Focaccia Pizza
The recipe Focaccia Pizzan is ready in roughly 2 hours and 45 minutes and is definitely a great lacto ovo vegetarian option for lovers of Mediterranean food. One portion of this dish contains around 18g of protein, 35g of fat, and a total of 670 calories. This recipe serves 4 and costs $1.34 per serving. It works well as a main course. 76 people have tried and liked this recipe. It is brought to you by Handle the Heat. Head to the store and pick up fresh mozzarella cheese, water, olive oil, and a few other things to make it today. With a spoonacular score of 89%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Veggie Pizza Focaccia Bread, Homemade Focaccia Bread Pizza, and Pear, Blue Cheese, and Bacon Focaccia-Style Pizza.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 (15 ounce) can crushed San Marzano tomatoes
2 1/2 cups (11.3 ounces) all-purpose flour, plus more for kneading
Fresh basil
4 ounces fresh Mozzarella cheese, sliced
1 clove garlic, finely minced
1 1/2 teaspoons granulated sugar
1 teaspoon instant yeast
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, divided
Pizza toppings
Salt and pepper, to taste
3/4 cup plus 2 tablespoons warm (110-115°F) water
Equipment:
stand mixer
bowl
plastic wrap
ziploc bags
frying pan
oven
Cooking instruction summary:
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 425F.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.
Step by step:
1. 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.
2. 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.
3. 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.
4. 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 425F.In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste.
5. Brush the focaccia with the olive oil on the pan.
6. 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.
7. Bake until golden brown, 20 to 25 minutes.
8. Remove from the oven and let cool slightly before cutting and serving.
Nutrition Information:
covered percent of daily need
