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When I grocery shop on an empty stomach, the bakery section always pulls me in. I frequently come home with cinnamon rolls, baguettes, and flavored focaccia. Of all the varieties I’ve tried, black olive and parmesan was my go-to—until I started making my own. This skillet focaccia delivers the same savory, cheesy flavor as store-bought versions but fresher and without preservatives.
This recipe is quick and approachable. While traditional focaccia can require time and effort, this no-knead method uses instant yeast and a fast proofing trick so you can have bread on the table in about an hour. It’s ideal for a weeknight side or a flavorful snack.
Why cast iron?
A well-seasoned cast iron skillet is incredibly versatile. It’s great for steaks, casseroles, roasted vegetables, cornbread, pizza, and baked goods like this focaccia. The skillet helps produce crisp, golden edges while keeping the center soft and tender. If you don’t own cast iron, an 8- or 9-inch cake pan works well instead.
This no-knead cast iron focaccia is an excellent alternative to store-bought bread. Serve it alongside soups, chilis, or salads for a satisfying meal. Try it and see how a simple skillet focaccia can elevate your dinners.
Related Recipes
If you enjoy Italian-inspired treats, pair this focaccia with an Orange Rosemary Olive Oil Cake for dessert or a creamy Cottage Cheese Alfredo for a cheesy pasta night. For another yeast-based bake, my Pumpkin Pecan Cinnamon Rolls are soft, spiced, and topped with a brown butter cream cheese frosting—perfect for a cozy weekend brunch.
📖 Recipe
Black Olive Parmesan Focaccia
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 olive oil.
- Combine warm water and sugar in a mixing bowl or the bowl of a stand mixer. Stir to dissolve.
- Sprinkle in the yeast and wait 5–10 minutes until foamy.
- In another bowl, whisk together 1¼ cups of the flour, salt, and ¾ cup grated parmesan.
- Add 1 cup of the flour mixture to the yeast mixture 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 ¾ cup flour mixture and mix until the dough pulls away from the sides of the bowl.
- Turn the dough onto a floured surface, sprinkle a bit of flour on top, form into a flattened disk, and place into the greased skillet.
- Turn the oven off. Cover the dough with a clean towel and place it in the warm oven to rise for 20 minutes.
- Remove the skillet from the oven and preheat the oven to 400°F.
Add Topping
- Brush the dough liberally with 2 tablespoons olive oil. Use your fingers to make indentations evenly across the surface.
- Sprinkle ½ cup shredded parmesan over the dough and arrange the sliced olives on top.
- Add red pepper flakes to taste, if desired.
- Bake at 400°F for 20–30 minutes, until the top is golden brown.
- Remove from the oven and let the focaccia cool in the pan for 10 minutes. Sprinkle with flaky sea salt if using, slice, and serve warm.
Notes
Adapted from One-Hour Rosemary Focaccia Bread.
Storage and freezing: Once fully cooled, this focaccia freezes well, tightly wrapped, for up to 2 months. It’s best the day it’s baked, but you can store it in an airtight container at room temperature for up to 2 days.
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