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:

300 g (2 cups) unbleached all-purpose flour

5 ml (1 tsp.) Instant yeast

5 ml (1 teaspoon) of salt

310ml (1 ¼ cup) lukewarm water

1/4 cup (60 ml) olive oil

30 ml (2 tbsp.) Chopped fresh herbs, your choice (thyme, rosemary, oregano)

Fleur de sel, to taste

Choice of garnishes:

Mix of pitted olives to taste.

Cherry tomatoes cut in half.

Chair of a crumbled sausage.

Chopped bacon or pancetta

Preparation:

In the bowl of a stand mixer, of THINKKITCHEN, using the dough hook, combine the flour, baking powder and salt. Add water and mix until you get a soft ball. Knead the dough for 2 minutes until it becomes smooth.

Place and spread the dough with your fingers in yiur rectangular mold 33 x 23 cm (13 x 9 in) (we like the Remy Olivier Diamond collection) lightly oiled. Cover with a damp cloth or plastic wrap and let stand 30 minutes or until the dough has doubled in size.

Add oil to the dough. Spread the dough well with your fingers, turning it to coat well with the oil. 

Create small cavities with your fingertips in the dough. Let the dough swell for 30 minutes.

Place the grill at the center of the oven. Preheat the oven to 200 ° C (400 ° F).

In a bowl, combine the herbs and garlic. Spread over the puffed dough. Season generously with salt and pepper. Sprinkle with the filling of your choice.

Bake for 25 minutes or until the pastry is golden brown. Let stand 5 minutes.

NB: Use focaccia as bread for your sandwiches or as a snack or aperitif.
Just like that, you’re all done and you’ve created something as beautiful as it is delicious. If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Instructions:

Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and when it starts to foam, slowly pour it into the well, mixing with a fork as you go.

As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.

Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to proof in a warm place for 30 minutes until doubles in size.

While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.

Chop the tomatoes into halves. Mix the parmesan and tomatoes into a bowl with the garlic, onions, olives and thyme and season with sea salt and black pepper, a drizzle of extra virgin olive oil, and a tiny splash of white wine vinegar. 

Spread the tomato garnish over the focaccia.

Leave to proof for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

Enjoy!

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