Black Pepper Focaccia (Easy No-Knead Recipe)
Servings: 8 people
- 1¾ cups (440 g) lukewarm water warm to the touch, not hot
- 2 teaspoons (7 g) instant dry yeast
- 2 teaspoons sugar
- 4 cups (600 g) all-purpose flour
- 4 tablespoons extra virgin olive oil divided - see below
- 3 teaspoons (12 g) 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
- 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.
Choosing the Right Baking Pan
- 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
