Can I make the dough ahead of time?

Yes! You can mix the dough the night before. After the first rise, place it in the fridge overnight. Let it come back to room temperature, then stretch it into the pan for the second rise.

Do I have to do 2 rises?

Two rises give focaccia its soft, airy texture. You can bake after just one rise, but it won’t be as fluffy.

Can I use instant yeast?

Yes. Replace the active dry yeast with the same amount of instant yeast and skip the 5-minute activation step. Add it straight to the flour.

How do I know if the focaccia is done baking?

The edges should be golden, the cinnamon sugar bubbling, and the bottom lightly browned. Lift a corner with a spatula to peek underneath.

Can I double the recipe?

Absolutely. Make two pans or use an extra-large sheet pan. Just be sure the dough still has room to rise and puff.

Cast Iron

There’s something special about cooking with cast iron—it’s durable, timeless, and brings unbeatable flavor to every meal. These recipes are made for skillets and Dutch ovens that hold heat and history, perfect for searing, baking, or simmering old-fashioned farmhouse meals.