Pizza Crust Focaccia Food

PIZZA CRUST FOCACCIA

Steps:

• Preheat oven as directed on pizza crust package.
• Unroll pizza crust onto a baking sheet (grease the baking sheet, or better yet, use a Silpat!).
• Spread with olive oil, and sprinkle with spices and cheese.
• Bake for 12-14 minutes.

PIZZA DOUGH FOCACCIA (ABM)

Steps:

• Put all the ingredients into the bread machine in the order given.
• Turn it on to your dough setting.
• When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
• Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
• Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want.
• At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
• Let the dough rise for about 15-20 minutes.
• Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven.
• When done, remove with your pizza peel and set on a metal wrack to cool.
• Bon Appetit!

THIN CRUSTED FOCACCIA PIZZA WITH FRESH TOMATO, BASIL AND MOZZARELLA

Steps:

• Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
• To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
• Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.
• When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.

FOCACCIA PIZZA

Steps:

• Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
• Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
• After 2 hours, preheat the oven to 500 degrees F.
• Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
• Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
• Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
• Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

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.

FOCACCIA PIZZA

Steps:

• For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth.
• Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes.
• For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden.

HCG PHASE 3 CAULIFLOWER FOCACCIA BREAD OR PIZZA CRUST

Steps:

• to prepare the cauliflower, take a fresh NOT FROZEN cauliflower head and cut the florets of and put them in a microwave safe bowl.
• DO NOT ADD ANY WATER OR LIQUIDS! put in the microwave on high for 40 minutes, mixing them half the way.
• with a potato masher, mash the cauliflower, if is still hard, cook a little longer in the microwave.
• when completely cooked and finely mashed, measure a cup.
• mix 1 cup of the mashed cauliflower, and the egg, for better blending, use a blender.
• put on loaf pan with parchment paper making sure that it evenly distributed, sprinkle with oregano, and bake at 450F for 20 minutes or until golden brown.
• if using for sandwiches, let cool down before using, if using for pizza as soon as out of the oven add your pizza toppings and bake until the cheese is melted.
• enjoy.