In a kneading bowl mix the water, oil, honey and then gradually add the flour, then in the middle the yeast, and then add more flour until you get a thick dough. We add the salt towards the end and we get a soft non-sticky dough.
Grease the dough ball well with olive oil on all sides, place it in a pan greased with oil ... and be careful to put foil so that it does not crust.
After an hour it grew nicely.
We take and break pieces depending on how many pizzas we want to make and what size, or we leave it in the tray and make a big pizza.
We flatten very easily with our hand, we make small holes on the edge with our finger, taking care to reach the bottom of the tray.
Then let it rest for another 15 minutes.
Mix 4 tablespoons oil with 4 tablespoons water and grease the pizza everywhere.
Then we put the tomato sauce, on top of the mozzarella, then the peppers, olives, mushrooms, and tomatoes, we put a little more sauce on top, Italian spices, basil and bake for 15 minutes .. we also have focaccia we have pizza at the same time ... we serve with parmesan on top yamyyyy ...!
From: Ted Taylor The following recipe is for "focaccia Romana," or Roman focaccia, from Jeff Smiths "The Frigal Gourmet Cooks Three Ancient Cuisines." He recommends it as the best dough for a pizza crust hes run across, and I must say it is both very easy and VERY good to eat. I halved the following recipe (but used the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. Of pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and the results were great. Lacking quick-rise yeast, I used regular yeast and just ate a little later - no problem there. And of course, I made the dough into a pizza instead of a plain focaccia (which is like a thick pizza (also round, but thicker) but without toppings. Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil , and salt. Mix in 3 c of the flour and whip until the dough begins to leave the sides of the mixing bowl, about ten minutes [!!]. I [Smith] use my KitchenAid mixer for the whole process. remaining flour by hand or with a dough hook and knead the dough until it is smooth.Allow the dough to rise twice, right in the bowl, and punch down after each rising.Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top Bake at 375 degrees for about 30 minutes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
excellent recipe, thanks for sharing, CCheryl
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Calories per serving: 955
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Focaccia with goat cheese
Traditionally, focaccia, which is an archaic Italian bread, was made on the hearth, just as any other bread was made in the past. Today it is usually baked in trays, similar to pizza trays. In fact, focaccia is similar to pizza. I've been doing it quite often lately and I decided to show you the last feat, maybe it will inspire you. I don't have step-by-step pictures because I made the last focacci at 10 in the evening. I still think I can handle the words.
For the dough I used 300 grams of wheat flour (000), a tablespoon of semolina, a tablespoon of flour with seeds of all kinds, an egg, 6-8 grams of yeast dissolved in lukewarm water with a pinch of sugar, a little salt, three tablespoons of olive oil, a pinch of dried basil, a tablespoon of fresh oregano leaves and 180 ml of lukewarm water.
I mixed all the ingredients, added water and kneaded for ten minutes. I let the dough rise for almost an hour.
I greased my pizza tray with oil, spread the dough in the pan, sprinkled goat cheese over it and put the tray in the hot oven.
I sprinkled the focaccia with olive oil after baking (10-15 minutes on medium heat, depending on the oven).
It seems okay to me to make foccacia two or three times a week. It's not a big effort, it's not complicated and I can flavor my bread the way I want.
How to Turn Basically & # 39s Focaccia into Focaccia PIZZA!
This no-knead focaccia is a lot of things — fluffy and light inside, but with crisp oil-fried edges that make it nearly impossible to stop eating — but there’s one thing it’s not: pizza. CORRECTION: Itâ & # x20AC; & # x2122; s not pizza yet. With a little bit of creativity, a few toppings, and the acceptance that focaccia pizza will always be closer to a Chicago deep-dish pie than a New York slice, your focaccia dough can be pizza. Here’s how:
First, decide what sort of vessel you want to bake the dough in. If you desire a topping to dough ratio that’s closer to that of a standard pizza, bake it on a rimmed half sheet tray, which will give the dough more room to spread out and produce a thinner crust. If you’re in it for a bready bottom (hehe), go with a 13x9 & quot. If you’re not feeding a crowd, you can easily halve the recipe and bake the dough in a 9 & quot cake pan, a medium cast-iron skillet, or a quarter sheet tray. (The cook times will be approximately the same, but as always, set your timer early and bake to indicator, not to the time.)
Once your dough is in the pan and has doubled in size, proceed to dimple it and drizzle it with olive oil. At this point you can add any toppings that aren’t wet — crushed olives, sprigs of rosemary or thyme, thinly sliced red onion or shallot — before baking as usual.
BUT if your plan is to add a high-moisture and / or heat-sensitive topping — like crushed tomatoes or grated cheese — you’ll want to parbake the dough: Put it in the oven for 20 minutes, without toppings. When you pull out the focaccia, it’ll be slightly blond but firm enough that those wet toppings won’t seep into the dough, which would prevent it from fully rising and result in a soggy mess.
Once the focaccia is parbaked, then add your toppings, trying not to overload it no matter how excited you get. Start with a thin layer of tomato sauce, then add cheese, maybe pepperoni, and return to the oven for 5 to 10 minutes, until the cheese is bubbling. Finish with torn basil, grated parmesan, and a scattering of crushed red pepper flakes.
Or try any of these other combinations:
- + mozzarella (as shown above)
- Thinly sliced lemon + oil-cured black olives
- Tomato sauce + anchovies
- Thinly sliced boiled potato + scallions + cheddar cheese
So maybe not everyone can be everything for everyone — but this dough CAN be your pizza and your focaccia, too.
- Crushed Tomato Sauce
- 1 can (28 oz / 794 g) crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried basil or 2 tablespoons minced fresh basil (optional)
- 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano (optional)
- 1 teaspoon granulated garlic powder, or 5 cloves fresh garlic, minced or pressed
- 2 tablespoons red wine vinegar or freshly squeezed lemon juice, or a combination
- 1 teaspoon salt, to taste
- (makes 4 cups)
- Herb Oil
- 2 cups olive oil
- 2 tablespoons dried basil
- 2 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon dried thyme
- 2 tablespoons granulated garlic powder, or 10 cloves fresh garlic, pressed and lightly sautéed in 1/2 cup of the olive oil
- 1 tablespoon kosher salt or coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chile flakes (optional)
- 1 teaspoon sweet or hot paprika (optional)
- (makes about 2 cups)
- Spicy Oil
- 1 cup olive oil
- 4 teaspoons sweet or hot paprika
- 4 teaspoons chili flakes
- 1 large clove garlic, peeled
- 1/4 teaspoon salt (optional)
- (makes 1 cup)
Making the Focaccia Breadsticks
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Bread Flour & # 8211 I strongly recommend weighing your flour in grams to get an accurate amount. You will need 650 grams (4-1 / 2 cups)
- Instant Yeast & # 8211Red Star Platinum Yeast is what I use and 12/10 recommend!
- Salt & # 8211 kosher salt works best with this recipe.
- Sugar & # 8211 you could also use 1/2 tablespoon honey in its place.
- Olive Oil & # 8211 high-quality extra-virgin if you have it!
- Cheese & # 8211 low-moisture shredded mozzarella and grated Parm.
- Pizza Seasonings & # 8211 garlic powder and LOTS of fresh basil.
- Pizza Sauce & # 8211 for dipping the breadsticks!
Proofing the Dough
First and foremost, plan ahead because this focaccia dough requires at least a 24 hour proof time.
Why the long proofing time? Focaccia dough relies heavily on flavor which you can only get from many hours of fermenting.
Best part about this recipe? NO kneading the dough! Just mix it, set it in the fridge, and forget about it for a couple days.
This dough may cold-ferment in the fridge for up to 72 hours and if you have the time, consider letting it sit that long! The longer your dough ferments, the better the flavor + texture will be.
Tips for Shaping Dough
Once your dough has fermented for at least a day, you & # 8217ll notice that it & # 8217s is beautifully stretchy and sticky. This is exactly what you're looking for in a focaccia dough.
To shape the dough, you & # 8217re going to stretch and pat it into an 18 & # 21513 sheet pan and then allow it to have a second rise for 45-60 minutes.
This dough can be a bit difficult to work with because of it & # 8217s stickiness, but just be patient and make sure your hands are lightly coated in olive oil when shaping it into the pan
Tips for Baking Breadsticks
You & # 8217re going to bake these breadsticks at a high temperature of 450F. Make sure your oven is completely preheated for at least 45 minutes prior to baking.
The focaccia should take 20-25 minutes to fully bake. If you find your focaccia is browning too quickly, lay a piece of tin foil lightly over top.
Your focaccia is done when it's a deep golden brown. Remove it from the oven and sprinkle garlic powder + cheeses over top and stick it under the broiler for a few minutes until the cheese is melted and browned.
Optionally, you can bake the focaccia, let it cool, and then broil the cheese topping whenever you & # 8217re ready to serve them!
Hit these breadsticks with LOTS of fresh basil leaves moments after pulling them from the oven. It adds a little herby kick that you just can't beat.
And obviously make sure your pizza sauce is standing at the ready because it doesn't know what cheesy goodness is about to hit it.
These breadsticks are literally like the best of ALL bread worlds! Definitely pizza-like from all the cheese + sauce, but the fluffy, chewy focaccia texture is a whole next level.
Just accept your fate that this is dinner. They & # 8217re way too good.
More ways to make focaccia that you & # 8217ll definitely want to try next!
Focaccia Bread Dough
To make Focaccia Pepperoni Pizza, start by preparing the dough. In a large bowl, combine the yeast, water, and sugar. Stir this together and let it rest for five minutes. While that is resting, in a small bowl, combine the olive oil, garlic, salt, and Italian seasoning.
Pour half of the olive oil mixture into the yeast mixture, setting the other half of the oil mixture aside for later. Stir in the flour and put the dough into a greased bowl. Cover the dough with a tea towel for about an hour, or until the dough has doubled in size.
3 focaccia recipes. Perfect for the weekend
Focaccia is a kind of pizza with a low topping. It can also be considered bread with various vegetables, cheese or aromatic herbs. They are made relatively quickly, but the dough must rise. Try 3 focaccia recipes too.
With tomatoes and olives / VIDEO
Ingredient: dough - 250 ml of lukewarm water, 4 tablespoons olive oil, a tablespoon of grated sugar, a teaspoon of salt, a potato (boiled and crushed), 450 g of white flour, a sachet of dry yeast (7 g) topping- 9 cherry tomatoes, a handful of green olives, oregano, 3 tablespoons olive oil (for greased tray).
Preparation: dissolve the yeast and sugar in water. Crush the potato, add it over the rest of the ingredients and knead until the dough becomes elastic and comes off the hands. Leave to rise for 2 hours in a covered bowl, placed in a warm place. Wallpaper the bottom of a tray with baking paper. Add a tablespoon of olive oil and grease the bottom of the pan. Pass the dough through the oil in the pan on all sides, then spread with your hands. Cover the dough and leave to rise for about 30 minutes. Press with your fingers greased with oil on the entire surface of the dough to make holes. Then place the olives on top of the diced tomatoes and sprinkle with oregano. Bake at 200 degrees for 25-30 minutes. Allow to cool, then slice.
Ingredient: 1 sachet of dry yeast, 240 ml of very hot water, 8 tablespoons of olive oil, 1/2 teaspoon of salt, 40 g of semolina, 2 teaspoons of rosemary, 380 g of flour, sea salt.
Preparation: dissolve the yeast in warm water, add 2 tablespoons of oil, salt, semolina and flour, then rosemary. About 3-4 tablespoons of the flour are kept for kneading. When the dough has started to take shape, knead for 10 minutes on the work surface sprinkled with flour. After 2-3 minutes of kneading, add 1-2 tablespoons of olive oil 2-3 times, and knead each time until incorporated. After 10 minutes of kneading, it should become a very elastic dough. Roll in 2-3 tablespoons of olive oil and let rise in the heat for an hour, covered with foil. After the crust has doubled in volume, place it on a tray lined with oil and spread lightly with your fingers so that it remains 1-1.5 cm thick. Leave covered with foil for 10 minutes. Grease the crust with oil and make holes in the dough as often as possible with your fingers bent and apart. Leave the bread to rise for another 40 minutes, without covering it. Sprinkle with rosemary and salt and sprinkle with oil. Bake for 15-20 minutes, until golden. When it is removed, grease it for the last time with a tablespoon of olive oil and let it cool before serving.
Ingredient: 450 g of flour, 250 ml of lukewarm water, an envelope of dry yeast (7g), a teaspoon of sugar, a teaspoon of salt, 3 tablespoons of olive oil, 200 g of diced extra cheese - two tablespoons of olive oil to grease , a teaspoon of oregano.
Preparation: put in a large bowl 250 ml of lukewarm water, 3 tablespoons of olive oil, a teaspoon of sugar, a teaspoon of salt. Add the flour mixed separately with the dry yeast, gradually, mixing at the same time with a wooden spoon. Then add the rest of the flour and knead for another 2-3 minutes until the dough becomes soft, elastic and non-sticky. Grease the dough with olive oil, cover and leave to rise in a warm place until it doubles in volume. Then flatten it lightly with your palms and place about 1/3 of the amount of cheese on top. Fold the dough and knead so that the cheese is evenly distributed in the dough and continue like this until the cheese is finished. Put the dough in a non-stick pan and leave for 10 minutes. Sprinkle the dough with olive oil, sprinkle over oregano then place the tray in the preheated oven for about 20-25 minutes, or until browned.
Wood Fired Focaccia Recipe
Focaccia is a flat bread from Italy that is soft and chewy from liberal amounts of olive oil. Focaccia dough is very similar to pizza dough, so you can use your usual dough here if you like. The toppings can be swapped for other herbs and vegetables, just remember the sea salt flakes.
In the wood fired oven, you can bake this in a cast iron skillet which works well with its tall sides and nice even heat distribution from the thick metal. Build the fire up to a high temperature before letting the oven cool for baking, or use up the left over heat from a pizza session.
3 Tbsp extra virgin olive oil
- Add the flour, water, salt, yeast and oil together in a bowl and mix with a wooden spoon until the dough forms one shaggy piece.
- Transfer to a lightly floured worktop and knead the dough for 5 minutes until smooth and elastic. Try not to add too much flour otherwise the dough will be tough.
- Now turn your mixing bowl upside down and cover the dough ball for an hour until it has doubled in size.
- Oil a baking sheet or skillet and place the dough in the center with some extra oil on top. Now pinch two corners, stretch the dough away from you then fold it into the middle. Take the opposite corners and do the same. If you like a nice airy bread with holes in then you can repeat this stretch and fold process every 30 minutes for 2 hours. Otherwise move on to the next step for a slightly denser bread & # 8211 still delicious.
- Now light your wood fired oven as normal. The aim is to get the oven hot but then let it cool down to around 450F / 230C for bread baking.
- Lightly stretch the dough to the corners one last time so it fills the whole pan. Using your finger tips, make dimples in the dough but try not to push all the air out.
- Cut tomatoes and olives in half, and dry on paper towels. Oil these along with the rosemary then push into the holes made in the dough. Now cover with a damp towel and let the dough rest for 45 minutes to allow it to puff back up in size.
- Once your oven has cooled to around 450F / 230C then it is ready to bake. If you aren & # 8217t cooking anything else then remove the embers to give an even heat around the oven. If you choose to keep the fire or embers in the oven then this is a direct heat source so you will need to turn the bread to avoid one overly cooked side.
- Sprinkle with sea salt just before entering the oven. Close the door and bake for around 20 minutes, turning if needed.
- Once golden on top, remove and feed with a few tablespoons of olive oil. Let it rest for 10 minutes before slicing.
- Rest the dough overnight in the fridge for better flavor from longer fermentation.
- To get a lighter crumb with large holes you need a wetter dough which has had more stretches and folds with longer rests in the baking dish for air pocket to develop.
- Try other toppings such as rosemary and sea salt, red onion and blue cheese, or figs.
For more bread recipes in your wood fired oven, check out my post on 15 breads to cook in your pizza oven.
Focaccia Bread Pizza
When focaccia bread is made well, its amazing. I love the strong taste of the olive oil mixed into the dough and the gorgeous mix of herbs. In this recipe I used a mix of garlic, oregano and rosemary for the perfect, light focaccia dough and crisp golden crust.
One of the best things about using focaccia as a base for pizza is that, because it is a nice heavy bread, it & # 8217s really holds a lot of weight. So you can really load it up with your favorite toppings without worrying whether the base will hold.
I used a simple mixture of homemade marinara (using this recipe), olives, maitake mushrooms, sun-dried tomatoes, mozzarella and Parmesan, with some arugula leaves sprinkles over the top, for a bright, vibrant and super tasty pizza!