Black Pepper Focaccia Bread Recipes

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Black Olive and Rosemary Focaccia image

A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.

Provided by Cheryl Leiser Harding

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

1 cup warm water (100 to 110 degrees)
1 teaspoon white sugar
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons olive oil
¼ cup minced fresh rosemary
2 ¾ cups bread flour or all-purpose flour
1 teaspoon salt
½ cup pitted black olives
3 tablespoons olive oil
2 large roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
Salt and pepper
½ cup grated Parmesan or Romano cheese


  • Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
  • Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
  • Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g


Focaccia Bread image

A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!

Provided by Terri McCarrell

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

2 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella


  • In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  • When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  • Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g


Black Pepper Focaccia Bread image

This makes the most delicious sandwich bread I've ever eaten. It's delicious with any meal.

Provided by Lynn Socko

Categories     Flatbreads

Time 1h55m

Number Of Ingredients 9

3 c all-purpose flour
1 1/2 tsp salt
2 Tbsp sugar
2 Tbsp powdered buttermilk or plain
1 1/2 tsp black pepper
2 Tbsp olive oil
2 tsp active dry yeast
coarse sea salt


  • 1. In a small bowl mix together hot water, yeast and sugar. Let sit for a few minutes to let it start activating.
  • 2. In a medium bowl mix together, flour, powdered milk, salt and pepper.
  • 3. Pour olive oil in bread machine pan then liquid mix then flour mix. Set machine to "Dough Only" cycle. Check after a few minutes and scrape inside of pan to make sure all flour gets incorporated.
  • 4. I like to "warm" my pan/pans in my oven using the oven light while the bread dough does it's thing. I add a generous amount of cooking oil or olive oil to the bottom of the pan and coat it well then put it in the oven until needed, (no heat).
  • 5. You can use a 9x13 pan or two loaf pans. Once dough has finished the cycle and risen, place into pan(s). Place back in the oven with light on, cover and allow to rise to double in size. Remove pans, preheat oven to 400º. Spray tops of bread with spray oil and sprinkle on Coarse sea salt. Place bread in oven and bake 23 minutes. Remove and allow to cool.


Cracked Pepper Focaccia with Truffle Oil image

Categories     Bread     Bake     Bon Appétit

Yield Makes 1 large loaf

Number Of Ingredients 10

2 cups lukewarm water (85°F to 95°F)
1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
4 tablespoons extra-virgin olive oil
2 tablespoons white or black truffle oil* or olive oil
1 tablespoon cracked black pepper
2 teaspoons salt
4 3/4 cups (about) bread flour
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons coarse sea salt


  • Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
  • Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
  • Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
  • *Available at Italian markets, specialty foods stores and some supermarkets.


Salty Black Pepper Focaccia Bread image

I make my bread in a Bread Machine and then remove it at the end of the dough cycle and place in baking dish and bake in the oven. This is a great recipe for sammies or bread sticks, the more black pepper you add, the more flavorful and heated it becomes.

Provided by Lynn Socko

Categories     Savory Breads

Time 3h35m

Number Of Ingredients 10

3 c all purpose flour
2 tsp sea salt
2 Tbsp granulated sugar
2 Tbsp powdered milk
2-3 tsp black pepper
2 Tbsp olive oil
1 c 80º water
2 tsp active dry yeast
**olive oil
**coarse sea salt


  • 1. Add water in a 2 c measuring cup, add yeast and sugar and stir to mix well. Let sit while mixing together other ingredients.
  • 2. In a bowl mix together flour, salt, pepper, and powdered milk. Stir to combine.
  • 3. Put 2 tbsp. of olive oil into bottom of bread pan. Once yeast/water has expanded a bit, add to bread pan. Then add dry ingredients in bread pan.
  • 4. Place Bread Machine on DOUGH ONLY cycle. After a couple minutes check mixture and using a rubber spatula run it around the side of the bread pan to remove any flour mixture stuck on sides.
  • 5. You can use a 11x13 baking dish or a 13x15 one, only difference will be the thickness of the baked bread. I like 13x15 for bread sticks and sammies. GENEROUSLY grease the bottom of the pan with olive oil, to the point of have oil laying on the bottom of the dish. The more oil, the better the crust. I place mine inside my oven with the oven light on to "warm" my baking pan, I use a pyrex glass baking dish.
  • 6. Once dough has completed the kneading, resting, and rising cycle, remove and spread out by hand in greased baking dish. Cover with a dry dish towel and place back in unheated oven or any warm dry place until doubled in size.
  • 7. Remove dish towel and spray top of bread with non stick spray and sprinkle with coarse sea salt. Bake in preheated 400º oven for 22 min. Remove and allow to cool.
  • 8. Slice and serve. If you find it is trying to stick to baking dish, run a metal spatula under the bread. I like to flip my bread over and have the nice oily, crusty side on top.

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2016-01-13  · Bring the dough to room temperature. Generously oil 2 baking sheets. Stretch each piece of dough into an 11-by-14-inch rectangle on a baking sheet and …
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Total Time 3 mins
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  • In a standing mixer fitted with the dough hook, combine the flour, yeast and salt with the 3 tablespoons of olive oil and 2 1⁄2 cups of cold water. Mix at low speed until the flour is evenly moistened. Beat at medium speed until the dough is smooth and glossy, about 3 minutes longer; the dough will be soft and somewhat sticky. Transfer the dough to an oiled baking sheet, cover with a bowl and let rest for 20 minutes.
  • Preheat the oven to 300°. On a baking sheet lined with parchment paper, arrange the tomatoes cut side up and season them with kosher salt and black pepper. Roast for about 1 hour, until the tomatoes are slightly dry but soft.
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  • Pour the flour into the bowl of a stand mixer fitted with the paddle attachment. Add the salt and yeast on opposite sides of the bowl, stirring each one in with your finger. Keeping the salt from directly touching the yeast prevents it from killing the yeast.
  • Microwave the water for 1 minute on high, or until it reaches 115°F. Add half of the water to the flour mixture, mixing on low speed with the paddle attachment until a dry, clumpy dough forms. Gradually add more water to form a very sticky dough. You will probably use all of the water, but the humidity and the brand of flour that you use will affect the exact amount that you need.
  • Mix with the paddle attachment for 5 minutes on medium low speed, then switch attachments to the dough hook and mix for another 5 minutes on medium low speed. The dough is kneaded when you can carefully stretch a piece of the dough thin enough for it to be translucent without tearing. The dough will be quite sticky, but should be very stretchy.
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2019-04-01  · Wild garlic and black pepper focaccia- easy bread that anyone can make! If you remember, last week, I posted the recipe for this wild garlic and asparagus …
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Category Side Dish
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Total Time 3 hrs 30 mins
  • In a bowl of a standing mixer fitted with the hook attachment, mix together the flour and sea salt. In a small jug mix together water with yeast, and gradually, while having the mixer on low speed, start adding the yeast mixture to the flour. Continue to mix on low speed for about 5-6 minutes until the smooth dough will form. Transfer the dough to a lightly oiled large bowl, cover with warm kitchen towel or cling film and set aside for an hour or until double in size.
  • Set aside few whole leaves of wild garlic, then roughly chop the remaining wild garlic and transfer it to a medium bowl. Add the black peppercorns and olive oil and bash it all together. You can use mortar and pestle for this step, or just bash it using rolling pin.
  • When the dough is ready, prepare your baking tin (I've used 22 cm 32 cm) by lightly oiling it, then sprinkle the semolina or fine breadcrumbs over it. Using your hands, stretch the dough into rectangle inside of the tin. Spread bashed wild garlic and olive mix on top of the dough, sprinkle with sea salt. Roll the remaining wild garlic leaves and push them into the dough. Using the tips of your fingers, press the dough gently into the tin. Cover again with the kitchen towel or cling film and allow to prove for another hour.
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2021-02-16  · Herb Oil – Made with olive oil, fresh or dry herbs, kosher salt, black pepper, and minced garlic. Bread Flour – Using bread flour gives the focaccia a chewy …
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Calories 147 per serving
Category Bread
  • Make the Herb Oil: Warm 2 cups olive oil in a small saucepan over low heat to 100 degrees F (this only takes a few minutes). Add the herbs, salt, pepper, and garlic; stir together, remove from the heat and allow to steep while you prepare the dough.
  • Make the Dough: Stir together the flour, salt, and yeast in the bowl of an electric mixer. Add the oil and water and mix on low speed with the paddle attachment until all of the ingredients form a wet, sticky ball.
  • Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. You may need to add additional flour to firm up the dough enough to clear the sides of the bowl, but the dough should still be quite soft and sticky.
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2018-04-02  · 1. Combine the water, yeast, and sugar in the bowl of a stand mixer. Allow to poof for 5 minutes. 2. Stir in 1 teaspoon of salt and gradually add in the flour with …
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2018-09-20  · Sprinkle the top of the focaccia with the sea salt and cracked pepper, then lightly drizzle 1-2 teaspoons of olive oil on top, if desired.. Bake until golden brown, 18 …
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  • Combine the warm water, yeast and sugar in a small bowl; stir to dissolve the sugar and yeast. Let sit for 10 minutes, until the mixture is foamy on top. If the yeast doesn't foam up and smell yeasty, it's dead and you'll need fresh yeast.
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  • Transfer the dough to a large, well-oiled bowl, flipping once so that both the top and bottom of dough are lightly coated with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough has doubled in size, 1 1/2-2 hours.
  • Coat a 13" x 18" rimmed baking sheet with 1/4 cup of olive oil from end to end. Put the dough onto the prepared pan, turn the dough over a few a times to coat both sides with olive oil, and begin pressing it out with your hands to press the dough from edge to edge. Do it gently, making sure not to create holes in the dough.
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  • Combine the yeast and the warm water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes.
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2021-01-21  · Here are the basic steps to make this Rosemary and Black Pepper Focaccia Bread recipe: Proof the Yeast: The first step in making any yeast risen …
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Category Appetizer, Bread, Side Dish, Snack
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Total Time 2 hrs 20 mins
  • Proof the Yeast: Add the warm water and sugar to the bowl of a stand mixer with the dough hook attachment, stir to combine. Then add the yeast, stir gently, and let sit about 5 – 10 minutes until the yeast is foamy.
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2020-03-27  · Dock your dough with your fingertips, drizzle with heaps of olive, salt, pepper, herbs and shallots. Bake in a super hot oven until the bread develops a deep …
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  • Attach a dough hook to your stand mixer. Combine flour and 2 1/4 cups water in the bowl of your stand mixer and mix on low speed to just incorporate. Use a spatula to scrape down the sides and incorporate dry flour sitting at the bottom of the bowl until a shaggy dough is formed
  • Prepare your yeast. Add yeast and sugar to a small bowl. Slowly pour warm water over and stir with a fork to dissolve the yeast. Let that sit 5 minutes, until nice and foamy and the yeast is active
  • Once foamy, pour yeast mixture over your shaggy dough in the stand mixer. Mix together on low speed to incorporate all of the liquid, then bump the speed up to medium adding salt and pepper. Let the mixer knead the dough until a very sticky and elasticy dough forms, about 4-5 minutes. The dough will stick to the sides of the bowl
  • Add 1/4 cup olive oil to a large bowl and coat the entire bowl. Using a bench scraper or spatula, scrape the dough into the oiled bowl, allowing the dough to sit in the olive oil. Cover and place in a warm spot until doubled in size, about 2 1/2 hours.
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2020-04-28  · Add flour, ½ cup of olive oil, salt, black pepper, and red pepper flakes and stir until blended. Cover the bowl with a clean kitchen towel and allow to rise in a warm …
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Drizzle or brush the top of the focaccia with the remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary, oregano, garlic and coarse salt. Cover loosely with plastic wrap. …
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2011-11-02  · Focaccia Bread Recipe, Learn how to make Focaccia Bread (absolutely delicious recipe of Focaccia Bread ingredients and cooking method) About Focaccia …
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Total Time 1 hr 15 mins
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2018-04-24  · Focaccia bread is an Italian artisanal bread with a great crust and a firm, flavorful chew. It’s a great bread for soups, stews or for dipping into sauces, olive oil or simply spread with butter or eaten on its own. It’s a standard side-dish for pasta dishes …
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2012-07-01  · Home > Recipes > Breads > Black-Pepper Focaccia. Printer-friendly version. BLACK-PEPPER FOCACCIA : DOUGH: 1 pkg. active dry yeast 2 c. warm water (105-115 degrees), divided 5 - 5 1/2 c. bread or unbleached all-purpose flour, divided 1 1/2 tsp. salt 1 tsp. freshly ground pepper 3 tbsp. extra-virgin olive oil. TOPPINGS: Extra-virgin olive oil 1 tsp. kosher or sea salt 2 tsp. chopped fresh …
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Recipes; Focaccia with Rosemary, Black Pepper, and Garlic; Focaccia with Rosemary, Black Pepper, and Garlic. Makes two foccace. Share This Recipe. Ingredients. 3 tablespoons extra-virgin olive oil 3 large cloves garlic, minced 6 tablespoons fresh rosemary needles 1 recipe Basic Pizza Dough #2 Cornmeal (if using a baking stone) Coarse ground black pepper to taste 1/2 cup grated Pecorino …
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Black Pepper Focaccia Bread. BLACK OLIVE AND ROSEMARY FOCACCIA. A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious. Provided by Cheryl Leiser Harding. Categories Bread Yeast Bread Recipes Flat Bread Recipes. Time 1h5m. Yield 8. Number Of Ingredients 14. Ingredients; Nutrition; 1 cup warm water (100 to 110 degrees) 1 teaspoon white sugar: …
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2021-11-10  · Garnish with the reserved cooked sausage, apple slices, sage leaves, thyme, flaky salt, and black pepper. Bake the focaccia for 40–45 minutes, turning halfway through, until the bread is golden brown and crispy. Remove the focaccia from the oven and …
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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.
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2021-11-13  · Focaccia bread is a common Italian staple with a rich history. Focaccia bread is most commonly enjoyed eating by itself as a modern appetizer, side dish, or even a snack, but it has many uses outside of the kitchen as well. Focaccia bread gets its name from the process of originally made – cooked in a “focaccia” pan.
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2016-12-13  · It also help alleviate muscle pain, improve memory, boost immune and circulatory system, and hair growth. Also used roasted red bell-pepper in this recipe.Such a great combinations of all these awesome herb, veggie and Focaccia.!! Yes, try the awesomeness is here in this “Rosemary & Red Bell-Pepper Focaccia Bread..!
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Top Asked Questions

How do you make a black pepper focaccia?
Gather the ingredients for the black pepper focaccia. Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides, stirring each one in with your finger. Mix in the pepper and oil, then add half of the water and stir to form a dry, clumpy dough. Gradually add the remaining water to form a very sticky, wet dough.
How do you make focaccia bread at home?
Mix the dough: Stir together flour, salt, and yeast in the bowl of an electric mixer. Add the olive oil and water and mix on low speed with the paddle attachment until it forms a wet, sticky ball. Knead the dough: Switch to a dough hook and mix on medium for 5-7 minutes to form a smooth, sticky dough.
How to make focaccia with black olives and Rosemary?
Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading.
What kind of seasoning is in focaccia bread?
Light, airy, and crunchy Focaccia bread recipe infused with Italian herb seasoning and topped with aromatic rosemary and olive oil is an absolute crowd-pleaser for your upcoming parties, holidays, potlucks, or family gatherings. Perfectly crusty on the outside and chewy on the inside – it’s hands down the best focaccia bread you’ll ever eat!

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