Lemon Pepper Focaccia
Brighten up your bread game with this Lemon Pepper Focaccia recipe, a citrusy twist on the classic Italian favorite. Infused with zesty lemon and a kick of cracked black pepper, this golden, pillowy bread is a showstopper with its aromatic blend of olive oil, flaky sea salt, and optional fresh rosemary. Perfectly crisp on the outside and tender on the inside, this focaccia is easy to prepare and requires minimal hands-on time. Whether served as a standalone snack, a flavorful side dish, or the base for sandwiches, its irresistible combination of fragrant herbs and tangy citrus will steal the spotlight at any gathering. Explore the joy of homemade bread with this easy, delicious recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 cups Warm water (100–110°F)
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Granulated sugar
- 2 teaspoons Salt
- 0.25 cup Olive oil
- 2 tablespoons Lemon zest
- 1 teaspoon Cracked black pepper
- 1 tablespoon Fresh rosemary (optional)
- 1 teaspoon Flaky sea salt
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5–10 minutes, or until foamy.
Add 2 tablespoons of olive oil, 2 teaspoons of salt, and the lemon zest to the yeast mixture. Stir to combine.
Gradually add the flour while stirring with a wooden spoon or using a stand mixer fitted with a dough hook. Mix until the dough comes together and is slightly sticky.
Turn the dough out onto a floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 5 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking pan with olive oil.
Punch down the risen dough and transfer it to the prepared pan. Use your fingers to stretch and press the dough evenly into the pan. Create dimples in the dough using your fingertips.
Drizzle the remaining olive oil over the surface of the dough. Sprinkle the cracked black pepper, fresh rosemary (if using), and flaky sea salt evenly over the top.
Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden brown on top and cooked through.
Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6895 mg | 300% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 9.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
