Cast Iron Focaccia

Steps

1. 1
   Weigh 360g of warm water (~90°F) into a bowl, then add 450g bread flour, 10g sugar, and 25g olive oil. Stir with a sturdy spoon.
2. 2
   Switch to a wet hand and squeeze the dough in the bowl until no dry lumps remain, scraping any dried bits back into the center.
3. 3
   Cover and let the dough rest for 30 minutes without salt or yeast (autolyse) to hydrate the flour and improve dough extensibility.
4. 4
   Dissolve 4g instant yeast and 12g salt in 20g warm water, then quickly mix this into the autolysed dough with a wet hand until evenly distributed.
5. 5
   Cover and ferment for 30 minutes, then with a wet hand stretch and fold the dough over itself about 5 times to build strength, flip it over, and shape into a smooth ball.
6. 6
   Cover and ferment another 30 minutes, then repeat the stretch-and-fold process (about 5 more folds) to further strengthen the dough.
7. 7
   Cover and refrigerate the dough for 12–24 hours to develop flavor and structure (or, if short on time, let it ferment at room temperature for about 60 more minutes instead).
8. 8
   Generously coat a 12-inch cast iron pan with olive oil, then gently turn the fermented dough into the pan and use oiled fingers to spread it evenly to the edges.
9. 9
   Dimple the dough about 10 times with oiled fingers to help it spread and release some gas, then cover and proof in a warm spot (~75°F) for 60–90 minutes, dimpling again halfway through.
10. 10
    Once proofed (about 120% risen), dimple the dough again 10–15 times and sprinkle the top generously with flaky Maldon salt.
11. 11
    Bake in a 500°F (260°C) preheated oven for 18–20 minutes until golden and crisp.
12. 12
    Immediately transfer the baked focaccia to a wire rack to prevent the bottom from steaming or over-browning, let it cool about 15 minutes, then slice and serve.