Brian Lagerstrom

This is my go-to focaccia recipe — crispy, DEEPLY golden on the outside, airy and soft inside, and made with a surprisingly low amount of effort. One pan, a little time, and you get bakery-level bread at home. Get the detailed recipe on my website at https://brianlagerstrom.com/recipes/cast-iron-focaccia Sign up for my email list stay in the loop about the scale launch and other Lagerstrom Home Goods products: https://brianlagerstrom.com/subscribe ▶️WATCH NEXT: 25 Minute No Knead "Everything" Dough: https://youtu.be/wiCEyvooYYI?si=vsZj-VC9QLTbYS0M Easiest Actually Good Sourdough Bread: https://youtu.be/dtWFkODWxBg?si=zR8vbla9iAWra1QK 🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT 12" CAST IRON PAN: kohls.sjv.io/VOOro3 STAINLESS MIXING BOWL: https://amzn.to/4tvDwbq BOWL COVER: https://amzn.to/4v4cw4d MALDON FLAKY SALT: https://amzn.to/4c6YTJ5 SQUEEZE BOTTLES: https://amzn.to/4c4ApAa AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** INGREDIENTS 360 g (1½ c) water, at 90F/31C — plus 20g additional for dissolving yeast and salt 10 g (2⅓ t) sugar 25 g (1¾ T) olive oil — plus ¼ cup + for the pan and drizzling 450 g (3½ c) bread flour, 12.7% protein 4 g (1¼ t) instant yeast 12 g (2 t) salt Flaky salt for finishing INSTRUCTIONS 1. In a bowl, mix 360g warm water, sugar, olive oil, and flour until combined. Finish by mixing with a wet hand. Cover, rest 30 min. 2. Mix 20g warm water, yeast, and salt. 3. Add to dough, mix about 60 sec until no dry clumps remain. Cover, ferment 30 min. 4. Do a stretch and fold, repeat 4–5x around bowl 5. Flip seam-side down, round into ball using a 10 to 2 motion to build tension. Cover, rest 30 min. 6. Do a second round of folds, then round again into a tight ball like before 7. Cover, refrigerate 4–24 hrs. 8. Add about ¼ c olive oil to a 12" cast iron. Transfer dough to pan (bottom side up). 9. Oil fingertips, dimple and gently stretch dough into pan. If it springs back, wait a few min. 10. Cover, proof 60 min in a warm spot (70F+). 11. Drizzle more oil on top of the dough, dimple again (10–12 presses to pan bottom). 12. Cover, proof 30 min until doubled, jiggly, and bubbly. 13. Preheat oven to 500F/260C. 14. Top with flaky salt. 15. Bake 15–18 min until deeply golden 16. Remove from pan immediately, cool on rack 15–20 min before cutting. More detailed recipe available at https://brianlagerstrom.com/recipes/cast-iron-focaccia CHAPTERS: 0:00 initial dough mix and autolyse 4:21 adding in yeast 5:35 first fold 7:25 second fold and overnight ferment 8:50 pressing dough into cast iron pan and baking prep 14:10 baking