Black Pepper Focaccia Recipe – Easy Homemade Focaccia with Extra Virgin Olive Oil
This bold and flavorful black pepper focaccia recipe is easy to make with simple ingredients, extra virgin olive oil, and freshly cracked pepper. Perfect for sandwiches, antipasti boards, or as a savory side dish.
Equipment
- 9x13-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 9x13-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.
Notes
Wet hands make handling the sticky dough much easier—especially when transferring and shaping.
Let the dough rise in a warm, draft-free area to get the best texture.
Generously oil the bottom of the pan to ensure a crispy crust.
Always crack the black pepper fresh for the best flavor throughout the focaccia.
Nutrition Facts
Calories: 199kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 390mgPotassium: 70mgFiber: 2gSugar: 0.1gVitamin A: 2IUVitamin C: 0.01mgCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!