Lemon Pepper Focaccia Recipe – How to make Lemon Pepper Focaccia

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• 1. step 1Stir yeast, sugar, and 1 1/2 cups warm water in a liquid measuring cup. Let stand for about 5 minutes until foamy.
  2. step 2Combine the flour and kosher salt in the bowl of a stand mixer and mix together using the paddle attachment on low speed. Add yeast mixture, 1/3 cup olive oil, lemon zest, and 2 teaspoons pepper. Mix to bring the dough together. Switch to the dough hook and knead on medium-high speed to create a smooth but sticky dough (3 to 4 minutes). (Dough should be somewhat wet and not form a ball on the dough hook.) Pour olive oil into a large bowl, add dough, and swirl to coat in oil. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  3. step 3Brush a rimmed baking sheet with 3 tablespoons olive oil. Turn the dough out onto a baking sheet and use your fingertips to press the dough into an oval shape that is slightly smaller than the mold. Cover loosely with plastic wrap and let rise again for 30-45 minutes, until almost doubled in size.
  4. step FourMeanwhile, place a rack in the lower third of the oven and preheat to 425 degrees. Once the dough has risen, combine the remaining 3 tablespoons of olive oil and 1 tablespoon of water in a measuring cup with a spout. Use your fingertips to gently press the indentations all over the focaccia, being careful not to let any air escape. Pour the oil and water mixture like a drizzle, allowing it to collect in the depression. Sprinkle with remaining 1 teaspoon pepper and flaky salt. Bake the focaccia for 20 to 25 minutes, until the top and bottom are golden brown. Let the bread cool on a rack for a few minutes, then slide the focaccia out of the pan and let it cool on a rack. Serve warm or at room temperature.