Black Pepper Focaccia Recipe
A savory black pepper focaccia offers a bakery-style twist on classic yeasted bread.
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Instructions
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Preheat oven to 400 F. Prepare a 10-inch round cake pan by mixing 3 tablespoons oil with 2 tablespoons flour and spreading it evenly.
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Combine warm water and honey in a stand mixer bowl.
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Sprinkle yeast over the mixture and let it bloom for 5 to 10 minutes until foamy.
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Sift 2 cups all-purpose flour and 1 cup whole wheat flour, then stir in 1 teaspoon salt and 1/2 teaspoon cracked black pepper.
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Add 1/4 cup olive oil to the mixer; mix, then gradually incorporate the sifted flours.
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Continue mixing dough for about 5 minutes until smooth and elastic, adding 1 tablespoon flour at a time if too sticky.
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Form dough into a ball. Grease a large bowl with olive oil, coat the dough ball, cover, and let rise in a warm place for 60 minutes until doubled in size.
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Transfer the dough ball to the prepared pan, spread evenly, cover, and let rise for about 30 minutes until visibly puffed.
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Drizzle 1 to 2 tablespoons oil over the dough and create deep wells with your fingers.
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Sprinkle with 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
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Bake for 20 to 30 minutes until golden, then cool slightly before serving.