Salty Black Pepper Focaccia Bread Recipes

BLACK PEPPER FOCACCIA BREAD

Steps:

• 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

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.

SALTY BLACK PEPPER FOCACCIA BREAD

Steps:

• 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.

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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THANKSGIVING FOCACCIA RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the flour, kosher salt, chicken bouillon, and yeast. Pour in the chicken stock and honey and stir with a rubber spatula until a shaggy dough forms and no dry spots remain.
• Grease another large bowl with 2 tablespoons of olive oil. Transfer the dough to the greased bowl and turn to coat with the oil. Cover with plastic wrap and let sit overnight in the refrigerator. The dough should double in size.
• Make the filling: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 5-6 minutes. Remove the sausage from the pan and set aside. Reserve ¼ cup of the sausage for topping the focaccia.
• Wipe out any excess grease from the skillet with a paper towel. Add the butter to the skillet. Once melted, add the onion, apples, and celery. Season with kosher salt and cook until the vegetables are tender, about 5 minutes. Add the garlic, sage, parsley, and thyme and cook until fragrant, 30-60 seconds. Remove the pan from the heat and stir in the cooked sausage. Let the filling cool to room temperature.
• Assemble the focaccia: Grease an 8 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Divide the dough in half and transfer one portion to the oiled pan. With oiled hands, gently stretch the dough to fill the baking sheet.
• Spread the filling over the dough, then press the remaining dough over the filling, making sure to seal the edges so the filling is encased between the dough. Cover with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan.
• Preheat the oven to 400°F (200°C).
• Remove the plastic wrap and drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the surface of the dough. 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 let cool in the pan for 15 minutes before serving.
• Enjoy!

BLACK PEPPER FOCACCIA RECIPE

Steps:

• Gather the ingredients.
• Add warm water and honey to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.
• Sprinkle the yeast over the mixture and let it sit until the mixture has bloomed and looks foamy , 5 to 10 minutes.
• Sift the 2 cups all-purpose flour and 1 cup of whole wheat flour together into a large bowl. Stir in 1 teaspoon salt and 1/2 teaspoons cracked black pepper.
• Add 1/4 cup olive oil to the stand mixer. Mix on medium-low speed until combined. Gradually add the sifted flours to the stand mixer a bit at a time, making sure the mixture is well combined before adding more.
• Once all the flour is added, continue mixing the dough until it becomes smooth and elastic, about 5 minutes. Add more flour 1 tablespoon at a time if the dough is too sticky and isn't pulling away from the sides of the bowl.
• Remove dough from the bowl, and use your hands to shape it into a ball.
• Grease a large bowl with olive oil. Add the dough ball, tossing it in the bowl to coat. Cover with a clean, damp towel, and transfer to a warm place. Let it rise for 60 minutes or until the dough doubles in size.
• Position a rack in the center of the oven and heat to 400 F. To a round, 10-inch cake pan, add 3 tablespoons of oil and 2 tablespoons flour. Mix until combined (this should be a sludge-type mixture which prevents the dough from sticking to the pan and essentially fries the bottom, creating a crispy texture). Spread the mixture evenly on the bottom of the pan.
• Add the dough ball to the pan and spread evenly to the edges. Cover, and let rise until visibly puffed, about 30 minutes.
• Drizzle 1 to 2 tablespoons oil on top of the dough. Use your fingers to create deep wells over the surface of the dough.
• Top with remaining 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
• Bake until golden, 20 to 30 minutes. Cool slightly before removing from the pan and serving.