Baking With Jessica – Episode – 02 Focaccia Pizza

Lately if we want to enjoy pizza I make it at home. Not only is it delicious but I’m still eating dairy free due to nursing our little guy. One of our favorite recipes in this house is my focaccia bread.

This won’t be a long story, I promise.

When I was in school for Baking and Pastry Arts our instructor made focaccia for us one time. It was delicious but he didn’t share the recipe!

Later on after I had switched majors I noticed while flipping through my baking book there was a focaccia recipe. (On Baking page 229) Lo and behold it’s the same one and it never gets old! Now I’m sharing this gem with you.

You will need the following:

A kitchen scale. For this recipe there really isn’t a substitution. I make this each and every time with a scale. I don’t leave it to chance. Baking is best done measured this way. I honestly don’t know how to make it any other way because I have not tried.

11g (1 Tablespoon) active dry yeast
11g (1 Tablespoon) sugar
12 fl. oz. water between 110-115 degrees F *don’t kill your yeast
540g (1lb 2oz) all purpose flour
10g (2 teaspoons) salt (divided)
90g yellow onion
0.5 fl. oz. olive oil
5g (2 Tablespoons) rosemary

1. In a stand mixer fitted with a dough hook combine sugar, yeast and water.

2. Add in half of the flour and combine.

3. Add in the rest of the flour, 1.5 tsp salt and onion.

4. Knead with a dough hook until smooth.

5. Place in an oiled bowl and cover. Proof in a warm draft free place until doubled in size.

6. Set oven to degrees 400 degrees F. Punch down dough and then flatten into an oiled sheet pan.

For Focaccia – Allow to proof 15 minutes before brushing the top with the olive oil and sprinkling with the rest of the salt and rosemary. Bake for approximately 20 minutes or until golden brown and delicious. I always cut it once down the middle and then into strips for optimal soup dipping.

For Pizza – Omit the olive oil, rosemary and the rest of the salt. Add all your toppings! We use pasta sauce, bacon, peppers, onions, jalapenos, and cheese (*dairy free for me). Bake until the cheese is melted and the crust is golden brown.

Cut & Enjoy!

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