Easy, with a fluffy and airy inside and a crunchy golden outside, this black pepper focaccia bread recipe will leave you craving more. In this post, I will guide you through a simple and foolproof recipe to make the best focaccia right in your kitchen.
The scent of this black pepper focaccia bread is pure comfort. As it bakes, the aroma of olive oil, black pepper, and freshly baked dough fills your entire kitchen, making it impossible to resist. It's like stepping into a "forno" (bakery) in Italy, where the inviting fragrance immediately draws you in.
This focaccia pairs well with an endless variety of dishes. I like to sever it along with burrata caprese, Italian slow cooked meat sauce, mediterranean charcuterie board, Italian broccoletti in sauté, bresaola carpaccio or with my roasted carrots and asparagus on a creamy yogurt bed.
How many times do we find ourselves without bread? It happens often to me, I have to say! This black pepper focaccia recipe is a lifesaver whenever the bakery is closed or we’re just too cozy to go out. It’s easy, delicious, and perfect for any occasion. In fact, it makes a great addition to any party or holiday gathering — whether you need a simple bread or a base for tasty sandwiches.
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Reason to make black pepper focaccia
We love this Black Pepper Focaccia recipe so much that I make it at least once a week. It’s also my go-to for making sandwiches for my husband when we don’t have any leftover dinner for his lunch at the office.
- No kneading: the dough doesn't requite any kneading; you’ll only need to mix it with a wooden spoon, do some folding, and leave it to rest.
- Texture: airy, fluffy with a golden and crispy crust, this focaccia is so good to eat.
- Friendly recipe: no need to be a pro! This recipe is super simple and perfect for beginner bakers looking to make delicious homemade bread.
- Perfect for gatherings: this focaccia is an ideal choice for any gathering, whether it’s a kids' party or a festive holiday. Serve it on its own, with dips, as a base for sandwiches, or even as a pizza for a delicious twist. It’s versatile and sure to please any crowd! Don’t forget to check out more tips and ideas in the section below.
- Bread substitute: pairs well with cheese boards, soups, pasta, meats and salads. It is basically a substitute of the bread.
Black pepper focaccia ingredients
Most of the ingredients listed below may already be in your cupboard, making this black pepper focaccia a perfect bread recipe to try right away. See recipe card for quantities.
- Flour: use bread flour with high percentage of protein as 13%(g). High-protein flour not only builds a stronger gluten network but also absorbs more water, giving the dough a perfect structure and making it more elastic and easier to handle. This is especially important when working with a wetter dough, as it helps maintain the airy, chewy texture that focaccia is known for.
- Water: to activate the yeast, use warm water. The ideal water temperature is 30°C (86°F).
- Honey: a touch of honey in the dough helps the focaccia to achieve a beautiful golden-brown colour as it bakes and helps the yeast to rise.
- Yeast: use dried active yeast. This type of yeast needs to be rehydrated beforehand to work properly. It is ideal for long and slow rise.
- Salt: not only adds flavour to the dough but also contributes a final crunchy texture to the focaccia when sprinkled on top before baking.
- Oil: use extra virgin olive oil both in the dough and to grease the baking tray. It enhances the focaccia's flavour and creates a deliciously crisp, golden crust.
- Pepper: fresh grid black peppers give a warm and bold flavour to the focaccia.
Black pepper focaccia instructions
This black pepper focaccia recipe is incredibly easy, making it perfect for both beginner and experienced bakers who don't have much time to spend in the kitchen.
I have tested this recipe using two different method: the stand mixer and the manual mixing. The manual mixing is by far the best method to handle wet dough as this one. This method helps to develop better the gluten thanks to the rest and the stretch and fold technique.
- Step 1: Combine the water, honey and yeast into a large bowl. Use a spoon to dissolve the ingredients. Once fully dissolved, set the mixture aside.
- Step 2: Add the flour to the bowl and mix roughly with a spoon until the water is fully absorbed. Add the salt and olive oil, then mix until combined for few seconds. Cover the dough with cling film and let it rest for one hour.
- Step 3: After the first hour, the dough should be swollen and relax. Now it's time to stretch it to incorporate air. Wet your hands with water to prevent sticking. Gently pull one side of the dough upward without tearing it.
- Step 4: Fold it over the opposite side. Turn the bowl a quarter and repeat the stretch-and-fold process for all five sides of the dough.
5. Step 4: Tuck the final side of the dough over the opposite side to seal it. Cover the dough again and let it rise for 30 minutes and repeat the stretch-and-fold technique. Transfer the dough to a larger container, cover it with cling film and let it rise for 12 hours in the fridge.
6. Step 4: Remove the dough from the fridge. Repeat the stretch and fold technique and place the dough in the baking tray. Cover with a clingfilm and let rise for 2 hours. After 2 hours, wet your hands with water, and using your fingers, gently press down and shake the dough to create dimples, working from the bottom to the top. Drizzle with olive oil, sprinkle with salt and bake for 20 minutes until golden brown.
More uses of focaccia
There’s nothing more satisfying than enjoying this black pepper focaccia on its own. However, there are so many ways to savor it. You can turn it into croutons for salads or soups, use it for dipping into hummus, or include it on a cheese board for a luxurious aperitif. With its versatile flavor and texture, this black pepper focaccia adds a special touch to any occasion, from casual meals and parties to festive gatherings.
One of the best ways to enjoy this black pepper focaccia is as a sandwich. Its fluffy interior and crunchy crust make it the perfect base for a variety of fillings. Here are a few ideas to use it as sandwich bread:
- Deli meats - choose from Prosciutto di Parma, salame Milano or any type of salami, Culatello di Zibello, Mortadella or Speck. A favourite of mine is Prosciutto di Parma along with smoked scamorza.
- Salmon - add smoked salmon along with chopped chives, avocado slices and a spread cream cheese.
- Cheese - stracchino, mozzarella, smoked scamorza, brie cheese, fontina, cheddar, pecorino sardo or manchego are all fantastic choices for your sandwich. Pair any of these cheeses with your favourite cured meats.
- Vegetarian - to make it vegetarian fill the focaccia with some grilled vegetables and cheese.
- Pickles - add into your focaccia artichokes, sun dried tomatoes or small onions.
- Pesto - add a spread a layer of pesto on the inside of the focaccia. Then, add sliced tomatoes seasoned with salt and olive oil. Finish with a generous amount of burrata or buffalo mozzarella cheese
For an extra touch of indulgence, try toasting your focaccia. Picture melted cheese, salty deli meats, and a crispy crust—YUM! The warm, gooey filling combined with the peppery, crunchy exterior will take your sandwich to a whole new level of deliciousness.
More topping to try
One of the things I love most about focaccia is that it’s a true blank canvas, just waiting to be dressed up with your favorite ingredients. Whether you’re craving something savory or even a touch sweet, the possibilities for toppings are endless. Not to mention, focaccia makes an amazing pizza base! While it’s thicker than a traditional Neapolitan pizza, it’s very similar to the "pizza al taglio" style you’ll find in Italian bakeries – slightly higher, tender on the inside, and beautifully crisp on the outside. Just divide the dough into two balls and place them in separate containers before letting them rise in the fridge.
Here are a few ideas to inspire your next focaccia toppings. If you’re new to baking focaccia, I recommend starting with a simple black pepper topping. Once you’re ready to explore, try these options for a delicious twist!
- Olives - olives bring a rich, salty flavour that pairs perfectly with focaccia. Try varieties like Kalamata, Nocellara, Gaeta, or Taggiasca, and be sure to remove the pits before adding them into the dough.
- Tomatoes - a classic choice! Use cherry tomatoes, halved and seasoned with salt, pepper, and a drizzle of olive oil before adding on top of the dough. This will make your focaccia extra juicy.
- Onion - one of my favourite! Stew finely sliced onions with oil, salt, and rosemary on low heat until soft but not browned. Then add them on top of the dough before baking it, for a sweet, aromatic topping.
- Salt - experiment with different salts for a unique touch. Rosemary salt, smoked sea salt, or even spicy salt varieties can add a hint of extra flavour. Sprinkle lightly before or right after baking.
- Nuts - walnuts are a great option, adding crunch and depth of flavor.
- Fresh herbs - rosemary is classic, but sage or basil are great for an herbal twist.
- Grape - yes, grape! Roasted grapes become jammy and sweet, offering a delightful contrast to the savory focaccia. Sprinkle with a touch of sugar before baking for an extra pop of sweetness.
Equipment and Storage
For the best results, use a digital scale to weigh all the ingredients. To prepare the focaccia dough, combine the ingredients in a large mixing bowl with a mixing spoon. Bake the focaccia in a 30x23 cm rectangular baking tray. To measure the temperature of both water and the environment, I usually use a digital thermometer as this one. It's my trusted ally in the kitchen.
The best way to store black pepper focaccia is at room temperature. Wrap the focaccia in aluminum foil and then place it in a plastic bag. This will keep it fresh for about four days. For the best experience, reheat the focaccia before serving. Preheat your oven to 180°C (356°F) for a conventional oven, and warm up the focaccia on a baking tray for about five minutes until it's soft with a crispy crust.
Focaccia also freezes beautifully! Once it has completely cooled, wrap it in a plastic bag and place it in the freezer. If the focaccia is too large, cut it into squares, wrap each piece in aluminum foil, and then put them in a plastic bag before freezing. It will stay fresh for up to one month. When need it, defrost the focaccia at room temperature, then follow the reheating instructions above.
Focaccia Top Tip
To achieve the best black pepper focaccia the are few tips to take in considerations.
Use the right yeast: This recipe calls for dried active yeast. Be sure to check the label to confirm you're using the correct type. Dried active yeast needs to be "activated" in warm water before use.
Don't add more flour: The dough will feel very sticky, but resist the urge to add more flour. Adding extra flour can affect the texture, preventing your black pepper focaccia from becoming light and airy.
Handle the Dough: since the dough can be quite sticky, the best way to handle it is to wet your hands with water. This prevents the dough from sticking to your hands while stretching it.
Rising the dough: If your home doesn’t have a warm spot for proofing, you can create a warm environment using your oven. Turn the oven on to 100°C (212°F) for one minute, then switch it off, leaving the oven light on. Use a digital thermometer to ensure the temperature stays between 23°C and 26°C (73.4°F to 79°F). Once the temperature is stable, place the dough inside. Check the temperature every now and than to maintain the ideal conditions.
Don't skip the olive oil: While the amount of olive oil may seem generous, it's essential for achieving the perfect crispy texture on the focaccia.
Use freshly ground pepper: : Freshly ground black pepper adds a bold, vibrant flavour to the focaccia, unlike pre-ground pepper, which can lose its aromatic oils over time.
Rest on the grill rack: After baking, allow your black pepper focaccia to rest on a cooling rack. This helps maintain its crispy texture and prevents it from becoming soggy.
FAQ
If your focaccia dough isn't rising, there could be a few common reasons:
Expired Yeast: make sure your yeast is fresh and active. Expired yeast may not work well, leading to no rise dough.
Temperature issues: the dough needs a warm environment to rise properly. The ideal temperature for rising is between 23°C to 26°C (73.4°F to 79°F). If it’s too cold, the yeast activity will slow down.
Water Temperature: using water that's too hot or too cold can impact the yeast. For best results, use a food digital thermometer to ensure the water is at the correct temperature.
Yes of course. Make sure to use a bigger baking tray to accommodate the dough.
Black pepper focaccia differs from regular bread, even though they share similar ingredients. The black pepper focaccia recipe uses higher hydration compared to traditional bread, resulting in a fluffy, airy texture. Additionally, the use of olive oil creates a crisp, golden crust.
That’s actually normal, as this recipe uses a higher amount of water. After the first rest, the dough should become more manageable and start to firm up, allowing you to handle it more easily.
Homemade focaccia can last up to 4 days, but it's so delicious that it might be gone much sooner!
It's generally better to freeze focaccia after it’s fully baked, as freezing the dough can affect its texture and rise.
Serve it with
These are my favourite dishes to serve with black pepper focaccia:
📖 Recipe
Black pepper focaccia recipe
Equipment
- 1 Large bowl
- 1 Mixing spoon
- 1 Digital scale
- 1 baking tray 30x23 cm
- 1 digital thermometer
Ingredients
- 550 gr Bread flour 13% protein 19.4 oz
- 440 gr Water 15.52 oz
- 1 tsp Honey
- 5 gr Dry active yeast 0.17 oz
- 10 gr Fine salt 0.35 oz
- 12 gr Extra virgin olive oil 0.42 oz
- 6 tablespoon Extra virgin olive oil to coat the baking tray
Focaccia topping
- 1 teaspoon fresh grounded black peppers
- 1 tbsp Extra virgin olive oil
- ½ teaspoon Coarse salt
Instructions
- Warm up the water until it reaches the temperature of 30°C (86°F).
- Add the water to a large mixing bowl, then add the honey and yeast. Use a spoon to dissolve the ingredients. Once fully dissolved, set the mixture aside.
- Add the flour to the bowl and mix roughly with a spoon until the water is fully absorbed. Add the salt and olive oil, then mix until combined for few seconds.
Rest
- Cover the dough with cling film and let it rest for one hour in a warm spot, ideally between 23°C and 26°C (73.4°F to 79°F). An oven with the light on should work well (read the tips on how to do this).
- After the first hour, the dough should be swollen. Now it's time to stretch it to incorporate air. Wet your hands with water to prevent sticking. Gently pull one side of the dough upward without tearing it, and fold it over the opposite side. Turn the bowl a quarter and repeat the stretch-and-fold process for all five sides of the dough. Tuck the final side of the dough over the opposite side to seal it.
First rise
- Cover the dough again and let it rise for 30 minutes at 23°C to 26°C (73.4°F to 79°F). After the rising time, repeat the stretch-and-fold technique.
Overnight rise
- Transfer the dough to a larger container, as it will almost triple in volume. Cover it with cling film and let it rise for 12 hours in the fridge.
Baking time
- Remove the dough from the fridge. The dough should the almost triple in volume. Set it aside.
- Wet your hands with water and very gently repeat the stretch and fold technique.
- Add 6 tablespoon of olive oil into the baking tray.
- The dough should be still swollen at this point. Gently grab the dough and place it in the baking tray. Cover with a clingfilm and let rise for 2 hours between 23°C to 26°C (73.4°F to 79°F).
- After 2 hours, the dough should have spread to cover most of the baking tray. Using your hands, gently stretch the edges of the dough to evenly cover the entire tray.
- Preheat the oven to 200°C (392°F), gas mark 7, using the conventional/fan setting.
- Once the oven reaches the desired temperature, it’s time to create dimples in the focaccia. Sprinkle the ground black pepper all over the dough.
- Wet your hands with water, and using your fingers, gently press down and shake the dough to create dimples, working from the bottom to the top. As you do this, you’ll notice bubbles forming—be careful not to pop them. Drizzle with olive oil and sprinkle with salt.
- Bake for 20 minutes until golden brown. Once ready, remove from the baking tray and let it cool on a grill rack before serving.
Lottie says
This focaccia is incredible delicious and is easy to make. I can't wait to make it again.
Andrea says
I've made it on Saturday and by the end of the day it was gone. It is so good, fluffy and crunchy!