Black Pepper Focaccia

This black pepper focaccia focaccia bread is so simple yet rich and delicious. its crisp crust, chewy texture and amazing black pepper flavor is going to blow your mind!

Prep Time10

Cook Time20

Proofing time1 10

Total Time1 40

Course: Appetizer, Bread

Cuisine: Italian

Keyword: Black pepper focaccia

Servings:

Calories: 307kcal

Author: Katia

Ingredients

2 cups (250 grams) unbleached all-purpose flour, plus more for dusting
¾ teaspoon fine salt
1 ½ teaspoon dry instant yeast (or Active dry yeast, see notes)
1 teaspoon freshly ground black pepper
¾ cup + 1 Tbsp (200 ml) lukewarm water
2 tablespoon (30 ml) extra virgin olive oil

BRINE (double the quantities if you use a larger baking pan)

2 tablespoons (30 ml) extra virgin olive oil
2 tablespoons (30 ml) warm water
¼ teaspoon fine salt
freshly ground black pepper
sea salt flakes

Instructions

Optional step to speed up the rise time: Preheat the oven to 200F°/90C° and turn it off. This helps to create a warm oven to speed up the proofing time. Feel free to skip this step, but allow extra 20 minutes until the dough doubles in size.
Combine flour, salt, black pepper, yeast in a large bowl.
Add water, olive oil, and mix with a spoon or a spatula to incorporate the flour (see notes). Mix until no dry flour remains, but lumps are totally fine.
Cover the bowl with a damp kitchen towel, then let it rest in the warm oven for 40 minutes (or until the dough doubles in size)
Grease a baking pan or line with parchment paper (for this recipe I use 9 inches/25 cm Ø pan). If you use a larger baking pan, make the brine accordingly.
Scrape the edges of the bowl with a spatula and pour the dough onto the baking pan.
Dust with some flour (the dough is sticky and you need to dust it with flour a little bit) and press the dough out with your fingers to fit the pan.
Place in the warm oven again for 20 minutes. No worries if the oven is less warm now, there's no need to preheat it again.
Meanwhile make the brine by placing the olive oil, the water and the fine salt in a jam jar and shake vigorously until emulsified. (Note: if you use a larger baking pan, double the brine)
Remove the baking tray from the oven, pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine. Let it rest for 10 minutes.
Preheat the oven to 400°F/200°C.
Finish the focaccia with freshly ground black pepper and a generous sprinkle of sea salt flakes (optional, but I love them) and bake in the preheated oven until golden and crusty, it will take about 20-25 minutes.
Let it cool for 10 before slicing and serving. I love brushing the focaccia with extra virgin olive oil when it's still hot, but that's optional. Enjoy!

Notes

Quantities: the recipe yields 6 slices like the ones shown in the picture. But if you serve focaccia as an appetizer, you can turn those 6 servings at least into 24 bite-sized smaller nibbles.

Brine: if you use a larger pan, you need to double the brine.

Storage: focaccia is best the day it is made but can be stored in an airtight container, at room temperature, for up to 1 day. Plus, it freezes very well.

Measurements: I use both US cups and grams. The cups of flour are leveled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off.

Flour: all-purpose flour is perfect for focaccia bread, but you can use also bread flour.

Yeast: Active dry yeast and instant yeast can be used interchangeably in this recipe. However, Active dry yeast needs to be activated in water and let it sit until slightly foamy before adding to the flour (follow the manufacturer’s instructions). Also, you might need to extend the proofing time if needed.

Water absorption: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve that dough consistency as shown in the pictures above, just add gradually a little extra water until the flour has been incorporated.

Warm oven method: preheating the oven at low temperatures creates a warm environment for the dough to rise in faster. This shortcut works great when you're in a hurry and want freshly baked focaccia ready in record time.

Focaccia ready in 1 hour: follow the instructions in the recipe, except for the proofing time. For the first proofing, cover bowl with a damp kitchen towel, then let rest in the warm oven for 20 minutes only. The second time, when the dough is in the baking tray, place it in the warm oven for 20 minutes. After this time, add the brine and bake as per the recipe.

Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition