Black Pepper and Olive Focaccia with Hot Honey Zoom

Black Pepper and Olive Focaccia with Hot Honey

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This focaccia is a great snack and an easy one to whip up. Plus, sub out the olives for just about any topping and you'll be good to go. We love the addition of Mike's Hot Honey because it adds complexity and the sweetness to offset the saltiness of the olives.

Product Description


Black Pepper and Olive Focaccia with Hot Honey
Makes one sheetpan of focaccia

1 packet (2 ¼ tsp) active dry yeast
2 cloves garlic, minced
1 ¾ cups flour, plus more for your surface
1 tsp kosher salt
½ tsp sugar
½ tsp black pepper, plus more for topping, divided
1/2 cup olive oil, plus more to greasing, divided 
About ¾ cup slightly warm water
3/4 cup olives, chopped
Flaky sea salt to taste
Hot honey for serving

1. Combine the yeast, garlic, flour, salt, sugar and pepper in a food processor and pulse until combined. Add 3 tbs olive oil and then water in a slow steady stream with the machine running, until the dough just forms into a ball (you may not need all the water, or you may need a little more). Transfer to a floured surface and knead until smooth and elastic, about 2-4 minutes. Transfer to a large oiled bowl and cover with plastic wrap; let proof 1 hour until doubled in size.
2. Preheat oven to 500 degrees F. Remove dough to a well oiled pan using about  1/4 cup of olive oil. Stretch dough roughly to the edges of the pan and coat with remaining olive oil. Allow 30 minutes to proof.
3. Press fingers into dough to create texture and evenly top with olives, sea salt, and black pepper. Transfer to preheated oven and allow to cook until there is color on the top of the focaccia, about 15-20 minutes. Allow to cool slightly, cut into triangles, and serve with honey.

Additional Information

Additional Information

SKU olive focaccia


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