If you're craving a bread that’s as easy to make as it is delicious, look no further than this No Knead Black Pepper Focaccia! Imagine sinking your teeth into a warm, crispy loaf, bursting with the aromatic essence of black pepper and drizzled with rich olive oil. With just a few simple ingredients and minimal hands-on time, this Italian classic can elevate any meal or stand alone as a delightful snack. Ready to impress your friends and family with your baking prowess? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups water
- 1 tablespoon black pepper
- Olive oil for drizzling
Instructions
- In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and freshly ground black pepper. Whisk the dry ingredients together until well blended.
- Pour the water into the dry ingredients and stir using a wooden spoon or spatula until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours. This long fermentation will develop deep flavor and create air pockets in the dough.
- After the fermentation period, generously oil a 9x13 inch baking sheet with olive oil. Gently transfer the risen dough onto the sheet, using oiled hands to prevent sticking.
- Stretch and press the dough to fill the baking sheet, creating dimples and uneven surfaces with your fingertips. This traditional focaccia technique helps capture olive oil and create a crispy texture.
- Drizzle additional olive oil generously over the surface of the dough, ensuring it pools in the dimples. Sprinkle extra black pepper on top for added flavor and visual appeal.
- Let the dough rest and proof for an additional 30-45 minutes at room temperature, allowing it to become puffy and rise slightly.
- Preheat the oven to 425°F (220°C) with a rack positioned in the middle of the oven.
- Bake the focaccia for 20-25 minutes, or until the edges are golden brown and the top is crispy and slightly darker in color.
- Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack and serve warm, cut into squares or torn pieces.
Tips
- Plan Ahead: This focaccia requires a long fermentation period of 12-18 hours, so be sure to start the night before you plan to bake. This will enhance the flavor and texture of the bread.
- Use Quality Ingredients: Since the recipe is simple, the quality of your flour and olive oil will significantly impact the final result. Opt for high-quality extra virgin olive oil for the best flavor.
- Don’t Rush the Proofing: Allowing the dough to rest after stretching is crucial for achieving that light, airy texture. Be patient and let it puff up before baking.
- Experiment with Toppings: While black pepper is delicious, feel free to get creative! Add herbs like rosemary or thyme, or sprinkle some coarse sea salt for an extra burst of flavor.
- Check Your Oven Temperature: Ovens can vary, so keep an eye on your focaccia as it bakes. If it’s browning too quickly, lower the temperature slightly to ensure it cooks evenly.
- Serve Warm: Focaccia is best enjoyed fresh out of the oven. Serve it warm, either on its own or with dips like balsamic vinegar and olive oil for a delightful appetizer.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 72g
Protein: 10g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
