Cast Iron Focaccia

By Chef Paul Moran

Use your hands to create an easy and delicious focaccia with a fluffy inside and crispy outside…

1 hr prep time

25 min cook time

Serves 6

Why we like it

The name 'focaccia' (pronounced 'foh-KAH-chuh') is derived from the Latin term 'panis focacius,' or 'hearth bread,' because it was originally baked for a long time on hearthstones.

These days, it's possible to create the same airy yet crispy bread in a much shorter time!

We’ve sped up the process by using L’OCA’s 24-hour fermented pizza dough, made with 00 flour.

For the topping, we’re using a spicy combination of ground Mexican oregano and pequin chilles, but focaccia is a versatile base that can be topped with unlimited combinations of herbs, vegetables, cheeses and/or meats.


6 servings

Preparation Notes

Cold dough can be as “testardo come un mulo,” or as “stubborn as a mule.”

Before you begin to form the dough, allow it to rest on the counter for about 30 minutes. This will make it more pliable and allow the yeast to activate.

Additionally, focaccia is great when dipped into balsamic vinegar (not balsamic glaze!!), or sliced to make flavourful sandwiches.

And have fun using your fingertips to ‘dock’ or poke the dough to create focaccia’s signature divots.

Making the recipe

  1. Step 1

    Stretch The Dough

    • Spread one portion of the dough into a large cast iron pan, making sure it reaches the edges. Combine with the second portion of dough by pinching both together around the seam, and flatten to form a single disc.
    • Next, pick up the dough and let it hang down like a curtain.
    • With your hands, gently stretch the combined dough by rotating it around its edges, similar to turning a steering wheel. Then, lay the stretched dough back into the base of the pan.
    Next step
  2. Step 2


    • Preheat the oven to 500ºF.
    • Cover the dough with plastic wrap and allow it to proof on top of a warm stovetop until it doubles in volume, typically between 30 minutes to an hour.
    Next step
  3. Step 3


    • While proofing, grind the Mexican oregano and pequin chiles together in a mortar and pestle.
    • Once the dough has doubled in size, generously sprinkle the spicy herb mixture evenly on top of it.
    • Liberally drizzle the dough with olive oil, then 'dock' it by pressing your fingertips to create dimples throughout the dough.
    • Cover with freshly grated parmesan.
    Next step
  4. Step 4


    • Preheat the bottom of the cast iron pan over high heat for 1 minute before placing it in the oven to give the pan a head start.
    • Then, place the pan into the oven and bake until the focaccia is crispy and golden, typically between 12 to 18 minutes.
    • Allow the focaccia to rest on a wire rack for 5 minutes, then slice and enjoy!