Focaccia Pizza

Method9 steps

1. 1

   Step 1: Check the yeast packet. If it needs activation, mix the yeast with a little of the measured 320 ml warm water and leave for 5 minutes first; otherwise add it directly to the dry ingredients. Mix the flour, sugar (½ tsp) and dough salt in a bowl, then add the yeast, all the warm water (including any activation water) and the separate 4 tbsp dough oil.

   Uses 500 g Italian Tipo 00 flour (or all-purpose flour) · ½ tsp sugar · ½ tsp sea salt flakes for dough · 7 g instant or fast-action yeast · 320 ml warm water for dough · 4 tbsp olive oil for dough

2. 2

   Step 2: Mix until rough dough forms, then knead on a clean work surface for at least 10 minutes, until smooth and elastic.

   Uses focaccia dough mixture

3. 3

   Step 3: Lightly oil a clean large bowl and the dough surface with extra greasing oil. Put the kneaded dough in the bowl and cover with plastic wrap or a clean damp towel. Leave in a warm, not hot, place for about 3–4 hours, or longer if needed, until tripled in size.

   Proof dough 3–4 hours; wait until tripled · 240 minUses kneaded focaccia dough · Some extra olive oil for bowl and dough surface

4. 4

   Step 4: When the dough has risen, preheat a fan/convection oven to 250°C (480°F), or its highest setting if lower.

5. 5

   Step 5: Mix the passata (200 g) with the dried oregano (1 tsp) and a little topping salt and pepper. Separately drain the mozzarella (250 g) and pat it dry with kitchen paper.

   Uses 200 g passata (plain strained tomato purée) · 1 tsp dried oregano · Salt, a pinch to season the tomato topping · Black pepper, a pinch to season the tomato topping · 250 g fresh mozzarella (2 balls), drained and patted dry

6. 6

   Step 6: Grease a 17 × 11 inch baking tray with extra greasing oil. Transfer the risen dough carefully and gently stretch it into a rectangle about ½ inch thick, fitting the tray.

   Uses Some extra olive oil for the baking tray · risen focaccia dough

7. 7

   Step 7: Make dimples all over the shaped dough with your fingertips. Spread the prepared tomato topping over it, leaving about ½ inch bare around the edge.

   Uses shaped focaccia dough · seasoned passata topping

8. 8

   Step 8: Tear the drained mozzarella over the tomato-topped focaccia. Bake for 15–20 minutes, until the base is cooked, the crust is lightly golden and the cheese has melted.

   Bake focaccia pizza · 20 minUses tomato-topped focaccia · drained dry mozzarella

9. 9

   Step 9: Rest the baked focaccia pizza for 5 minutes, then scatter with the fresh basil and cut into eight portions. Serve warm; refrigerate covered leftovers for up to 1–2 days and reheat in a hot oven.

   Rest baked pizza before slicing · 5 minUses baked focaccia pizza · Small handful fresh basil