Rosemary & Black Pepper Focaccia Bread

This homemade Rosemary and Black Pepper Focaccia Bread is soft, fluffy, and slightly chewy with a crispy crust. Plus, it is quick and much easier to make than you would think, with no kneading necessary since we let a stand mixer do all the work.

You guys, something exciting has happened… I finally got my own stand mixer!

I have been dreaming about having a beautiful Kitchen Aid mixer for years. But even though I was sure I would get plenty of use out of it, I just could never justify the expense to myself. I’ll keep the long story short, but thanks to some recent events, I am now the proud owner of my very own Kitchen Aid mixer!

So obviously, my next (and most important) decision was what I was going to make first.

I know the entire Internet is getting into making homemade bread these days. And while the idea of fresh, yeasty bread served warm right out of the oven sounds like heaven to me, I have to admit making bread dough always makes me a little nervous. But, this Rosemary and Black Pepper Focaccia is so simple and easy, there is nothing to fear!

How Do You Make Focaccia Bread?

Homemade Focaccia bread is actually much easier to make than it looks. You just combine a few simple ingredients (which are all naturally vegan, in fact!), knead to combine, let it rest, form the dough, and let it rest again before baking. For this Rosemary and Black Pepper Focaccia recipe, I made it even easier by letting the mixer do the kneading for me. It is super easy, and makes this homemade bread recipe nearly foolproof.

Here are the basic steps to make this Rosemary and Black Pepper Focaccia Bread recipe:

1. Proof the Yeast: The first step in making any yeast risen bread is to prep the yeast. Add the warm water and sugar to the bowl of a stand mixer, stir to combine. Then add the yeast, stir gently, and let sit until foamy.
2. Knead the Dough: This is the best part as we let the mixer do all of the hard work. With the mixer on low speed using the dough hook attachment, gradually add the flour, olive oil, salt, and garlic powder. Increase the mixer to medium-low and continue to mix for 5 minutes.
3. Let it Rise: Now we let the yeast do its work. Remove the dough from the mixer, shape gently into a ball. Grease the mixer bowl with olive oil or spray and place the dough ball back in. Cover with a damp towel and keep in a warm location to rise for 1 hour.
4. Form the Dough: After the dough has nearly doubled in size, punch it down. Then transfer to an oiled 10 inch cast iron skillet. Gently press and spread the dough out to fill the pan to the edges.
5. Rest Again: Cover the dough again with the damp towel, and let the dough rise another 30 minutes.
6. Top & Bake: Uncover the dough, and use your fingers to press deep dents all over the surface. Drizzle olive oil over the top of the dough and sprinkle with rosemary, black pepper, and sea salt. Then bake 25-30 minutes until the dough is slightly golden and cooked through.
7. Enjoy your Fresh, Homemade Bread: Remove the bread from the pan immediately after taking it out of the oven. Otherwise your bottom crust can get a little soggy from the steam instead of staying nice and crispy (don’t ask me how I know). Slice and serve warm.

Don’t have a mixer or a cast iron pan? Don’t worry, you can still make this homemade focaccia bread with a few modifications. See the notes below the recipe for some tips.

How Can I Serve Rosemary and Black Pepper Focaccia Bread?

This Rosemary and Black Pepper Focaccia is best served warm, right out of the oven. But you can also let it cool, and store it in an airtight dish or bag for a couple of days.

My favorite way to enjoy focaccia is to dip the warm bread in an olive oil mixture with extra virgin olive oil, garlic, black pepper, Italian seasoning, and parmesan cheese. But there are so many other options as well, from sandwiches to croutons.

To serve:

• Slice the bread into wedges and serve it as a side or appetizer dipped in seasoned olive oil
• Cut up day old focaccia into chunks and toast with butter or olive oil for croutons
• Slice wedges of focaccia bread in half horizontally and use to make sandwiches or paninis
• Serve alongside your favorite soup or pasta to sop up the broth or sauce
• Blend up stale focaccia for amazing homemade breadcrumbs

Looking for something to eat with your homemade Rosemary and Black Pepper Focaccia? How about hearty pasta or a light salad like one of these recipes:

• Gnocchi with Sausage and Fennel
• Beef Stroganoff Stuffed Shells
• Kale and Shredded Brussels Sprouts Caesar Salad
• Peach, Feta, & Arugula Salad with Fresh Basil Vinaigrette