Cacio e Pepe Focaccia with Toasted Black Pepper

This cacio e pepe focaccia takes the classic Roman pasta duo of Pecorino Romano and black pepper and bakes it into a golden, puffy bread.

The crust crackles with blistered cheese, while the interior is studded with toasted Tellicherry pepper for a warm, spicy kick in every bite. Perfect as a side to pasta, a base for sandwiches, or simply torn and devoured straight from the pan.

Focaccia is one of the most forgiving breads to make at home, and this version adds the bold flavors of cacio e pepe.

Toasted black pepper is folded into a hydrated dough, then topped with more Pecorino Romano before baking at a high temperature to create a crispy, cheesy crust. The result is a bread that tastes like your favorite pasta transformed into something new and utterly snackable.

Ingredients

Why this recipe works

The high hydration of the dough creates a light, airy crumb with large irregular pockets, perfect for soaking up olive oil and catching melted cheese.

The long first rise develops flavor and structure, while the second rise in the pan gives the bread its signature puffy, pillowy texture. Baking at 460°F (238°C) mimics the intense heat of a wood-fired oven, producing a crackling crust in minutes.

Toasting the peppercorns before grinding them releases their essential oils, making the pepper more aromatic and less harsh. Folding the cheese into the dough ensures every bite carries the salty, nutty flavor of Pecorino Romano, while the final sprinkle on top melts into a lacy, blistered crust that shatters when you bite into it.

Notes and substitutions

Use a high-quality Pecorino Romano, ideally imported from Italy, for the best flavor and melting. Freshly grate it yourself; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Tellicherry peppercorns are larger and more aromatic than standard black pepper, but any high-quality peppercorn will work if toasted and ground fresh.

The dough is sticky and wetter than a typical bread dough; resist adding too much flour. A stand mixer makes kneading easy, but you can also mix by hand with a wooden spoon and then knead on a lightly oiled surface. The dough is ready when it is smooth, elastic, and slightly tacky.

• all-purpose flour: bread flour for a chewier crumb; use the same amount by weight.
• Tellicherry black peppercorns: any high-quality black peppercorns, toasted and ground fresh.
• Pecorino Romano: Parmigiano-Reggiano for a nuttier, less salty flavor.
• active dry yeast: instant yeast; use 2 tsp and skip the proofing step.

Equipment

• 9x13-inch baking pan
• Stand mixer with dough hook
• Large bowl
• Plastic wrap or kitchen towel
• Cast-iron skillet or baking stone
• Cooling rack