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I often stray into the bakery aisle when shopping hungry, and I used to bring home all kinds of treats: cinnamon rolls, baguettes, and especially flavored focaccia. Of the varieties I tried, black olive and parmesan was always my favorite. After developing this recipe, though, my homemade version has become even better than what I used to buy—fresher, free of preservatives, and packed with flavor.
This no-knead focaccia is surprisingly quick. While some focaccia recipes require lengthy hands-on time, this one uses instant yeast and a fast proofing method so you can have focaccia in about an hour.
Why cast iron?
A well-seasoned cast iron skillet is incredibly versatile and enhances many dishes. I use mine for steaks, casseroles, potatoes, braised chicken, cornbread, cakes, and even pizza. For this focaccia, the cast iron creates crispy, caramelized edges while keeping the center soft and tender. If you don’t have a cast iron skillet, an 8- or 9-inch round cake pan will work fine.
This easy, no-knead cast iron focaccia makes a fantastic alternative to store-bought bread and pairs beautifully with soups, chilis, salads, or as a snack. Give it a try and see how it complements your meals.
Related Recipes
If you enjoy Italian-inspired flavors, try an Orange Rosemary Olive Oil Cake for a bright citrus finish, or Cottage Cheese Alfredo for a creamy pasta option. For another yeast-bread treat, my Pumpkin Pecan Cinnamon Rolls are soft, warmly spiced, and topped with a brown butter cream cheese frosting.
📖 Recipe
Black Olive Parmesan Focaccia
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Equipment you may need
- 10-inch cast-iron skillet (or 8–9 inch cake pan)
- Mixing bowls
- Measuring cups and spoons
- Towel
- Pastry brush (optional)
Ingredients
- ¼ oz active dry yeast (one packet)
- ¾ cup warm water
- ½ teaspoon granulated sugar
- 2 cups all-purpose flour (256g), divided, plus more for sprinkling
- ¾ teaspoon salt
- ¾ cup freshly grated parmesan cheese
- 6 tablespoons extra virgin olive oil, divided
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning blend
- 3 tablespoons black olives, chopped
For the Topping
- ½ cup parmesan cheese, shredded
- 1 tablespoon black olives, sliced
- Red pepper flakes (optional)
- Flaky sea salt (optional)
Instructions
Prepare focaccia dough
- Preheat oven to 200°F. Grease the bottom and sides of a cast iron skillet or an 8–9 inch cake pan with 1 tablespoon of olive oil.
- In a stand mixer bowl or a large mixing bowl, combine warm water and sugar. Stir in the yeast and wait 5–10 minutes until foamy.
- In another bowl, whisk together 1¾ cup of the flour (reserve about ¼ cup), the salt, and the freshly grated parmesan.
- Add 1 cup of the flour mixture to the yeast/water and mix until combined.
- Stir in the chopped olives, garlic powder, Italian seasoning, and 3 tablespoons olive oil.
- With the mixer on low, gradually add the remaining flour mixture until the dough pulls away from the sides of the bowl.
- Turn the dough onto a floured surface, sprinkle a little extra flour on top, form into a flattened disk, and place into the greased skillet.
- Turn the oven off. Cover the skillet with a clean towel and place it in the warm oven to rise for 20 minutes. After rising, remove the skillet and preheat the oven to 400°F.
Add Topping
- Brush the dough generously with 2 tablespoons olive oil. Use your fingers to press indentations evenly across the surface.
- Sprinkle with ½ cup shredded parmesan and arrange the sliced olives on top.
- If desired, add a pinch of red pepper flakes to taste.
- Bake in the preheated oven at 400°F for 20–30 minutes, until golden brown on top.
- Remove from the oven and cool in the pan for 10 minutes. Sprinkle with flaky sea salt if using, then slice and serve warm.
Last Step!
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Notes
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