Focaccia Pizza
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Additional Time
2 hrs 20 mins
-
Total Time
3 hrs 5 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Italian
Focaccia Pizza
Description
The dough combines warm water, instant yeast, sugar, flour, kosher salt, and olive oil, kneaded until smooth and soft. The dough is proofed until doubled, then shaped carefully with fingertips into a well-oiled pan to promote a crisp bottom crust and tender interior. The pizza topping features San Marzano crushed tomatoes seasoned with minced garlic, black pepper, and salt, applied evenly to the risen dough.
Fresh mozzarella slices and basil leaves add creamy and aromatic layers on top, and additional toppings can be added to preference. Baking this pizza produces a focaccia-style crust with a golden, slightly crisp underside and soft, pillowy interior, complementing the savory tomato and melted cheese flavors.
This pizza is suited for casual meals and can be refrigerated or frozen either uncooked or after baking, with instructions for thawing and reheating to maintain freshness and texture.
Ingredients
For the dough:
- 3/4 cup water plus 2 tablespoons warm (110-115°F
- 1 teaspoon instant yeast
- 1 1/2 teaspoons granulated sugar
- 2 1/2 cups all-purpose flour 11.3 ounces, plus more for kneading
- 1 1/2 teaspoons kosher salt
- 1/2 cup extra-virgin olive oil divided
For the toppings:
- 1 crushed tomatoes San Marzano, 15 ounce can
- 1 clove garlic finely minced
- salt to taste
- black pepper to taste
- 4 ounces mozzarella cheese fresh, sliced
- basil fresh
- Pizza toppings
Instructions
- In the bowl of a stand mixer, combine the water, yeast, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/4 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. OR place the dough in a large plastic bag and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.
- Coat a 9 by 13-inch pan with the remaining 1/4 cup olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.
- Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.
- In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste. Brush the focaccia with the olive oil on the pan. Spread 1/2 cup of the tomato sauce over the dough. Reserve the remaining sauce for another use (it freezes pretty well). Top with the cheese and other desired toppings. Sprinkle with salt and pepper to taste.
- Bake until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly before cutting and serving.
Notes
- Active dry yeast can replace instant yeast but requires proofing in warm water for 5 minutes before mixing.
- The dough can be refrigerated up to 3 days or frozen for up to 1 month; thaw in the fridge or at room temperature before proceeding.
- Press the dough gently with fingertips to achieve a rustic focaccia texture and avoid over-stretching.
User Reviews
Overall Rating
5
You'll Also Love
