Black Pepper Focaccia

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.

Course Bread

Cuisine Italian

Prep Time 5

Cook Time 25

Resting Time 16

Total Time 16 30

Servings

Calories 144kcal

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.

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.