This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Daily polyphenols. Heart & Brain Health. Cardiologist formulated. *** Shop our Healthiest Olive Oil · 1,000+ MG/KG POLYPHENOLS ***
UK customers — find us on Healf →
Easy No-Knead Black Pepper Focaccia

Easy No-Knead Black Pepper Focaccia

A pillowy black pepper focaccia with a crackly golden crust and warm cracked pepper folded through a tender, olive-oil-rich crumb. It leans on a generous pour of extra virgin olive oil, the cornerstone fat of the Mediterranean table, so every slice tastes as good as it feels.

By Olivea Kitchen | Published July 21, 2026

Jump to Recipe
Prep 25 min
Cook 25 min
Total 50 min
Easy

Why We Love This Recipe

Focaccia is one of the simplest expressions of the Mediterranean table: flour, water, salt, and a generous amount of good olive oil. Because this bread is built on olive oil rather than butter, it brings the monounsaturated fats and plant polyphenols that make olive oil a cornerstone fat of the Mediterranean diet. Coarse black pepper adds warmth and aroma while keeping every piece plant-based and dairy-free.

The oil you choose here does more than grease the pan. We use High Phenolic Extra Virgin Olive Oil in the dough and the pan for its smooth, balanced flavor and its polyphenols, particularly hydroxytyrosol. It is developed with Harvard-trained cardiologists, USDA Certified Organic, single-origin from Messinia, Greece, early harvest and cold-pressed within hours, then qNMR-verified by the University of Athens. If you want to understand how these compounds behave in the oil, here is the science behind extra virgin olive oil.

Polyphenols are highest in fresh oil and fade with time, light, and heat, so a raw finishing drizzle from a fresh bottle is the best way to get the most of them onto the plate. For a savory bake like this, a light raw drizzle of the bolder Ultra High Phenolic Extra Virgin Olive Oil over the warm bread just before serving adds a peppery, grassy note. That pleasant bite is the polyphenols you can taste, so flavor and freshness tell the same story.

View Nutrition Facts

Recipe Success Tips

Let the pepper bloom in the oil

Stir the cracked black pepper into a few spoonfuls of the olive oil before it goes into the dough. The oil carries the pepper's aroma through the whole crumb rather than leaving it only on the surface.

Choose a fresh, flavorful oil

Because so much of this bread is olive oil, use one you would happily taste on its own. High Phenolic Extra Virgin Olive Oil has a smooth, balanced fruitiness that carries the pepper without turning greasy, and a fresh bottle gives you the brightest flavor.

Cold rise for better flavor

A slow overnight rise in the refrigerator gives the dough time to develop a deeper, faintly tangy flavor and a more open crumb. If you are short on time, a two-hour rise at room temperature also works.

Dimple with confidence

Oil your fingertips and press straight down to the bottom of the pan to make deep dimples. They hold little pools of olive oil that fry the crust golden and give focaccia its signature texture.

Grind the pepper coarse

A coarse grind, or pepper cracked in a mortar, keeps the flavor present and gives little bursts of heat. Fine pepper disappears into the dough and mostly adds background warmth.

Do not skimp on the top pour

Right before baking, pour a thin layer of olive oil over the whole surface. It pools in the dimples, crisps the top, and keeps the interior moist and tender.

Ingredients

12
servings
  • 1/2 cup, divided High Phenolic Extra Virgin Olive Oil
  • 4 cups Bread flour
  • 1 2/3 cups Warm water (about 100F)
  • 2 1/4 tsp (1 packet) Active dry yeast
  • 1 tsp Honey
  • 2 tsp Fine sea salt
  • 2 tbsp Coarsely ground black pepper
  • 1 tsp Flaky finishing salt

Kitchen Tools You'll Need

Large mixing bowl
9x13-inch baking pan or quarter sheet pan
Silicone spatula or dough scraper
Measuring cups and spoons
Pepper mill or mortar and pestle
Wire cooling rack

How to Cook Easy No-Knead Black Pepper Focaccia

Mix the dough

1
In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for 5 minutes until foamy.
2
Stir 1 tablespoon of the High Phenolic Extra Virgin Olive Oil together with the cracked black pepper in a small dish so the pepper blooms and perfumes the oil.
3
Add the bread flour, fine sea salt, the peppered oil, and 2 more tablespoons of the High Phenolic Extra Virgin Olive Oil to the bowl. Its smooth, balanced flavor works right into the crumb.
4
Mix with a spatula until no dry flour remains and you have a shaggy, sticky dough. There is no need to knead.

First rise

5
Drizzle a little olive oil over the dough and turn to coat. Cover the bowl.
6
For the best flavor, refrigerate overnight, 12 to 18 hours. For a same-day loaf, let it rise at room temperature until doubled, about 2 hours.

Shape and second rise

7
Pour 2 tablespoons of the High Phenolic Extra Virgin Olive Oil into the baking pan and spread to coat the bottom and sides.
8
Scrape the dough into the pan and gently stretch it toward the corners. If it resists, let it rest 10 minutes and try again.
9
Cover and let rise at room temperature until puffy, about 45 minutes to 1 hour. Meanwhile, heat the oven to 450F.

Dimple and bake

10
Oil your fingertips and press deep dimples all over the dough, pressing to the bottom of the pan.
11
Pour the remaining High Phenolic Extra Virgin Olive Oil evenly over the top so it pools in the dimples, then scatter on the flaky finishing salt and a little more cracked pepper.
12
Bake for 22 to 25 minutes, until the top is deep golden and the edges are crisp.
13
Cool in the pan for 10 minutes, then transfer to a rack.

Finish and serve

14
While the focaccia is still warm, drizzle a little raw Ultra High Phenolic Extra Virgin Olive Oil over the top for a peppery, grassy finish, if you like.
15
Cut into squares and serve warm.

Recipe Notes

This peppery loaf is a plain canvas. If you want the classic herb version, try our rosemary focaccia, or press whole cloves into the dough the way we do in this garlic focaccia. Both use the same generous olive oil base.
You do not need an overnight rise to get great focaccia. Our same-day focaccia method gets you there in an afternoon, while the slow, cold-proofed technique in this Samin Nosrat focaccia is worth the wait for a deeper flavor.
The smooth High Phenolic Extra Virgin Olive Oil does the heavy lifting in the dough and pan. The bolder Ultra High Phenolic Extra Virgin Olive Oil is best kept raw as a finishing drizzle over the warm bread, where its peppery character comes through clearly.
Store cooled focaccia in an airtight container at room temperature for up to 2 days, or freeze slices for up to 1 month. To revive, warm in a 350F oven for a few minutes and add a fresh drizzle of olive oil.

Nutrition Facts per Serving

Nutrition Facts
Serving size 1 piece (1/12 of loaf)
Calories 233
% Daily Value*
Total Fat 10g13%
Saturated Fat 1.4g7%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 360mg16%
Total Carbohydrate 32g12%
Dietary Fiber 1g4%
Total Sugars 1g
Protein 5g
Iron 2mg11%
Potassium 70mg2%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Love the peppery bite of high-phenolic olive oil? Keep a daily polyphenol habit going with the Olivea Hydroxytyrosol Supplement, an easy way to bring the same Messinian olives to your routine on days you are not baking.

Olivea Hydroxytyrosol Supplement
Olivea Hydroxytyrosol Supplement
$40.00
Add to Cart

Frequently Asked Questions

Black pepper focaccia is a soft, olive-oil-rich Italian flatbread flavored with coarsely cracked black pepper. It has a dimpled, crackly golden top and a light, airy crumb, and it works as a side, a sandwich bread, or a snack on its own.
Correct. A long rise does the work that kneading normally would, developing the gluten slowly. You just mix until no dry flour remains, let the dough rest, then stretch and dimple it in the pan.
Use a fresh extra virgin olive oil you enjoy tasting on its own, since the bread carries so much of it. A smooth, balanced high-phenolic oil works beautifully in the dough and the pan, and a bolder oil is lovely drizzled on raw at the end.
Yes. Bread flour gives a chewier, taller crumb because of its higher protein, but all-purpose flour makes a softer, slightly more tender focaccia. Both work well.
Oil your fingertips and press straight down to the bottom of the pan. Then pour olive oil over the top so it pools in the dimples. Those little pools fry the surface as it bakes, which is what makes the crust crisp and golden.
This is bread, so enjoy it as part of a balanced plate. What sets it apart is that it is built on extra virgin olive oil, a cornerstone fat of the Mediterranean diet that brings monounsaturated fats and plant polyphenols like hydroxytyrosol, especially when you use a fresh, high-phenolic oil.
Two tablespoons of coarsely ground pepper gives a warm, present kick without overwhelming the bread. Start with less if you prefer a milder loaf, and always add a final scatter on top before baking for aroma.
Yes, and it is the recommended approach. An overnight rise in the refrigerator deepens the flavor and fits the baking into your schedule. The dough keeps in the fridge for up to 18 hours before you shape it.
Keep it in an airtight container at room temperature for up to 2 days, or freeze slices for up to a month. Warm pieces in a 350F oven for a few minutes and add a fresh drizzle of olive oil to bring back the just-baked texture.
It is excellent alongside soups and salads, split for sandwiches, or torn and dipped into a small bowl of good olive oil. A glass of crisp white wine and a few olives make it a simple appetizer.

You Might Also Like

Creamy Spinach Risotto Recipe
Creamy Spinach Risotto Recipe
Best Italian Sausage Risotto Recipe
Best Italian Sausage Risotto Recipe
Creamy Pesto Risotto With Toasted Pine Nuts
Creamy Pesto Risotto With Toasted Pine Nuts

Cart

No more products available for purchase

Your Cart is Empty

High Phenolic Extra Virgin Olive Oil — 500+ mg/kg Polyphenols

$35.00

Out of stock