Black Pepper Focaccia (Easy No-Knead Recipe) Recipe
This easy no-knead Black Pepper Focaccia recipe yields a flavorful, golden-brown bread with a crisp top and tender interior, perfectly seasoned with freshly cracked black pepper and sea salt. With minimal hands-on time and simple ingredients, this focaccia is ideal for beginners and bread lovers alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours (including rising time)
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Dough Ingredients
- 1¾ cups lukewarm water (warm to the touch, not hot)
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 3 teaspoons salt (fine sea salt preferred)
- ¼ teaspoon black pepper (best if freshly cracked)
- 4 tablespoons extra virgin olive oil (divided)
Topping Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon black pepper (freshly cracked, add more to taste)
Instructions
- Mix the yeast: In a small bowl, combine 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar. Whisk briefly and let sit for 30 seconds until the yeast dissolves and begins to activate.
- Make the dough: In a large bowl, mix 4 cups all-purpose flour, 3 teaspoons salt, and ¼ teaspoon freshly cracked black pepper. Pour in the yeast mixture and stir with a wooden spoon until you form a wet, sticky dough. Add 2 tablespoons extra virgin olive oil and stir again until combined.
- Quick rise: Cover the bowl and place it in a slightly warm oven (heated for 30 seconds then turned off) for 1½ to 2 hours, or until the dough doubles in size. Alternatively, for a slow rise, cover and refrigerate for 8 to 24 hours, then allow the dough to sit at room temperature for 2 to 3 hours until puffy and doubled.
- Fold the dough: Using a spoon, fold the dough over itself 20 to 30 times from the outside toward the center. This takes about 1 minute and develops the bread’s structure.
- Second rise: Grease a baking pan with 2 tablespoons extra virgin olive oil or line it with parchment paper. Transfer the dough and spread it gently with the back of two wet spoons until it covers most of the pan. Cover and let rise again for 45 minutes until puffy. Meanwhile, preheat the oven to 450°F (230°C).
- Add the topping: In a small bowl, mix 2 tablespoons extra virgin olive oil, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper. Wet your fingers with water and press deep dimples all over the dough. Pour the topping evenly over the focaccia.
- Bake: Bake the focaccia at 450°F (230°C) for 20 to 25 minutes until golden brown and crisp on top. Remove from oven and let cool for 5 minutes before slicing and serving.
Notes
- For best flavor, use freshly cracked black pepper.
- The slow rise in the refrigerator develops deeper flavor and improved texture.
- You can substitute fine sea salt with kosher salt but adjust quantity accordingly.
- Use wet fingers when making dimples in the dough to prevent sticking.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.