This Bread is TOO Easy To Be This Good...
This is my go-to focaccia recipe — crispy, DEEPLY golden on the outside, airy and soft inside, and made with a surprisingly low amount of effort. One pan, a little time, and you get bakery-level bread at home. Get the detailed recipe on my website at https://brianlagerstrom.com/recipes/cast-iron-focaccia
▶️WATCH NEXT:
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INGREDIENTS
360 g (1½ c) water, at 90F/31C — plus 20g additional for dissolving yeast and salt
10 g (2⅓ t) sugar
25 g (1¾ T) olive oil — plus ¼ cup + for the pan and drizzling
450 g (3½ c) bread flour, 12.7% protein
4 g (1¼ t) instant yeast
12 g (2 t) salt
Flaky salt for finishing
INSTRUCTIONS
1. In a bowl, mix 360g warm water, sugar, olive oil, and flour until combined. Finish by mixing with a wet hand. Cover, rest 30 min.
2. Mix 20g warm water, yeast, and salt.
3. Add to dough, mix about 60 sec until no dry clumps remain. Cover, ferment 30 min.
4. Do a stretch and fold, repeat 4–5x around bowl
5. Flip seam-side down, round into ball using a 10 to 2 motion to build tension. Cover, rest 30 min.
6. Do a second round of folds, then round again into a tight ball like before
7. Cover, refrigerate 4–24 hrs.
8. Add about ¼ c olive oil to a 12" cast iron. Transfer dough to pan (bottom side up).
9. Oil fingertips, dimple and gently stretch dough into pan. If it springs back, wait a few min. 10. Cover, proof 60 min in a warm spot (70F+).
11. Drizzle more oil on top of the dough, dimple again (10–12 presses to pan bottom).
12. Cover, proof 30 min until doubled, jiggly, and bubbly.
13. Preheat oven to 500F/260C.
14. Top with flaky salt.
15. Bake 15–18 min until deeply golden
16. Remove from pan immediately, cool on rack 15–20 min before cutting.
More detailed recipe available at https://brianlagerstrom.com/recipes/cast-iron-focaccia
CHAPTERS:
0:00 initial dough mix and autolyse
4:21 adding in yeast
5:35 first fold
7:25 second fold and overnight ferment
8:50 pressing dough into cast iron pan and baking prep
14:10 baking
focaccia focachia cast iron focaccia 
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