Best 2 Focaccia Pizza Recipes
If you are craving a delicious and savory treat, look no further than focaccia pizza! This Italian flatbread is a versatile dish that can be enjoyed as an appetizer, main course, or snack. With its crispy, golden crust and fluffy interior, focaccia pizza is the perfect canvas for a variety of toppings. From classic tomato and mozzarella to creative combinations like roasted vegetables and goat cheese, the possibilities are endless. In this article, we will explore the best recipes for focaccia pizza, offering tips and tricks to help you create a masterpiece that will impress your friends and family. So gather your ingredients, preheat your oven, and let's get baking!
Let's cook with our recipes!
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.
NO-KNEAD FLATBREADS - MASTER RECIPE (PIZZA, NAAN, FOCACCIA)
This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. Mix enough dough for several loaves and store in the refrigerator for up to 12 days. The fruitier the olive oil the better the flavor. This recipe come from the Artesian Bread in Five Minutes a Day cookbook. Use this dough to make: Recipe #310451 or Recipe #388861 or Recipe #387527 or Recipe #387678 or how about Recipe #387780. UPDATE 9/09: used this crust to make a Recipe #363140 on the grill Recipe #322248 and it was fantastic! NOTE: Best made with white flour, however if you must substitute whole wheat, only replace half, or use Recipe #317560
Provided by Galley Wench
Categories Yeast Breads
Time 7m
Yield 4 1 pound loaves
Number Of Ingredients 6
Steps:
- Mixing and Storing the Dough:.
- Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
- Add all the water and olive oil at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
- The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
- Baking Instructions:.
- Naan:.Recipe #387678.
- Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
- Pizza Roll: Recipe #388861.
- Focaccia:.Recipe #387527.
- Lavash: Recipe #310451.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the focaccia pizza will be. Use fresh, flavorful tomatoes, mozzarella cheese, and herbs.
- Make sure the dough is well-kneaded: Kneading the dough develops the gluten, which makes it chewy and elastic. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: This will help the dough to double in size and become light and airy. Let the dough rise for at least 1 hour, or until it has doubled in size.
- Preheat the oven to a high temperature: This will help the focaccia pizza to cook evenly and get a crispy crust. Preheat the oven to 450 degrees Fahrenheit before baking the focaccia pizza.
- Don't overcrowd the pan: If you overcrowd the pan, the focaccia pizza will not cook evenly. Make sure there is at least 1 inch of space between each piece of focaccia pizza.
- Bake the focaccia pizza until it is golden brown: The focaccia pizza is done baking when the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Focaccia pizza is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of toppings. With a little planning and effort, you can make a focaccia pizza that is sure to impress your family and friends.
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