Breads & Bakingciaoflorentina5.0
Pizza Bread Focaccia
This pizza bread focaccia is the perfect fusion of the two favorite Italian flatbreads. It's technically our cult classic pizza dough recipe with the focaccia toppings worked into it and baked in a free form shape. It makes the perfect sandwich bread or appetizer next to a bowl of homemade arrabiata.
👥 8 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 15 min🔥 Cook: 20 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- baking sheet
📝 Preparation Steps
1
combine veggies
2
In a small bowl combine the chopped olives, roasted pepper, capers and olive oil. Set aside.
olive oil3 Tbsp
3
mix dry ingredients
4
In a large mixing bowl whisk together the flour, yeast, salt, garlic, fennel and rosemary.
5
add mashed potato
6
Add the mashed potato and with your hand work it into the flour mixture until a coarse rustic texture is achieved.
7
add water
8
Pour in the water and combine until a shaggy dough is formed. It will look kind of dry and messy at this point and that’s great!
9
combine with veggies
10
Add the olive mixture and using your hand start kneading it into the flour mixture until combined and dough is formed. Sprinkle a little extra flour around the sides and the top if need be to make it easier to work with, but don’t add too much.
11
cover + rise
12
Cover the bowl with plastic wrap and a tea towel and allow to rise in a draft free area for 2 to ⏱️ 3 hours until double in size.
13
preheat oven
14
Once your dough looks ready preheat your oven to 475”F.
15
line baking sheet
16
Line a rimmed baking sheet with parchment paper and lightly brush it with oil.
17
shape the pizza bread
18
Transfer the focaccia dough to the baking sheet and using your fingers press dimples into it while also gently stretching to the sides without breaking the gluten strands. Keep doing this motion until the focaccia is spread into 1/2 inch thickness or so. You can shape a round circle like a pizza, a rectangle or square whatever you fancy. It’s a rustic free form shape so don’t sweat it.
19
cover + rest
20
Loosely cover the focaccia with some parchment paper and let it rest for 30 to ⏱️ 45 minutes while the oven is preheating. You want to give the gluten strands some time to bounce back.
21
drizzle olive oil
olive oil3 Tbsp
22
After ⏱️ 30 minutes remove the cover and drizzle with olive oil over the top.
olive oil3 Tbsp
23
bake
24
Bake in the preheated oven @475"F for ⏱️ 20 minutes or utility nicely golden on top. Remove from the oven and transfer to a cooling wrack for ⏱️ 10 minutes or s before slicing into it.
25
serve
26
Serve with a thick Pomodoro sauce for dipping.
Nutrition Facts
calories
232 kcal
fat Content
7 g
serving Size
1 slice
fiber Content
3 g
sugar Content
0.3 g
sodium Content
378 mg
protein Content
6 g
carbohydrate Content
36 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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