Description

This bread is an homage to the black pepper focaccia at Panera Bread, so if you find yourself ordering it each time you're dining in, this is the recipe for you! This bread is light and fluffy on the inside with a crispy, crunchy outside texture that is traditional to focaccia.

Directions

1. Gather the ingredients.
2. Add warm water and honey to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.  
3. Sprinkle the yeast over the mixture and let it sit until the mixture has bloomed and looks foamy, 5 to 10 minutes.
4. Sift the 2 cups all-purpose flour and 1 cup of whole wheat flour together into a large bowl. Stir in 1 teaspoon salt and 1/2 teaspoons cracked black pepper.
5. Add 1/4 cup olive oil to the stand mixer. Mix on medium-low speed until combined. Gradually add the sifted flours to the stand mixer a bit at a time, making sure the mixture is well combined before adding more.
6. Once all the flour is added, continue mixing the dough until it becomes smooth and elastic, about 5 minutes. Add more flour 1 tablespoon at a time if the dough is too sticky and isn’t pulling away from the sides of the bowl. 
7. Remove dough from the bowl, and use your hands to shape it into a ball. 
8. Grease a large bowl with olive oil. Add the dough ball, tossing it in the bowl to coat. Cover with a clean, damp towel, and transfer to a warm place. Let it rise for 60 minutes or until the dough doubles in size.
9. Position a rack in the center of the oven and heat to 400 F. To a round, 10-inch cake pan, add 3 tablespoons of oil and 2 tablespoons flour. Mix until combined (this should be a sludge-type mixture which prevents the dough from sticking to the pan and essentially fries the bottom, creating a crispy texture). Spread the mixture evenly on the bottom of the pan.
10. Add the dough ball to the pan and spread evenly to the edges. Cover, and let rise until visibly puffed, about 30 minutes.
11. Drizzle 1 to 2 tablespoons oil on top of the dough. Use your fingers to create deep wells over the surface of the dough.
12. Top with remaining 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
13. Bake until golden, 20 to 30 minutes. Cool slightly before removing from the pan and serving.