Description
This black pepper focaccia is a soft and airy no-knead bread with a crisp golden crust and rich olive oil flavor. Freshly cracked black pepper adds a subtle warmth that makes it perfect for serving alongside soups, salads, or as a snack.
Ingredients
- 1¾ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 4 tablespoons extra virgin olive oil, divided
- 3 teaspoons salt
- ¼ teaspoon black pepper, freshly cracked preferred
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly cracked preferred
Instructions
- In a small bowl, combine the lukewarm water, instant dry yeast, and sugar. Whisk briefly and let sit for 30 seconds until the yeast dissolves.
- In a large bowl, mix the flour, salt, and black pepper. Pour in the yeast mixture and stir with a wooden spoon until a wet, sticky dough forms. Add 2 tablespoons of extra virgin olive oil and stir until combined.
- For a quick rise, cover the bowl and place it in a slightly warm oven for 1½ to 2 hours until doubled in size. For a slow rise, refrigerate the covered dough for 8 to 24 hours, then let it sit at room temperature for 2 to 3 hours before continuing.
- Using a spoon, fold the dough over itself 20 to 30 times from the outside toward the center to build structure.
- Grease a baking pan with 2 tablespoons of olive oil or line it with parchment paper. Transfer the dough to the pan and gently spread it using wet spoons. Cover and let rise for 45 minutes until puffy. Preheat the oven to 450°F (230°C).
- In a small bowl, mix 2 tablespoons olive oil, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon black pepper. Wet your fingers and press deep dimples into the dough. Pour the topping evenly over the surface.
- Bake for 20 to 25 minutes until golden brown and crisp on top. Let cool for 5 minutes before slicing and serving.
Notes
- Freshly cracked black pepper gives the best flavor and aroma.
- The overnight rise develops a deeper flavor and chewier texture.
- Top with rosemary, flaky sea salt, or grated parmesan for extra flavor.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
