Focaccia Pizza
Recipe
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Prep Time: 15 min
- 2 cups bread flour (235 grams)
- 2 cup all purpose flour (235 grams)
- 1 packet instant dry yeast 2 1/4 tsp
- 2 tsp salt
- 2 tsp honey
- 2 cups warm water, (473 ml) about 110-115 degrees
- 2 cloves garlic, smashed, peeled and chopped
- 1 tbsp fresh or dry herbs (chopped fine if fresh, I used basil, rosemary and thyme)
- 3 tbsp extra virgin olive oil, plus more for pan and kneading
- 12 oz unsalted crushed, or pureed plum tomatoes, you can buy them in a can
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped finely
- 2 cloves garlic
- 5-6 leaves of basil, chopped finely
- 1/4 tsp sugar
- 2 tbsp butter
- 6-8 oz low moisture mozzarella, shredded (I also like to reserve a few chunks of mozzarella to stuff into the dough before baking :D)
- 2-3 tbsp extra virgin olive oil
- ~25 slices pepperoni
- Parmesan, for sprinkling
- 6 oz ricotta, for topping
- dried Italian herbs, for sprinkling
- hot honey, for topping
- You you mix and knead the focaccia, it will be wet, that is okay. You should wet your hands before kneading. If you find that your dough isnt coming together as you knead, add a tbsp of all purpose flour to help.
- If you need a warm, dry place when proofing your dough- try your microwave OR better yet… turn your oven on to the lowest ( I think mine is 175 degrees) setting and then once that temp is set, turn off the oven and then place your pan inside.
- Don’t forget to bake your focaccia on the lowest rack in the oven. Getting that crispy bottom is critical and oh so delicious!
- I love focaccia because it is hard to screw up! Just remember these three things, you need warm water no cooler than 105 degrees and no warmer than 115 degrees (this activates the yeast) a lot of olive oil (dont worry it only flavors the bread more!) and lots of rest time! Thats it! you will get beautiful, fluffy focaccia every time if you follow these tips!
Bake Time: 20-30 min
Wait Time: 16 hours
Yields: 10 servings
What you need
Focaccia
Marinara Sauce
Focaccia Topping
What to do
1. For the focaccia: in a medium saucepan, place olive oil, garlic and herbs. Turn heat to low, mix with a wooden spoon. Let the mix come to a light simmer, then remove from stove. Garlic should be fragrant, not burnt. Let mix cool. Then place flours, yeast, salt, honey and cooled olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears. Wet your hands and begin kneading the dough (*see note below). I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Drizzle the bread with a little olive oil Cover tightly and chill in the fridge over overnight. Focaccia should double in size. Note: I use a bowl that has a lid that seals over the top- you can find it here.
2.For the marinara sauce, place chopped onions and garlic in a medium skillet. Sprinkle with a tbsp of olive oil and salt. Cook for about 5 minutes or until onions are tender and sweating. Add garlic, tomatoes and sugar. Continue to cook everything for about 15-20 minutes (add basil after about 10 minutes of cooking). If you find that your sauce is chunkier than you would prefer, you can use an immersion blender to break the tomatoes and onions down. Or ladle 1 cup of the sauce into a blender, blend and then pour back into the skillet. Add butter, mix well, remove from heat and cool.
3. Using 3 tbsp of olive oil, grease a 9×13 pan. Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for another ~50 minutes (*see note below).
4. Remove pan that is covering the focaccia dough. At this point the dough should have filled up the pan. Drizzle olive oil over the dough and begin dimpling the bread with your fingers (see video). Be gentle as you dimple, the dough should express some air bubbles and have quite a jiggle to it. At this point, I add the marinara and pizza toppings, except parm (I reserve the parmesean until the halfway point of baking). Once the toppings are placed, cover the pan once more while you preheat your oven.
5.Preheat oven to 450 degrees. Remove top pan and bake for about 14 minutes (*Note: place bread on the lowest rack of the oven, this gets the bottom nice and crunchy!). Remove from the oven, drizzle with a little more olive oil and parmesean (add the parm to the sides and corners of the pan- this helps the crust get nice and crispy!).
6.Bake for another 15-20 minutes and then remove and cool! (*Note: if the toppings start to brown, place some tented foil over the top as the bread continues to bake. Also, ovens vary, when you remove your bread, you should be able to lift the edge of the bread with a knife… the bottom should be golden brown and crunchy… if it is not, bake it for another 5-10 minutes. While the outside of the bread is crunchy, the inside with be fluffy and moist!). When fresh out of the oven, top with ricotta and hot honey.
Note: Pizza should be stored in refrigerator. To reheat, set oven to 375 and bake for 15 minutes.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2.For the marinara sauce, place chopped onions and garlic in a medium skillet. Sprinkle with a tbsp of olive oil and salt. Cook for about 5 minutes or until onions are tender and sweating. Add garlic, tomatoes and sugar. Continue to cook everything for about 15-20 minutes (add basil after about 10 minutes of cooking). If you find that your sauce is chunkier than you would prefer, you can use an immersion blender to break the tomatoes and onions down. Or ladle 1 cup of the sauce into a blender, blend and then pour back into the skillet. Add butter, mix well, remove from heat and cool.
3. Using 3 tbsp of olive oil, grease a 9×13 pan. Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for another ~50 minutes (*see note below).
4. Remove pan that is covering the focaccia dough. At this point the dough should have filled up the pan. Drizzle olive oil over the dough and begin dimpling the bread with your fingers (see video). Be gentle as you dimple, the dough should express some air bubbles and have quite a jiggle to it. At this point, I add the marinara and pizza toppings, except parm (I reserve the parmesean until the halfway point of baking). Once the toppings are placed, cover the pan once more while you preheat your oven.
5.Preheat oven to 450 degrees. Remove top pan and bake for about 14 minutes (*Note: place bread on the lowest rack of the oven, this gets the bottom nice and crunchy!). Remove from the oven, drizzle with a little more olive oil and parmesean (add the parm to the sides and corners of the pan- this helps the crust get nice and crispy!).
6.Bake for another 15-20 minutes and then remove and cool! (*Note: if the toppings start to brown, place some tented foil over the top as the bread continues to bake. Also, ovens vary, when you remove your bread, you should be able to lift the edge of the bread with a knife… the bottom should be golden brown and crunchy… if it is not, bake it for another 5-10 minutes. While the outside of the bread is crunchy, the inside with be fluffy and moist!). When fresh out of the oven, top with ricotta and hot honey.
Note: Pizza should be stored in refrigerator. To reheat, set oven to 375 and bake for 15 minutes.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
