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Skillet Focaccia Bread & Dinner Rolls

A masterclass in high-hydration dough architecture and thermal yeast proofing. By cultivating a highly active, olive oil-enriched yeast dough, this versatile master recipe undergoes a double rise to produce a spectacularly dimpled, cast-iron baked focaccia and a tray of golden, airy dinner rolls.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Wait Time (Proofing) 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

The Yeast Bloom & Hydration
  • 2 ¼ teaspoons active dry yeast 1 standard envelope
  • 1 tablespoon natural cane sugar
  • 1 ¾ cups warm water 105°F to 110°F
The Structural Dough Architecture
  • 5 cups unbleached all-purpose flour plus more for dusting
  • 1 tablespoon kosher salt
  • ½ cup extra virgin olive oil plus 2 to 3 tablespoons for the skillet
The Glaze & Finish
  • Flaky sea salt Maldon or similar, for garnish
  • Fresh herbs rosemary, thyme, or basil, for garnish
  • 1 large egg beaten with 1 tablespoon water (egg wash for the rolls)

Method
 

Blooming the Yeast
  1. In a small glass bowl, combine the active dry yeast and the natural cane sugar. Pour the warm water directly over the top and stir gently.
  2. Cover with a clean kitchen towel and let the mixture rest undisturbed for 10 minutes. The yeast will feed on the sugar and bloom, creating a thick, frothy cap. (If it does not bubble, the water was too hot or the yeast is dead; you must start over).
The Dough Emulsion & Knead
  1. In the bowl of an electric stand mixer, vigorously whisk the all-purpose flour and kosher salt.
  2. Pour the ½ cup of olive oil and the active yeast-water directly into the flour. Use a spatula to quickly bring the ingredients together into a wet, shaggy dough.
  3. Fit the mixer with the dough hook attachment. Knead the dough on medium speed until it pulls cleanly away from the sides of the bowl and forms a smooth, highly elastic, shiny ball, about 3 to 5 minutes.
The Primary Proof
  1. Transfer the dough to a lightly floured marble surface. Form it into a tight, structural sphere.
  2. Place the dough ball into a large, lightly oiled glass bowl. Cover tightly with plastic wrap and set in a warm, draft-free environment to proof until exactly doubled in volume, about 1 hour.
The Architectural Split & Secondary Proof
  1. Punch down the proofed dough to aggressively deflate the gases. Use a bench scraper to divide the dough strictly in half.
  2. Generously coat the bottom of a large, heavy cast-iron skillet with 2 to 3 tablespoons of olive oil. Transfer one half of the dough into the skillet, stretching it gently with your fingertips to fill the pan entirely. Turn the dough over once so both sides are heavily coated in the oil.
  3. Using your fingertips, press deep, structural dimples entirely across the surface of the dough. (These indentations will pool with olive oil and prevent the bread from rising into a dome). Cover and let proof for 30 minutes.
  4. Cut the remaining half of the dough into 6 to 8 equal pieces. Roll them tightly into uniform spheres and arrange them on a parchment-lined baking sheet. Cover and let proof for 30 minutes.
The Thermal Bake
  1. Preheat the oven to 400°F.
  2. Garnish the dimpled focaccia heavily with flaky sea salt and fresh herbs. Brush the proofed dinner rolls evenly with the prepared egg wash.
  3. Bake both the skillet and the baking sheet in the hot oven until the tops are deeply golden brown and the crust shatters upon tapping, about 15 to 20 minutes. Cool briefly on wire racks before serving.