Black pepper focaccia

Delicious black pepper focaccia with a crunchy crust and a spicy kick

Servings

Prep Time 1 55

Cook Time 20

Total Time 2 20

In a bowl, mix together the flour, dry yeast and a pinch of salt. Add 1,3 cups (3 dl) of luke warm water. Stir thouroghly until getting a soft and sticky dough ball.
Transfer the dought to a flat, clean surface (sprinkled wih flour). Knead for 10 minutes to get a strecthy, smooth and somewhat sticky ball of dough. Place the dough in the bowl, cover with a plastic foil or a clean cloth and let it rest for one hour. Ideally, leave the dough to rest in the refrigerator for up to 12-24 hours.
If you are using whole black pepper, grind it using a coffee grinder or a small mortar and pestle. Preheat the oven to 230 °C/446 F.
When the dough has risen, make a well in the ball and sip in the black pepper. Knead until the black pepper is perfectly and evenly fused in the dough.
Place the dough in a round pan, springform pan or a smaller square baking tray (previously greased with olive oil). The dough should be about 2 cm thick, make sure you push it all the way to the edges. Let it rest for another 35 minutes.
When the dough has risen, prepare a bowl of warm water into which you will stick your fingers. Create several wells using your wet fingers on the surface of the focaccia.
Using a brush, cover the surface of focaccia with olive oil and sprinkle with coarse sea salt and the remains of black pepper.
Bake in the oven for about 20 minutes at 230 °C/446 F until focaccia gets a golden color. When baked, let it rest for 15 minutes before serving. Enjoy :)

Tips for a perfect black pepper focaccia:

To make thinner and rectangular-shaped focaccia, you can use a rectangular or square baking tray and allow the dough to be about 2 cm high before resting and rising.
For more visible holes in the bread, use protein-high flour and ensure that the dough is wet enough. If all-purpose flour is used, the focaccia will have a more fluffy texture when baked.
To ensure a perfect bake, do not skip or shorten the kneading process. Kneading the dough thoroughly for at least 15 minutes helps to develop the gluten structure, which gives the focaccia elasticity and allows it to hold its shape. It also helps to evenly distribute the ingredients throughout the dough, ensuring even rising and baking.
Resting the dough for a longer period of time will result in a better-tasting focaccia with a light and airy texture and crispy crust. A resting time of 24 hours allows for full gluten development, deepening of flavors, and easier shaping. A resting time of 12 hours is sufficient if the focaccia is baked the next day, while a longer resting time of up to 24 hours results in a more pronounced flavor and lighter texture.
To reduce the spiciness of the focaccia, you can adjust the amount of black pepper used in the dough.
Before baking, you can top the dough with additional herbs, such as rosemary, oregano, anise, or small pieces of onion, garlic, tomatoes, olives, etc.

Calories: 250kcal

Cost: $2

Course: Appetizer, Breakfast, on the go, Snack

Cuisine: Italian

Keyword: baked, bread, focaccia,

Calories: 250kcal