Focaccia Pizza: A Delicious Fusion
An Italian Delight
Focaccia pizza is an exquisite blend of Italian focaccia bread and pizza toppings, offering the best of both worlds. It’s a quick and easy dish to prepare with minimal effort, requiring approximately 1.5 hours mainly for dough resting and proofing. The process of preparing the dough becomes a breeze when a stand mixer is used, reducing the need for extensive kneading to develop the gluten.
The beauty of this dish lies in its versatility. The toppings can be customized as per individual preference. While the recipe suggests a few simple yet flavorful toppings, it opens up a world of possibilities. One could add pepperoni or ground meat to the pizza, or even opt for sliced olives and thinly sliced vegetables. However, it is recommended to limit the toppings to a maximum of four, excluding the sauce and cheese, to maintain a balance. This ensures that the focaccia pizza remains manageable and doesn’t become overly heavy.
Hearty and Delicious
With a thoughtful selection of toppings, focaccia pizza turns out to be a hearty meal suitable for dinner. The combination of a soft yet crunchy dough base, topped with a selection of flavorful ingredients, makes it an irresistible treat. This recipe is especially recommended for those who enjoy both pizza and focaccia, offering a delightful fusion of the two in one dish.
Adding a personal touch to the focaccia pizza enhances the experience. For instance, serving it with homemade pesto sauce is highly recommended for an added burst of flavor.
Nutrition and Storage
Apart from being a delight to the taste buds, focaccia pizza also offers nutritional benefits. However, like all food items, moderation is crucial. Leftover focaccia pizza can be refrigerated in a covered container or wrapped in foil for consumption within 2 days. If you wish to store it for longer, wrap the slices in plastic wrap and then foil, and freeze for up to 2 months. To reheat, place the leftover pizza in a hot cast iron pan in the oven and cook for about 10 minutes, or until hot.
An Authentic Recipe for Focaccia Pizza
This recipe is a beautiful fusion of two Italian favorites – focaccia bread and pizza toppings. It is a simple process that only requires a brief waiting period of about 90 minutes for the dough to rest and proof. The kneading process is minimal and becomes even easier when using a stand mixer.
The recipe includes a few basic yet flavorful toppings. However, the beauty of pizza lies in personalization, so feel free to garnish with your preferred toppings. Whether it’s pepperoni, ground meat, sliced olives, or thinly sliced veggies, the choice is yours. The only recommendation is to limit the number of toppings to four, excluding the sauce and cheese, to maintain a balanced flavor. This focaccia pizza is so filling; it makes a perfect dinner.
Ingredients for Focaccia Pizza
For the Focaccia:
– 1 cup warm water
– 1 teaspoon honey
– 2 teaspoons active dry yeast
– 2 3/4 cups all-purpose flour, divided
– 1 teaspoon fine salt
– 6 tablespoons olive oil, divided
For the Toppings:
– 3/4 cup homemade or store-bought pizza sauce, or to taste
– 6 to 8 ounces fresh mozzarella cheese, sliced or ciliegine
– Freshly ground black pepper, to taste
– 1/2 teaspoon crushed red pepper flakes, or to taste, optional
– 2 teaspoons olive oil, for drizzling
– 1/4 cup freshly grated Parmesan cheese, for garnish
– 24 small basil leaves, or several large leaves cut into thin ribbons
Instructions for Making Focaccia Pizza
Make the Dough
1. Gather the focaccia dough ingredients.
2. In a stand mixer fitted with the paddle attachment, mix together the warm water, honey, and yeast until combined; let stand for 5 minutes. Alternatively, use a large bowl and mix by hand.
3. Add 2 1/4 cups of the flour, salt, and 2 tablespoons of olive oil—mix to create a shaggy dough, scraping down the bowl occasionally.
4. Switch to the dough hook; add enough of the remaining 1/2 cup flour to make a sticky dough, mixing on medium speed for 3 to 4 minutes, or knead with hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.
5. Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour.
6. Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.
7. Place the dough in the pan and let it rest for 15 minutes—this will relax the dough, making it easier to stretch and form to the pan.
8. Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. Meanwhile, position a rack in the center of the oven and heat to 450 F.
Bake the Pizza
1. Gather the toppings and the risen dough.
2. Dimple the dough all over with fingertips, transfer to the oven and bake for 10 minutes.
3. Remove the par-baked focaccia from the oven. Evenly spread the focaccia with pizza sauce to taste. Top evenly with sliced mozzarella cheese, freshly ground black pepper, and crushed red pepper flakes, if using.
4. Return the focaccia to the oven and bake until the cheese melts and the crust is golden brown, 10 to 15 minutes longer.
5. Remove the pizza to a rack. Drizzle with 2 teaspoons of olive oil.
6. Sprinkle with the Parmesan cheese and scatter the fresh basil evenly over the pizza. Slice and serve immediately.
Per serving, this recipe contains 498 calories, 26g of fat, 49g of carbs, and 17g of protein.
Storing and Reheating
Leftover focaccia pizza should be refrigerated in a covered container or wrapped in foil and consumed within two days. To freeze, wrap slices in plastic wrap and then foil and freeze for up to two months. To reheat, place a foil-lined baking pan in the oven and preheat to 375. Place the leftover pizza in the hot pan and cook for about 10 minutes, or until hot. Add a few minutes if the pizza is frozen.
Focaccia and Pizza: A Delicious Combination
Focaccia and pizza are similar as they both involve a yeasted dough with toppings. However, they differ in their preparation. Pizza dough is typically made with yeast, water, and flour, while focaccia dough includes olive oil. Pizza is made with less yeast, resulting in a flatter, more flexible crust, while more yeast in focaccia dough makes for a thicker bread.
Experiencing Authentic Italian Fusion: Focaccia Pizza
A Quick and Simple Recipe with a Gourmet Twist
This recipe takes the unmistakable flavor and texture of Italian focaccia bread and combines it with the universally loved concept of pizza. This fusion recipe is surprisingly easy to make with a stand mixer and requires minimal effort. Despite the simplicity of the process, the outcome is a gourmet-like pizza that can be served as a hearty dinner.
The key to a perfect focaccia pizza lies in maintaining a balance between the dough and the toppings. A variety of toppings can be used to customize the pizza according to individual preferences. However, it is advisable not to use more than four toppings in order to maintain the balance and to ensure that the pizza is not overloaded.
A noteworthy aspect of this recipe is the flexibility it offers in terms of ingredients. The focaccia dough can be made a day in advance and refrigerated until it’s time to bake. Leftover pizza sauce can be frozen and used later for another pizza, other dishes, or even as a dip.
This recipe also offers a variety of options for toppings. From the conventional pepperoni, peppers, and mushrooms to an exotic combination of pineapple and ham, the options are endless. You can even go for a four cheese combination of mozzarella, provolone, Parmesan, and blue cheese or gorgonzola.
As for storing the focaccia pizza, it can be refrigerated or frozen for later use. Reheating instructions are also provided to ensure that the pizza retains its taste and texture.
In conclusion, this focaccia pizza recipe is an excellent way to experience a unique fusion of two beloved Italian dishes. It’s simple, versatile, and above all, delicious.