Focaccia bread is a traditional Italian favorite that has pleased taste buds for many years. In fact, some credit it as the inspiration for pizza dough – which is why we’re going old-school with our latest pizza recipe: the focaccia pizza dough recipe. By blending this traditional dish with a few other Italian favorites, we hope to offer an authentic, time tested dish with enough ingredients for two 10 inch pizzas.
They say good things come to those who wait, and that’s definitely proving true here. You’ll want to start your prep time a little while before your pizza is ready to serve. We’re looking at a little over two hours (don’t worry, 1.5 hours of that is allowing it to sit) before the crust is ready to be topped. After that, it’ll need to bake for about 15 minutes.
Speaking of toppings, might we suggest some basil, salami and Italian sausage? These meats in particular tend to compliment the texture of our focaccia pizza dough recipe quite well. To enhance its flavor, we recommend a seasoned tomato, basil or marinara sauce. You may also want to add a dash of herbs and garlic of your own. Before actually adding the toppings, though, consider your base’s texture. You know those indententions that focaccia bread is known for? These are actually up to you. So, you’ll have a chance to help achieve the perfect texture for your tastes. Few pizza recipes offer such flexibility with the curst.
Once your focaccia pizza dough recipe has finished baking, it can be eaten as a meal or cut into bite-sized pizzas for serving at a social event. Though be warned, if you bring this pizza recipe to a social gathering, you’ll probably be invited to several more, along with an expectation for this dish!
Makes 2 x 25cm (10in) pizzas
- 2 tsp dried granular yeast
- 250ml (9fl oz) lukewarm water
- 500g (1lb 2oz) plain flour
- 1 tsp salt
- 3 tbsp olive oil
- Sprinkle the yeast into the water. Leave to dissolve for 5-10 minutes. Combine the flour (reserving about 2 tbsp for kneading) and salt in a large bowl and make a well in the centre. Pour in the olive oil and yeasted water. Using a wooden spoon, work the ingredients together by pulling the flour into the liquid mixture until it comes together, adding a little additional water if necessary. Using your hands, transfer the mixture to a lightly floured surface. Knead the dough for 10 minutes or until it is smooth, silky and elastic in texture. Form the dough into a ball and put in a clean, lightly oiled bowl. Cover with a clean tea towel and leave to rise for about 1-11/2 hours or until doubled in size.
- Once doubled in size, knock the dough back and knead for a further 5 minutes. Cut the dough into two even-sized pieces, press out flat and, using a floured rolling pin, shape into about 25-cm (10-in) rounds. Cover again and leave to rest for a further 15-20 minutes.
- Preheat the oven to 220°C/ 425°F/Gas mark 7. Using the tips of your fingers, make shallow indentations all over the surface of the dough. The dough is now ready to be topped. Cook on a lightly floured baking sheet in the middle of the oven for 14-16 minutes or until golden and the base is cooked through.