Focaccia Pizza
Ingredients
- 2 cups (490g) Warm Water
- 2 tsp (8g) Cane Sugar
- 5 cups (600g) Bread Flour
- 2 1/4 tsp (7g) Fleischmann's Quick-Rise Plus Yeast
- 2 tsp (7g) Salt
- 1 tbsp (~10g) Olive Oil (for the dough)
- 4 tbsp (~10g) Olive Oil (for the pan/topping)
Recipe created by: @emmaaaaaaam_
PRODUCTS
Instructions
- To a large bowl add water, Fleischmann’s Quick-Rise Plus, sugar, flour, yeast and salt, and using your hands bring into a hydrated, shaggy dough ball. Drizzle over the olive oil. Gently squeeze and incorporate into dough. Cover the bowl loosely with plastic wrap, shower cap, or a damp kitchen towel for 15 minutes.
- After the 15-minute rest, perform a set of stretch and folds. Gently pull from the far side of the dough, stretch it upwards, and fold it over itself (towards you). Quarter turns the bowl and repeat on all 4 sides.
- Cover the dough for 15 mins and repeat two one more time. (For a total of 2 sets of stretch and folds).
- After your final stretch and fold, place the dough ball seam side down, cover, and rest for 1 more hour until doubled (the dough should fill the volume of the bowl).
- Grease your pan with a drizzle of olive oil. Carefully remove the dough from the bowl, placing it directly in the pan. Fold each short side in, rotate longways, and flip the dough over- seam side down. Cover the pan for another hour for their final rise. You’ll know it’s ready when it looks touchy & full of air bubbles.
- Preheat your oven to 450F.
- When the dough has completed its final proofing, gently tug from underneath the dough, and stretch it out to fit the area of the pan. Drizzle with more olive oil and dimple it.
- Add your sauce, and bake only the focaccia dough with sauce for 15 minutes.
- Remove the focaccia from the oven, add cheese and desired toppings, and return to oven for an additional 10 minutes.
- Remove from oven, cool for a couple of minutes, the dough should easily pop out of the pan.
- Transfer to a cutting board, slice, and enjoy hot and fresh!
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