This recipe has a lot of steps and takes a lot of time, but the steps are easy and the time is mostly you leaving it alone. This one dough can be the base for an infinite number of pizza creations, your imagination is the limit.

Ingredients

Sponge (the night before):

  • Pinch of yeast
  • 1/2 cup water
  • 1/2 cup + 3 tablespoons flour

Next day:

  • 1 1/4 cups + 2 tablespoons water
  • 2 teaspoons dry yeast
  • 1 tablespoon extra virgin olive oil
  • The above sponge
  • 3 1/2 cups flour
  • 1 teaspoon salt

Toppings: 

  1. Pizza 1: Olive oil, garlic, and salt.
  2. Pizza 2: Pizza sauce, black olives.
  3. Pizza 3: Olive oil, zaatar, halloumi, tomatoes.
  4. Pizza 4: Olive oil, potato slices, fresh rosemary, and salt.

Directions:

This recipe does require some planning and at least 12 hours. The night before you want to make the focaccia bread, you have to make the starter or sponge.

In a small bowl place the pinch of yeast, 1/2 cup of water and half cup + 3 tablespoons of flour and mix with a wooden spoon. Cover with plastic and place somewhere warm until the next day. I placed it in the oven; I should mention I was not using the oven at the time.

The next day it should be bubbly and smell of yeast.

The Next Day: Set  up your stand mixer with the dough hook attachment. Add to the mixing bowl the water, yeast, olive oil, sponge, flour, and salt. Mix on high for 8 minutes. Put a timer on for 8 minutes.

Sometimes we think we can guesstimate what 8 minutes of dough kneading looks like, but you’re probably going to be off by a few minutes. Just put a timer on and put your ego off.

The dough will get stretchy but will be sticky to the touch.

Place a couple of teaspoons of olive oil in a big bowl and grease the inside. Once the 8 minutes are up, place the dough in the bowl and roll it around to cover it in oil. Tightly cover the bowl with plastic wrap and set aside for 1 1/2 hours.

I couldn’t resist poking it.

After 1 1/2 hours empty the dough onto a floured work surface. Lightly pull on the corners to form a rounded square and bring in the corners to the middle.

Form a ball again and place it back into the bowl, smooth side up. Tightly cover with plastic wrap and allow to rest for another hour.

After the hour is up, oil the baking sheets with extra virgin olive oil (a couple of tablespoons per sheet). I used two baking  sheets and an imaginary line to separate the two flavors.

Take the dough out of the bowl, cut into two and place on the oiled baking sheets.

Gently stretch the dough to fit the baking sheet. Cover with a clean towel and set aside for  30 minutes.

Meanwhile,  preheat the oven to 450°F  and prepare the toppings.

After 30 minutes the dough should be lusciously fluffy. With clean fingers, poke deep grooves in the dough and top with toppings of choice.

Pizza 1: Mince a couple of garlic cloves and place in a few tablespoons of extra virgin olive oil. Spread all over the dough and sprinkle with salt.

Pizza 2: Spread a generous amount of tomato sauce over the dough and top with drained black olives.

Pizza 3: Mix a few tablespoons of zaatar with a few tablespoons of olive oil and spread over the dough. Dot the pizza with washed pieces of halloumi (wash and dry your halloumi to remove some of the saltiness), add tomato slices.

Pizza 4: Thinly slice the baby potatoes, wash and dry. Add a few sprigs of fresh rosemary to the potatoes and drizzle with olive oil. Neatly arrange the potatoes onto the dough, making sure you get some rosemary between the slices. Sprinkle with salt.

Once all the pizzas are topped, place into the preheated oven and lower the heat to 400°F. Bake for 30 minutes, until edges are crunchy and delicious. All ovens are not created equal, so check regularly.

Once the pizzas come out of the oven, lightly brush the crusts with extra virgin olive oil; this adds flavor and an attractive sheen.

As I said above, this dough is a great base for any pizza or with nothing more than some olive oil and salt as focaccia bread.

 

Focaccia Pizza: 1 Dough – 4 Recipes

Focaccia Pizza: 1 Dough – 4 Recipes

This recipe has a lot of steps and takes a lot of time, but the steps are easy and the time is mostly you leaving it alone. This one dough can be the base for an infinite number of pizza creations, your imagination is the limit.

Ingredients

  • Sponge (the night before):
  • Pinch of yeast
  • 1/2 cup water
  • 1/2 cup + 3 tablespoons flour
  • Next day:
  • 1 1/4 cups + 2 tablespoons water
  • 2 teaspoons dry yeast
  • 1 tablespoon extra virgin olive oil
  • The above sponge
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • Toppings: 
  • Pizza 1: Olive oil, garlic, and salt.
  • Pizza 2: Pizza sauce, black olives.
  • Pizza 3: Olive oil, zaatar, halloumi, tomatoes.
  • Pizza 4: Olive oil, potato slices, fresh rosemary, and salt.

Instructions

  1. This recipe does require some planning and at least 12 hours.
  2. The night before you want to make the focaccia bread, you have to make the starter or sponge.In a small bowl place the pinch of yeast, 1/2 cup of water and half cup + 3 tablespoons of flour and mix with a wooden spoon. Cover with plastic and place somewhere warm until the next day.
  3. I placed it in the oven; I should mention I was not using the oven at the time.
  4. The next day it should be bubbly and smell of yeast.
  5. The Next Day:
  6. Set  up your stand mixer with the dough hook attachment. Add to the mixing bowl the water, yeast, olive oil, sponge, flour, and salt. Mix on high for 8 minutes. Put a timer on for 8 minutes. Sometimes we think we can guesstimate what 8 minutes of dough kneading looks like, but you're probably going to be off by a few minutes. Just put a timer on and put your ego off.The dough will get stretchy but will be sticky to the touch.
  7. Place a couple of teaspoons of olive oil in a big bowl and grease the inside. Once the 8 minutes are up, place the dough in the bowl and roll it around to cover it in oil. Tightly cover the bowl with plastic wrap and set aside for 1 1/2 hours.
  8. After 1 1/2 hours empty the dough onto a floured work surface. Lightly pull on the corners to form a rounded square and bring in the corners to the middle. Form a ball again and place it back into the bowl, smooth side up. Tightly cover with plastic wrap and allow to rest for another hour.
  9. After the hour is up, oil the baking sheets with extra virgin olive oil (a couple of tablespoons per sheet). I used two baking  sheets and an imaginary line to separate the two flavors.
  10. Take the dough out of the bowl, cut into two and place on the oiled baking sheets. Gently stretch the dough to fit the baking sheet. Cover with a clean towel and set aside for  30 minutes.
  11. Meanwhile,  preheat the oven to 450°F  and prepare the toppings.
  12. After 30 minutes the dough should be lusciously fluffy. With clean fingers, poke deep grooves in the dough and top with toppings of choice.
  13. Pizza 1: Mince a couple of garlic cloves and place in a few tablespoons of extra virgin olive oil. Spread all over the dough and sprinkle with salt.
  14. Pizza 2: Spread a generous amount of tomato sauce over the dough and top with drained black olives.
  15. Pizza 3: Mix a few tablespoons of zaatar with a few tablespoons of olive oil and spread over the dough. Dot the pizza with washed pieces of halloumi (wash and dry your halloumi to remove some of the saltiness), add tomato slices.
  16. Pizza 4: Thinly slice the baby potatoes, wash and dry. Add a few sprigs of fresh rosemary to the potatoes and drizzle with olive oil. Neatly arrange the potatoes onto the dough, making sure you get some rosemary between the slices. Sprinkle with salt.
  17. Once all the pizzas are topped, place into the preheated oven and lower the heat to 400°F. Bake for 30 minutes, until edges are crunchy and delicious. All ovens are not created equal, so check regularly.
  18. Once the pizzas come out of the oven, lightly brush the crusts with extra virgin olive oil; this adds flavor and an attractive sheen.
http://www.foodosopher.com/focaccia-pizza-1-dough-4-recipes/