FOCACCIA PIZZA

 


FOCACCIA PIZZA

INGREDIENTS

Flour - whenever I'm making pizza or focaccia I always use Italian 00 Flour, it's one of those ingredients I'm never without but if you can't find it you can use all-purpose flour instead.

Yeast - make sure to use instant or fast action yeast. My yeast does not need to be activated in water first so can be added directly to the flour. Check your packet instructions and if it needs activated simply add it to the warm water in the recipe.

Olive oil - use extra virgin olive oil for best flavour, you'll need it to add to the dough plus for greasing the baking tray.

Sugar and salt - the sugar feeds the yeast and helps it to grow and the salt adds flavour.

Passata - passata is jarred pureed tomatoes (uncooked) there's no added garlic or herbs. It's another essential ingredient for Italian cooking that I'm never without and it makes the perfect pizza sauce!

Oregano - I like to add dried oregano to the passata with a pinch of salt and pepper, that's it. If you want you can skip the oregano.

Mozzarella - Use fresh balls of mozzarella and not pre-shredded mozzarella which has less moisture (and flavour).

Basil - sprinkle over some fresh basil once the focaccia pizza is cooked, don't use dried!

Mix the ingredients - Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast) .

Knead the dough - Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic

Let it proof - Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean damp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size 

Turn your oven on - Pre-heat the oven to 480F/250C or as high as your oven will go.

Make the sauce - Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels set aside.

Shape the focaccia - Grease a large 17x11 inch baking tray with olive oil and place the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick 

Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust 

Add toppings and bake - Tear the mozzarella and place it all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting 

 

TOPPING IDEAS

You can choose whatever toppings you like just like regular pizza. I like to keep it simple with some anchovies and capers or a classic Margherita with fresh basil but the list is endless, check out our ideas below.

Four cheese

Ham and artichokes

Salami, fennel seeds and red onion

Cheesy potato topping (it's seriously so good)

Prosciutto, mozzarella and fresh red chilli

Mushrooms

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