Pull-Apart Focaccia with Black Pepper and Parmigiano Cheese

It turns out that the airy, slightly chewy texture of focaccia dough makes for a great pull-apart loaf. Rolled into balls and nestled together in a pan without dimpling, this focaccia bakes up higher and more bread-like than traditional focaccia. Make it as an accompaniment to a Sunday dinner roast or, thinking ahead, Thanksgiving, especially if you hav…