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!
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.
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.
Adapted from One-Hour Rosemary Focaccia BreadStorage 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.
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Black Olive Parmesan Focaccia posted on March 2, 2020 by Chenée Today at https://cheneetoday.com/black-olive-parmesan-focaccia/