Olive & Rosemary Cast Iron Focaccia

1

In a very large bowl, combine the flour, yeast and salt with the water and honey. Mix with a wooden spoon until no flour remains. The dough will be very craggly and sticky. Cover with plastic wrap and set aside in a warm place (like a sunny spot in your home) until doubled in size, about 60 to 90 minutes.

2

Turn the dough out onto a lightly floured surface and use your palms to knead the dough a few times. The dough will still be sticky, but manageable. Dust the top with a little bit of flour as needed (but not too much). Once the dough looks smooth, drizzle a little olive oil into the large bowl and place the dough back in the bowl. Cover again and let sit for 45 to 60 minutes, until doubled again.

3

Pour 2 tablespoons of the olive oil into a 10” cast iron skillet and transfer the dough to the skillet, turning to coat in the oil. Use your palms to press the dough around the skillet, flattening it just slightly. It doesn’t have to cover the whole skillet, it will spread as it sits. Cover and let rest for another 45 minutes.

4

Preheat the oven to 450℉ and position a rack in the middle.

5

The dough should have expanded to fit the skillet. Use your fingers to dimple the dough all over. Scatter the olives and shallot and drizzle with the remaining olive oil, rosemary and flaky salt.

6

Place the skillet in the oven and bake for 26 to 30 minutes, until lightly golden on top and crispy on the bottom.

7

Let cool in the skillet for a few minutes before carefully removing and slicing. Serve and enjoy!

8

Notes: Water temperature: water should be warm when added to the flour, about 105℉ to 110℉.