Black pepper focaccia

Black pepper focaccia was a real surprise. It’s hard to believe that something so simple can turn out sooo incredibly tasty.

There’s nothing quite like the aroma of freshly baked bread coming from the kitchen. And when it comes to homemade bread, nothing beats the rustic charm and spicy flavors of a black pepper focaccia.

With just a few simple ingredients, you can bake your delicious black pepper focaccia. This focaccia, with its spicy kick and crispy crust, is a pure pleasure to eat. So, roll up your sleeves, and let’s dive into this flavorful journey to focaccia heaven!

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Black pepper focaccia, the ancient culinary joy

When it comes to cuisine, there are few countries that can rival the reputation of Italy. From traditional pasta to mouthwatering pizzas, caprese empanadas and delightful porcini risottos, Italian food has captured the hearts and stomachs of people worldwide.

Focaccia, as we know it today, was born in the Liguria region of Italy. Liguria is a coastal region located in the northwest of Italy, and it is known for its stunning landscapes and traditional cuisine.

The origins of focaccia are not clear, and there is no single person credited with inventing this flatbread. However, one of the most common theories is that focaccia was invented by the Etruscans, who were known for their advanced agricultural practices and bread-making techniques. Besides that, it is commonly believed that the recipe for focaccia originated in ancient Greece and was later adopted by the Romans.

Another theory is that focaccia was created by Roman soldiers who used it as a substitute for their daily bread rations. Focaccia is derived from the Latin term “panis focacius,” which translates to “hearth bread.” This name reflects the bread’s ancient Roman origins and its unique preparation method, where it was baked directly on the hearth or fireplace.

Some people also believe that focaccia was invented by Genoese sailors who added herbs and oil to the bread to make it more flavorful and preserve it for longer periods of time.

However, when focaccia spread throughout Italy, regional variations of the bread emerged. In some regions, it was topped with tomatoes, olives, or cheese, while in others, it was served plain. Each variation of focaccia reflected the unique culinary traditions of the region where it was made. You might want to try our focaccia with sun-dried tomatoes.

The first recorded use of black pepper in culinary dishes dates back to ancient Rome, where it was considered a luxury spice and used to enhance the flavor of many different types of foods.

The addition of black pepper to this already delicious bread was another delicious move. Black pepper added a truly enjoyable spicy kick, and it perfectly complemented the rich flavors of the bread.

Why might a black pepper focaccia put a spell on you?

• If you love things to get a little bit spicy, this black pepper focaccia might become your favorite bread. It will turn out better than the one from the store, especially if you’ll use good cold-pressed olive oil and freshly cracked black pepper.
• It’s not hard to make it. You just need to follow the recipe closely, and the result will be the best and the spiciest focaccia you have ever tried.
• It’s easier to make and quicker to bake than the usual bread. Focaccia is a well-welcome change that looks gorgeous and also has a much richer taste. Moreover, making this focaccia for breakfast is really simple. You can prepare the dough the night before and just bake it in the morning.
• Black pepper has the ability to aid in digestion. It contains a compound called piperine, which helps stimulate the production of digestive enzymes and improves gut health. Besides that, black pepper is also rich in antioxidants and has been shown to have anti-inflammatory properties.
• Focaccia was known to be the food of the poor. It takes just five simple and very cheap ingredients to make it.

Black pepper focaccia ingredients

FLOUR – the type of flour traditionally used for making focaccia is a high-protein, finely milled flour called “00” flour. This is because all-purpose flour has a lower protein content compared to 00 flour, which affects the gluten development and structure of the bread.

However, your focaccia won’t turn out bad even if you use all-purpose flour as a substitute if 00 flour is not available. Focaccia made with all-purpose flour may be softer and less chewy than those made with 00 flour. This can also be a matter of personal preference; there are people who prefer the texture of focaccia made with all-purpose flour.

YEAST – We used active dry yeast in this recipe. Dry yeast is less susceptible to temperature fluctuations and other environmental factors that can affect the performance of fresh yeast, making it a more forgiving choice for novice bakers.

Nevertheless, fresh yeast was traditionally used to make focaccia. If you have fresh yeast at home, we recommend you use it.

OLIVE OIL – There’s quite a lot of oil in the focaccia, and it does severely affect its taste. If you want to make the focaccia more often, stocking up with organic cold-pressed olive oil is not a bad idea. Good olive oil will definitely give the focaccia a very special flavor.

BLACK PEPPER – I prefer using buying whole black pepper instead of the one in the powder form. Freshly ground or cracked pepper will add so much taste and smell to the dough that it’s almost incomparable with the focaccia made with powdered or already cracked pepper from the store. A small coffee grinder or, even better, a mortar and a pestle will do the job perfectly.

SALT – You will need a teaspoon of fine salt for the dough and coarse sea salt for the crust.

How to make the black pepper focaccia

MAKE THE DOUGH

STEP 1: In a bowl, mix together the flour, dry yeast and a pinch of salt. Warm three dl (1,3 cup) of water to a few degrees more than room temperature and add it to the bowl together with three tablespoons of olive oil. Stir it all together thoroughly using a spoon until you get a very soft and sticky dough.

STEP 2: Sprinkle a clean, flat surface with a handful of flour. Reload the dough from the bowl to the flour and knead it for at least 10 minutes to get a moist, stretchy, smooth ball of dough. If the dough is somewhat sticky, that’s perfectly ok. If needed, keep adding a little bit of flour to prevent the dough from sticking to the counter.

STEP 3: Depending on the time you have, keep the dough in a covered bowl and let it rest in the refrigerator for 12-24 hours. The longer you keep it in the fridge, the better it will get. We kept our dough in the refrigerator overnight, and the focaccia tasted much better than the ones made with fresh dough.

However, don’t have the time to wait for a whole day or more, cover the bowl with foil or a clean cloth and let it rest for about 1 hour until it rises at least double in size.

BRING IN THE BLACK PEPPER

STEP 4: In the meantime, prepare the pepper. Focaccia will taste much spicier and will truly be fully saturated with the pepper aroma if you crack your pepper right before adding it to the dough. For that, you can use a simple coffee grinder or a small mortar and pestle.

We used a huge African mortar that we brought home from one of our trips to Africa, and it has so many times proved to be a great tool.

STEP 5: Preheat the oven to 230 °C/446 °F.

When the dough has risen (or rested in the refrigerator), transfer it again to a clean surface on the counter, previously sprinkled with a bit of flour.

Make a well in the middle where you will sip in the pepper. Knead again until all the pepper is evenly fused all over the dough.

STEP 6: Now reload the dough into a 9-inch round pan, springform pan or a smaller square pan previously greased with olive oil. Don’t spare the oil; it’s the oil that will give your focaccia that crunchy crust.

Press the dough to the bottom of the pan and make sure you push it with your hands all the way to the edge of the pan. The dough should be about 2 cm thick. Cover it with the foil or a clean cloth and let it rest again for 45 minutes.

BAKE THE FOCACCIA

STEP 7: When the dough has risen, use a bowl of warm water into which you will stick your fingers before pushing down the dough and creating small wells on the surface of your focaccia.

STEP 7: Using your hand or a brush, generously cover the surface of the focaccia with olive oil. Sprinkle with coarse sea salt and the leftover black pepper.

BAKE THE FOCACCIA

STEP 8: Bake at 230 °C/446 F for about 15-20 minutes until your focaccia starts looking golden.

STEP 9: Let the focaccia cool for about 15 minutes before wrapping it in a clean cloth to soften the crust. Enjoy:)

Food nutter’s tips for perfect focaccia

If you want thinner and rectangular-shaped focaccia, use a rectangular or square baking tray. The dough should be about 2 cm high before resting and rising.

If you want holes in the bread to be visible, use protein-high flour and make sure that the dough is wet enough when going to the oven. When using all-purpose flour, the focaccia will be more fluffy when baked.

The longer you rest the dough, the better the focaccia will get. Resting the dough for 24 hours allows for full gluten development, deepening of flavors, and easier handling during shaping. It results in a light and airy texture with a crispy crust when the focaccia is baked. A shorter resting time of 12 hours is sufficient if you plan to bake the focaccia the next day, while a longer resting time of up to 24 hours will result in a more pronounced flavor and lighter texture.

If you don’t like your focaccia to be so spicy, reduce the amount of black pepper in the dough. You can top (it once covered with olive oil) with additional herbs like rosemary, oregano, anise or small pieces of onions, garlic, tomatoes, olives etc., before baking the focaccia.

Do not skip or shorten the kneading part to ensure your focaccia bakes perfectly. Each time knead the bread very thoroughly and for at least 15 minutes. Kneading the dough helps to develop its gluten structure, which gives it elasticity and helps it hold its shape. It also helps to distribute ingredients evenly throughout the dough and ensures even rising and baking.

Storage

Store the black pepper focaccia in a paper bag or wrapped in a cloth for up to two days.

You can store your focaccia in the freezer, packed in an airtight or ziplock bag for up to three months. When you’re ready to eat the focaccia, simply remove it from the freezer and allow it to thaw at room temperature for a few hours. You can also reheat the frozen bread in the oven or toaster for a crispier crust.

Black pepper focaccia FAQs

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Focaccia with sun-dried tomatoes

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Caprese empanadas

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Tagliatelle with mushrooms

Baked grey mullet with vegetables

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