Black Pepper Focaccia Recipes

PARMESAN BLACK PEPPER FOCACCIA

Steps:

• Preheat the oven to 350ºF.
• Combine the yeast and the warm water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes.
• Combine the flour and salt in a separate bowl.
• Add the olive oil to the yeast, then add the flour mixture. Mix the dough on low speed until the wet and dry ingredients combine, then increase the speed to medium and knead the dough until it is soft, about 2 minutes. Use a spatula to scrape down the sides, then add the parmesan and black pepper and mix just until combined.
• Grease a 13x9" baking pan.
• Grease your hands with olive oil then transfer the dough to the prepared pan, using your hands to spread it out. Use your fingertips to make small indentations on the top of the dough then cover it with plastic wrap and let it proof in a warm, dry place (such as your dryer) for one hour, or until it doubles in size.
• Bake the focaccia for 20 minutes, remove it from the oven, and sprinkle it with the remaining ¼ cup Parmesan cheese and a final drizzle of olive oil. Return the pan to the oven and bake it an additional 2 minutes, just until the cheese melts.
• Remove the pan from the oven and let the focaccia cool before slicing and serving.
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BLACK OLIVE AND ROSEMARY FOCACCIA

Steps:

• 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.

CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL

Steps:

• 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.

PARMESAN AND BLACK PEPPER WHOLE-WHEAT FOCACCIA

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve and activate.
• Dump the all-purpose flour, whole wheat flour, 2 teaspoons salt, and the sugar onto the water and carefully turn the mixer on low.
• Let the dough mix for about 30 seconds (to prevent the flour from flying out of the bowl, turn the mixer on and off several times until the flour is mixed into the liquid and then keep it on low).
• When the dough is still shaggy looking, drizzle in 3/4 cup of the olive oil, aiming it along the side of the bowl to keep it from splashing and making a mess.
• With the mixer still on low, knead the dough for 4-5 minutes, or until it is smooth and supple.
• The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency.
• If it is much stiffer than this, mix in a few tablespoons water; if it is much looser than this, mix in a few tablespoons of all-purpose flour.
• **Alternatively, combine the water and yeast in a large bowl, and then add the other ingredients as directed and mix with a wooden spoon; once the oil is incorporated, dump out the dough onto a floured surface and knead for 6-8 minutes, or until smooth and supple**.
• Lightly oil a large bowl; transfer the dough to the oiled bowl, and turn the dough to coat it with the oil.
• Cover the bowl with an oiled piece of plastic wrap or a lint-free damp cloth.
• Place the bowl in a draft-free, warm place (72 to 82 degrees F is ideal; an area near the stove or in the oven with only the pilot light on is good) for 2-3 hours.
• The dough should rise until it is about double in bulk.
• Once the dough has risen, flour your hands and your work surface and turn the dough out of the bowl.
• Gently stretch the dough into a rectangle about 10 by 15 inches.
• Sprinkle the cornmeal onto a baking sheet to keep the dough from sticking and place the dough rectangle on the sheet.
• Generously flour the top of the dough, and then cover it loosely but completely with a piece of plastic wrap or lint-free damp cloth.
• Place in a warm area for another hour or so, or until the dough rises a bit and gets puffy and pillowy.
• Position a rack in the center of the oven, and preheat oven to 425°.
• When the dough is ready, remove the plastic wrap and dimple the dough all over, using all ten fingers and firmly poking straight down into the dough all the way to the bottom.
• Sprinkle the Parmesan evenly over the top, drizzle evenly the remaining 1/4 cup olive oil, and then sprinkle evenly with the remaining 1 teaspoon salt and the pepper.
• Bake for 35-45 minutes, or until completely golden brown on top and bottom.
• Lift the dough and make sure the underside is browned before pulling it out of the oven, or you will end up with soggy focaccia.
• Let cool on the pan on a wire rack for about 30 minutes, or until cool enough to handle, then cut into serving pieces.
• The focaccia will keep in a closed paper bag at room temperature for up to 3 days, or tightly wrapped in two layers of plastic wrap in the freezer for up to 2 weeks.
• If frozen, thaw at room temperature for 3-4 hours and refresh in a 300° oven for 5 minutes, or refresh, directly from the freezer in a 300° oven for 12-15 minutes.

FOCACCIA PANZANELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place bread cubes on the prepared baking sheet.
• Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
• Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
• Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
• Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.