Easy Low-Flour Cast Iron Focaccia Bread
Save yourself some flour with this easy cast iron focaccia bread recipe! Your focaccia will be on the thinner side, but it’s worth making for the flavor and fluff. Tap into your pantry for toppings like dried herbs, or get creative by adding olives or sundried tomatoes. Serve the sliced focaccia with more olive oil and balsamic vinegar for dipping.
Tasty Team
95% would make again
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- ¾ cup water (180 mL), lukewarm
- 1 ¼ oz active dry yeast (35 g)
- 1 ½ cups all purpose flour (185 g), plus more for dusting
- 1 teaspoon kosher salt
- 5 tablespoons extra virgin olive oil, divided, plus more for dipping
- 1 teaspoon dried rosemary
- ½ teaspoon dried parsley
- ⅛ teaspoon red pepper flakes, optional
- balsamic vinegar, for dipping
Nutrition Info
- Calories 304
- Fat 17g
- Carbs 30g
- Fiber 3g
- Sugar 0g
- Protein 6g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine the warm water and yeast. Let bloom for 5 minutes until foamy and fragrant.
- Add the flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a rubber spatula until the flour is fully incorporated. Transfer to a lightly floured surface and knead 10–12 times, until smooth, dusting with more flour as needed if the dough is sticky. Shape the dough into a ball.
- Grease an 8-inch cast iron skillet with 1 tablespoon of olive oil. Transfer the dough to the skillet and, with lightly oiled hands, carefully spread out the dough until it covers the bottom of the pan. Press with your fingertips to create tiny indentations in the top of the dough.
- Cover the pan with a clean kitchen towel and let the dough proof in a warm place for 1-1½ hours, or until doubled in size.
- Preheat the oven to 375°F (190°C)
- Drizzle the top of the dough with 2 tablespoons of olive oil and sprinkle with the rosemary, parsley, and red pepper flakes, if using.
- Transfer the focaccia to the oven and bake for 25–30 minutes, or until golden brown. Let cool in the pan for 10 minutes, then drizzle with the remaining tablespoon of olive oil before slicing and serving.
- Serve with more extra-virgin olive oil and balsamic vinegar for dipping, if desired.
- Enjoy!
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