Why You’ll Love This Recipe

No kneading required
Crispy golden crust with a soft, fluffy center
Simple pantry ingredients
Perfect for beginners
Delicious served alone or with meals
Great for sandwiches, dipping, or appetizers
Cast iron skillet creates incredible texture

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Warm water
Active dry yeast
Olive oil
Salt
Sugar or honey
Fresh rosemary
Flaky sea salt

Directions

In a large bowl, combine warm water, yeast, and sugar or honey. Let sit for about 5 minutes until foamy.
Add 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.
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.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Rise Time: 14–20 hours
Cook Time: 30 minutes
Total Time: Approximately 15–21 hours

Variations

Add sliced cherry tomatoes and basil for a fresh topping.
Sprinkle grated Parmesan cheese before baking.
Use roasted garlic for deeper flavor.
Top with caramelized onions and thyme.
Add olives or sun-dried tomatoes for Mediterranean flair.
Substitute whole wheat flour for part of the all-purpose flour.

Storage/Reheating

Store focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the oven at 350°F for a few minutes to restore crispness. You can also freeze the bread for up to 2 months and thaw before reheating.

FAQs

Why is no-knead focaccia so easy to make?

The long fermentation time develops gluten naturally, eliminating the need for kneading.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works well and can be mixed directly with the dry ingredients.

Why use a cast iron skillet?

Cast iron distributes heat evenly and creates crispy, golden edges.

Can I let the dough rise overnight?

Yes, overnight rising is ideal and helps develop flavor and texture.

How do I know when the focaccia is done baking?

The bread should be golden brown on top and crisp around the edges.

Can I add toppings before baking?

Absolutely. Herbs, cheese, tomatoes, olives, and onions all make excellent toppings.

What type of olive oil is best?

Extra virgin olive oil provides the richest flavor for focaccia.

Can I make this bread gluten-free?

You can try using a gluten-free flour blend designed for yeast breads, though the texture may vary.

Why is my focaccia dense instead of airy?

Dense focaccia can result from under-proofing or using too much flour.

Can I freeze focaccia bread?

Yes, focaccia freezes very well when wrapped tightly and stored properly.

Conclusion

Cast Iron No-Knead Focaccia Bread is an easy and rewarding homemade bread recipe with crisp edges, a fluffy center, and rich olive oil flavor. Whether served as a side dish, appetizer, or sandwich bread, this rustic focaccia is sure to impress with minimal effort and delicious results.

Cast Iron No-Knead Focaccia Bread

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Cast Iron No-Knead Focaccia Bread is a rustic homemade bread with crispy golden edges and a soft, airy center. Made with simple ingredients and long fermentation for flavor, this easy focaccia delivers bakery-style results with minimal effort.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 15 hours 30 minutes
Yield: 8 servings
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegan

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
1 teaspoon flaky sea salt

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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

Add cherry tomatoes, basil, olives, or caramelized onions for extra flavor.
Fresh rosemary and flaky sea salt create a classic focaccia topping.
Extra virgin olive oil gives the bread its rich flavor and crisp texture.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in the oven to restore crispness before serving.
Freeze tightly wrapped focaccia for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 260 kcal
Sugar: 1 g
Sodium: 480 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg