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If you’ve ever gone grocery shopping hungry, you know how easily the bakery section can lure you in. I used to leave with cinnamon rolls, baguettes, and often a flavored focaccia. My favorite was the black olive and parmesan version, but once I mastered this skillet focaccia recipe I found I could make an even better, fresher version at home without preservatives.
This no-knead skillet focaccia is quick and forgiving. Using instant yeast and a short proofing step, it’s possible to have a golden, flavorful focaccia ready in about an hour. It delivers the classic contrast of a crisp outer edge with a soft, tender center—especially when baked in cast iron.
Why cast iron?
A well-seasoned cast iron skillet is one of the most versatile tools in the kitchen. It holds heat evenly and gets very hot, producing a delightful crispness on the edges of breads and pizzas while keeping the interior soft. In this recipe the skillet creates crunchy edges and a tender middle. If you don’t own cast iron, an 8- or 9-inch cake pan will work fine as an alternative.
This no-knead cast iron focaccia is a great homemade substitute for store-bought bakery bread. It pairs wonderfully with soups, stews, and hearty mains—try it alongside a rich soup or a big pot of chili for a satisfying meal.
Related Recipes
If you enjoy Italian-inspired flavors, you might like an Orange Rosemary Olive Oil Cake or a creamy Cottage Cheese Alfredo to accompany this focaccia. For another yeast-based treat, try Pumpkin Pecan Cinnamon Rolls topped with brown butter cream cheese frosting—the flavors are warm and comforting.
These recipes share simple ingredient lists and a focus on bright, comforting flavors—perfect for pairing with this olive and parmesan focaccia.
📖 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
- 1 packet (¼ oz) active dry yeast
- ¾ cup warm water
- ½ teaspoon granulated sugar
- 2 cups all-purpose flour (256 g), 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 shredded parmesan cheese
- 1 tablespoon sliced black olives
- Red pepper flakes, optional
- Flaky sea salt, optional
Instructions
Prepare focaccia dough
- Preheat oven to 200°F (about 95°C). 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 large bowl or the bowl of a stand mixer. Stir to dissolve.
- Sprinkle in the yeast and let it sit 5–10 minutes until foamy.
- In a separate bowl, whisk together 1¾ cups of the flour (reserve the rest), salt, and the ¾ cup grated parmesan.
- Add 1 cup of the flour mixture to the yeast and stir to combine.
- Stir in the chopped olives, garlic powder, Italian seasoning, and 3 tablespoons olive oil.
- With mixer on low (or by hand), gradually add the remaining flour mixture until the dough pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface, sprinkle a little flour on top, and form it into a flattened disk. Place the disk into the greased skillet.
- Turn the oven off. Cover the skillet with a clean towel and place inside the warm oven to rise for 20 minutes.
- After rising, remove the skillet and preheat the oven to 400°F (200°C).
Add topping
- Remove the towel and brush the dough generously with 2 tablespoons olive oil. Use your fingers to dimple the surface evenly.
- Sprinkle the ½ cup shredded parmesan over the dough and arrange the sliced olives on top.
- If desired, add a light sprinkle of red pepper flakes to taste.
- Bake in the preheated oven at 400°F for 20–30 minutes, until the top is golden brown.
- Remove the pan and let the focaccia cool in the pan for about 10 minutes. Finish with flaky sea salt if you like, then slice and serve warm.
Notes
Storage and freezing: Once fully cooled, wrap the focaccia tightly and freeze for up to 2 months. At room temperature, store in an airtight container and use within 2 days for best texture.
Adapted from a one-hour focaccia method.
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