Black Pepper Focaccia Recipe

Black Pepper Focaccia Recipe

Morgan Baker

Prep: 20 mins
Cook: 40 mins
Rise Time: 90 mins
Total: 2 hrs 30 mins
Servings: 10 slices
Yield: 1 10-inch round loaf
Nutrition Facts (per serving)
281 Calories
17g Fat
29g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 281
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 425mg 18%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 4g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 2mg 10%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This bread is an homage to the black pepper focaccia at Panera Bread, so if you find yourself ordering it each time you're dining in, this is the recipe for you! This bread is light and fluffy on the inside with a crispy, crunchy outside texture that is traditional to focaccia.

Baked in a round cake tin, rather than the typical sheet pan, this focaccia climbs up the edges, resulting in a light as air texture and crumb. The bite from the black pepper is delicious and pairs well when dipped in hummus or smeared with soft butter and flaky sea salt.

This is a fairly simple and straightforward bread recipe with two separate rise times, but don't let that intimidate you. Rise times are hands-off for you, so the amount of active time you actually need to be in the kitchen is brief. This is a great bread if you're just diving into the world of yeasted dough. If you prefer a thinner focaccia, divide the dough into two 9-inch cake rounds instead of baking it in one 10-inch. Focaccia is best served and eaten the day it's made. Nothing tastes better than warm, fresh from the oven focaccia!


  • 1 cup warm water

  • 2 teaspoons honey

  • 1 tsp active dry yeast

  • 2 cups all purpose flour

  • 1 cup whole wheat flour

  • 3/4 cup olive oil, divided

  • 2 teaspoons flaky salt ,such as Maldon, divided

  • 1 teaspoon freshly ground black pepper, divided

Steps to Make It

  1. Gather the ingredients.

  2. Add warm water and honey to the bowl of a stand mixer with the dough hook attachment, and stir to combine.  

  3. Sprinkle the yeast over the honey water and let it sit for 5-10 minutes until it’s bloomed and looks foamy

  4. Sift the whole wheat and all-purpose flour together into a large bowl.

  5. Gradually add flour, ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon black pepper with mixer on medium-low. Continue mixing the dough for about 5 minutes, adding extra flour 1 tablespoon at a time if the dough is too sticky and isn’t pulling away from the sides of the bowl. 

  6. Remove dough from the mixing bowl, and use your hands to shape it into a smooth, elastic ball. If the dough is difficult to handle keep kneading, adding more flour when necessary. The dough should feel smooth and elastic.

  7. Grease a mixing bowl with olive oil then place the dough in the bowl and cover it with a damp towel. Place in a warm place, like your oven with the light on, and let it rise for 60 minutes. The dough should double in size. 

  8. Pre heat oven to 400 degrees F and grease a 10-inch cake round with a generous amount of olive oil and flour. This should make a sludge type texture. This mixture prevents the dough from sticking and essentially fries the bottom of the dough, creating a crispy texture.

  9. Transfer the dough ball to the cake tin and cover again and let rise about 30 mins or until visibly puffed. 

  10. Use your fingers to spread the dough slightly towards the edges, careful not to rip the dough, and poke deep dents all the way down to the bottom of the tin all over the surface of the dough.

  11. Drizzle more olive oil evenly all over the top of the dough and top with remaining flaky salt and freshly ground black pepper.

  12. Bake for 35-40 mins or until golden. Immediately remove from the tin. Slice and serve once cooled slightly.

How to Store Focaccia

Store leftover focaccia in a plastic bag on the countertop for up to 3 days. To refresh, reheat slices in the oven or toaster until warmed through.

Making Focaccia Without a Mixer

This dough is easily made by hand, but will require a bit more elbow grease. Instead of kneading in the stand mixer, roll the dough out onto a lightly floured surface and knead by hand for about 10 minutes, or until the dough is smooth and holds its shape.


  • If you prefer a thinner focaccia, you can divide the dough into two 9-inch cake rounds instead of baking it in one 10-inch.
  • For a fun addition, try using garlic or truffle infused olive oil in the dough. This will give a fun flavor to the dough while still keeping black pepper the star.
  • Rather than all black pepper, try a green peppercorns, pink peppercorns, or a mixture.

What’s the difference between focaccia and other bread?

Most breads are made with water, salt, yeast, and flour. Focaccia is enriched with olive oil, creating a soft, supple inside texture. Dousing the dough in more oil before it bakes helps create the crunchy crust focaccia is known for.