If you're new to bread-making, this no-knead black pepper focaccia is the perfect choice for those that don't have prior experience. With its crispy crust, soft texture and just the right amount of pepper flavor, you won't have to go to Panera anymore to get tasty bread!

While bread may be intimidating, most recipes are quite easy - from rosemary Parmesan bread to jalapeño cheddar bread to Irish potato bread.
But I had never tried my hand with focaccia until recently which is surprising as it is my favorite bread. There really isn't anything better than fresh bread dipped in olive oil.
Why This Recipe Works
- Minimal effort - The no-knead method allows the dough to ferment and develop gluten on its own over time, reducing the need for extensive kneading.
- Flavorful - The addition of black pepper to traditional focaccia dough provides a subtle, yet distinctive, peppery flavor that enhances the overall taste of the bread.
- Versatility - Black pepper focaccia is incredibly versatile. You can enjoy it on its own as a snack, use it as a side with soups and salads, or transform it into a variety of sandwiches or bruschettas.
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Ingredient Notes
- Flour - High-quality all-purpose flour is used here as it is easy to find and works well with the other ingredients.
- Salt - Don't forget to include salt. It's not just for flavor; it also strengthens the dough and regulates yeast activity.
- Yeast - Make sure to check the expiration date on your yeast to ensure it's still active.
- Water - Use lukewarm water when activating the yeast. The temperature should be around 105-110°F. Too hot or too cold water can affect yeast activation.
- Black Pepper - The amount of black pepper you use can vary based on your personal preference for spiciness.
- Olive Oil - High-quality olive oil is essential for flavor in focaccia. Extra virgin olive oil imparts a rich taste, but you can use a milder olive oil if you prefer.
Ingredient Variations
If you want to experiment with ingredient swaps for the focaccia or need to accommodate dietary restrictions or preferences, here are some substitutions and alternatives you can consider:
- You can substitute some or all of the all-purpose flour with bread flour.
- If you prefer a sourdough flavor, you can use a sourdough starter in place of traditional yeast. This will require a longer fermentation period, so plan accordingly.
- Instead of water, you can use other liquids like buttermilk, yogurt, or even beer to add different flavors and textures to your focaccia.
- While black pepper is a key flavor in black pepper focaccia, you can experiment with other spices or seasonings for a unique twist. Consider using crushed red pepper flakes for a bit of heat, or try herbs like rosemary, oregano, or thyme for a different flavor profile.
- Extra virgin olive oil is the traditional choice, but you can use other oils like grapeseed oil, avocado oil, or even melted butter for a different flavor. Each oil will impart a unique taste to the focaccia.
- If you prefer a touch of sweetness in your bread, you can add honey or maple syrup in place of sugar.
- Experiment with various herbs and spices to suit your taste. Try basil, thyme, sage, or even smoked paprika for a unique flavor profile.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a large bowl. Add the water and stir until a ball forms. Rub with olive oil and cover in plastic wrap.
Let the dough rise for 8-18 ours or until it flattens on the top with bubbles.
Grease a 10 x 15 inch pan with the remaining olive oil. Add the dough to the pan and press until it fits the size of the pan. Cover and let rest for another hour.
With greased fingers, lightly dimple the dough throughout. Bake at 425°F for 25-30 minutes or until golden brown.
FAQs
Focaccia is a type of Italian flatbread known for its dimpled appearance and olive oil-rich crust. The addition of black pepper imparts a subtle spicy kick to the bread.
It is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. This dough is meant to be very wet.
While you want the dough to rest for at least 8 hours, you don't want it to go longer than 24 hours either. I usually let my dough rest for about 18 hours.
While you can use pre-ground black pepper, freshly ground black pepper will yield a more intense and aromatic flavor. It's recommended to grind your black pepper just before using it for the best results.
The bread should have a deep golden-brown crust, and tapping the bottom should produce a hollow sound. An internal temperature of around 209°F (98°C) indicates it is done.
Another sign is to check the sides and edges of the focaccia. They should be slightly crispy and have pulled away from the sides of the pan. This indicates that the edges are well-baked.
For the best experience, enjoy this bread right out of the oven. Although maintaining its crispy exterior and soft interior is challenging during storage, you can wrap the bread tightly in foil or plastic/beeswax wrap and store it at room temperature.
Consume within two days for optimal freshness, but it can still be enjoyed up to five days later. You can also freeze for up to 3 months and thaw at room temperature when ready to serve.
Wrap the focaccia tightly in aluminum foil. Place on a pan in the oven at 375°F for 10 minutes.
Serving Suggestions
Focaccia is a versatile and flavorful bread that can be served in various ways. Some ideas include:
- Appetizer - Slice the bread into bite-sized pieces and serve it as an appetizer with dipping sauces. Pair it with olive oil and balsamic vinegar for a classic option. You can also create a dip with olive tapenade or roasted red pepper hummus.
- Side dish - Serve warm slices as a side dish for soups, stews or salads. It goes really well with roasted tomato basil soup.
- Sandwich - Use as a base for a sandwich or panini like a chicken pesto panini.
- Pizza - Turn the focaccia into a pizza by adding tomato sauce, cheese, and your favorite toppings. It would be great hot honey-drizzled salami pizza.
Feel free to get creative with your serving ideas. The combination of the bold black pepper flavor and the soft, slightly crispy texture of focaccia can complement a wide range of dishes and flavors.
Pro Tips/Recipe Notes
- The dough is supposed to be sticky so avoid adding extra flour as your form into a ball.
- You need to make sure you give this bread enough time to proof. While I say 8-18 hours, always go 18 hours if you have the time which helps create those air pockets.
- If you want a more spicy kick, add another ½ teaspoon to teaspoon black pepper to the dough. You can also sprinkle more on top before you bake it.
- Consider adding other toppings such as fresh rosemary, sea salt flakes, or grated Parmesan cheese to complement the black pepper flavor. Be creative with your choice of toppings.
- Allow the freshly baked focaccia to cool on a wire rack for a few minutes. This helps the bread set and prevents it from becoming soggy on the bottom.
Other Bread Recipes
If you’ve tried this black pepper focaccia recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Black Pepper Focaccia
Ingredients
- 4 cups all-purpose flour
- 2 teaspoon sea salt
- 2 teaspoon active dry yeast
- 2 cups warm water (105°F to 110°F)
- 1 teaspoon freshly ground black pepper
- 4 tablespoon olive oil, divided
Instructions
- In a large bowl, mix together the flour, salt, yeast and black pepper until mixed. Pour the warm water and use a spoon to stir until the dough forms a ball. The mixture will be wet and sticky to the touch.
- Rub the dough with 1 tablespoon of olive oil. Cover the bowl with plastic wrap and set aside in a warm place for 8-18 hours, until the dough rises and flattens at the top with bubbles.
- Grease a 10 x 15 sheet pan with remaining olive oil. Put the dough onto the pan and begin pressing it out to fit the size of the pan until done. Cover with a dish towel and let rise for another hour.
- Heat the oven to 425°F. Grease your fingers with olive oil and lightly dimple the dough by pressing down and lifting straight up with your fingers. It should look brain-like when done.
- Bake for 25 to 30 minutes or until golden brown and fully baked. Remove the focaccia from the oven and let it cool on a wire rack before cutting and serving.
Notes
- The dough is supposed to be sticky so avoid adding extra flour as your form into a ball.
- You need to make sure you give this bread enough time to proof. While I say 8-18 hours, always go 18 hours if you have the time which helps create those air pockets.
- If you want a more spicy kick, add another ½ teaspoon to teaspoon black pepper to the dough. You can also sprinkle more on top before you bake it.
- Consider adding other toppings such as fresh rosemary, sea salt flakes, or grated Parmesan cheese to complement the black pepper flavor. Be creative with your choice of toppings.
- Allow the freshly baked focaccia to cool on a wire rack for a few minutes. This helps the bread set and prevents it from becoming soggy on the bottom.
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