Jump to Recipe Easy to make, and a delight to eat, this Cast Iron Skillet Garlic Herb Focaccia Bread will be a hit with the whole family! This is an extremely versatile bread too. Change out the rosemary and basil for your favorite herbs, add cheese to the topping, a touch of coarse salt, or whatever you like! Make your dough the night before and enjoy this tasty Cast Iron Skillet Garlic Herb Focaccia Bread with dinner the next night! Garlic Herb Focaccia Bread Recipe This is one of my favorite breads to make as there is no kneading involved, and other than mixing in the last ingredients thoroughly, it is a minimal effort recipe with great results. To Make Your Focaccia Bread Dough… In a medium bowl, or the bowl of your stand mixer, combine the active dry yeast, warm water, and sugar. Allow the yeast to activate for 5 minutes, or until foamy. Stir in the first 2 tablespoon portion of olive oil and then the first portion, 1 ½ cups, of the flour. Cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size. Stir in the cool water, salt, and the remaining 1 ¼ c of flour. The dough will be wet. Transfer to a stand mixer with paddle attachment, and mix for 3-5 minutes on medium-low setting (or mix by hand if you are not using a stand mixer). Transfer the mixed dough to a medium bowl lightly coated with olive oil, cover with plastic wrap, and refrigerate for 12 hours (up to 24 hours). Remove the bowl of dough from the refrigerator 2 hours before preparing to bake. Baking Your Garlic Herb Focaccia Bread… Preheat your oven to 400 degrees F (204 degrees C) and coat your cast iron skillet with olive oil. Gently transfer the (bubbly and still wet in consistency) to the coated cast iron skillet. Drizzle the top with olive oil, place garlic cloves on top, and sprinkle herbs (rosemary and basil) over the top of the dough. Allow the transferred dough to rise in the cast iron skillet for about 20 minutes before baking. Bake on the center rack at 400 degrees F (204 degrees C) for 40 minutes, or until golden brown. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving. Enjoy! In the mood for an easy bread? Try my Quick French Bread
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Cast Iron Skillet Garlic Herb Focaccia Bread
This Garlic Herb Focaccia Bread is really easy to make…don’t let the wait times fool you! And the results are truly delicious!
Author | Angela
Servings: 8 servings Calories: 232kcal Prep 35 minutes Cooking 40 minutes Total Time 17 hours 15 minutes
Share on Facebook Ingredients 1x2x3x▢ 1 tsp active dry yeast▢ 1 c warm water (110 degrees F/43 degrees C)▢ 1 tsp sugar▢ 4 Tbsp olive oil (extra virgin - divided)▢ 2 ¾ c all-purpose flour (2 portions - 1 ½ c and 1 ¼ c)▢ ⅓ c cool water (75 degrees F/24 degrees C)▢ 1 tsp salt▢ 16 cloves garlic (small, thin)▢ 1 tsp dried rosemary▢ 1 tsp dried basil
InstructionsIn a medium bowl, or your stand mixer bowl, combine the active dry yeast, warm water, and sugar. Allow to stand for 5 minutes, or until foamy, while the yeast activates.Stir in the first 2 tablespoon portion of olive oil and 1 ½ cups of the flour, then cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size.Stir in the cool water, salt, and the remaining 1 ¼ c of flour. The dough will be wet. Transfer to a stand mixer with paddle attachment, and mix for 3-5 minutes on medium-low setting (or mix by hand if you are not using a stand mixer).Transfer the mixed dough to a medium bowl lightly coated with olive oil, cover with plastic wrap, and refrigerate for 12 hours (up to 24 hours). Remove the bowl of dough from the refrigerator 2 hours before preparing to bake.Preheat your oven to 400 degrees F (204 degrees C) and coat your cast iron skillet with olive oil. Gently transfer the (bubbly and still wet in consistency) to the coated cast iron skillet. Drizzle the top with olive oil, place garlic cloves on top, and sprinkle herbs (rosemary and basil) over the top of the dough.Allow the transferred dough to rise in the cast iron skillet for about 20 minutes before baking. Bake on the center rack at 400 degrees F (204 degrees C) for 40 minutes, or until golden brown. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving. NutritionCalories: 232kcal (12%) | Carbohydrates: 36g (12%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Sodium: 293mg (13%) | Potassium: 75mg (2%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin C: 2mg (2%) | Calcium: 21mg (2%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! cast iron, focaccia bread, garlic herb Course Bread Recipes, Yeast Bread RecipesCuisine American Save Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Easy to make, and a delight to eat, this Cast Iron Skillet Garlic Herb Focaccia Bread will be a hit with the whole family! This is an extremely versatile bread too. Change out the rosemary and basil for your favorite herbs, add cheese to the topping, a touch of coarse salt, or whatever you like!
Make your dough the night before and enjoy this tasty Cast Iron Skillet Garlic Herb Focaccia Bread with dinner the next night!
Garlic Herb Focaccia Bread Recipe
This is one of my favorite breads to make as there is no kneading involved, and other than mixing in the last ingredients thoroughly, it is a minimal effort recipe with great results.
To Make Your Focaccia Bread Dough…
In a medium bowl, or the bowl of your stand mixer, combine the active dry yeast, warm water, and sugar.
Allow the yeast to activate for 5 minutes, or until foamy.
Stir in the first 2 tablespoon portion of olive oil and then the first portion, 1 ½ cups, of the flour.
Cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size.
Stir in the cool water, salt, and the remaining 1 ¼ c of flour. The dough will be wet.
Transfer to a stand mixer with paddle attachment, and mix for 3-5 minutes on medium-low setting (or mix by hand if you are not using a stand mixer).
Transfer the mixed dough to a medium bowl lightly coated with olive oil, cover with plastic wrap, and refrigerate for 12 hours (up to 24 hours).
Remove the bowl of dough from the refrigerator 2 hours before preparing to bake.
Baking Your Garlic Herb Focaccia Bread…
Preheat your oven to 400 degrees F (204 degrees C) and coat your cast iron skillet with olive oil.
Gently transfer the (bubbly and still wet in consistency) to the coated cast iron skillet.
Drizzle the top with olive oil, place garlic cloves on top, and sprinkle herbs (rosemary and basil) over the top of the dough.
Allow the transferred dough to rise in the cast iron skillet for about 20 minutes before baking.
Bake on the center rack at 400 degrees F (204 degrees C) for 40 minutes, or until golden brown.
Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.
Enjoy!
In the mood for an easy bread? Try my Quick French Bread
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Cast Iron Skillet Garlic Herb Focaccia Bread
This Garlic Herb Focaccia Bread is really easy to make…don’t let the wait times fool you! And the results are truly delicious!
Author | Angela
Servings: 8 servings Calories: 232kcal Prep 35 minutes Cooking 40 minutes Total Time 17 hours 15 minutes
Share on Facebook Ingredients 1x2x3x▢ 1 tsp active dry yeast▢ 1 c warm water (110 degrees F/43 degrees C)▢ 1 tsp sugar▢ 4 Tbsp olive oil (extra virgin - divided)▢ 2 ¾ c all-purpose flour (2 portions - 1 ½ c and 1 ¼ c)▢ ⅓ c cool water (75 degrees F/24 degrees C)▢ 1 tsp salt▢ 16 cloves garlic (small, thin)▢ 1 tsp dried rosemary▢ 1 tsp dried basil
InstructionsIn a medium bowl, or your stand mixer bowl, combine the active dry yeast, warm water, and sugar. Allow to stand for 5 minutes, or until foamy, while the yeast activates.Stir in the first 2 tablespoon portion of olive oil and 1 ½ cups of the flour, then cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size.Stir in the cool water, salt, and the remaining 1 ¼ c of flour. The dough will be wet. Transfer to a stand mixer with paddle attachment, and mix for 3-5 minutes on medium-low setting (or mix by hand if you are not using a stand mixer).Transfer the mixed dough to a medium bowl lightly coated with olive oil, cover with plastic wrap, and refrigerate for 12 hours (up to 24 hours). Remove the bowl of dough from the refrigerator 2 hours before preparing to bake.Preheat your oven to 400 degrees F (204 degrees C) and coat your cast iron skillet with olive oil. Gently transfer the (bubbly and still wet in consistency) to the coated cast iron skillet. Drizzle the top with olive oil, place garlic cloves on top, and sprinkle herbs (rosemary and basil) over the top of the dough.Allow the transferred dough to rise in the cast iron skillet for about 20 minutes before baking. Bake on the center rack at 400 degrees F (204 degrees C) for 40 minutes, or until golden brown. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving. NutritionCalories: 232kcal (12%) | Carbohydrates: 36g (12%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Sodium: 293mg (13%) | Potassium: 75mg (2%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin C: 2mg (2%) | Calcium: 21mg (2%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! cast iron, focaccia bread, garlic herb Course Bread Recipes, Yeast Bread RecipesCuisine American
Save
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 2 reviews
Cast Iron Skillet Garlic Herb Focaccia Bread
This Garlic Herb Focaccia Bread is really easy to make…don’t let the wait times fool you! And the results are truly delicious!
Author | Angela
Servings: 8 servings
Calories: 232kcal
Prep 35 minutes
Cooking 40 minutes
Total Time 17 hours 15 minutes
Ingredients 1x2x3x▢ 1 tsp active dry yeast▢ 1 c warm water (110 degrees F/43 degrees C)▢ 1 tsp sugar▢ 4 Tbsp olive oil (extra virgin - divided)▢ 2 ¾ c all-purpose flour (2 portions - 1 ½ c and 1 ¼ c)▢ ⅓ c cool water (75 degrees F/24 degrees C)▢ 1 tsp salt▢ 16 cloves garlic (small, thin)▢ 1 tsp dried rosemary▢ 1 tsp dried basil
InstructionsIn a medium bowl, or your stand mixer bowl, combine the active dry yeast, warm water, and sugar. Allow to stand for 5 minutes, or until foamy, while the yeast activates.Stir in the first 2 tablespoon portion of olive oil and 1 ½ cups of the flour, then cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size.Stir in the cool water, salt, and the remaining 1 ¼ c of flour. The dough will be wet. Transfer to a stand mixer with paddle attachment, and mix for 3-5 minutes on medium-low setting (or mix by hand if you are not using a stand mixer).Transfer the mixed dough to a medium bowl lightly coated with olive oil, cover with plastic wrap, and refrigerate for 12 hours (up to 24 hours). Remove the bowl of dough from the refrigerator 2 hours before preparing to bake.Preheat your oven to 400 degrees F (204 degrees C) and coat your cast iron skillet with olive oil. Gently transfer the (bubbly and still wet in consistency) to the coated cast iron skillet. Drizzle the top with olive oil, place garlic cloves on top, and sprinkle herbs (rosemary and basil) over the top of the dough.Allow the transferred dough to rise in the cast iron skillet for about 20 minutes before baking. Bake on the center rack at 400 degrees F (204 degrees C) for 40 minutes, or until golden brown. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.
Nutrition
Calories: 232kcal (12%) | Carbohydrates: 36g (12%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Sodium: 293mg (13%) | Potassium: 75mg (2%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin C: 2mg (2%) | Calcium: 21mg (2%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Bread Recipes, Yeast Bread RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
