Cast Iron Focaccia Bread

Hey hey,

Get out those cast irons and make Cast Iron Focaccia Bread. Making homemade bread from scratch is so gratifying.  Dive into this delicious traditional recipe with just a few ingredients.  Using good quality flour makes the difference in making homemade bread from scratch.

This is a no-knead focaccia bread recipe so you will not need to use your hands.  I rarely knead the bread I make at home.  I use my stand mixer to do most of the kneading, my hands and arms aren’t as strong as they used to be.  So, using my stand mixer makes my life easier.  While making this focaccia bread I decided not to make too many dimples and add sun-dried tomatoes and Greek Kalamata olives. If I were making a plain focaccia bread with rosemary and salt I would have made many more dimples.  You can top off your focaccia bread with your favorite ingredients and bake it.

If you’ve never made focaccia bread, you are probably wondering which flour to use. You can either use all-purpose flour or bread flour. I used bread flour because it has more protein. Otherwise, use organic all-purpose flour; it’s quite healthy. This is not an overnight focaccia dough recipe. Set it aside for about five hours and wait for the dough to double in size. I also used brown sugar instead of the regular white sugar.

When I was in Italy a few years ago, there were so many variations of this bread that I was overwhelmed/confused. Choosing was so difficult. So, I bought five different focaccia breads and tried them all. There was a flat focaccia garnished with fresh tomatoes and melted mozzarella cheese (my favorite) and other sandwiches that were quite big. The bigger the pieces of focaccia, the bigger the delicious Italian sandwiches.

Come along and discover the world of making Cast Iron Focaccia bread.  Enjoy!

Have a great morning/afternoon/evening everyone!!

Cast Iron Focaccia Bread

foodzesty

A special Italian bread made with sun-dried tomatoes and Greek kalamata olives.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Resting time 5 hours hrs

Course Bread

Cuisine Italian

Servings 10 servings

Ingredients

  

• 2 ½ cups bread flour organic
• 2 cups water lukewarm
• ½ tbsp dry yeast
• 1 tbsp brown sugar
• 1 tsp salt
• 1½ tbsp dry oregano
• 2 ½ tbsp olive oil plus extra for coating pans
• 10 sun-dried tomatoes cut in half
• 10 Greek kalamata olives cut in half

Instructions

 

• In a large bowl mix together the salt and flour. Add the brown sugar, yeast, olive oil, and dry oregano. Place the bowl in your stand mixer and let it do its magic.
• Cover the bowl with a kitchen towel and set it aside for four to five hours to double in size.
• Once the dough has doubled place it into the oil-brushed pan. Drizzle some olive oil onto your hands. Use your fingers to slowly press the dough out and around to fit the pan.
• Use your fingers to dimple the dough. Garnish with the sun-dried tomatoes and the olives.
• Bake for about 40 minutes at 190C. Until it turns golden brown.
• This focaccia is delicious hot or cold.

Keyword Bread, flatbread, focaccia, italian

KALI SAS OREXI!! 🙂