Boot Culture

Ingredients

Dough

2 cups lukewarm water

1½ teaspoons sugar

1 packet (2¼ teaspoons) active dry yeast

3½ cups all-purpose flour

1 tablespoon kosher salt

6 tablespoons extra-virgin olive oil, divided

Skillet Prep

2 tablespoons cold unsalted butter

Toppings

1 cup cherry tomatoes, halved

½ cup thinly sliced purple onion

1 tablespoon chopped fresh rosemary

1 head roasted garlic, cloves squeezed from skins

Flaky salt

Instructions

Step 1: Bloom the Yeast

In a medium bowl, whisk the sugar into the lukewarm water. Sprinkle the yeast over the top and let sit for 10 minutes, or until foamy and bubbly.

Step 2: Make the Dough

In a separate bowl, whisk together the flour and kosher salt. Add the dry ingredients to the yeast mixture and stir until a wet, shaggy dough forms and no dry flour remains.

If the dough seems too dry or isn't coming together, add additional warm water 1 tablespoon at a time until it reaches a sticky, shaggy consistency. The dough should be wetter than a typical bread dough.

Step 3: First Rise

Pour 2 tablespoons of olive oil into a large bowl. Transfer the dough to the bowl and turn several times to coat completely. Cover with plastic wrap and let rise at room temperature for about 3 hours, or until doubled in size.

Step 4: Prepare the Skillet

Coat the inside of a cast iron skillet with the cold butter. Pour 2 tablespoons of olive oil into the skillet.

Transfer the dough to the skillet and gently turn it in the oil while shaping it into a rough ball.

Step 5: Second Rise

Loosely cover the skillet with plastic wrap and place it in a warm, dry location. Allow the dough to rise for 1–2 hours, or until it reaches the edges of the skillet.

Step 6: Preheat the Oven

Preheat your oven to 425°F.

Step 7: Dimple the Dough

Lightly oil your hands and press your fingertips into the dough, creating dimples across the entire surface. Press down until your fingers nearly touch the bottom of the skillet.

Step 8: Add the Toppings

Press the cherry tomatoes, cut-side up, into the dimples. Scatter the roasted garlic evenly across the dough and sprinkle with the red onion and rosemary.

Drizzle with the remaining 2 tablespoons of olive oil and finish with a generous sprinkle of flaky salt.

Step 9: Bake

Bake for 20–25 minutes, or until the focaccia is golden brown around the edges and cooked through.

Remove the bread from the skillet after a few minutes and transfer it to a wire rack or cutting board.

Step 10: Serve

Allow to cool slightly before slicing. Serve warm or at room temperature.

Boot Culture Tip

The dough should be very wet and sticky. Cast iron creates an incredible crispy crust while keeping the inside soft and airy. The more dimples, the better—they hold all that olive oil and flavor.

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