Ingredients
For the Focaccia
- 250 g (about 2 cups) all-purpose flour
- 225 g (about ¾ cup + 2 tbsp) lukewarm water
- 1½ tsp (5 g) instant yeast
- 1 tsp salt
- 2 tbsp olive oil, plus more for the skillet and topping
- ¼ cup (25 g) freshly grated Parmesan cheese
- 1 tbsp fresh rosemary, finely chopped
Equipment: a large mixing bowl, a wooden spoon or sturdy spatula, plastic wrap or a clean kitchen towel, a 9-inch cast iron skillet, and a kitchen scale (optional but recommended).
Instructions
In a large mixing bowl, combine the lukewarm water and instant yeast. Let it sit for about 2 to 3 minutes. Add the flour, salt, and 2 tablespoons of olive oil. Stir with a wooden spoon or sturdy spatula until all the flour is incorporated and a soft, sticky dough forms.
There is no need to knead. Simply mix until no dry patches remain. The dough will look shaggy and wet, and that is exactly what you want.
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place the dough in a warm, draft-free area and let it rise for about 45 to 60 minutes, or until it is noticeably puffed and bubbly on the surface.
A turned-off oven with the light on, the top of the refrigerator, or a spot near (not on) a warm appliance all work well. If your kitchen is cool, the rise may take a little longer. Judge by the dough, not the clock.
Generously coat a 9-inch cast iron skillet with olive oil, making sure the bottom and sides are well covered. Pour a little extra olive oil into the center of the skillet. This pool of oil is what creates those crisp, golden, almost fried edges.
Drizzle a little olive oil over your hands to keep the sticky dough from clinging to your fingers. Gently transfer the risen dough into the prepared skillet.
Using your fingertips, carefully stretch the dough toward the edges of the skillet. If the dough springs back, let it rest for about 10 minutes and then try again. Once it reaches most of the edges, allow it to relax and spread naturally. You do not need to force it into every corner.
Cover the skillet loosely and let the dough rise again for about 30 to 45 minutes, until it looks light, puffy, and airy. While it rises, preheat your oven to 425°F (220°C) so it is fully hot when the focaccia is ready.
Drizzle the surface generously with olive oil. Using well-oiled fingertips, gently press deep dimples all over the dough, pressing toward the bottom of the skillet without completely deflating it. These dimples create the signature focaccia look and collect pools of olive oil that crisp and flavor the top.
Scatter the finely chopped rosemary evenly over the surface.
Sprinkle the freshly grated Parmesan evenly over the top of the dimpled dough. Add another small drizzle of olive oil if you like. Adding the cheese shortly before baking helps it turn savory and golden without becoming overly dark.
Place the skillet in the preheated oven and bake for about 20 to 25 minutes, or until the focaccia is puffed, golden brown, and crisp around the edges. The Parmesan should be melted and beautifully golden, while the center stays soft and airy.
Remove the skillet from the oven (use oven mitts, because cast iron stays very hot) and let the focaccia cool for about 10 to 15 minutes. Carefully transfer it to a cutting board and slice into wedges or small squares. Serve warm for the best texture and flavor.