Bubbly yet tender, this classic focaccia features pockets of roasted garlic and olive oil and is flecked with crusty salt. The perfect addition to a bread basket, sure, but we also love to split it in half horizontally and make sandwiches. Cast iron gives this focaccia a crispy exterior and tender interior: perfect for sopping up sauce.
Level
Intermediate
Prep Time
1 hour 20 minutes
Cook Time
20-25 minutes
Serves
10-12
Directions
- In a bowl, combine warm water and honey. Add yeast and let it sit for 5-10 minutes until foamy.
- In the bowl of a stand mixer bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbsp of olive oil. With dough hook attached, mix on medium low until shaggy. Add roasted garlic.
- Increase speed to medium high and knead 3-5 minutes. Dough should be smooth and pull cleanly from the sides of the bowl.
- Add dough to a lightly oiled bowl, cover with plastic wrap and place in a warm place for 1-2 hours, or until doubled in size. For added flavor, refrigerate overnight. Remove from the fridge and let come to room temperature for about an hour before moving to the next step.
- Generously oil the bottom and sides of a cast iron casserole pan with ¼ cup olive oil. This will help create a crispy crust.
- Punch down the risen dough and transfer it to the cast iron baking pan. Gently stretch and press the dough to fit the pan evenly. Let it rest for 15-20 minutes to relax and expand.
- While the dough is resting, preheat your oven to 475° F. Drizzle 2 tablespoons of olive oil over the top of the dough. Use your fingers to press dimples into the dough, pressing firmly but not all the way through.
- Sprinkle flaky sea salt over the dough. Add rosemary sprigs, sliced garlic, and shallot.
- Place the cast iron pan in the preheated oven and bake for 15-20 minutes or until the top is golden brown and the edges are crispy.
- Remove from the oven and allow the focaccia to cool in the pan for 5 minutes. Transfer to a wire rack to cool slightly before slicing.
Note: To make roasted garlic, preheat your oven to 375 degrees. Leaving the head of garlic intact, slice the top or stem end off, exposing the tops of the garlic. Drizzle with a little olive oil and wrap loosely with aluminum foil. Roast for 30 minutes or until the garlic is tender and begins to brown.
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