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Cast Iron Fresh Milled Flour Focaccia


1 1/2 cups fresh milled flour (hard white or hard red wheat)

1/2 tsp gluten

1 tsp salt

2 tsp instant yeast

1 cup warm water

1 tbs honey

olive oil

Rosemary for topping

*optional 1/2 tsp Pluck organic organ seasoning --yes you read that right. It is made with the organs from grass fed New Zealand cows. It has a delicious umami flavor and all the mineral benefits of organ meats. I add it to popcorn, fried eggs, sprinkled on top of avocado toast, and now focaccia. Such an easy and tasty way to add organ meats your diet!


Activate the yeast by pouring half of the warm water (not hot) into a cup with the honey, and the yeast. Let it sit a few minutes and get frothy. If it doesn't get frothy, then the yeast is dead.

Add the flour, gluten, salt, optional pluck seasoning, to large bowl and mix together. Add the yeast and remaining water to the dry ingredients and mix by hand. It will be a pretty wet dough. Coat a large bowl in olive oil, cover and let rise in a warm place for 20-30 minutes.

*pro tip, use a drawer warmer on the lowest heat to get things moving along.

Punch the dough down, and knead with your hands a few minutes, the dough will be tacky. Coat the skillet in olive oil. Pour the dough into the skillet and spread it dough with your fingers. Top with more olive oil and rosemary. Preheat your oven to 400 and let the dough rest while it preheats, about 15 minutes. Right before you put it in the oven, dimple the dough with your finger tips, it will create some little pockets for the oil to get in and make some magic. Bake 12-15 minutes. Slice and eat it up!

Look at those air pockets...I mean come on.


Leaving this here, because this is what I did when I took a bite out of this beauty!

- Michal


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