Easy Black Pepper Focaccia with Biga: Soft and Flavorful

Even if you've never made homemade focaccia or worked with biga before, this black pepper focaccia recipe is for you.

This Easy Black Pepper Focaccia with Biga is the perfect recipe for simple and flavorful bread that you can add to your repertoire. Light and airy, this focaccia has just enough subtle kick from freshly ground black pepper to make it one for dipping, pairing with soups, or pleasing a crowd at dinner. That is the beauty of the recipe — the toppings can always be changed to suit your favorite taste. The secret behind its tender crumb and rich flavor lies in the Biga starter, which adds extra depth and a beautiful rise to this delicious bread.

Black pepper focaccia on olive oil with rosemary and olive oil
a slices of black pepper focaccia on a cooling rack

What is Biga?

Italian Biga starter, unlike other preferment methods, does not rely on natural fermentation and is well used in Italian bread types such as Ciabatta, Focaccia and Schiacciata . Rather, it’s typically made using high protein flour, water and yeast with a hydration level between 40% and 80%, and allow to ferment from 6 to 72 hours depending on preference, temperature and desired flavor.

Ingredients to make black pepper focaccia

Black Pepper Focaccia Ingredients Overview

  • Bread flour: I use bread flour for its higher protein content than other types of flour, which allows the dough to form a better structure, but you can use all-purpose flour and it will work just as well.
  • Biga: Biga adds depth and nutty flavor to focaccia. For my Italian black pepper bread, I used biga, which has a drier texture and requires less time to ferment. However, if you want more depth and flavor, you can make all of the dough from the biga or extend the fermentation time (see the note on the recipe card below for more information), and if you want more bubbly crumb, I recommend making it with poolish, which also works well in this recipe.
  • Instant yeast: I couldn’t find fresh, active yeast in my pantry, which is the best for making biga. So I used instant yeast which works well in this recipe.
  • Olive Oil: Focaccias call for olive oil, it adds richness to the dough and keeps bread moist longer.
  • Sea salt: Coarse sea salt is my favorite for bread making. I use it in the dough and in toppings.
  • Rosemary: One of the basic seasonings for focaccias and goes well with black pepper. feel free to add you favorite Italian herbs like thyme leaves to this focaccia recipe.
  • Black pepper: No black pepper Focaccia bread without it. Black pepper gives the dough depth and a spicy taste. I recommend using coarse black pepper for an extra spicy crunch in each bite. Additionally, it alters the color of the dough slightly.

Related: Important Ingredients in Baking Bread.

Biga Starter Guide

Refer to this Biga Starter Guide whenever you work with Biga. I’ve included all the practical answers to the most frequently asked questions about this Italian preferment!

How to Make Black Pepper Focaccia Recipe: Step-by-Step

You’ll need a few simple ingredients to make this Black Pepper Focaccia recipe: bread flour, instant dry yeast, water, salt, coarse black pepper and extra virgin olive oil. For topping: I used a mixture of olive oil, coarse black pepper, coarse sea salt and rosemary. Here’s a step-by-step guide (the print-friendly recipe is right below):

Biga before fermentation
Biga After fermentation
  • Preparing the Biga Starter: Whisk yeast into water and allow to sit for 2 minutes. Combine bread flour with yeast mixture with a spatula (or stand mixer on low speed) for 2 minutes, then transfer to a jar or cover with cling wrap and let rise for 6 hours at room temperature or when it triples in size. For more information check out our guide on how to make biga.
Mixing with flat beater
Mixing with dough hook
  • Make the Dough: Combine the biga and water with 2 teaspoons instant dry yeast with the flat beater of stand mixer on low speed, then add your flour. Gradually add the olive oil and then the sea salt. when the dough become firmer, change the flat beater with the dough hook and increase the speed of the mixer. The dough is a little sticky after mixing.
The dough after the kneading process
The dough after folding
  • Fold the dough: Fold the dough two times and then put the right side on the left side of the dough and repeat. Shape the dough into a round and place it in a greased bowl, cover tightly then keep your dough in the oven for 1 hours. The folding step necessary to strengthen the gluten network of your dough.
the dough after 1 hour of rising
strech the dough
  • Stretch the dough: Place your dough onto the baking pan, then with your hands flatten the dough out in the oiled baking pan, without leaving any voids in the pan (If the dough resists stretching, let it rest more time and then stretch it again). Then, cover your pan with a napkin or cling wrap and place it in the oven to rise for one hour.
spread dough with oil
Dimple the black pepper focaccia dough
  • Dimple the dough: After preparing the oil mixture by mixing the oil, black pepper and salt and applying it to the dough, the best focaccia recipe moment comes. Use your fingers to push and press the dough evenly over the bottom of the pan, you can push and press as much as you like. the dimples make the mixture go into the dough which gives it more flavor and texture. To get that crispy crust, brush the dough generously with olive oil mixture before baking.
  • Add toppings: A simple pinch of rosemary and salt. Feel free to remove or add your preferred spices. Trust me, don’t remove the rosemary, Its aroma will have you waiting for black pepper focaccia bread like you’ve never seen bread before.
  • Bake: Bake until golden brown. Don’t forget to pouring water on the bottom tray as well as don’t open the oven until your black pepper focaccia is baked.

FAQs

Can I make Black Pepper Focaccia without Biga?

Absolutely, you can make it with other types of preferments or just instant yeast, but keep in mind that using instant yeast might miss out on some of the depth of flavor that comes from the slow fermentation process of biga.

How To Store Focaccia?

To keep the focaccia fresh, wrap it in a napkin and then place it tightly in a plastic bag while squeezing out as much air as possible. This will keep it fresh for up to 3 days.

Can I use other Spices in this Focaccia Recipe?

You can definitely use other spices in this black pepper focaccia like basil, oregano, thyme to add more flavor and more aromatic profile. Simply add a pinch of your favorite herbs and sprinkle over the top of the dough before baking.

What to serve with Black Pepper Focaccia?

This peppery focaccia complements the rich flavors of soups like Minestrone and tomato basil soup, and it pairs well with Mediterranean spicy tomato sauces like Arrabbiata, Marinara, and Tunisian Ojja.

Black pepper focaccia on olivewood tray

Black Pepper Focaccia

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Even if you've never made homemade focaccia or worked with biga before, this black pepper focaccia is for you.
Prep Time 30 minutes
Bake Time 40 minutes
Rise Time 8 hours
Total Time 9 hours 10 minutes
Course White bread, Yeast Bread
Cuisine Italian, Mediterranean
Servings 1 Loaf

Ingredients
  

Biga

  • 2 cup Bread Flour
  • 1 cup Water
  • tsp Instant Dry Yeast

Dough

  • All the Biga
  • 4 cup Bread Flour
  • 2 cup Water
  • 2 tsp Instant Dry Yeast
  • 4 tbsp Olive Oil
  • 2 tsp Coarse Black Pepper
  • 1 ¾ tsp Coarse Sea Salt

Toppings

  • 3 tbsp Olive Oil
  • 2 tsp Coarse Black Pepper
  • 1 Pinch Coarse Sea Salt (optional)
  • 2 Pinch Rosemary (optional)

Instructions
 

To make the biga

  • Whisk the yeast into the water and let sit for 2 minutes. To check if the yeast is still active
  • Add 2 cups of the bread flour and yeast mixture to a large bowl and mix together with a spatula for 2 minutes. Be careful to separate the large pieces of biga dough and be attentive not to knead the biga like bread dough, just mix the flour and water and don't try to make a full dough.
  • Bring a jar and wash it with olive oil to ensure your biga dough doesn't stick to the jar.
  • Using a bowl scraper, take your dough and place it in the jar, seal, and place it in a cool, dry place in your kitchen for 6 hours.

To make the dough

  • Start by adding the yeast, water, and all of the biga starter to the bowl of the mixer and mix with the flat beater on low speed, if you don't have a stand mixer simply you can use spatula and large mixing bowls.
  • Gradually add the olive oil and then sea salt, when the dough becomes firmer, remove the flat beater and replace it with the dough hook and increase the speed of the mixer (Speed 2), and knead your dough for 15 minutes.
  • Lightly dust your work surface with flour and use the dough hook to place the dough on it. Fold the dough two times, and then put the right side on the left side of the dough, and repeat the process two times.
  • Grease a large bowl with oil and shape the dough into a round ball and place it in it, use a napkin or cling wrap to cover the dough to prevent it from drying out and place it in the oven for 1 hour.
  • Grease your hands with oil and place the dough in the pan and start spreading the dough all over the pan without leaving any gaps. Cover the pan with a napkin or cellophane and place it in the oven to rise for one 1 hour.
  • Take your pan out of the oven, place a baking sheet in the bottom of the oven and turn it on to 360℉ (180℃).
  • To Focaccia toppings: Mix the olive oil, black pepper and salt and spread the mixture on top of the dough, use your fingers to push and press the dough evenly over the bottom of the pan, then sprinkle with a pinch of rosemary.
  • Fill your electric kettle with water and turn it on.
  • Place the black pepper focaccia tray in the oven. Quickly pour hot water from the kettle (if you don't have a kettle, you can use ice cubes) over the bottom tray and turn off the oven.
  • Bake it at 360°C (180°F) for 40 minutes or until become set.
  • Remove black pepper Foccacia from the oven and enjoy on its own or as a sandwich.

Notes

  • How do you make this recipe with Poolish?: Remove 1 cup of flour from the biga dough and add it to the focaccia dough.

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