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This bread is an homage to the black pepper focaccia at Panera Bread, so if you find yourself ordering it each time you’re consuming in, that’s the recipe for you! This bread is gentle and fluffy on the inside with a crispy, crunchy outside texture that is typical to focaccia.
Baked in a spherical cake pan, fairly than the on a regular basis sheet pan, this focaccia climbs up the edges, resulting in a light-as-air texture and crumb. The chew from the black pepper is delicious and pairs successfully when dipped in hummus or smeared with clean butter and flaky sea salt.
This generally is a fairly straightforward and easy bread recipe with two separate rise situations, nevertheless don’t let that intimidate you. Rise situations are hands-off for you, so the amount of energetic time you really should be throughout the kitchen is short-term. This generally is a good bread within the occasion you are merely diving into the world of yeasted dough. Do you have to need a thinner focaccia, divide the dough into two 9-inch cake rounds as an alternative of baking it in a single 10-inch. Focaccia is most interesting served and eaten the day it’s made. Nothing tastes larger than warmth, modern from the oven focaccia!
“This black pepper focaccia was good, and it had somewhat bit additional fiber with your entire wheat flour. The stand mixer makes it easy and leaves the dough well-hydrated and significantly sticky, which is a bit more durable to do when kneading by hand. The peppery bread was good with a pasta dinner.” — Diana Rattray
Put together dinner Mode
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1 cup warmth water
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2 teaspoons honey
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2 1/4 teaspoons energetic dry yeast (1 packet)
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2 cups all-purpose flour, further as needed
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1 cup full wheat flour
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2 teaspoons flaky sea salt, paying homage to Maldon, divided
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1 teaspoon cracked black pepper, divided
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1/4 cup olive oil, further as needed
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Gather the weather.
The Spruce Eats / Julia Hartbeck
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Add warmth water and honey to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.
The Spruce Eats / Julia Hartbeck
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Sprinkle the yeast over the mix and let it sit until the mix has bloomed and seems foamy, 5 to 10 minutes.
The Spruce Eats / Julia Hartbeck
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Sift the 2 cups all-purpose flour and 1 cup of full wheat flour collectively into a giant bowl. Stir in 1 teaspoon salt and 1/2 teaspoons cracked black pepper.
The Spruce Eats / Julia Hartbeck
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Add 1/4 cup olive oil to the stand mixer. Mix on medium-low velocity until blended. Often add the sifted flours to the stand mixer a bit at a time, guaranteeing the mix is successfully blended sooner than together with further.
The Spruce Eats / Julia Hartbeck
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As quickly as all the flour is added, proceed mixing the dough until it turns into clear and elastic, about 5 minutes. Add further flour 1 tablespoon at a time if the dough is simply too sticky and isn’t pulling away from the perimeters of the bowl.
The Spruce Eats / Julia Hartbeck
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Take away dough from the bowl, and use your fingers to type it proper right into a ball.
The Spruce Eats / Julia Hartbeck
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Grease a giant bowl with olive oil. Add the dough ball, tossing it throughout the bowl to coat. Cowl with a transparent, damp towel, and swap to a warmth place. Let it rise for 60 minutes or until the dough doubles in measurement.
The Spruce Eats / Julia Hartbeck
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Place a rack throughout the coronary heart of the oven and heat to 400 F. To a spherical, 10-inch cake pan, add 3 tablespoons of oil and a few tablespoons flour. Mix until blended (this must be a sludge-type mixture which prevents the dough from sticking to the pan and primarily fries the underside, making a crispy texture). Unfold the mix evenly on the underside of the pan.
The Spruce Eats / Julia Hartbeck
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Add the dough ball to the pan and unfold evenly to the edges. Cowl, and let rise until visibly puffed, about half-hour.
The Spruce Eats / Julia Hartbeck
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Drizzle 1 to 2 tablespoons oil on excessive of the dough. Use your fingers to create deep wells over the ground of the dough.
The Spruce Eats / Julia Hartbeck
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Excessive with remaining 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
The Spruce Eats / Julia Hartbeck
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Bake until golden, 20 to half-hour. Cool barely sooner than eradicating from the pan and serving.
The Spruce Eats / Julia Hartbeck
Making Focaccia With out a Mixer
This dough is certainly made by hand, nevertheless would require a bit further elbow grease. In its place of kneading throughout the stand mixer, roll the dough out onto a frivolously floured ground and knead by hand for about 10 minutes, or until the dough is clear and holds its type.
Variations
- Do you have to need a thinner focaccia, you presumably can divide the dough into two 9-inch cake rounds as an alternative of baking it in a single 10-inch.
- For a satisfying addition, try using garlic or truffle infused olive oil throughout the dough. This can provide a satisfying style to the dough whereas nonetheless preserving black pepper the star.
- Pretty than all black pepper, try a inexperienced peppercorns, pink peppercorns, or a mixture.
The way in which to Retailer Focaccia
- Retailer leftover focaccia in a plastic bag on the countertop for as a lot as 3 days. To refresh, reheat slices throughout the oven or toaster until warmed by.
- To freeze focaccia, wrap the loaf or specific particular person slices in plastic wrap and foil. Freeze for as a lot as 1 month.
- To reheat frozen focaccia, defrost it on the countertop for numerous hours, then unwrap it, place it on a baking sheet, and heat it in a 375 F oven for about 5 to eight minutes.
What’s the excellence between focaccia and totally different bread?
Most breads are made with water, salt, yeast, and flour. Focaccia is enriched with olive oil, making a clean, supple inside texture. Dousing the dough in extra oil sooner than it bakes helps create the crunchy crust focaccia is believed for.
| Vitamin Information (per serving) | |
|---|---|
| 234 | Power |
| 8g | Fat |
| 37g | Carbs |
| 6g | Protein |
×
| Vitamin Information | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Power | 234 |
| % Day-to-day Value* | |
| 8g | 10% |
| Saturated Fat 1g | 5% |
| 0mg | 0% |
| 532mg | 23% |
| 37g | 13% |
| Dietary Fiber 3g | 10% |
| Full Sugars 2g | |
| 6g | |
| Vitamin C 0mg | 0% |
| Calcium 13mg | 1% |
| Iron 2mg | 12% |
| Potassium 103mg | 2% |
| *The % Day-to-day Value (DV) tells you the way in which quite a bit a nutrient in a meals serving contributes to a every day weight-reduction plan. 2,000 power a day is used for widespread vitamin advice. | |
(Vitamin information is calculated using an ingredient database and must be considered an estimate.)
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