Parmesan Black Pepper Focaccia
A bubbly, cheesy parmesan focaccia made with cracked black pepper and an overnight rise. An easy, no-knead focaccia recipe with big flavor.
- Prep Time: 10 minutes plus overnight fermentation and 3 hour rise
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16
- Category: Bread
- Method: No-knead
- Cuisine: Italian
Ingredients
- 1 1/4 tsp active dry yeast (1 envelope)
- 1 tsp honey
- 2 1/2 cups all-purpose flour
- 1 1/4 cups finely grated parmesan, divided
- 1 1/2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper, divided
- 3 tbsp extra virgin olive oil, divided
- 1 tbsp salted butter, room temperature
Instructions
- Whisk together yeast, honey, and 1 1/4 cups warm water until combined. Let sit a few minutes until foamy. Add flour, 1 cup parmesan, salt, and 1 teaspoon pepper; stir until a shaggy dough forms. Cover the bowl and let rest 30 minutes.
- Fold the dough one time to develop the gluten: lightly wet your hand, reach underneath the dough and stretch up a section of the dough, then fold it over the center. Rotate the bowl and fold four to five more times, or until the dough has tightened into a ball.
- Pour 2 tablespoons olive oil in a large clean bowl, add dough ball, and turn to coat all over in oil. Cover and chill for at least 8 hours and up to 1 day.
- Spread butter all over a 9-inch round or square pan. Pour 1 tablespoon of olive oil in the pan and spread around the bottom.
- Grease your hands and transfer the dough to the prepared pan and gently press out the dough to reach the corners and sides of the pan. Let rise, uncovered, until doubled in size, about 3 hours.
- Preheat oven to 425°F. Oil your hands and dimple the dough all over with your fingers. Drizzle all over with remaining 1 tablespoon olive oil and sprinkle with flaky salt
- Bake for 30- 35 minutes, or until golden brown all over. Sprinkle with remaining 1/4 cup parmesan and remaining 1/2 teaspoon black pepper, and return to the oven to melt the cheese, about 2 more minutes.
- Let cool a few minutes then transfer to a cooling rack to cool for 10 minutes. Cut and serve hot or at room temperature.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 155
- Sugar: 0.7g
- Sodium: 319mg
- Fat: 7.7g
- Saturated Fat: 3.1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14.8g
- Fiber: 0.4g
- Protein: 6.6g
- Cholesterol: 10mg
Find it online: https://www.withspice.com/blog/black-pepper-focaccia/