Focaccia Pizza

Ummmm it’s another snow day, so we’re making BREAD, gosh darnit. Yes please.

I don’t know how you’re all faring over there on your end, but this is snow day #75,924 and we are holding on by a frozen thread. I’m keeping an upbeat attitude though, because WARMTH IS ON THE WAY ALL CAPS NECESSARY. (and if all goes well, our a p p i a n c e s get delivered today. hold me.)

But let’s focus on this focaccia pizza for one moment. Because focaccia pizza. It is comfort loaded, carb loaded, pizza rich and completely outrageous.

We’ll make a focaccia dough. So start this today and you’ll be having the most delicious pizza focaccia tomorrow night. Bread flour is what I use because I feel like it gives the better bubbles. But that might be in my head. A bit of good olive oil and some nice stretching (the dough, not you. But also you.) and you’re going to have the silkiest dough evah. Evah evah.

For this, I used a 9×13 baking sheet since I wanted a pizza vibe. We’ll spoon some pizza sauce over the dough and nestle it in with the bubbles.

We’re starting a band called Nestle With the Bubbles.

Then let’s get some freshly grated mozzarella on it. Get a block of cheese, not the pre-shredded kind. And listen, FRESH mozzarella would be splendid if you have it.

Into a 400 degree oven it goes for 25 minutes. And holy moly boly.

Look at her. You will sob a pond.

We’ve garnished with parmesan, a pinch of crushed red pepper, some fresh parsley leaves and a pinch of flaky sea salt. IT IS SO GOOD.

I even dipped it in ranch like the trash I am, and it was the most glorious snow day moment in history.

Please. Please make this. Add more toppings if you’re feeling it, even more cheese, more heat. Fly, little bird.

Look at those pockets!

Focaccia Pizza

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Ingredients

• 3 cups bread flour
• 1/4 tsp dry active yeast
• 1 tsp salt
• 1 2/3 warm water
• A few Tbs. Extra-virgin olive oil
• 1/2 cup favorite pizza sauce
• 1 cup grated mozzarella (fresh is even better if you have it!)
• Pinch of crushed red pepper
• Freshly grated parmesan
• Parsley, for garnish
• Flaky sea salt

Instructions

1. In a large bowl, place the flour, yeast, and a pinch of salt. Whisk to combine. Add the water and use a wooden spoon to create a wet shaggy dough. Cover and let sit for 20 minutes.
2. Uncover and add a Tbs. of oil to your fingers. Stretch the dough over itself until silky, just a couple of times. Cover and let sit another 20 minutes. Uncover and stretch it again. Cover and let rest for 20 more minutes. Uncover and using oiled fingers, stretch it one more time. The dough should be smooth and silky. Drizzle a little oil over it, cover tightly and let it rest overnight.
3. Next day, uncover and look at those bubbles! Transfer the dough to an oiled baking dish of your choice. I used an 8x5 baking dish. Cover and let it rest two more hours. Using oiled fingers, dimple the dough to bring some bubbles back to the surface.
4. Preheat your oven to 400.
5. Spoon the pizza sauce over the top of the dough, tucking it in with the bubbles. Scatter the cheese over the top and use your oiled fingers to sort of push the cheese into the dough a bit. Beautiful.
6. Bake for 25 minutes, then let rest for five. Transfer to a cutting board and garnish with parmesan cheese, a pinch of crushed red pepper, fresh parsley leaves and a pinch of flaky sea salt. Perfect.
7. Slice and serve!
8. Makes one 8x5 focaccia.

7.8.1.2

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https://bevcooks.com/2025/02/focaccia-pizza/

I think we need a video for this.