface and transfer the dough, shaping it into a tight ball.

7. Prepare Skillet

Pour 27 grams (2 tablespoons) of extra-virgin olive oil into a 10- or 12-inch cast iron skillet, ensuring the bottom and sides are well coated to prevent sticking and to add flavor.

8. Transfer Dough to Skillet

Transfer the dough to the skillet, turning it to coat it in the oil, and gently spread it to fill the pan. Cover the skillet with plastic wrap and let the dough rise for 1.5 to 2 hours until it has increased in volume.

9. Preheat Oven

About an hour before you are ready to bake, preheat your oven to 500°F (260°C) with a baking stone or Baking Steel inside.

10. Prepare for Baking

Once the dough has risen, press and stretch it to fill the pan completely, making sure to remove any large air bubbles for an even texture. Drizzle the remaining 20 grams (1.5 tablespoons) of olive oil over the dough and sprinkle it generously with coarse sea salt.

11. Bake

Place the skillet in the oven and bake for 25 to 30 minutes, rotating the pan halfway through to ensure even browning and crispness.

12. Cool and Serve

After baking, allow the focaccia to cool in the skillet for 5 minutes, then transfer it to a wire rack using a thin spatula. Let it cool for at least 10 minutes on the rack to develop the proper texture. Serve the focaccia warm or at room temperature for the best experience.