Focaccia Bread Pizza
This simple make-ahead focaccia bread pizza is a favorite for all four of our kids. Add any extra toppings you like, but this is how we like it best.
The recipe below makes enough dough for two quarter sheet pans (casserole pan size) or one half sheet pan (the size of a cookie sheet).
Ingredients
Scale
for the dough
-
- 2 cups warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1 cup extra virgin olive oil
- 4 garlic cloves, minced (or 4 teaspoons dried garlic powder)
- 1/4 cup tablespoons fresh rosemary, finely chopped (about 2 sprigs or 4 teaspoons dried rosemary)
- 1/2 teaspoon freshly cracked pepper (about 4–5 cracks on a pepper grind)
- 5 cups all-purpose flour
- 2 teaspoons salt
for the toppings
- mozzarella cheese
- fresh tomatoes, sliced
- fresh basil (optional)
Instructions
- Pour warm water (like bathwater) into a large mixing bowl. Sprinkle yeast and sugar and stir. Allow to sit until foamy, 5-10 minutes.
- In the meantime, combine the olive oil, garlic and rosemary in a bowl and set aside.
- When the yeast mixture looks foamy, add 2 cups of flour plus 1/2 cup of the olive oil mixture. Stir and allow to rest for 5 minutes.
- Add remaining 3 cups flour plus salt. Stir until dough forms.
- Pour dough onto floured surface and knead for about 5 minutes until it transforms from sticky to smooth.
- Wash out the mixing bowl (or get a second) and slather the inside with about 2 teaspoons of olive oil. Place the dough inside. Cover with a towel that’s wet and warm. Place in a warm spot (like a sunny window) to rise for 1 hour.
- Line 2 9×13-inch baking sheets or one 18×13-inch baking sheet with a piece of parchment paper. Pour 2 tablespoons of the olive oil/garlic/rosemary mixture into the 9×13-inch pans or 4 tablespoons into an 18×13-inch baking sheet, on top of the parchment paper.
- Place dough on top of the oil and use your fingertips to press the dough into the pan (put a little olive oil on your fingers if needed). Really press! Use your index and middle fingers to PRESS down on the dough, making a divot. Repeat until you’ve got as many holes as possible.
- Pour the rest of the olive oil/garlic/rosemary mixture over the top of the bread and smooth out evenly over the dough.
- Add sliced or shredded mozzarella cheese in an even layer, followed by sliced tomatoes. (Optional, crack fresh salt and pepper on top).
- Preheat the oven to 425 degrees F, and allow the dough to rest while it heats.
- Bake for 15-20 minutes in a regular oven on a middle rack.
- Allow to cool for 5 minutes. Pull up on the parchment paper to transfer the bread to a cutting board. Slice and enjoy.
Notes
Store leftovers or slices for lunchboxes in an airtight container in the fridge for up to 3 days.
