This black pepper focaccia is soft inside, crisp on top, and full of simple olive oil flavor, with no kneading and very little hands-on time.
For more easy bread recipes, take a look at our classic no-knead focaccia, flatbread pizza, pita bread, and Tuscan schiacciata.
Why you’ll love this black pepper focaccia
I still remember focaccia nights on my nonna Lidia’s terrace when I was growing up. She would bake trays of focaccia with different toppings, and we’d all gather around the table — my cousin Gabe, my parents, uncles, even my great-grandma. It was never just food. It was breaking bread together, warm summer air, and a light breeze lifting the tablecloth 🌅
The sun would set behind the cypress-dotted Umbrian hills, and the smell of olive oil and bread filled the air. We’ve sold that house now, but the memory of warm, homemade focaccia has stayed with me ever since 🌿
This black pepper focaccia is my way of holding onto that feeling. It’s based on our well-loved no-knead focaccia, tested by thousands of readers, and turned into a simple focaccia variation that anyone can make.
Everything comes together in one bowl, with a spoon, no kneading, and pantry staples. The star is freshly cracked black pepper, mixed with olive oil and salt into a savory focaccia bread that proves, once again, that simple things are often the best 🫒
P.S. Got leftover black pepper focaccia? Slice it for a simple focaccia sandwich, Caprese sandwich, or tear it up and dip it into hummus.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- All-purpose flour: Best for a soft crumb and crisp edges. Substitute bread flour for more chew, or replace a small portion with whole wheat flour for a heartier pan focaccia bread.
- Lukewarm water: Helps the yeast activate and the dough rise smoothly. Avoid hot water, as it can kill the yeast. Cold water works but is discouraged in winter because it slows proofing.
- Instant dry yeast: Reliable and easy to use. Active dry yeast also works, as long as it’s fully dissolved before mixing.
- Sugar: A small but important amount that kick-starts proofing and helps the bread brown nicely in the oven. Don’t skip it — it makes a real difference in this simple focaccia variation.
- Salt: Brings out flavor and balances the dough. Fine sea salt works best; you can finish with a pinch of flaky salt after baking for extra flavor, if you like.
- Freshly cracked black pepper: The star of this pepper focaccia bread, adding warmth and aroma. Grind it fresh for the best flavor.
- Extra virgin olive oil: Keeps the crumb tender and adds classic flavor. This is essential for focaccia with olive oil and pepper; choose a good-quality oil you enjoy.
How to Make Black Pepper Focaccia
1. Bloom the yeast
Measure all the dough ingredients so everything is ready.
Add the lukewarm water, yeast, and sugar to a small bowl. Whisk briefly and set aside for about 30 seconds, until the yeast fully dissolves. If it doesn’t dissolve, start again with fresh yeast.
2. Mix the dough
Add the flour, salt, and black pepper to a large bowl and stir to combine.
Pour in the yeast mixture and stir with a sturdy spoon until you get a wet, sticky dough, about 1 minute.
Add the olive oil and stir for another minute, until the dough looks smooth and glossy.
3. Let the dough rise
Cover the bowl with a damp cloth or plastic wrap, leaving room for the dough to grow.
Quick rise: Place the bowl in a slightly warm oven for 1½ to 2 hours, until doubled in volume. To warm the oven, turn it on for about 30 seconds, then turn it off.
Room temperature: You can also let the dough rise on the counter; it may take a little longer, and that’s perfectly fine.
Slow rise: Refrigerate the dough for 8 to 24 hours. When ready to continue, let it sit at room temperature for 2 to 3 hours before the next step.
4. Fold the dough
After proofing, fold the dough over itself with a spoon, from the outside toward the center, about 20 to 30 times.
Stop once the dough feels slightly tighter. This takes less than a minute and helps give structure.
5. Final proof
Grease your baking pan generously with olive oil and add the dough.
Spread it gently with the back of two wet spoons until it covers most of the pan.
Cover and let it proof again for 45 minutes, until puffy.
While the dough rises, preheat the oven to 450°F (230°C).
6. Add the topping
Mix the olive oil, water, salt, and black pepper in a small bowl.
Wet your fingers with water, then press dimples all over the dough.
Pour the topping evenly over the focaccia, letting it sink into the dimples.
7. Bake
Bake for 20 to 25 minutes on a medium-low rack, until golden brown and crisp on top.
The bottom should be well baked, while the inside stays soft — just like a good artisan-style focaccia.
Let it cool for at least 5 minutes before removing it from the pan and slicing.
Helpful Tips
- If you’re watching salt: Focaccia is meant to be well seasoned. You can reduce the salt in the dough to 1 teaspoon instead of 3 and use less on top. The flavor will be milder, but it will still bake up nicely.
- Use enough olive oil in the pan: Focaccia loves olive oil. Use 2–3 tablespoons to prevent sticking, or choose parchment paper if you want to use less.
- Don’t rush the rise: The dough should double in size. If your kitchen is cool, it may take longer — that’s normal. A lightly warmed oven helps keep the rise consistent.
- Use freshly cracked black pepper: It gives much better aroma and flavor than pre-ground pepper.
- Wet your spoons and fingers: This keeps the dough from sticking while spreading and dimpling.
- Dimple deeply: Press your fingers all the way down so the oil settles into the dough and flavors it well.
- Bake until truly golden: A deeper color means better flavor and a crisp top with a soft inside.
- Let it rest before slicing: A short rest helps the crumb set and makes slicing easier.
Choosing the Right Baking Pan
Focaccia texture depends a lot on the pan you use.
- 9×13-inch pan: Medium-thick focaccia, soft and fluffy. Great for sandwiches and everyday baking. That’s the one we used here.
- 13×18-inch sheet pan: Thinner and crispier. Ideal for focaccia pizza or snacking.
- 8×8-inch pan: Thick and bready. Works well as a bread substitute at the table.
- 9×9-inch pan: Slightly thinner than 8×8, still soft and airy.
- 10–11 inch round pan: Perfect for classic round focaccia.
Frequently Asked Questions
Yes. Focaccia is usually well seasoned, but you can reduce the salt in the dough to 1 teaspoon and use less on top. The flavor will be milder, but the bread will still turn out well.
Yes. This dough works very well with an overnight rise in the fridge, which also adds flavor and structure to this flavored focaccia recipe.
Focaccia needs enough olive oil to release properly. Use 2–3 tablespoons of oil or line the pan with parchment paper to prevent sticking. For extra insurance, you can use both.
Absolutely. This dough is a great base for olives, cherry tomatoes, rosemary, or onions. Just don’t overload it so the bread can rise well.
That depends on the pan. Smaller pans give thicker, softer bread, while larger pans make a thinner, crispier savory focaccia bread.
Let it cool completely, then store it at room temperature in a sealed container or plastic bag for up to 2 days, or refrigerate for up to 4 days.
Yes. Slice it, wrap it well, and freeze for up to 2 months. Reheat in the oven to bring back the crisp top.
Soups and Meals That Love Focaccia
- Easy Chickpea Noodle Soup
- Greek chickpea soup (Revithia)
- Mediterranean Lentil Soup
- Creamy Red Lentil Soup
- Turmeric Lentil Soup
- Greek bean salad
- Black Bean Soup
- Greek Quinoa Salad with Chickpeas
If you try this Black Pepper Foaccia Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Black Pepper Focaccia (Easy No-Knead Recipe)
Equipment
- 9×13-Inch (23×33 cm) rectangular baking pan: See the notes below the recipe for more pan options
Ingredients
- 1¾ cups lukewarm water warm to the touch, not hot
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour
- 4 tablespoons extra virgin olive oil divided – see below
- 3 teaspoons salt fine sea salt preferred
- ¼ teaspoon black pepper best if freshly cracked
For the Topping
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon black pepper best if freshly cracked – add more to taste
Instructions
- Mix the yeast: Add 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar to a small bowl. Whisk briefly and let sit for 30 seconds, until the yeast dissolves.
- Make the dough: In a large bowl, mix 4 cups all-purpose flour, 3 teaspoons salt, and ¼ teaspoon black pepper.Pour in the yeast mixture and stir with a wooden spoon until you get 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 for 1½ to 2 hours, until the dough doubles in size. To warm the oven, turn it on for 30 seconds, then turn it off.Slow rise (overnight): Cover the bowl and place it in the fridge for 8 to 24 hours. When ready to continue, remove the dough from the fridge and let it sit at room temperature for 2 to 3 hours, until puffy and doubled in size.
- Fold the dough: Using a spoon, fold the dough over itself 20 to 30 times, from the outside toward the center. This takes 1 minute and gives the bread structure.
- Second rise: Grease a baking pan with 2 tablespoons extra virgin olive oil or line it with parchment paper.Add 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.While it rises, preheat the oven to 450°F (230°C).
- Add the topping: Mix 2 tablespoons extra virgin olive oil, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.Wet your fingers with water and press deep dimples all over the dough.Pour the topping evenly over the focaccia.
- Bake: Bake at 450°F (230°C) for 20 to 25 minutes, until golden brown and crisp on top. Let cool for 5 minutes before slicing and serving.
Notes
- 9×13-inch pan: Medium-thick, soft, and fluffy. Great for sandwiches and everyday baking. This is the pan used here.
- 13×18-inch sheet pan: Thin and crisp. Perfect for focaccia pizza or snacking.
- 8×8-inch pan: Thick and bready. Works well as a bread substitute.
- 9×9-inch pan: Slightly thinner than 8×8, still soft and airy.
- 10–11 inch round pan: Ideal for classic round focaccia.
- All-purpose flour → Bread flour, or replace up to 25% with whole wheat flour
- Instant dry yeast → Active dry yeast (fully dissolved before using)
- Sugar → Keep as is for best rise and color. Honey works too.
- Black pepper → Rosemary
- Extra virgin olive oil → Mild olive oil
- Salt → Fine sea salt or kosher salt (adjust to taste)
- Watching salt? Focaccia is usually well seasoned. You can reduce the dough salt to 1 teaspoon and use less on top.
- Oil the pan well: Focaccia is sticky! Use 2–3 tablespoons of olive oil, or parchment if using less.
- Let it fully rise: The dough should double in size; cool kitchens just need more time.
- Crack the pepper fresh: Better aroma and flavor than pre-ground.
- Wet tools and hands: Prevents sticking while spreading and dimpling.
- Dimple deeply: Helps the oil soak in and flavor the bread.
- Bake until golden: Deeper color means better flavor and texture.
- Rest a few minutes before slicing: Makes cleaner cuts and a better crumb
Nutrition
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Can gluten-free flour be used in this recipe?
Hi Colleen, we haven’t tested this recipe with gluten-free flour (it would change the water ratio), so we cannot recommend that.
With time, we will do a gluten-free focaccia recipe 🙂 Kindest,
Louise
3 tsp of salt in the dough seems like a lot. Is this correct?
Hi Anna,
It’s correct 🙂 Focaccia is salty – the 3 teaspoons (12 grams) is the standard measure for traditional Italian focaccia.
Having said that, you can reduce it if you are on a low-sodium diet. Kindest,
Louise