This present day-of-the-day focaccia pizza is baked in a cast-iron skillet and is crispy, bubbly, and tacky. It is topped with numerous cheese and pepperoni.
This focaccia pizza takes about 4 hours from begin to end, so no want to attend in a single day or plan forward! With a lightweight and ethereal focaccia base and loads of toppings, it is good as a pizza or as a snack whereas watching soccer.
Elements and Substitutions
A couple of notes on key substances…
bread flour – Focaccia bread advantages from the upper protein content material of bread flour, so it is suggested to make use of it if doable. When you solely have all-purpose flour, that is okay too, however you will discover some change within the texture of the focaccia.
Italian shredded cheese combination – I like the number of flavors within the pre-shredded Italian cheese combine. When you want, you can too use plain mozzarella cheese, both pre-shredded or shredded your self.
pizza sauce – I’m a giant fan of Mutti pizza sauce, however any pizza sauce you could have or like will work.
pepperoni – Search for small pepperoni which are cupped when cooked. In Canada, Marc Angelo pepperoni is a good alternative and simply out there.
Find out how to Make Focaccia Pizza
- Begin by mixing the dough in a stand mixer or giant bowl.
- The completed dough might be very sticky!
- Relaxation and stretch the dough just a few occasions.
- Add a beneficiant quantity of olive oil to the skillet.
- Add dough and stretch and roughly form in skillet.
- Cowl the skillet with a big, inverted baking sheet and lift within the skillet.
- The fermented dough ought to absolutely fill the frying pan.
- Drizzle the focaccia dough with olive oil.
- Spoon pizza sauce onto dough.
- Oil your fingers and make indentations within the dough together with your fingertips.
- Add some torn basil on high of the focaccia.
- Prime with beneficiant quantities of cheese and pepperoni and bake. (You could need to add extra pepperoni than I did right here. It appeared like sufficient on the time, but it surely shrunk and I want I had added extra 🙂 May do with slightly overlap.
Recipe ideas!
- The highest of my forged iron skillet is 10 inches in diameter. A cast-iron skillet with a 12-inch-top diameter will even work, however will produce a thinner focaccia pizza.
- Add toppings to maintain the substances balanced with the focaccia bread. Add extra pepperoni than I had right here. It shrinks.
- Tuck some further cheese across the edges of the pan for a scrumptious crispy cheese crust.
- Though it is not a really giant pizza, the focaccia bread may be very filling. You may get 6 good-sized slices from this focaccia pizza.
- Want extra? Double the recipe and bake in a 9×13-inch metallic baking pan. If utilizing a metallic pan, place the pan on a pizza stone or baking metal (if doable) to make sure a crispy backside crust.
Lead, retailer and freeze
This focaccia pizza is finest loved contemporary from the oven. Reheat baking sheet in a 350°F oven, lined loosely with foil, till heated by way of, about 10-Quarter-hour.
Leftover pizza could be saved within the fridge for as much as 3 days.
Baked focaccia pizza could be frozen for as much as 3 months.
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Get the recipe: Focaccia Pizza
This present day-of-the-day focaccia pizza is baked in a cast-iron skillet and is crispy, bubbly, and tacky. It is topped with numerous cheese and pepperoni.
For the focaccia dough:
- 2 cup (250 gram) bread flour, Scoop and easy with a spoon
- 7/8 cup (201 gram) Heat water, About 105F
- 1 teaspoon (3.5 gram) immediate yeast , *See word 1 under for data on utilizing lively dry yeast
- 1/2 spoon olive oil
- 1/2 teaspoon Honey , or sugar
- 3/4 teaspoon effective desk salt
Elements earlier than baking:
- 13 ounce (Chapter 398 ml) pizza sauce, (About 1 1/2 cups) *See Notice 2 under
- 6-8 torn contemporary basil leaves, or 1 teaspoon dried basil leaves
- 2 – 2 1/2 cup (160-200 gram) chopped Italian cheese combination, Nicely packaged, *see word 3 under
- 20-Twenty fifth slice pepperoni
For adornment:
- Additional chopped contemporary basil
- freshly grated parmesan cheese
- A pinch of crimson pepper flakes
Forestall display from dimming
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trace! Use a kitchen scale and measure substances by weight for finest outcomes.
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In a big bowl or the bowl of a stand mixer fitted with a kneading hook, mix the nice and cozy water, immediate yeast, olive oil, honey and salt. Add flour and stir till nicely mixed. The dough might be sticky! Cowl the bowl with a tea towel and let sit for Quarter-hour.
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Stretch and fold the dough (*see notes part under for learn how to stretch and fold the dough). Cowl the bowl once more and let sit for an additional Quarter-hour. Do one other collection of stretches and folds. Cowl with towel once more and let rise for one hour.
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Add oil to the underside of a 9-inch spherical or sq. metallic baking pan or 10-inch high diameter forged iron skillet. Use a brush to unfold oil evenly over the underside and sides of the pan. Scrape the dough into the greased pan, then stretch and fold the dough into the pan, high to backside, backside to high, and flip so the sleek facet is going through up. Form the dough roughly right into a circle, however don’t stretch the dough to fill the pan. Because it rises, it spreads by itself. (**See step-by-step images for what number of baking sheets it is best to fill earlier than rising.) Invert a big baking sheet and place on high of the baking sheet as a lid and let the dough rise for 1 1/2 hours. (Alternatively, cowl the baking sheet with plastic wrap.)
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Place a pizza stone, baking metal, or heavy metallic baking pan on the center rack of the oven. (This may lure any air bubbles and also will add further warmth to the underside of the pizza to prepare dinner the underside crust properly.) Preheat oven to 430 levels F (non-convection/no fan help), stone, metal or metallic allowed The pot is heated within the oven.
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As soon as the dough has risen, drizzle slightly olive oil excessive of the focaccia bread and spoon the pizza sauce on high of the dough. Grease your fingers and use your fingertips to make many indentations within the dough. Sprinkle the torn basil leaves over the sauce. Add the shredded cheese, spreading evenly excessive and tucking slightly extra across the outer edges of the pan. Add pepperoni, overlapping barely if wanted. (Take into account that pepperoni will shrink, so add slightly greater than you suppose you want:) Drizzle the highest with extra olive oil.
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Place within the oven on a stone, metal or baking sheet and bake for 25-Half-hour or till smooth and bubbly. Take away from oven and let sit for five minutes. Run a knife across the edge, then use a versatile spatula to slip below the focaccia and onto a reducing board. Garnish with further chopped basil, some freshly grated Parmesan cheese, and a pinch of crimson pepper flakes. Lower into wedges or squares and serve sizzling.
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Retailer leftovers within the fridge for as much as 2 days. Reheat within the microwave or place on a baking sheet and place in a 350F oven, lined loosely with foil, till heated by way of, about 10 minutes. Leftovers can be frozen. Wrap and freeze for as much as 3 months.
Notice 1: For lively dry yeast, add yeast to heat water and honey (or sugar). Stir and let sit for 10 minutes earlier than including to the bowl with the opposite dough substances.
Notice 2: I just like the 398 ml jar of Mutti Pizza Sauce. I exploit it virtually completely. It seems to be like quite a bit, however the breading must be balanced.
Notice 3: Search for Italian pre-shredded cheese combine. The pizza I used was a mix of mozzarella, provolone, Romano and emmental pizza. I like all types of flavors. You may also shred your personal cheese if you would like, or simply use mozzarella pizza.
You’ll want to learn the notes above this recipe card for extra tips about making this recipe. You may discover substitute recommendations and step-by-step images which will aid you.
Serve: 1Serve, Energy: Chapter 399kilocalories, carbohydrate: 36gram, protein: 18gram, Fats: 20gram, Saturated fats: 8gram, Polyunsaturated fat: 2gram, Monounsaturated fat: 9gram, Trans fat: 0.1gram, ldl cholesterol: 43milligrams, sodium: Chapter 983milligrams, Potassium: Chapter 297milligrams, fiber: 2gram, sugar: 3gram, Vitamin A: Chapter 582IU, Vitamin C: 4milligrams, calcium: Chapter 254milligrams, iron: 1milligrams
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Hey! I am Jennifer, a house prepare dinner with practically 40 years of expertise placing dinner on the desk by way of trial and error! I like sharing my favourite recipes previous and new, together with numerous ideas and methods to hopefully aid you make dwelling cooking pleasurable, stress-free, rewarding, and naturally, scrumptious!
