This no-knead focaccia bread recipe requires zero skill and delivers maximum flavor! With crispy, golden edges and a soft, pillowy center, this Parmesan Black Pepper Focaccia is perfect for beginners and guaranteed to impress.

Slices of thick, Parmesan black pepper focaccia bread on a white serving plate.

Grab These Ingredients
How to Make Focaccia Bread
Recipe Variations
Storing & Reheating Leftovers
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Parmesan Black Pepper Focaccia Recipe

I’ve never met a carb I didn’t like. So perfecting this thick, classic Italian bread became my newest obsession. After weeks of recipe testing, I finally got it just right.

Batch 1: Too much flour, which resulted in a dense loaf.
Batch 2: Too much olive oil, which resulted in a wet mess.
Batch 3: Pure focaccia perfection—crispy, golden edges with that famously soft center.

The best part? No stand mixer or kneading required! You’ll mix everything by hand and let time do the work, making this the perfect recipe for bread beginners. I’ve done all the testing for you, so all you have to do is follow along.

I’ll guide you step-by-step through the process of making this deliciously cheesy, peppery focaccia from scratch. And don’t let the long proofing time scare you! The end result is worth the wait. Plus, once you’ve mastered this technique, you’ll want to make this Parmesan Black Pepper Focaccia for every occasion!

Grab These Ingredients

A packet of active dry yeast next to various sizes of glass bowls containing water, Parmesan cheese, flour, sugar, olive oil, salt and black pepper.

Active dry yeast: Be sure to proof it in warm water with sugar to activate it. If you’re using instant yeast, skip the proofing step and mix it directly into the flour.
Warm water: Hydrates the dough. You’ll notice this dough is very wet—don’t worry, that’s exactly how it should be! The higher water content is what gives focaccia its chewy, delicious texture.
All-purpose flour: Spoon and level the flour into your measuring cup to avoid packing it too tightly. I use all-purpose flour for a light, airy crumb but bread flour works too if that’s what you have on hand, giving the bread a slightly chewier texture.
Kosher salt: A well-seasoned loaf is a flavorful loaf. I like to add kosher salt to the dough, and then, just before baking, I sprinkle a little flaky sea salt on top for added crunch and flavor.
Black pepper: Freshly cracked black pepper is key for the best flavor.
Grated Parmesan cheese: A half cup is mixed into the dough, and more is sprinkled on top before baking for salty, cheesy goodness in every bite.
Extra-virgin olive oil: You’ll use it to coat the dough, grease the pan and drizzle on top. It’s what gives this bread its irresistible, golden crust.

See the recipe card for full information on ingredients and quantities.

Kelly’s Note: This recipe calls for a total of 3 hours of proofing time, don’t rush it! The dough needs that time to develop air bubbles and flavor.

How to Make Focaccia Bread

Activate the yeast. In a large bowl, whisk together 2 ½ cups of warm water with the yeast and sugar. Let the mixture sit for 5 to 10 minutes until it turns foamy (this is how you know the yeast is alive and ready to work its magic).

A large glass bowl containing a water and yeast mixture.

Frothy, activated yeast in water in a glass bowl.

Mix the dough. Using a rubber spatula, stir in the flour, kosher salt, 1 teaspoon of freshly grated black pepper, and ½ cup of Parmesan cheese. The dough will be a bit sticky and shaggy—that’s exactly what you want!

Dry ingredients being incorporated with a water and yeast mixture in a large bowl.

Shaggy focaccia dough in a large glass bowl with a rubber spatula.

First rise. Add 4 tablespoons olive oil to a large bowl. Transfer the dough to the bowl and turn it so that it’s coated in the oil. Cover the bowl with plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.

Kelly’s Note: I prefer proofing my dough in a warm environment, like a sunny windowsill. Room temperature conditions also work, it might just take longer for your bread to rise.

Dough coated in olive oil in a large white bowl. — *Unproofed dough vs. proofed dough.*

Proofed focaccia bread dough after the first rise. — *Unproofed dough vs. proofed dough.*

Prep your pan. Add 2 tablespoons olive oil to a 13×9-inch baking pan, brushing it to coat the bottom and sides.
Deflate the dough. Gently gather the edges of the dough on two sides and lift them up toward the center of the bowl. Give the bowl a quarter turn then repeat the folding over process to gently deflate the dough and shape it into a rough ball.

A hand gently folds dough over itself a couple of times in the bowl to deflate it.

Focaccia dough in a 13x9 metal pan for the second rise.

Second rise. Transfer the dough into the prepared baking pan then pour any remaining oil from the bowl on top of the dough. Let the dough rise again, uncovered, in a warm spot for about 1 hour, or until it has puffed up and doubled in size. It should look like the photo on the left:

Second proof of focaccia bread dough in a 13x9 metal baking pan.

Fingers being pressed into dough in a metal baking pan, creating dimples across the surface.

Dimple and season. Preheat your oven to 450°F. Lightly coat your hands with olive oil then press your fingers into the dough, creating dimples across the surface (as seen in the image on the right, above). Drizzle the top with 1 tablespoon of olive oil, then sprinkle on the remaining Parmesan and black pepper.
Bake. Bake the focaccia for 20 to 30 minutes, or until it’s golden brown and crisp on the edges.

Remove it from the oven, let it cool slightly, then slice and enjoy! The only thing better than warm focaccia bread is when it’s dipped into my all-time fave bread dipping oil.

Freshly baked homemade focaccia topped with black pepper and Parmesan cheese.

Recipe Variations

Once you realize how easy making focaccia bread is, I have full confidence you’ll want to experiment with other variations. While this peppery, cheesy version is my favorite, you can (and should!) experiment with other toppings like these:

Sliced olives
Roasted cherry tomatoes or sun-dried tomatoes
Fresh rosemary
Caramelized onions
Roasted garlic
Sweet peppers

The key is to coat whatever you’re adding lightly with olive oil to prevent them from burning.

If you want a more consistent flavor throughout your bread, try folding ingredients like herbs directly into the dough. Simply add them in during the final stages of mixing.

Storing & Reheating Leftovers

Keep any leftover focaccia in an airtight container at room temp for up to two days. For longer storage, freeze it for up to a month. To reheat, pop it in a 350°F oven for 5–10 minutes to restore its crispiness, or enjoy it as is—still tasty!

Homemade focaccia with black pepper and grated cheese.

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