Black Pepper Focaccia Recipe: Bold, Aromatic, and Crispy-Edged Italian Bread

If you’re looking for a bread recipe that’s simple, flavorful, and works as a standout side or savory snack, black pepper focaccia is the one to try. This Italian flatbread is known for its crisp golden crust, airy interior, and signature dimples filled with olive oil. With the warm bite of freshly cracked black pepper added to the dough and topping, this version brings a bold twist to a beloved classic.

Perfect with soups, cheese boards, or even used for sandwiches, this focaccia delivers flavor in every bite. Here’s how to make black pepper focaccia at home with minimal ingredients and maximum taste.

What Makes This Focaccia Special

Traditional focaccia is often topped with herbs like rosemary or thyme. What sets this version apart is the use of coarsely ground black pepper both in the dough and on top. The spice enhances the bread’s earthy flavor without overpowering it. Combined with extra virgin olive oil and flaky sea salt, it becomes a perfect balance of heat, richness, and crunch.

This focaccia recipe also follows the slow-rise method, which improves the bread’s texture and flavor. The longer fermentation time creates more depth and airiness. It’s worth the wait.

Ingredients You’ll Need

For the dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 3/4 cups warm water (around 105°F)
• 1 tablespoon sugar
• 4 cups all-purpose flour
• 2 teaspoons kosher salt
• 2 tablespoons olive oil (plus more for greasing)
• 1 1/2 teaspoons freshly cracked black pepper (adjust to taste)

For the topping:

• 3 tablespoons olive oil
• 1 teaspoon flaky sea salt
• 1/2 to 1 teaspoon coarsely ground black pepper
• Optional: chopped fresh rosemary or thyme for added aroma

Step-by-Step Instructions

Step 1: Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 to 10 minutes until the mixture becomes foamy. This confirms the yeast is active.

Step 2: Mix the Dough
Add the flour, salt, black pepper, and olive oil to the bowl. Stir with a wooden spoon or dough hook until the mixture becomes a sticky dough. If using a stand mixer, knead for 5 to 6 minutes. If kneading by hand, work on a floured surface for about 10 minutes until smooth and elastic.

Step 3: First Rise
Coat a clean bowl with olive oil and transfer the dough into it. Cover loosely with plastic wrap or a damp cloth. Let it rise at room temperature for 1 1/2 to 2 hours, or until doubled in size.

Step 4: Shape the Focaccia
Drizzle olive oil generously into a 9×13 inch baking pan or a sheet tray. Place the dough into the pan and stretch it gently to fit. If it resists stretching, let it rest for 10 minutes and try again. Cover and let rise for another 30 to 45 minutes.

Step 5: Add Toppings and Dimple the Dough
Once the dough is puffed, use your fingers to press deep dimples all over the surface. Drizzle the top with more olive oil, then sprinkle with flaky salt and extra black pepper. If using herbs, scatter them across the top now.

Step 6: Bake
Preheat your oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes, or until the top is golden brown and crisp. The edges should look toasted, and the center should spring back when touched.

Step 7: Cool and Serve
Let the focaccia cool slightly before slicing. Serve warm or at room temperature. It’s excellent fresh but can also be toasted the next day for sandwiches or sides.

Tips for the Best Texture

• Use bread flour instead of all-purpose for an even chewier result
• Don’t skip the second rise in the pan, it helps create a light texture
• Be generous with olive oil to get that golden, crispy crust
• Let the dough ferment in the fridge overnight for even more flavor depth

How to Store Black Pepper Focaccia

This bread is best eaten fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap slices and freeze for up to 1 month. Reheat in a toaster oven or regular oven at 350°F until warmed through.

Serving Suggestions

Black pepper focaccia pairs beautifully with a range of dishes and dips:

• Serve with olive oil and balsamic vinegar as an appetizer
• Pair with soups like tomato basil or minestrone
• Make it the base for a pressed sandwich with mozzarella and roasted vegetables
• Cut into strips for dipping into hummus or whipped feta
• Use as a flatbread for breakfast eggs or avocado toast

Final Thoughts

Black pepper focaccia is a flavorful spin on a traditional favorite, adding bold character to a soft, airy bread. With its crisp crust, rich olive oil flavor, and spicy kick from fresh black pepper, this bread easily becomes the star of any table. Whether you’re an experienced baker or trying focaccia for the first time, this recipe is straightforward, delicious, and worth adding to your baking rotation. Serve it warm, share it fresh, and enjoy the flavors of rustic Italian baking with a peppery twist.