Best 2 Focaccia Pizza Recipes
**Focaccia Pizza: A Culinary Symphony of Italian Flavors**
Indulge in the tantalizing world of focaccia pizza, a delectable fusion of classic Italian bread and pizza. With its golden-brown crust, airy interior, and symphony of toppings, this culinary masterpiece is a feast for the senses. Discover the art of crafting this versatile dish through a collection of carefully curated recipes that cater to diverse tastes and dietary preferences. Embark on a culinary journey that unveils the secrets of creating a perfect focaccia pizza, from selecting the finest ingredients to mastering the delicate balance of flavors. Unleash your inner chef and savor the satisfaction of homemade focaccia pizza, a dish that promises to captivate your taste buds and leave you yearning for more.
**Recipes included:**
1. **Classic Focaccia Pizza:** Experience the timeless flavors of traditional focaccia pizza, adorned with fresh tomatoes, mozzarella cheese, and fragrant herbs.
2. **Veggie Delight Focaccia Pizza:** Embark on a vegetarian adventure with this colorful and flavorful pizza, featuring an array of roasted vegetables, tangy feta cheese, and a drizzle of balsamic glaze.
3. **Meat Lovers Focaccia Pizza:** Satisfy your carnivorous cravings with this meat-packed pizza, loaded with savory pepperoni, crumbled sausage, and juicy bacon.
4. **Pesto and Prosciutto Focaccia Pizza:** Delight in the vibrant flavors of pesto, salty prosciutto, and gooey mozzarella cheese, creating a harmonious balance of flavors.
5. **Fig and Goat Cheese Focaccia Pizza:** Discover a unique combination of sweet and savory with this gourmet pizza, featuring caramelized figs, tangy goat cheese, and a hint of arugula.
6. **Gluten-Free Focaccia Pizza:** Enjoy the deliciousness of focaccia pizza without compromising on dietary restrictions. This gluten-free version offers a crispy crust and all the classic toppings.
7. **Vegan Focaccia Pizza:** Delight in a plant-based masterpiece with this vegan focaccia pizza, featuring a flavorful combination of roasted vegetables, vegan cheese alternatives, and a drizzle of olive oil.
FOCACCIA PIZZA
Steps:
- For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes.
- For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden.
NO-KNEAD FLATBREADS - MASTER RECIPE (PIZZA, NAAN, FOCACCIA)
This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. Mix enough dough for several loaves and store in the refrigerator for up to 12 days. The fruitier the olive oil the better the flavor. This recipe come from the Artesian Bread in Five Minutes a Day cookbook. Use this dough to make: Recipe #310451 or Recipe #388861 or Recipe #387527 or Recipe #387678 or how about Recipe #387780. UPDATE 9/09: used this crust to make a Recipe #363140 on the grill Recipe #322248 and it was fantastic! NOTE: Best made with white flour, however if you must substitute whole wheat, only replace half, or use Recipe #317560
Provided by Galley Wench
Categories Yeast Breads
Time 7m
Yield 4 1 pound loaves
Number Of Ingredients 6
Steps:
- Mixing and Storing the Dough:.
- Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
- Add all the water and olive oil at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
- The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
- Baking Instructions:.
- Naan:.Recipe #387678.
- Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
- Pizza Roll: Recipe #388861.
- Focaccia:.Recipe #387527.
- Lavash: Recipe #310451.
Tips:
- Use a stand mixer fitted with the dough hook to make the dough. This will save you time and effort.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
- Preheat the oven to 450 degrees F before baking the focaccia pizza.
- Use a light touch when pressing the dough into the baking sheet. You don't want to deflate the dough.
- Bake the focaccia pizza for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let the focaccia pizza cool for a few minutes before slicing and serving.
Conclusion:
Focaccia pizza is a delicious and easy-to-make meal that is perfect for any occasion. It is a great way to use up leftover ingredients, and it is also a fun and creative way to get kids involved in the kitchen. With a little planning, you can make a focaccia pizza that everyone will love. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
