Cast Iron Skillet Orange Rosemary Foccaccia

This gorgeous skillet foccaccia, infused with orange and rosemary, is no-knead and incredibly easy to make.

The legendary focaccia is an Italian flat leavened oven-baked bread, that can be served as a side dish or as sandwich bread. Serve it with pasta, soup or on it’s own with just some olive oil. It’s also a wonderful sandwich bread – topped with some mozzarella cheese and prosciutto – you simply cannot go wrong.

This version is no-knead and made in a cast iron skillet. It’s an easy bake, and you’ll impress even the most discerning dinner goers when you place this on the table.

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Cast Iron Skillet Orange Rosemary Foccaccia

This gorgeous skillet foccaccia, infused with orange and rosemary, is no-knead and incredibly easy to make.

Prep Time 15 mins

Cook Time 25 mins

Rising 1 d 2 hrs

Course Baking, Bread, Italian

Cuisine American-Italian, Italian

  • 3 1/4 cups flour
  • 2 tsp salt
  • 1/2 tsp instant yeast
  • 1 cup warm water
  • 1/2 cup orange juice
  • 1 tbsp finely grated orange zest
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh rosemary leaves
  • coarse sea salt
  • Combine flour, salt, yeast, water, orange juice and zest in a large bowl. Mix with a wooden spoon until all the flour has been incorporated. Cover bowl tightly with plastic wrap, and let it rise in a warm spot for at least 8 hours and up to 24 hours. The dough will more than double in size.

  • Sprinkle the top of the dough lightly with flour, then transfer it to a lightly floured work surface. Form the dough into a ball. Pour 2 tablespoons of olive oil into the bottom of a 12-inch cast iron skillet. Transfer dough to pan and turn to coat it in oil. Using the palm of your hand, press the dough into the skillet, spreading it to edges of the pan. Cover loosely with plastic wrap, and let the dough rise in a warm spot for 2 hours.

  • The dough should fill the skillet up to the edge after it’s risen. Using your fingertips, pop any large bubbles, and press into the top of the loaf to create lots of indentations in the surface. Drizzle with remaining 2 tablespoons of olive oil. Sprinkle with coarse salt and poke leaves of rosemary into the top of the dough. 

  • Transfer skillet to a preheated 500F oven and bake for 20-25 minutes, or until top is golden brown.

Keyword baking, baking, bread, italian, rosemary

Beth Dunham


Beth is professional food stylist and photographer based in beautiful Halifax, Nova Scotia. Obsessed with all things Italian, Beth illustrates her travel and culinary adventures on her blog with mouthwatering images and delicious recipes.

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