This gorgeous skillet, deliciously infused with orange and rosemary, is no-knead and incredibly easy to make, just like a perfect brunch dish should be.
The legendary focaccia is an Italian flat leavened oven-baked bread, that can be served as a side dish or as sandwich bread. Serve it with pasta, soup or on it’s own with just some olive oil. It’s also a wonderful sandwich bread – topped with some mozzarella cheese and prosciutto – you simply cannot go wrong.
This version is no-knead and made in a cast iron skillet. It’s an easy bake, and you’ll impress even the most discerning dinner goers when you place this on the table.
How to Make Cast Iron Skillet Orange Rosemary Focaccia
1. Prepare the Dough:
- In a large bowl, combine 3 1/4 cups flour, 2 teaspoons salt, 1/2 teaspoon instant yeast, 1 cup warm water, 1/2 cup orange juice, and 1 tablespoon finely grated orange zest.
- Mix the ingredients with a wooden spoon until the flour is fully incorporated, and the dough comes together. The mixture will be sticky, but this is normal.
- Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for at least 8 hours and up to 24 hours. The dough should more than double in size during this time.
2. Shape the Dough:
- After the dough has risen, sprinkle a little flour on top and gently transfer it to a lightly floured work surface.
- Shape the dough into a ball. Be gentle as you do this, as you don’t want to knock out all the air that developed during the rise.
3. Prepare the Skillet:
- Pour 2 tablespoons of extra-virgin olive oil into the bottom of a 12-inch cast iron skillet, ensuring the entire surface is coated with oil.
- Transfer the dough ball into the skillet, turning it over in the oil to coat both sides. Using the palm of your hand, gently press and stretch the dough to fit the skillet, spreading it towards the edges.
- Cover loosely with plastic wrap, and allow the dough to rise again in a warm spot for 2 hours, until it fills the skillet up to the edge.
4. Final Touches Before Baking:
- After the second rise, preheat your oven to 500°F (260°C).
- Use your fingertips to pop any large bubbles and create deep indentations all over the surface of the dough.
- Drizzle the remaining 2 tablespoons of extra-virgin olive oil over the top of the dough.
- Sprinkle coarse sea salt generously over the surface and poke the fresh rosemary leaves into the dough, distributing them evenly.
5. Bake the Focaccia:
- Transfer the cast iron skillet to the preheated oven. Bake for 20-25 minutes, or until the top of the focaccia is golden brown and crisp.
- Once baked, remove from the oven and let cool slightly before slicing and serving.
Recipe Notes:
- Dough Resting Time: Plan ahead as this dough requires a long rise—between 8 and 24 hours. This allows the flavor to develop fully.
- Skillet Alternative: If you don’t have a cast iron skillet, you can use a regular baking dish, though the cast iron helps give a crispier bottom.
- Orange Zest: The orange zest adds a subtle brightness to the dough, which complements the richness of the olive oil and rosemary.
- Customizable Toppings: Feel free to add other herbs like thyme or oregano or even sprinkle grated parmesan before baking.
Cast Iron Skillet Orange Rosemary Focaccia
- Total Time: 10 hours 40 minutes
- Yield: 1 focaccia 1x
Description
This gorgeous skillet focaccia, infused with orange and rosemary, is no-knead and incredibly easy to make. Perfect for brunch.
Ingredients
Units
Scale
3 1/4 cups flour (406g)
2 teaspoons salt (10g)
1/2 teaspoon instant yeast (1.75g)
1 cup warm water (240ml)
1/2 cup orange juice (120ml)
1 tablespoon finely grated orange zest (6g)
1/4 cup extra-virgin olive oil (60ml), divided
2 tablespoons fresh rosemary leaves, roughly chopped (4g)
Coarse sea salt to taste
Instructions
1. Prepare the Dough:
- In a large bowl, combine 3 1/4 cups flour, 2 teaspoons salt, 1/2 teaspoon instant yeast, 1 cup warm water, 1/2 cup orange juice, and 1 tablespoon finely grated orange zest.
- Mix the ingredients with a wooden spoon until the flour is fully incorporated, and the dough comes together. The mixture will be sticky, but this is normal.
- Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for at least 8 hours and up to 24 hours. The dough should more than double in size during this time.
2. Shape the Dough:
- After the dough has risen, sprinkle a little flour on top and gently transfer it to a lightly floured work surface.
- Shape the dough into a ball. Be gentle as you do this, as you don’t want to knock out all the air that developed during the rise.
3. Prepare the Skillet:
- Pour 2 tablespoons of extra-virgin olive oil into the bottom of a 12-inch cast iron skillet, ensuring the entire surface is coated with oil.
- Transfer the dough ball into the skillet, turning it over in the oil to coat both sides. Using the palm of your hand, gently press and stretch the dough to fit the skillet, spreading it towards the edges.
- Cover loosely with plastic wrap, and allow the dough to rise again in a warm spot for 2 hours, until it fills the skillet up to the edge.
4. Final Touches Before Baking:
- After the second rise, preheat your oven to 500°F (260°C).
- Use your fingertips to pop any large bubbles and create deep indentations all over the surface of the dough.
- Drizzle the remaining 2 tablespoons of extra-virgin olive oil over the top of the dough.
- Sprinkle coarse sea salt generously over the surface and poke the fresh rosemary leaves into the dough, distributing them evenly.
5. Bake the Focaccia:
- Transfer the cast iron skillet to the preheated oven. Bake for 20-25 minutes, or until the top of the focaccia is golden brown and crisp.
- Once baked, remove from the oven and let cool slightly before slicing and serving.
Notes
- Dough Resting Time: Plan ahead as this dough requires a long rise—between 8 and 24 hours. This allows the flavor to develop fully.
- Skillet Alternative: If you don’t have a cast iron skillet, you can use a regular baking dish, though the cast iron helps give a crispier bottom.
- Orange Zest: The orange zest adds a subtle brightness to the dough, which complements the richness of the olive oil and rosemary.
- Customizable Toppings: Feel free to add other herbs like thyme or oregano or even sprinkle grated parmesan before baking.
- Prep Time: 15 minutes
- Rising Time: 10 hours
- Cook Time: 25 minutes
- Category: Baking, Bread, Italian
- Method: Baking
- Cuisine: American-Italian, Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0g
A family favorite now! Easy to make, and the texture was spot on.
Finally, a focaccia that’s crispy outside and soft inside. Thank you!
This recipe has become my go-to focaccia. Perfect for weekend dinners.
That rosemary and olive oil combo is everything! Great for dipping too.