Focaccia Pizza

madnad

Focaccia Pizza

Serves 6
Website Mutherfudger

Ingredients

  • 350ml Water

Dough

  • 10g Active Dried Yeast
  • 375g Strong White Bread Flour
  • 375g "00" Flour
  • 1 tablespoon Salt
  • 100ml Olive Oil

Brine

  • 30ml Water
  • 30ml Olive Oil
  • 1 teaspoon Sea Salt Flakes

Topping

  • 120ml Marinara Sauce (or tomato puree)
  • 150g Pizza Cheese (mixture of grated cheddar and mozzarella)

Directions

1. Add the yeast to water and leave to one side to activate
2. In a mixer with the bread dough attachment, add the flours and salt and mix together
3. Add the 100ml of olive oil to the flour, then pour in the water and yeast. Turn the machine on and mix until everything is combined, adding a little more water until you have a wet and very sticky dough
4. Kneed on a medium to slow speed for about 7-8 minutes, or until the dough is nice and elastic
5. Place in an oiled bowl and cover with a clean tea towel, and leave to rise for 1-1½ hours or until doubled in size
6. Knock back the dough, then sprinkle a baking sheet with corn meal, and using your finger tips, press the dough out to the edge. Brush with olive oil and leave for another hour to rise
7. Mix the oil and water of the brine together until emulsified, and pour over the bread, then sprinkle with sea salt flakes
8. Preheat an oven to 220°C / 425°F / Gas Mark 7 and bake the focaccia for 20 minutes
9. Top the focaccia with marinara sauce, and plenty of grated cheddar and mozzarella plus any other toppings you want
10. Return to the oven for a further 5-10 minutes or until the cheese is melted
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