Easy Black Pepper Focaccia Bread (Better than Panera)
This Black Pepper Focaccia recipe is as easy as it is delicious. It’s bold, peppery, and the kind of bread that makes you reach for one more piece—whether you’re dipping it in olive oil or using it for the best sandwich of your life. This black pepper focaccia is deeply savory with a crispy crust, crackly flakes of sea salt, and the unmistakable warmth of freshly cracked pepper in every bite. It’s the kind of recipe that’s simple to make but feels elevated in the best, most satisfying way.
There’s just something about focaccia that I come back to again and again. It’s nostalgic, unfussy, and endlessly versatile—whether it’s served alongside dinner or used to soak up sauce from Sunday night pasta. I’ve shared my Cherry Tomato Focaccia (which readers love in late summer) and my No-Knead Focaccia for true set-it-and-forget-it types, but this black pepper focaccia recipe might be my current favorite. It’s assertive, flavorful, and the perfect bake when I want to turn something simple into something craveable. Don’t forget to pair your bites with my Cynar Spritz!
Recipe Highlights: Black Pepper Focaccia Bread
- Inspiration: A nod to classic Italian focaccia with a twist—this version leans into the warmth and bite of black pepper, something I first started playing with after eating a black pepper grissini that stopped me in my tracks.
- Best Served For: Dinner parties, antipasti spreads, or alongside a cheese board. It also makes an incredible sandwich bread for grilled veggies or prosciutto.
- What Makes It Special: The addition of black pepper infuses the dough itself—not just the top—so you get flavor throughout every bite. Combined with a generous drizzle of extra virgin olive oil and the right bake time, you’re rewarded with a focaccia that’s deeply savory with a crispy bottom and fluffy interior.
- Subtitle: A bold twist on a classic Italian bread that comes together with simple ingredients and minimal effort.
Ingredient Notes
- All-purpose flour: You don’t need bread flour here—purpose flour works perfectly and gives the focaccia dough the soft texture and chewy bite we’re after.
- Instant yeast: No need to bloom it in advance—just whisk it in with the dry ingredients. Look for instant or “rapid rise” yeast at the grocery store for best results.
- Extra virgin olive oil: Use a good one—something you’d drizzle over vegetables or a nice salad. It’s not just for greasing the baking pan; it adds flavor and helps that golden, crispy crust form on the bottom of the pan.
- Freshly cracked black pepper: This is the heart of the recipe. Don’t use pre-ground pepper from a canister—use a pepper grinder and crack it fresh for the boldest flavor.
- Flaky sea salt: This goes on top of the focaccia after dimpling. It adds that signature crackle and contrast to the soft interior.
Suggested Ingredient Substititions and Additions
- All-purpose flour → Bread flour: Want a chewier bite? Bread flour adds a little more structure and gluten development.
- Instant yeast → Active dry yeast: Just bloom it first in lukewarm water for 5–10 minutes until foamy.
- Black pepper → Crushed pink peppercorns: Adds a floral, almost citrusy twist while keeping the heat.
- Extra virgin olive oil → Garlic-infused olive oil: Adds a subtle depth without overpowering the black pepper.
- Fresh rosemary: Press sprigs into the top of the dough before baking for an herby touch.
- Parmesan cheese: Grate a bit of Parmigiano Reggiano over the top of the focaccia before baking for a savory, nutty layer.
- Toasted fennel seeds: Sprinkle a small amount over the dough for an Italian bakery vibe.
- Maple syrup: Just a teaspoon stirred into the wet dough can add an unexpected and subtle sweetness that plays nicely with the pepper.
Step by Step Instructions
Step 1. In a large bowl, whisk together the flour, instant yeast, kosher salt, and freshly cracked black pepper. Pour in lukewarm water and extra virgin olive oil, then stir with a wooden spoon or spatula until a sticky dough forms. Cover bowl with plastic wrap or a damp towel and let rest for 5 minutes.
Step 2. Drizzle a little olive oil over the top of dough and use wet hands to gently coat the surface.
Step 3. Cover bowl again and let rise in a warm environment for 2–3 hours, or until doubled and bubbly.
Step 4. Oil your baking pan with extra virgin olive oil. Transfer the dough to the pan and gently stretch it to the edges. Let it rest uncovered for 30 minutes for the second rise.
Step 5. Preheat the oven to 425°Fahrenheit (218°Celsius). Drizzle olive oil over the top of the focaccia and press fingertips into the dough to create deep dimples. Sprinkle with flaky salt and extra black pepper.
Step 6. Bake in the center of oven for 25–30 minutes, or until deep golden brown with a crispy bottom and golden crust. Let cool slightly on a wire rack before slicing.
Expert Tips
- Use a digital scale: For the most accurate dough, especially if you’re baking often. Cup measurements can vary a lot.
- Wet hands are key: Sticky dough doesn’t stick to wet hands—this makes transferring and shaping much easier.
- Don’t rush the rise: A warm draft-free area gives the focaccia time to develop that signature airy crumb.
- Use good oil: The bottom of the pan needs enough oil to fry the base into that perfect crispy crust.
- Crack your pepper fresh: The main difference between a good black pepper focaccia and a great one? Freshly ground black pepper every time.
Serving Suggestions
- Wine pairing: A crisp white like Vermentino or a glass of Franciacorta is my favorite way to enjoy this black pepper focaccia recipe—especially when serving it with cheese or seafood.
- With soup or salad: Serve as a side dish with creamy soups or a fresh arugula salad with lemon. This would pair really well with my Chicken and Escarole Soup or my Pumpkin and Sausage Soup with Tortellini!
- For sandwiches: Slice horizontally and fill with grilled veggies, mortadella, or roasted chicken.
- For brunch: Top warm slices with poached eggs and a swipe of ricotta or lemony labneh.
Storage Instructions
- Room temperature: Wrap tightly in foil or store in an airtight container for up to 2 days.
- Freezer: Slice and freeze in a zip-top bag for up to 1 month. Reheat in the oven at 325°F until warmed through.
- Reheat: For a crispier crust, pop slices into a hot oven or toaster oven rather than the microwave.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Black Pepper Focaccia Recipe – Easy Homemade Focaccia with Extra Virgin Olive Oil
Equipment
- 9×13-inch baking pan
- large mixing bowl
- Measuring cups & spoons
- Wooden spoon or spatula
- Plastic wrap or damp towel
- Pastry brush (optional)
Ingredients
- 4 cups 500g all-purpose flour
- 2 ¼ teaspoons 1 packet instant yeast
- 2 teaspoons kosher salt
- 1 ½ teaspoons freshly cracked black pepper
- 1 ¾ cups 420ml lukewarm water
- ¼ cup extra virgin olive oil plus more for greasing and drizzling
- ½ teaspoon coarsely ground black pepper for topping
- 1 teaspoon flaky sea salt for topping
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, kosher salt, and freshly cracked black pepper. Add the lukewarm water and olive oil and mix with a wooden spoon or spatula until a sticky dough forms. Cover the bowl with plastic wrap or a damp towel and let rest for 5 minutes.
- Drizzle a little olive oil over the dough and use wet hands to gently coat the top of the dough. Cover bowl again and place in a warm spot to rise for 2–3 hours, until doubled and bubbly.
- Grease a 9×13-inch baking pan generously with olive oil. Transfer the dough into the pan and gently stretch it to fit. Let rest for 30 minutes uncovered to allow the dough to relax.
- Preheat the oven to 425°F (218°C). Drizzle olive oil over the top of the dough and press fingertips into the dough to create deep dimples. Sprinkle with flaky sea salt and extra coarsely ground black pepper.
- Bake in the center of the oven for 25–30 minutes, or until golden brown with a crispy bottom and edges. Let cool slightly before slicing and serving.