Easy Focaccia Pizza
Easy Focaccia Pizza
Ingredients
For the Dough
- 375 g bread flour
- 7 g instant yeast
- 1/2 tablespoon salt
- 340 g lukewarm water
- 40-60 ml olive oil, for the top of the focaccia and some for greasing
For the Pizza Sauce
- 1 tin plum tomatoes
- 2 tablespoons tomato puree
- 4 garlic cloves
- as needed salt, to taste
- as needed pepper, to taste
- 1 handful fresh basil
For the Toppings
- as needed mozzarella, grated and fresh
- as needed fresh basil
Instructions
- 1
In a large bowl, combine the bread flour, instant yeast, salt, and lukewarm water. Mix all the dough ingredients together well until a sticky and wet mixture forms.
⏱️ 5 min
- 2
Cover the bowl with a plate, tea towel, or plastic wrap and let the dough rest for 20 minutes.
⏱️ 20 min - 3
Wet your hands thoroughly to prevent the dough from sticking. Perform 8 folds on the dough. You may need to re-wet your hands every couple of folds.
⏱️ 5 min
- 4
Cover the dough again and let it rest for another 45 minutes. If desired, for a longer proof, you can refrigerate the dough for up to 12 hours in an airtight container with clingfilm. If refrigerated, let the dough sit out for 30 minutes before proceeding.
⏱️ 45 min
- 5
Prepare your baking dish by either using a non-stick dish or lining it with greaseproof paper. Drizzle some olive oil into the prepared dish. Rub a generous amount of olive oil on your hands to prevent the dough from sticking.
⏱️ 5 min
- 6
Pour the dough into the prepared dish, assisting with your oiled hands if needed. Fold the dough twice inwards, then rotate it 90 degrees and flip it over. Gently stretch the dough slightly from underneath to encourage it to spread without tearing.
⏱️ 5 min
- 7
Cover the dough in the dish with another baking dish and let it proof for 45 minutes. After 20 minutes into this proofing time, preheat your oven to 220°C.
⏱️ 45 min•🌡️ 220
- 8
While the dough is proofing, prepare the pizza sauce. Hand blend the plum tomatoes, garlic cloves, salt, and pepper together until smooth. Stir in the fresh basil after blending.
⏱️ 10 min
- 9
Once the 45-minute proofing period is complete, drizzle a little olive oil over the top of the dough. Oil your fingers again to prevent sticking. Use your fingers to dimple the dough, creating indentations across the surface. Spread the prepared tomato sauce over the dimpled dough, then dimple the dough again slightly to press the sauce into the indentations.
⏱️ 5 min
- 10
Place the focaccia at the bottom of the preheated oven and bake for 18-20 minutes.
⏱️ 20 min•🌡️ 220
- 11
Carefully remove the focaccia from the oven. Evenly distribute the mozzarella (both grated and fresh, if using both) over the top. Return the focaccia to the middle or top shelf of the oven and bake for an additional 15-18 minutes, or until the cheese is melted and bubbly and the crust is golden.
⏱️ 18 min•🌡️ 220
- 12
Let the focaccia pizza cool for approximately 10 minutes before carefully removing it from the dish. Cut into desired portions and enjoy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Focaccia Pizza
For the Dough
- 375 g bread flour
- 7 g instant yeast
- 1/2 tablespoon salt
- 340 g lukewarm water
- 40-60 ml olive oil, for the top of the focaccia and some for greasing
For the Pizza Sauce
- 1 tin plum tomatoes
- 2 tablespoons tomato puree
- 4 garlic cloves
- as needed salt, to taste
- as needed pepper, to taste
- 1 handful fresh basil
For the Toppings
- as needed mozzarella, grated and fresh
- as needed fresh basil
Instructions
- 1
In a large bowl, combine the bread flour, instant yeast, salt, and lukewarm water. Mix all the dough ingredients together well until a sticky and wet mixture forms.
⏱️ 5 min - 2
Cover the bowl with a plate, tea towel, or plastic wrap and let the dough rest for 20 minutes.
⏱️ 20 min - 3
Wet your hands thoroughly to prevent the dough from sticking. Perform 8 folds on the dough. You may need to re-wet your hands every couple of folds.
⏱️ 5 min - 4
Cover the dough again and let it rest for another 45 minutes. If desired, for a longer proof, you can refrigerate the dough for up to 12 hours in an airtight container with clingfilm. If refrigerated, let the dough sit out for 30 minutes before proceeding.
⏱️ 45 min - 5
Prepare your baking dish by either using a non-stick dish or lining it with greaseproof paper. Drizzle some olive oil into the prepared dish. Rub a generous amount of olive oil on your hands to prevent the dough from sticking.
⏱️ 5 min - 6
Pour the dough into the prepared dish, assisting with your oiled hands if needed. Fold the dough twice inwards, then rotate it 90 degrees and flip it over. Gently stretch the dough slightly from underneath to encourage it to spread without tearing.
⏱️ 5 min - 7
Cover the dough in the dish with another baking dish and let it proof for 45 minutes. After 20 minutes into this proofing time, preheat your oven to 220°C.
⏱️ 45 min•🌡️ 220 - 8
While the dough is proofing, prepare the pizza sauce. Hand blend the plum tomatoes, garlic cloves, salt, and pepper together until smooth. Stir in the fresh basil after blending.
⏱️ 10 min - 9
Once the 45-minute proofing period is complete, drizzle a little olive oil over the top of the dough. Oil your fingers again to prevent sticking. Use your fingers to dimple the dough, creating indentations across the surface. Spread the prepared tomato sauce over the dimpled dough, then dimple the dough again slightly to press the sauce into the indentations.
⏱️ 5 min - 10
Place the focaccia at the bottom of the preheated oven and bake for 18-20 minutes.
⏱️ 20 min•🌡️ 220 - 11
Carefully remove the focaccia from the oven. Evenly distribute the mozzarella (both grated and fresh, if using both) over the top. Return the focaccia to the middle or top shelf of the oven and bake for an additional 15-18 minutes, or until the cheese is melted and bubbly and the crust is golden.
⏱️ 18 min•🌡️ 220 - 12
Let the focaccia pizza cool for approximately 10 minutes before carefully removing it from the dish. Cut into desired portions and enjoy.
⏱️ 10 min