This No Knead Black Pepper Focaccia bread recipe requires zero skill and background knowledge of bread or yeast. It is easy to make, totally foolproof, and bubbly every time!
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.
Deflate the dough and turn it out onto an olive oil greased sheet pan. Alternatively two 9 inch cake pans can make 2 focaccia loaves (like mine).
Lightly stretch the dough into a loose rectangle that is about 3/4 inch thick. Coat the dough with a tablespoon of olive oil.
Cover with a dish towel and set in a warm, dry place for 4 hours to rise.
Near the end of the rise time, preheat your oven to 425 °F.
Grease your finger tips with olive oil and lightly dimple the dough by pressing down and lifting straight up with your fingertips. Do this gently, it will look like a brain when you are done.
Add any seasoning, cheeses, or toppings you would like. I kept it simple with garlic and Italian seasoning.
Bake for 25 to 30 minutes or until golden brown and fully baked.
Video
Notes
Storing Information:
In an airtight container at room temperature for up to a week.