Breads & Bakingbillyparisi
Focaccia Pizza Recipe
This deep-dish focaccia pizza swaps classic crust for chewy focaccia, topped with tomato sauce, mozzarella cheese, and fresh basil.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
For the Biga:
2
Add the flour, water, and yeast to a large bowl. Using your hands, gently mix and fold everything together to combine. This should take you about 3 to ⏱️ 4 minutes. Throughout making the biga, the dough will start to become really shaggy.
3
Bring the shaggy dough a bit more together to form a sort of loose ball, then transfer it over to a plastic container with a lid, or you can leave it in the bowl covered with plastic.
4
It can sit at a room temperature of 72° or less for 8 to ⏱️ 24 hours. If you are over those temps, I recommend letting it sit at room temperature for 4 to ⏱️ 6 hours, then placing it in the fridge for ⏱️ 24 hours and all the way up to ⏱️ 72 hours.
5
For the Dough:
6
In a stand mixer with the hook attachment on low speed, add in the flour and 1 cup of the lukewarm water and mix to combine, about 2 to ⏱️ 3 minutes. Let it sit for ⏱️ 30 minutes to autolyse.
7
Next, add in all of the biga, the remaining 1 teaspoon of active yeast, 2 teaspoons of coarse salt, and 1/3 cup plus 1 teaspoon of lukewarm water. Mix on low speed until combined and the biga is broken up, which takes about 3 to ⏱️ 4 minutes.
8
Turn the speed to high and mix it until the dough cleans the bowl, which takes about ⏱️ 5 minutes. The dough should have good elasticity. See my notes about sticky dough.
9
Brush a Lloyd pan, half sheet tray, or non-stick 13x9 metal pan with 2 tablespoons of olive oil.
olive oil6 tablespoons
10
Transfer the dough to the center of the pan. Cover with a towel and let it proof for 60 to ⏱️ 90 minutes or until it is doubled in size. It should spread across the pan, not rise up during this process.
11
Next, using your finger tips, press down into and all across the dough while stretching it to each corner. Cover with a towel and let it proof for 60 to ⏱️ 90 minutes or until it is doubled in size. It should come to the lip of the pan.
12
Preheat the oven to 425°F (convection) or 450°F (no convection).
13
Drizzle the remaining 4 tablespoons of olive oil all over the dough and again press your fingertips down into and all over the dough, creating dimples.
olive oil6 tablespoons
14
Spread the tomato puree around evenly on the pizza, leaving a 1-inch crust around the outside. Next, evenly sprinkle the cheese and basil all across the top of the dough.
15
Bake on the middle rack at 425°F convection for ⏱️ 20 minutes. Transfer to a cooling rack and cool to room temperature. Enjoy.
Nutrition Facts
calories
273 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
503 mg
protein Content
8 g
cholesterol Content
7 mg
carbohydrate Content
37 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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