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    Home » Recipes » Savory

    Black Olive Parmesan Focaccia

    March 2, 2020 by Chenée Lewis

    107 shares
    Easy Skillet Black Olive and Parmesan Focaccia Bread Recipe | Chenée Today
    Easy Skillet Black Olive and Parmesan Focaccia Bread Recipe | Chenée Today

    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    JUMP TO RECIPE PIN FOR LATER SAVE THIS RECIPE SAVED!

    Whenever I make the mistake of grocery shopping on an empty stomach, I often find myself wandering away from my list, especially in the bakery section. So many times, I've loaded my basket with fresh cinnamon rolls and baguettes, but mostly the flavored focaccia offered by a few of my local grocery stores. They usually offer several flavors of focaccia, but my favorite was always the black olive and parmesan variety.

    Jump to:
    • Why cast iron?
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    I say that that flavor "was" my favorite, because with this recipe, I can make an even better version myself! It tastes just like a grocery-baked version, without any preservatives, a fresher taste, and so much more flavor!

    Plus, it's so quick! Sure, you might think that focaccia is too much work, or takes too much time. While focaccia can sometimes be time-consuming, this no-knead focaccia recipe is not! Thanks to instant yeast and a quick proofing technique, you can have focaccia in just one hour.

    Easy Skillet Black Olive and Parmesan Focaccia Bread Recipe | Chenée Today

    Why cast iron?

    If you aren't cooking with cast iron, you're missing out! A well-seasoned cast iron skillet is a perfect option for sweet and savory dishes alike. I've used my skillet for steak, casseroles, potatoes, braised chicken, corn bread, and cakes, and pizza! It's perfect for cooking evenly and getting nice and hot. In this cast iron focaccia recipe, the cast iron skillet made the edges deliciously crispy, but the center of the bread was soft and flavorful. If you don't have a cast iron skillet, you can definitely still make this in an 8 or 9-inch cake pan.

    I think this no-knead cast iron focaccia recipe is a great alternative to store-bought bakery bread, and would be a fantastic complement to beer cheese soup, or any meal! Try it yourself and let me know what you think!

    Related Recipes

    If you're interested in another Italian-inspired recipe to go with this cast iron skillet focaccia with black olives, you should try my Orange Rosemary Olive Oil Cake. It's so easy, and full of bright citrus and olive oil flavor! And if you love cheesy recipes, you'll want to check out my Cottage Cheese Alfredo!

    Another one of my favorite yeast bread recipes you might also want to try is my Pumpkin Pecan Cinnamon Roll Recipe. These rolls are big, soft, and full of amazing spices. Plus, they're topped with a luscious brown butter cream cheese frosting that is SO good. Give them a try!

    Homemade Brown Butter Pecan Pumpkin Cinnamon Rolls with Easy Brown Butter Cream Cheese Frosting | Chenée Today
    Pumpkin Pecan Cinnamon Roll Recipe

    📖 Recipe

    Easy Skillet Black Olive and Parmesan Focaccia Bread Recipe | Chenée Today

    Black Olive Parmesan Focaccia

    4.50 from 2 votes
    Print Pin Recipe Rate Recipe Save RecipeSaved!
    A no-knead, easy cast iron skillet focaccia recipe with simple ingredients that can be in the oven in minutes! Made with black olive and freshly grated parmesan cheese, this quick focaccia recipe is irresistible!
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Course: Side Dish, Snack
    Cuisine :American, Italian
    Servings: 6 pieces
    Recipe Source: Chenée Lewis

    Equipment you may need

    • 10-inch cast-iron skillet
    • hand mixer
    • measuring cups and spoons
    • mixing bowls
    • 8-inch round cake pans
    • towel
    • hand mixer
    • stand mixer
    • pastry brush

    Ingredients

    • ¼ oz active dry yeast - (one packet)
    • ¾ cup warm water
    • ½ teaspoon granulated sugar
    • 2 cup all-purpose flour - (256g) divided, plus more for sprinkling
    • ¾ teaspoon salt
    • ¾ cup parmesan cheese - freshly grated
    • 6 tablespoon extra virgin olive oil - divided
    • ½ teaspoon garlic powder
    • 1 teaspoon italian seasoning blend
    • 3 tablespoon 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 bottom and sides of a cast iron skillet or 8 or 9-inch cake pan with 1 tablespoon of olive oil.
    • Add warm water and sugar to the bowl of a stand mixer with the paddle attachment, or a large mixing bowl, and stir to combine.
    • Sprinkle in yeast and stir. Wait 5-10 minutes for yeast to get foamy.
    • In another bowl, whisk together flour, salt, and parmesan cheese.
    • Add 1 cup of the flour mixture to the yeast/water mixture and mix until combined.
    • Add chopped olives, garlic powder, italian seasoning, and 3 tablespoon of olive oil and stir until combined.
    • With mixer on low, gradually add remaining ¾ cup of flour mixture to the yeast/water mixture and mix until dough pulls away from the sides of the bowl.
    • Turn dough out onto a floured surface and sprinkle a little extra flour on top. Form into flattened disk, and place into greased skillet.
    • Turn oven off. Cover dough in skillet with a clean towel and place in over to rise for 20 minutes.
    • Remove skillet from oven. Preheat oven to 400°F.

    Add Topping

    • Remove cloth from pan and brush dough liberally with 2 tablespoon olive oil. Use your fingers to form indentations evenly in the dough.
    • Sprinkle with ½ cup parmesan cheese and place sliced olives evenly on top of cheese.
    • Sprinkle red pepper flakes on top, depending on your taste.
    • Place pan back in preheated oven and bake at 400°F for 20-30 minutes until golden brown on top.
    • Remove pan from oven and allow to cool in pan 10 minutes. Sprinkle with flaky sea salt, and serve warm.
    Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰

    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.  Otherwise, it's best served the day it's baked, but it can be wrapped in an airtight container and stored for up to 2 days at room temperature.
     
    Nutrition Disclaimer
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    PIN this quick focaccia recipe for later!

    Easy Skillet Black Olive and Parmesan Focaccia Bread Recipe | Chenée Today

    Last Updated on March 22, 2025 by Chenée Lewis

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    107 shares

    Comments

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    1. Holly Zepp says

      February 13, 2024 at 4:48 pm

      Chenée,

      Per all of your instructions the only thing I deviated from was a stand mixer, which not only do I not own, I LITERALLY have no where to store. I simply do not bake or make enough bread to justify owning one that would probably sit on my coffee table when not in use.

      When adding the flour mixture to wet mixture it was simply too dry. I am no professional by any means, but cannot fathom that had I used a stand mixture it would have been any different. At first I added more oil but when I noticed it was not mixing well entirely through the dough I turned to more warm water.

      In the end, the focaccia was not only edible, but respectable. Not what I wanted exactly, but in the end it did the trick.

      Any thoughts on this? And BTW, we specifically have this focaccia with steamed shrimp! We melt some butter in a small spice dish per person and dip the shrimp and bread into it. Utterly divine and as unhealthy as we can get!!!

      Reply
      • Chenée Lewis says

        March 04, 2024 at 9:59 am

        The shrimp you had with it sounds amazing!! I'm not sure why your dough was too dry but you definitely did the right thing! Sometimes measuring flour can leave you with a bit too much, so a little extra liquid can correct that. Glad you liked it!

        Reply
    2. Scott McCarty says

      November 08, 2020 at 9:19 pm

      I presume that the 6 Tbsp of olive oil listed in the ingredients are added in Step 6?

      Reply
      • Chenée Lewis says

        November 08, 2020 at 10:58 pm

        Thanks for letting me know that I forgot to include the oil in the directions! You'll actually mix in 3 tbsp of the oil in step 6 and the remaining oil when you press the focaccia into the skillet. I'll update the instructions now! Thanks again!

        Reply
        • Scott McCarty says

          November 08, 2020 at 11:32 pm

          4 stars
          Thanks, Chenee!

        • Chenée Lewis says

          November 10, 2020 at 3:24 am

          You're welcome! Thanks again for the heads up!

    3. Gina Abernathy says

      July 24, 2020 at 2:13 pm

      This looks amazing! I agree---if you are not using cast iron you are missing out! I love my cast iron skillets.

      Reply
      • Chenée Lewis says

        July 24, 2020 at 4:15 pm

        Totally makes all the difference!!

        Reply
    4. Stacy Boswell says

      July 23, 2020 at 7:41 pm

      This looks delicious, I am so excited to try it!

      Reply
      • Chenée Lewis says

        July 24, 2020 at 4:15 pm

        I hope you love it!

        Reply
    5. Betsy says

      July 23, 2020 at 6:11 pm

      5 stars
      Delicious looking Focaccia! - javasistersvanilla.com

      Reply
    Easy Skillet Black Olive and Parmesan Focaccia Bread Recipe | Chenée Today

    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking and cooking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your life a little easier along the way. MORE ABOUT CHENÉE >>

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