Focaccia Pizza Recipe
Golden, airy focaccia turned into the ultimate homemade pizza—crisp on the edges, soft inside, and topped two ways: classic tomato-pepperoni and creamy pesto-mortadella. Perfect for sharing, pizza night, or anytime you want to impress without the fuss.
Foto: Cafe DelitesBahan-bahan
- 3½ cups type 0 flour (at least 12% protein)
- 2½ cups water
- 1 tsp dry yeast
- 1½ tsp salt
- 2 tbsp olive oil
- semolina flour (for dustin)
- 2 tbsp olive oil (for brushing dough)
- 1 cup tomato sauce
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 35 slices pepperoni
- 2 tbsp olive oil (for brushing dough)
- 1 cup basil pesto
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 15 cherry tomatoes (halved)
- 12 slices mortadella
Langkah-langkah
Using only ¾ of the water, mix in the yeast until dissolved. Add the flour and mix until the dough starts to come together.
Add salt with the remaining water, then knead. Gradually drizzle in olive oil and knead until smooth.
Cover and let rest. Every 15 minutes, perform stretch-and-folds. Let rise until doubled in volume
Divide dough into 2 equal portions (about 660 g each). Roll each portion on semolina flour and place onto 2 greased half sheet pans (18 x 13 inches). Let rise again until doubled.
Preheat oven to 480°F (250°C). Bake bases on the bottom rack for 6–7 minutes.
Brush dough with olive oil, spread with tomato sauce, and top with mozzarella, Emmental, provolone, and pepperoni.
Brush dough with olive oil, spread with basil pesto, and top with mozzarella, Emmental, provolone, cherry tomatoes, and mortadella.
Return topped pizzas to the middle of the oven. Bake for another 6 minutes, or until cheese is bubbling and golden.
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