Cast Iron No-Knead Focaccia Bread is a rustic homemade bread with crispy golden edges and a soft airy center. Made with simple pantry ingredients and minimal effort, this easy focaccia delivers bakery-style flavor and texture right from your kitchen.
Ingredients
4 cups all-purpose flour
2 cups warm water
2 1/4 teaspoons active dry yeast
1/4 cup olive oil, plus more for drizzling
2 teaspoons salt
1 teaspoon sugar or honey
1 tablespoon fresh rosemary, chopped
1 teaspoon flaky sea salt
Instructions
In a large bowl, combine the warm water, yeast, and sugar or honey. Let sit for about 5 minutes until foamy.
Add the flour, salt, and olive oil. Stir until a sticky dough forms.
Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 12–18 hours.
Generously oil a cast iron skillet with olive oil.
Transfer the dough into the skillet and gently stretch it toward the edges.
Cover and let the dough rise again for 1–2 hours until puffy.
Preheat the oven to 425°F (220°C).
Drizzle additional olive oil over the dough and use your fingertips to create dimples across the surface.
Sprinkle with rosemary and flaky sea salt.
Bake for 25–30 minutes until golden brown and crisp around the edges.
Let cool slightly before slicing and serving.
Notes
Extra virgin olive oil provides the richest flavor.
Add cherry tomatoes, olives, or caramelized onions for extra toppings.
Parmesan cheese can be sprinkled on top before baking.
Whole wheat flour can replace part of the all-purpose flour.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze tightly wrapped focaccia for up to 2 months.
