Description
This Black Olive Parmesan Focaccia is a flavorful Italian flatbread featuring a fragrant blend of garlic, Italian seasonings, black olives, and a generous amount of fresh and shredded parmesan cheese. The dough is prepared with active dry yeast, given time to rise, then baked until golden and topped with extra cheese and olives for a perfect crispy, cheesy crust. Ideal as a savory appetizer or side dish, it’s best served warm with a sprinkle of flaky sea salt and optional red pepper flakes for a touch of heat.
Ingredients
Yeast Mixture
- ¼ oz active dry yeast (one packet)
- ¾ cup warm water
- ½ tsp granulated sugar
Dough Base
- 2 cup all-purpose flour (256g) divided, plus more for sprinkling
- ¾ tsp salt
- ¾ cup parmesan cheese (freshly grated)
- 6 tbsp extra virgin olive oil (divided)
- ½ tsp garlic powder
- 1 tsp Italian seasoning blend
- 3 tbsp black olives (chopped)
Topping
- ½ cup parmesan cheese (shredded)
- 1 tbsp black olives (sliced)
- Red pepper flakes (optional)
- Flaky sea salt (optional)
Instructions
- Prepare yeast mixture: In a stand mixer bowl with the paddle attachment or a large mixing bowl, stir warm water and granulated sugar until combined. Sprinkle in the active dry yeast and stir gently. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In another bowl, whisk together 2 cups of all-purpose flour (divided), salt, and freshly grated parmesan cheese until evenly combined.
- Combine initial flour and wet ingredients: Add 1 cup of the flour mixture to the yeast mixture and stir until combined.
- Add flavorings and olive oil: Incorporate chopped black olives, garlic powder, Italian seasoning blend, and 3 tablespoons of olive oil into the mixture, stirring until blended well.
- Knead dough: With mixer on low speed, gradually add the remaining ¾ cup of the flour mixture to the bowl. Continue mixing until the dough pulls away from the sides of the bowl, forming a cohesive ball.
- Form dough and first proof: Turn the dough out onto a floured surface. Lightly sprinkle flour on top and shape into a flattened disk. Transfer the dough to a cast iron skillet or an 8 or 9-inch cake pan greased with 1 tablespoon olive oil.
- Proof dough: Turn the oven off and cover the dough with a clean towel. Place the skillet inside the oven and let the dough rise for 20 minutes.
- Preheat oven: Remove the skillet with dough from the oven and preheat the oven to 400°F (200°C).
- Add toppings and indentations: Remove the towel and generously brush the top of the dough with 2 tablespoons olive oil. Using your fingers, create even indentations throughout the dough surface.
- Top with cheese and olives: Sprinkle the shredded parmesan cheese evenly over the dough. Arrange the sliced black olives on top of the cheese.
- Add optional seasoning: If desired, sprinkle red pepper flakes over the top for a spicy kick.
- Bake: Place the skillet or pan in the preheated oven and bake for 20 to 30 minutes, or until the focaccia is golden brown on top.
- Cool and finish: Remove the focaccia from the oven and allow it to cool in the pan for 10 minutes. Finish by sprinkling flaky sea salt over the top and serve warm.
Notes
- Make sure the water is warm but not hot to activate the yeast effectively without killing it.
- The parmesan cheese is used both inside the dough and as a topping for extra flavor depth.
- Use a cast iron skillet or a similarly sized cake pan to achieve a nicely crispy crust and even baking.
- You can adjust the amount of black olives and seasonings to your taste preference.
- Let the focaccia cool slightly before slicing to maintain its shape and texture.
- Optional red pepper flakes add a spicy dimension but can be omitted for a milder flavor.
