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–+ servings

Focaccia Pizza

Patricia Martinescu from Bake Cook Repeat
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Prep Time 30 minutes
Cook Time 32 minutes
Resting time 2 hours
Total Time 3 hours 2 minutes
Course Baking, Bread, Dinner, Lunch
Cuisine American, Italian
Servings 8

Ingredients
 

  • 200 g 00 flour
  • 200 g bread flour
  • 450 ml warm water
  • 1 Tablespoon sugar
  • 1 Tablespoon olive oil
  • 2 teaspoons sea salt
  • 2 teaspoons instant yeast

For the toppings:

  • 1/2 cup pesto
  • 1 cup vodka sauce
  • 1 cup marinara sauce
  • 2 cups shredded mozzarella
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

Instructions
 

Make the dough

  • To a large mixing bowl, add the water, sugar, salt and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet.

Stretch and folds

  • For this recipe, I have adapted two types of stretches - the stretch and fold method and the coil method. See below for more extended photos and instructions.
    Stretch and fold method
    1. Wet your hands so the dough doesn't stick to you.
    2. Grab one side of the dough and stretch it gently but not to the point of tearing.
    3. Fold it over the center of the dough.
    4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you've completed all four sides.
    5. Cover and rest for 10 minutes. 
    Coil method
    1. Wet your hands so the dough doesn't stick to you.
    2. Loosen the dough gently around the edges of the bowl.
    3. Lift the dough from the middle with both hands until the ends hang down.
    4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil. 
    5. Turn the bowl 90 degrees and repeat again.
    6. Cover and rest for 10 minutes. Repeat three times. 

First rise

  • Generously oil the bowl and cover with plastic wrap and tea towel. Let it rise for 1 to 1 1/2 hours until doubled in size.

Transfer to the pan

  • Shimmy the bowl back and forth to awake the bubbles. Transfer to a generously oiled baking pan. Fold the dough into thirds, rotate 180 degrees and flip to reveal the smooth side.

Second rise

  • Cover with plastic wrap and let it rise for 1 hour. While the dough is rising, make the garlic herb sauce.

Bake

  • Use your fingertips to dimple the surface of the focaccia dough. Lots of bubbles should emerge! Bake for 22 minutes, remove from the oven, add thinly sliced mozzarella and bake for an additional 5 minutes. Remove from the oven, add the sauces on top of the cheese, alternating between each sauce. Bake for 5-7 minutes until bubbly.

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

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Keyword italian, Pizza
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