Cacio e Pepe Focaccia with Toasted Black Pepper Tips, FAQ & printable recipe

Tips for success

For the best texture, use a digital scale to weigh your flour; fluff the flour before scooping to avoid packing.

The dough should be quite wet and sticky; do not add more than a dusting of flour when handling. If the dough is too sticky to stretch, let it rest for 10 minutes, then try again.

To achieve a shatteringly crisp crust, make sure the oven is fully preheated and consider placing a baking stone on the bottom rack.

You can also add a small pan of water to the oven to create steam during the first few minutes of baking, which helps the crust puff and brown evenly.

Variations

• Rosemary and Sea Salt: Omit the black pepper and pecorino. After shaping, dimple the dough and sprinkle with fresh rosemary leaves and flaky sea salt. Bake as directed for a classic herb focaccia.
• Spicy Chili Focaccia: Add 1 teaspoon of red pepper flakes to the dough along with the black pepper. Top with a mix of Pecorino and a sprinkle of chili flakes for extra heat.
• Garlic and Parmesan: Replace the Pecorino with Parmesan and add 2 cloves of minced garlic to the olive oil before brushing the dough. The garlic infuses the bread while baking.
• Whole Wheat Blend: Use half whole wheat flour and half all-purpose flour. Increase the water by 2 tablespoons and let the dough rest for 15 minutes after mixing to allow the whole wheat to hydrate.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze. Do not refrigerate.

Freezer

To freeze, wrap the cooled focaccia tightly in plastic wrap and then foil. Thaw at room temperature and reheat in a 350°F oven for 10 minutes.

Reheat

Reheat slices in a toaster oven or under the broiler for 2-3 minutes until crisp. For a whole focaccia, warm in a 350°F (175°C) oven for 10-12 minutes.

Store leftover focaccia at room temperature in an airtight container for up to 2 days. The crust may soften; reheat in a 350°F (175°C) oven for 5 to 7 minutes to restore crispness. Do not refrigerate, as it will dry out the bread.

The dough can be prepared through the first rise and then refrigerated overnight. The next day, bring it to room temperature for 30 minutes, then proceed with shaping and the second rise.

You can also bake the focaccia fully, cool it, and wrap tightly for up to 1 day before serving.

Serving ideas

Serve this focaccia warm as an appetizer with a bowl of olive oil for dipping, or alongside soups and salads.

It also makes an excellent base for Italian sandwiches, filled with roasted vegetables, prosciutto, or fresh mozzarella. The peppery, cheesy flavor pairs beautifully with a glass of red wine.

For a complete meal, serve it with a simple arugula salad dressed with lemon and olive oil, or use it to mop up the sauce from a hearty ragù. It is equally delicious at breakfast, toasted and topped with a fried egg. The possibilities are endless, so get creative.

Frequently asked questions

Recipe card

Cacio e Pepe Focaccia with Toasted Black Pepper

Prep 25 minCook 25 minRest 1 h 30 minTotal 2 h 20 minServes 8

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water (110°F/43°C)
• 2 1/4 tsp active dry yeast
• 1 tsp honey
• 2 tsp kosher salt
• 1/4 cup extra-virgin olive oil, plus more for the pan
• 2 tbsp Tellicherry black peppercorns, toasted and coarsely ground
• 1 1/2 cups freshly grated Pecorino Romano, divided

Instructions

1. In a dry skillet over medium heat, toast the Tellicherry peppercorns until fragrant, about 2 minutes, shaking the pan frequently. Transfer to a bowl and let cool, then coarsely grind in a spice grinder or with a mortar and pestle. In the bowl of a stand mixer, combine the warm water, yeast, and honey. Let stand until foamy, about 5 minutes. Add the flour, kosher salt, 2 tablespoons of the olive oil, and half of the ground pepper.
2. With the mixer running on low, gradually add the remaining ground pepper and 1 cup of the grated Pecorino Romano. Mix just until incorporated, about 1 minute. The dough will become speckled with black pepper and cheese. Turn the dough out onto a lightly floured surface and knead a few times by hand to ensure even distribution.
3. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 hour. The dough should be puffy and airy.
4. Generously oil a 9x13-inch baking pan with the remaining olive oil. Transfer the dough to the pan and gently stretch it to fit, using your fingertips to dimple the surface. If the dough resists, let it rest for 10 minutes before stretching again. Cover with plastic wrap and let rise until puffy and nearly doubled, about 30 minutes.
5. Preheat the oven to 460°F (238°C). If using a baking stone or cast-iron skillet, place it in the oven while it heats. Just before baking, sprinkle the remaining 1/2 cup of grated Pecorino Romano evenly over the surface of the dough, pressing lightly so it adheres.
6. Place the pan on the hot stone or directly on the oven rack. Bake for 20 to 25 minutes, rotating halfway, until the crust is deep golden brown and the cheese is bubbling and blistered in spots. The internal temperature of the bread should reach about 200°F (93°C) if measured with an instant-read thermometer.
7. Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then transfer to a wire rack and let cool for at least 10 more minutes. This allows the cheese crust to set and the interior to steam slightly, making it easier to slice without crushing.
8. Tear or slice the focaccia while still warm. Pull apart a piece to reveal the honeycomb crumb and the lacy cheese crust. Serve warm or at room temperature. The toasted pepper flavor is strongest when fresh.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

10 g

Carbohydrates

45 g

Fat

11 g

Fiber

2 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.