Black Pepper Focaccia
I made this Black Pepper Focaccia today! I’m so excited to make sandwiches with it tomorrow!!
🤤🥪
#focaccia #blackpepperfocaccia #bakersoflemon8 #dayinmylife #bakewithme
Ingredients:
* 4 cups all purpose flour - unbleached
* 2 teaspoons salt
* 2 teaspoons yeast -active dry
* 1-2 teaspoons cracked black pepper - freshly ground
* 2 cups water; - heated to 110° F
* olive oil - light, extra virgin
Instructions:
* To a large bowl, add the flour, salt, yeast, and cracked black pepper. Stir until combined.
* Add the 110 °F water. Fold with a spatula until fully combined.
* Coat the dough in 1/2 tablespoon of olive oil, cover with saran wrap, and place in the refrigerator for 12-16 hours to rise.
* Deflate the dough and turn it out onto an olive oil greased sheet pan. Alternatively two 9 inch cake pans can make 2 focaccia loaves (like mine).
* Lightly stretch the dough into a loose rectangle that is about 3/4 inch thick. Coat the dough with a tablespoon of olive oil.
* Cover with a dish towel and set in a warm, dry place for 4 hours to rise.
* Near the end of the rise time, preheat your oven to 425 °F.
* Grease your finger tips with olive oil and lightly dimple the dough by pressing down and lifting straight up with your fingertips. Do this gently, it will look like a brain when you are done.
* Add any seasoning, cheeses, or toppings you would like. I kept it simple with garlic and Italian seasoning.
* Bake for 25 to 30 minutes or until golden brown and fully baked.
Black pepper focaccia is a delightful twist on traditional Italian focaccia, introducing a spicy kick that enhances the bread's flavor profile. This recipe utilizes simple ingredients like all-purpose flour, salt, yeast, water, and freshly cracked black pepper, making it accessible for any home baker. To begin, mix dry ingredients in a large bowl. Ensure the yeast is active for the best rise—preparation involves proofing the dough in the refrigerator for 12 to 16 hours, allowing for a rich flavor development. After refrigerating, deflate the dough and transfer it to a greased pan for a second rise. This step emphasizes the focaccia's airy texture, essential for a good bite. Once adequately risen, using olive oil to dimple the top of the dough not only creates the signature focaccia look but also allows the oil to seep into the bread, providing moisture and flavor. Top with herbs, garlic, or cheese before baking—this flexibility lets you customize your focaccia to suit your taste preferences. Bake at 425°F for 25 to 30 minutes until golden brown, locking in the delicious aromas. Slice and serve as an accompaniment to soups, salads, or sandwiches. You can even enjoy it on its own, paired with olive oil for dipping. Experiment with variations, such as adding olives or sundried tomatoes, to elevate your focaccia further. Its aromatic, crispy crust and soft interior make this bread a favorite for gatherings or casual family meals. Happy baking!
