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26
March
Focaccia Pizza
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 |