FOCACCIA PIZZA RECIPE
Steps:
- Gather the focaccia dough ingredients.
- In a stand mixer fitted with the paddle attachment, mix together the warm water, honey, and yeast until combined; let stand for 5 minutes. Alternatively, use a large bowl and mix by hand.
- Add 2 1/4 cups of the flour, salt and 2 tablespoons of olive oil-mix to create a shaggy dough, scraping down the bowl occasionally.
- Switch to the dough hook; add enough of the remaining 1/2 cup flour to make a sticky dough, mixing on medium speed for 3 to 4 minutes, or knead with hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.
- Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour.
- Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.
- Place the dough in the pan and let it rest for 15 minutes-this will relax the dough, making it easier to stretch and form to the pan.
- Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. Meanwhile, position a rack in the center of the oven and heat to 450 F. Bake the Pizza
- Gather the toppings and the risen dough.
- Dimple the dough all over with fingertips, transfer to the oven and bake for 10 minutes.
- Remove the par-baked focaccia from the oven. Evenly spread the focaccia with pizza sauce to taste. Top evenly with sliced mozzarella cheese, freshly ground black pepper, and crushed red pepper flakes, if using.
- Return the focaccia to the oven and bake until the cheese melts and the crust is golden brown, 10 to 15 minutes longer.
- Remove the pizza to a rack. Drizzle with 2 teaspoons of olive oil.
- Sprinkle with the Parmesan cheese and scatter the fresh basil evenly over the pizza. Slice and serve immediately.
Nutrition Facts : Calories 498 kcal, Carbohydrate 49 g, Cholesterol 33 mg, Fiber 3 g, Protein 17 g, SaturatedFat 8 g, Sodium 778 mg, Sugar 3 g, Fat 26 g, UnsaturatedFat 0 g
PIZZA AND FOCACCIA TOPPINGS
Steps:
- Crushed Tomato Sauce
- In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. S tore in a tightly covered container in the refrigerator for up to 1 week.
- Herb Oil
- In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
- Spicy Oil
- In a saucepan, combine the olive oil, paprika, chile flakes, and garlic and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 10 minutes. Remove from the heat and let cool for 30 minutes. S train the oil into a jar, add the salt, and let cool completely. Cover and store in the refrigerator for up to 2 weeks.
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- In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Place it in a covered bowl and allow it to rest for 45 minutes, until doubled in size.
- Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and press it with oiled fingers until it evenly covers the pan. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
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