Focaccia Pizza

Focaccia Pizza

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This is a hybrid meal which takes elements from two dishes, the humble focaccia bread and pizza, and merges them into one amazing dish. The result is a delicious fluffy bread with toppings of your choice. it makes an amazing appetizer. Like pizza, the beautiful thing about focaccia pizza is that there really is no recipe for making it. All you need is some focaccia bread dough and toppings of your choice. This is one of those clear-out-your-fridge recipes where almost anything goes. Below, I will be sharing my take on this dish and making some suggestions on toppings.

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INGREDIENTS:

(1) Focaccia Dough (See Note 1)

(2) 3 Tablespoons Olive Oil

(3) Toppings (See Note 2)

(4) 1/2 Cup Cheese (See Note 3)

(5) Fresh Herbs (Rosemary, Thyme, Bay Leaf, or Oregano)

(6) Salt and pepper to taste

(7) Semolina (If using Pizza Peel and Pizza Stone)

Parmigiano Reggiano

Parmigiano Reggiano

 

 

 

 

 

 

 

 

NOTES:

(1) You can use any focaccia bread dough of your choice. I have a focaccia bread recipe on the website which can be found here. If using this recipe, allow the dough to have gone through its 3rd rise before using it for this recipe.

(2) Like I mentioned earlier, you can use any toppings of your choice. These include roasted peppers, roasted tomatoes, roasted garlic, leftover roasted chicken, meats, fish, cooked veggies, et cetera. Whatever you choose to use, make sure it has been pre-cooked as the bread only bakes for 15 minutes. My favorite toppings are roasted tomatoes, roasted garlic and leftover roasted chicken.

(4) For cheese, again, you can use any type of cheese you like. Basically, any cheese that works with pizza can be used in this recipe. I tend to prefer using grated Gruyere, Asiago or Mozzarella. You can use a combination of various cheeses.

Focaccia Bread

Focaccia Bread

 

 

 

 

 

 

 

PROCEDURE:

(1) Make your focaccia dough and proof it 3 times as stated in my recipe.

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(2) After the third rise, deflate the dough and flatten it into a disk about 9 – 10 inches wide.

(a) If you have a pizza stone for baking pizza, spread some semolina on a pizza peel and flatten the dough on the pizza peel. The back of a baking tray or any other surface from which you can transfer the dough to the pizza stone can also be used in place of a peel.

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(b) If you do not have a pizza stone, flatten the dough in a large oven safe frying pan as you would when making focaccia bread.

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(3) Apply all the toppings to the dough. Try to distribute them as evenly as possible over the top of the dough. Start with the olive oil and finish with the cheeses. Something I love doing is using roasted garlic infused olive oil with the roasted garlic. Its so good! If using roasted tomatoes, crush them with your fingers as you apply them and try to spread the juices evenly over the dough. Do not forget to season it with salt and pepper.

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(4) Cover the dough lightly with cling film and allow it to proof one more time for 45 minutes. 30 minutes to the end of this proof period, preheat the oven to 500 degrees. If using a pizza stone, place the pizza stone in the oven while preheating it. You can also use an inverted baking tray in place of pizza stone.

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(5) After 45 minutes:

(a) If using a pizza stone, transfer the dough from the peel to the hot pizza stone and bake in the preheated oven for 15 minutes.

(b) If using a frying pan, simply transfer the pan to the oven and bake for 15 minutes.

(6) Once the bread is out of the oven, use a pizza wheel to divide it into segments and serve hot.

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Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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10 comments on “Focaccia Pizza
  1. Oluwatomi says:

    Thanks Terry for this recipe. Mouth watering already. Pls can we get pre made roasted tomatoes and garlic in stores? What of the roasted garlic infused olive oil? Is it ready made too or store bought? Thanks a bunch.

    • Terry Adido says:

      Thanks Tomi. I guess you can find anything in stores these days. I used homemade ones here though. Clicking on the names will lead you to the link of the recipes.

  2. Oluwatomi says:

    Ok. Thanks a bunch.

  3. judith says:

    I love pizza I eat it almost every weekend I will try it thanks

  4. borla says:

    Thanks for this recipe…am trying it out already. but in my own case,i half baked the pizza dough before putting my toppings. The first time I made pizza,the dough came out soggy…now I don’t want to take chances.

  5. Asta says:

    Thanks terry.. pls do we bake it with the cling or we remove the cling b4 baking.

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