For seriously crisp edges and a beautifully even bake, we're using the Season Shallow Cast Iron Casserole for our focaccia. This ensures the heat spreads perfectly, giving you that delightful combination of a golden, crispy crust and a wonderfully airy interior. And the secret to that extra layer of flavour and irresistible sheen? A generous drizzle of good quality olive oil is essential, topped with rosemary and coarse sea salt over the surface just before baking. Trust us, it makes all the difference in creating truly exceptional focaccia.
Number of servings: 4-6
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Poolish:
Flour: 180g
Water: 180ml
Yeast: ¼ tsp
Flour: 280g
Water: 90 ml
Yeast: 5g
Extra virgin olive oil: 55g
Honey: 1 tsp
Salt: 10g
Topping:
Fresh rosemary: 2 sprig
Coarse sea salt flake: 1 tbs
Method
Begin the process the evening before you plan to bake your focaccia by creating the poolish, a preferment that adds incredible flavor and texture. In a mixing bowl, combine the specified amount of flour and yeast. Gradually add the water, mixing with a spatula or your hands until a shaggy, wet dough forms. It should be sticky and not fully smooth at this stage. Cover the bowl tightly with a lid or plastic wrap and leave it at room temperature overnight (approximately 12-16 hours). You’ll know it's ready when it has nearly doubled in volume and is bubbly on the surface.
The following day, in a large mixing bowl, combine the flour, yeast, water, olive oil, and the prepared poolish. Mix these ingredients together with your hands or a spatula until a shaggy dough begins to form. At this point, sprinkle the salt and honey evenly over the dough.
Transfer the dough onto slightly wet work surface. Knead the dough by hand for approximately 8-10 minutes, or until it becomes smooth and elastic. Use a dough scraper as needed to gather any sticky bits. Once the dough is smooth, use the scraper to shape it into a round ball.
Place the round dough into a lightly oiled mixing bowl and cover it with a damp kitchen towel or clingfilm. Let the dough proof at room temperature for about 2 hours, or until it has doubled in size.
Lightly wet your work surface with water. Gently turn the proofed dough out onto the wet surface. The moisture will prevent it from sticking too much. Using your hands, gently press down on the dough to release any large air bubbles. Then, stretch the dough into a roughly rectangular shape and fold both edges inwards.
Generously drizzle olive oil into the Season Cast Iron Shallow Casserole, ensuring the bottom and sides are well-coated. Carefully transfer the folded dough into the oiled dish. Turn the dough over so that it is fully coated with olive oil. Cover the dish loosely with damp kitchen towel or clingfilm and let the dough rest for another 30 minutes. This rest allows the gluten to relax, making it easier to stretch.
After the second rest, gently stretch the dough to fill the casserole. Oil your fingertips and use them to poke deep dimples all over the surface of the dough. Place sprigs of fresh rosemary into some of the holes. Finally, sprinkle the top of the dough generously with coarse sea salt flakes.
Preheat your oven to 240°C (conventional) or 220°C (fan). For the best results and a crispier bottom, ideally place a pizza stone on the lowest rack of your oven while it preheats.
Bake the focaccia in the preheated oven for 25 to 30 minutes, or until it is beautifully golden brown on top.
Once baked, carefully remove the focaccia from the shallow casserole and let it cool slightly in the pan before slicing and serving.
What is poolish?
A poolish is a type of pre-ferment – a simple mixture of equal parts flour and water, along with a small amount of yeast. It's essentially a very wet, loose dough that's left to ferment for an extended period before being incorporated into the final dough.
Incorporating a poolish into your focaccia recipe brings a wealth of benefits, significantly impacting the final product in several key ways:
- More flavour: Like letting wine age, the slow process creates deeper, more interesting tastes.
- Softer inside: It helps the dough become lighter and airier, giving you those lovely holes in your focaccia.
- Easier to handle: It makes the dough more stretchy, so it's easier to spread in your Season shallow cast iron casserole and poke those signature dimples.
- Better crust: It helps the crust get nice and golden brown and adds to the flavour.
Why is the Season Cast Iron Shallow Casserole great for baking focaccia
Cast iron is renowned for its exceptional heat retention capabilities. Once heated, it holds onto that temperature steadfastly, radiating a consistent and even heat throughout the baking process. The stable heat ensures that the bottom crust develops a deep, uniform golden-brown colour and a satisfying crispness without any risk of scorching.
