If You Love Bread, Make This Focaccia NOW

TL;DR

A cast iron focaccia recipe requiring no mixer or skills, using autolyse and overnight fermentation to produce an outrageously crispy, custardy result.

Key Points

• 1.Water temperature is the top success variable. Use 90–95°F water; too cold slows fermentation and creates dense dough, too hot causes over-fermentation and a flat collapsed loaf.
• 2.Autolyse builds superior dough texture before salt or yeast are added. Mixing 450g bread flour with 360g water, 10g sugar, and 25g olive oil and resting 30 minutes creates a stretchier, more open crumb without mechanical kneading.
• 3.Salt and yeast are added dissolved in 20g warm water after autolyse. Though salt kills yeast, the 60-second mixing window is too short to cause harm, and pre-dissolving ensures even distribution throughout the wet dough.
• 4.Strength-building stretch-and-fold sets replace kneading entirely. Two rounds of five folds each, 30 minutes apart, layer gluten strands to trap gas — transforming a wet slop into a strong, cohesive dough without a stand mixer.
• 5.Overnight cold fermentation (12–24 hours) adds deep flavor and structure. The slow fridge proof develops nutty, yeasty complexity similar to New York pizza dough; a 60-minute room-temperature proof can substitute if short on time.
• 6.Egregious olive oil and a 500°F cast iron bake create the signature crust. About a quarter cup of oil in a 12-inch pan fries the bottom to a golden, funnel-cake-like crisp; flip onto a wire rack immediately after 18–20 minutes to prevent steaming.