There’s something magical about baking bread, and when it comes to creating a masterpiece, the cast iron skillet steals the show. In this quick and delightful recipe, we’ll guide you through crafting a rustic Cast Iron Rosemary and Olive Focaccia that will fill your kitchen with irresistible aromas.

Ingredients:

• 3½ cups all-purpose flour
• 1½ cups warm water
• 1 tablespoon sugar
• 1 packet (2¼ teaspoons) active dry yeast
• ½ cup extra-virgin olive oil (divided)
• 2 teaspoons salt
• Fresh rosemary sprigs
• Kalamata olives, pitted and halved
• Flaky sea salt, for finishing

Instructions:

1. Activate the Yeast:

• In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.

2. Mix the Dough:

• In a large mixing bowl, combine the flour, half of the olive oil, and salt. Add the activated yeast mixture and mix until a dough forms.

3. Knead the Dough:

• On a floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic.

4. First Rise:

• Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

5. Preheat and Prep the Skillet:

• Preheat your oven to 400°F (200°C). Pour the remaining olive oil into a cast iron skillet, ensuring it covers the bottom evenly.

6. Shape the Focaccia:

• Transfer the risen dough to the oiled skillet, spreading it evenly. Using your fingertips, create dimples across the surface.

7. Add Toppings:

• Insert rosemary sprigs into the dimples and scatter halved Kalamata olives. Drizzle extra olive oil and sprinkle with flaky sea salt.

8. Second Rise:

• Allow the dough to rise for an additional 20-30 minutes.

9. Bake:

• Bake in the preheated oven for 20-25 minutes or until golden brown.

10. Enjoy:

• Once baked, remove from the oven and let it cool slightly. Slice, serve, and relish the rustic charm of your Cast Iron Rosemary and Olive Focaccia.

Baking this Cast Iron Rosemary and Olive Focaccia is not just a culinary delight; it’s a sensory experience. The crispy crust, infused with the fragrance of rosemary and olives, makes this bread a perfect companion to soups, salads, or enjoyed on its own. Try it out, and let the rustic flavors elevate your bread-baking adventures!

INGREDIENTS

1/2 cup warm milk 125 ml (you may use water if you do not have milk)
1/4 teaspoon sugar (1g)
1 pack dry active yeast, about 2 teaspoons
4 cups All-Purpose Flour + some for dusting (500g)
3/4 tablespoon salt (15-17g)
1 cup lukewarm water add a splash extra if needed (236 ml)
1 egg, mixed
1 tablespoon Olive Oil + for greasing
STEPS

1 – Stir yeast packet into a warm to touch milk and sugar and allow the yeast to bloom for about 5 minutes. When it starts to bubble and foam, it means the yeast is active and ready to be used.

2 – In a large bowl, mix flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.

3 – Mix one egg with warm water to warm up cold egg, and add to the flour.

4 – Using your wooden spoon or spatula, start combining everything. Once combined using your hands, begin to knead the dough; when it starts to pull away from the sides of the bowl, it is ready to rest. I knead for about 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time, and vice versa, add a splash more water if it’s too dry—drizzle olive oil and tap/glaze all over the dough.

5 – Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes an hour or two hours, sometimes less if the house is warmer. (RISE 1)

6 – Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your fingers and slowly deflate. At this point, you could place the dough in the baking pan, but following step 7. the bread turns out so much better.

7 – Using your hand, fold the dough—light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour. You may leave it for up to 3 hours. You do not have to wait for the second rise but the bread turned out so good. (RISE 2- optional). If you choose not to do this second rise then just move to step 10.

8 – Preheat the oven to 450 F

9 – Once the dough has doubled once again, knead it again to shape it.

10 – Place the shaped dough into a lightly greased or parchment-lined cast iron casserole, and let it rise for the second time at the warmer area. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. (RISE 3)

11 – Also, you could preheat the cast iron casserole before baking by drizzling a bit of oil first. Then place it in the cold oven to heat up gradually for about 10 minutes or so. Never put a cold, empty pot in a hot oven to heat. So heat the cast iron casserole for a bit first then, place the dough in. Bake for about 45 to 50 minutes, removing the lid completely 8-10 minutes before the bread is done. This way, it will get a deeper color and crispier.

12 – Remove bread from the cast iron casserole, wrap it in the kitchen towel and let it cool for at least 30 minutes before slicing.

NOTES
You may skip the egg.
You may use water instead of milk.
The outcome of the bread depends on the water temperature, oven, flour, yeast even air.

Bon appetit!

Here is what you need:

250ml Water

2 tbsp. Oil

1 tsp. Salt

1.5 tbsp. Sugar

3 cups Bread flour

2 tsp.Yeast

Instructions:

Put all ingredients in the following order:

#1: liquid ingredients / eggs

#2: dry ingredients

#3: yeast / baking soda or powder

Follow the ingredients on your machine, and boom – with  a push of a few buttons and 3 short hours later, you have warm, french bread right at home for you to enjoy! If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.