Lemon Pepper Focaccia: A Bright, Flavorful Twist on Classic Bread
Dimpled indentations hold olive oil pockets for a crisp crust with tender, pillowy bites.
Lemon Pepper Focaccia: Elevate Your Bread Game
Nothing says homemade comfort quite like a freshly baked loaf of bread, and focaccia stands out for its pillowy base and signature dimpled crust. This lemon pepper focaccia brightens the classic Italian favorite with the lively aroma of lemon zest and the bite of cracked black pepper, resulting in a visually striking, flavorful loaf that’s perfect for any home baker.
Why Lemon Pepper Focaccia?
Focaccia bread is celebrated for its airy crumb, olive oil-rich crust, and versatility. Swapping in lemon zest and a generous sprinkle of black pepper lifts this bread from everyday to exceptional—amplifying its flavor and making it as fitting for a dinner party appetizer as a humble side dish for soup or salad. Here, you’ll find a guided recipe, pro baking tips, troubleshooting, and ideas for variations and serving.
Ingredients for Lemon Pepper Focaccia
- 1 (1/4-ounce) packet active dry yeast (about 2 1/4 teaspoons)
- Pinch of sugar
- 1 1/2 cups warm water (90º to 100ºF), plus 1 tablespoon, divided
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/3 cup plus 6 tablespoons olive oil, plus extra for oiling the bowl and pan
- 1 tablespoon grated lemon zest
- 1 tablespoon coarsely ground black pepper, divided
- Flaky salt, to taste
Pantry & Equipment Notes
- Use a stand mixer with paddle and dough hook attachments, if available, for convenience.
- You’ll need a large mixing bowl and a rimmed baking sheet (about 13″ x 18″) for baking.
- Freshly cracked black pepper and real lemon zest make a marked difference in flavor.
Step-by-Step Directions
Start the Yeast
In a liquid measuring cup, combine the active dry yeast, a pinch of sugar, and 1 1/2 cups warm water (90º–100ºF). Stir and let the mixture stand for about 5 minutes, until foamy. This proves the yeast is alive and will help your bread rise.
Make the Dough
In a stand mixer bowl, add flour and kosher salt. Mix briefly to combine. Pour in the yeast mixture, followed by 1/3 cup olive oil, lemon zest, and 2 teaspoons black pepper. With the paddle attachment, mix on low until just combined. Switch to the dough hook and knead on medium-high speed for 3–4 minutes. The dough should be smooth, elastic, and slightly sticky—it won’t form a tight ball, which is normal.
First Rise
Coat a large bowl with a thin layer of olive oil. Transfer the dough to the bowl, turning to oil all sides. Cover tightly and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape and Second Rise
Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently turn the risen dough out onto the pan. With lightly oiled fingertips, stretch and press the dough into an oval a bit smaller than the pan. Cover loosely with plastic wrap and let rise again until almost doubled, about 30–45 minutes.
Prepare for Baking
Move an oven rack to the bottom third of your oven and preheat to 425°F (218°C). In a small cup, whisk 3 tablespoons olive oil with 1 tablespoon water.
Dimple and Top
Once the focaccia is puffed and ready, use your fingertips to press indentations evenly across the dough’s surface—don’t worry about popping a few bubbles, this is normal. Drizzle over the oil-water mixture, letting it pool in the dimples. Sprinkle with the remaining 1 teaspoon black pepper and a generous pinch of flaky salt.
Bake
Bake in the lower third of the oven until deep golden brown on top and bottom, about 20–25 minutes. Cool on a rack in the pan for a few minutes, then lift the bread out to finish cooling. Slice and serve warm or at room temperature.
Tips for Success
- Water Temperature: Too hot can kill the yeast, too cool may prevent proper rising. Target 90–100ºF.
- Sticky Dough: Focaccia dough is intentionally wet—this yields a fluffier crumb. Resist adding extra flour during mixing and shaping.
- Proofing: Rise times can vary based on kitchen temperature. Dough should roughly double, not just puff slightly.
- Dimples: Use firm fingertips to create substantial pockets for oil to pool; this helps flavor and texture.
- Olive Oil: Generosity on both the pan and dough boosts both flavor and crispness.
- Serving: Focaccia is best the day it’s baked but can be reheated at 350°F for 5 minutes to restore its texture.
Variations & Ingredient Swaps
- Herb Infusion: Try adding chopped rosemary, thyme, or basil to the dough for extra fragrance.
- Citrus Options: Swapping zest—such as orange or lime—provides a new dimension of flavor.
- Cheese Topping: Sprinkle shredded parmesan or asiago for a savory finish.
- Seeded Crust: After dimpling, scatter sesame, poppy, or fennel seeds for crunch and color.
How to Serve Lemon Pepper Focaccia
- Appetizer: Serve cut into squares with small bowls of olive oil and balsamic vinegar for dipping.
- Sandwich Bread: Slice horizontally and fill with roasted vegetables, cheese, or deli meats.
- Soup Companion: Pair with tomato, squash, or lentil soups for a satisfying meal.
- Breakfast Treat: Toast leftovers and serve with soft scrambled eggs or sliced avocado.
What others are reading
Common Mistakes and Solutions
| Mistake | What Happens | How to Fix It |
|---|---|---|
| Yeast Doesn’t Foam | Bread won’t rise properly | Check expiration, use fresh yeast and proper water temperature |
| Dough Too Dense | Focaccia comes out heavy | Don’t overwork; use enough water; let rise fully |
| Pale Top or Soggy Bottom | Bread lacks crisp crust | Bake in lower third of oven; use a dark, well-oiled baking sheet |
| Bread Sticks to Pan | Tears when removing | Use plenty of olive oil on the pan and sides |
Expert Tips for Homemade Focaccia
- Make Ahead: Prepare the dough up to its first rise, then refrigerate overnight. Allow it to come to room temperature before shaping and second rising.
- Double Batch: The recipe scales up easily for parties or meal prep. Increase all ingredients proportionally, and use two pans.
- Texture: If you love extra-crispy edges, add a bit more oil to the pan before pressing in the dough.
Frequently Asked Questions (FAQs)
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, you can add it directly to the dry ingredients and skip proofing in water. Rise times may decrease by 10–15 minutes.
Q: Can I freeze lemon pepper focaccia?
A: Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. To serve, thaw at room temperature and reheat in a hot oven until warmed through.
Q: What gives focaccia its special texture?
A: High hydration (wet dough), ample olive oil, and proper dimpling create airy pockets and crisp edges unique to focaccia.
Q: How should I store leftover focaccia?
A: Store leftovers wrapped at room temperature for up to 2 days. Avoid refrigeration as it can dry out the bread. For longer storage, freeze as described above.
Q: Can I make this without a stand mixer?
A: Yes, but be prepared for a sticky, slightly messy dough. Use a sturdy wooden spoon and your hands to mix and knead for 5-8 minutes until mostly smooth.
Nutrition Information (Per Serving Estimate)
| Nutrient | Approx. Value |
|---|---|
| Calories | 210 |
| Carbohydrates | 25g |
| Fat | 10g |
| Protein | 4g |
| Sodium | 270mg |
(* Nutritional values will vary based on portion size and ingredient brand.)
Final Thoughts on Lemon Pepper Focaccia
This lemon pepper focaccia offers a modern, crowd-pleasing spin on traditional bread baking. The steps are approachable even for novice bakers, and the result is an irresistibly golden, fragrant bread with a burst of fresh flavor in every bite. Whether it’s served alongside a hearty main, as a holiday side, or toasted for breakfast, this focaccia will become a household favorite.
More Bread Inspiration
- Classic Herb Focaccia with rosemary, thyme, and sea salt
- No-knead Boule Bread for a rustic round loaf
- Pull-apart Garlic Herb Biscuits for a quick, savory side
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a42862766/lemon-pepper-focaccia-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a45550204/herb-focaccia-recipe/
- https://www.aol.com/lemon-pepper-focaccia-best-summer-191400483.html
- https://www.chowhound.com/1946340/ree-drummond-struggles-with-one-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65631380/best-bread-recipes/
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