Pizza Dough Focaccia Recipes

PIZZA DOUGH FOCACCIA (ABM)

Steps:

• Put all the ingredients into the bread machine in the order given.
• Turn it on to your dough setting.
• When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
• Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
• Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want.
• At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
• Let the dough rise for about 15-20 minutes.
• Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven.
• When done, remove with your pizza peel and set on a metal wrack to cool.
• Bon Appetit!

PIZZA DOUGH FOCACCIA

Steps:

• Prepare Perfect Pizza Dough up to point where dough is shaped into a ball.
• Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 hour.
• Uncover dough. On a lightly floured surface, flatten dough.
• Transfer dough to a greased 8 inch square baking pan lined with parchment paper. Pat dough into pan. Cover with plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 30 minutes.
• Meanwhile, preheat oven to 400ºF.
• Uncover dough. Using fingertips, gently press 1/4 inch indentations into dough to create a dimpled effect.
• Drizzle dough with oil. Sprinkle with oregano, rosemary and salt.
• Bake for 20 minutes or until golden brown.
• Transfer focaccia to a rack. Remove parchment paper and cool completely.

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.

HERBED FOCACCIA

Steps:

• Preheat oven to 425 degrees F.
• Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
• In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
• Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.