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Join Date: Mar 2008
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Focaccia Pizza
Someone asked me for this, and I can't remember if it was on here or not
This Focaccia Pizza recipe, always works, is yummy, and is just as good with just a drizzle of olive oil and some herbs, and used as a side bread.
You can mix up the toppings, and anything works, this version, has no tomato passata base, but you can add it, and pesto also works really well too. In these pictures I had also added Prosciutto and Mushrooms. It's not a quick recipe, it's totally worth the effort though, you can make the dough in advance, I make double batches, one to use, and one to freeze.
1 pk yeast
1 cup warm water
1 tsp honey
2.5 cups of all purpose flour
1 tsp of salt, will need extra later ( I use kosher, the flakes are perfect for cooking)
1/4 cup of olive oil , will need extra for drizzling, (extra virgin, if you have it)
1 lg Onion
2 Medium tomatoes, or 1 large Italian Tomato
2 sprigs of Rosemary
1/2 cup of finely grated Parmesan.
Mix the water, yeast and honey in a large bowl, leave until the yeast bubbles, at least 10 minutes.
Add the flour, the olive oil, and a tsp of salt, to the yeast mixture. Now mix the ingredients together.
Once ingredients are combined, knead for 10 minutes ( good workout for your arms
)
Lightly oil a large bowl , then place the kneaded dough in a warm place, covered with plastic wrap across the top of the bowl. For an hour.
Once risen, preheat the oven to 450f. it should look at least doubled.
Remove the dough, and press and pull into a 9 x 13" baking sheet, that has been lightly oiled. Dimple the surface with your fingertips, drizzle with oil, and leave for 20 minutes.
While the dough is resting, finely slice the onion, add to a drop of oil, and slowly soften and caramelise them. Drain on paper.
Add all the ingredients onto your dough.
Drizzle with oil, and add a sprinkle of salt, bake for about 20 minutes. Can either be eaten hot, or cool. The onions will darken, quite a bit, but shouldn't burn, if adding prosciutto, add it for the last 5 or so minutes of the cooking time, so it doesn't burn, or you can even add it on top after it's finished cooking.
This Focaccia Pizza recipe, always works, is yummy, and is just as good with just a drizzle of olive oil and some herbs, and used as a side bread.
You can mix up the toppings, and anything works, this version, has no tomato passata base, but you can add it, and pesto also works really well too. In these pictures I had also added Prosciutto and Mushrooms. It's not a quick recipe, it's totally worth the effort though, you can make the dough in advance, I make double batches, one to use, and one to freeze.
1 pk yeast
1 cup warm water
1 tsp honey
2.5 cups of all purpose flour
1 tsp of salt, will need extra later ( I use kosher, the flakes are perfect for cooking)
1/4 cup of olive oil , will need extra for drizzling, (extra virgin, if you have it)
1 lg Onion
2 Medium tomatoes, or 1 large Italian Tomato
2 sprigs of Rosemary
1/2 cup of finely grated Parmesan.
Mix the water, yeast and honey in a large bowl, leave until the yeast bubbles, at least 10 minutes.
Add the flour, the olive oil, and a tsp of salt, to the yeast mixture. Now mix the ingredients together.
Once ingredients are combined, knead for 10 minutes ( good workout for your arms
)Lightly oil a large bowl , then place the kneaded dough in a warm place, covered with plastic wrap across the top of the bowl. For an hour.
Once risen, preheat the oven to 450f. it should look at least doubled.
Remove the dough, and press and pull into a 9 x 13" baking sheet, that has been lightly oiled. Dimple the surface with your fingertips, drizzle with oil, and leave for 20 minutes.
While the dough is resting, finely slice the onion, add to a drop of oil, and slowly soften and caramelise them. Drain on paper.
Add all the ingredients onto your dough.
Drizzle with oil, and add a sprinkle of salt, bake for about 20 minutes. Can either be eaten hot, or cool. The onions will darken, quite a bit, but shouldn't burn, if adding prosciutto, add it for the last 5 or so minutes of the cooking time, so it doesn't burn, or you can even add it on top after it's finished cooking.
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Posts: 15,385
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You're making me hungry - looks lush!
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Looks Scrummy Moonie and the photography is really clean and fresh.
Glad I waited till after tea before viewing it though.
1 minor thing (well it's major) - Do you really mix the water, yeast and honey in a large bowel ?
Glad I waited till after tea before viewing it though.
1 minor thing (well it's major) - Do you really mix the water, yeast and honey in a large bowel ?
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Join Date: Mar 2008
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Thanks 
I still haven't worked out who wanted the recipe though
I can't believe I typed that, had been discussing bowel cancer with someone just before I posted, will edit post
Gross, mistyping there
I still haven't worked out who wanted the recipe thoughI can't believe I typed that, had been discussing bowel cancer with someone just before I posted, will edit post
Gross, mistyping there
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Join Date: Apr 2008
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Wow! That looks lush, and you made me giggle! 
xx
xx
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I don't think the pizza would be at it's best after a trans atlantic flight, might be a little cold.
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