Oh my goodness, how delicious! That’s what I think with every bite. And let’s not even talk about how soft and flavorful it is. Basically, you absolutely have to try this focaccia pizza because I guarantee it’s spectacular. Of course, its preparation requires a bit of time, but the final result will reward you greatly. Trust me…save the recipe and make it as soon as possible!

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Difficulty: Medium
Cost: Economical
Rest time: 18 Hours
Preparation time: 45 Minutes
Portions: 4 people
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Focaccia Pizza

I used dry yeast, but if you prefer, you can also use fresh yeast. In this case, I suggest using 8-9 g and dissolving it in lukewarm water before adding it to the flour.

3 1/3 cups all-purpose flour
1 tsp dry yeast
1 1/4 cups water
2 tbsps extra virgin olive oil
1 tsp salt
1/2 cup tomato puree
1 shallot
oregano
extra virgin olive oil
salt
2.8 oz mozzarella for pizza

Tools

I prepared the dough for this focaccia pizza with a stand mixer, but you can also make it by hand, working the ingredients directly in the tray where it will rise.

1 Stand Mixer
1 Container with lid
1 Hand Whisk
1 Brush
1 Small Pot
1 Baking Tray 11 x 8 x 2.4 inches

Preparation of the Focaccia Pizza

Pour the flour into the bowl of the stand mixer, add the dry yeast, and mix well with a small hand whisk.
Then add the lukewarm water and start kneading with the dough hook.
When the flour has absorbed all the water and the mixture has compacted, also add the oil and salt and continue working with the hook until a smooth, homogeneous, and slightly sticky dough is obtained.
Transfer it to a container, cover it, and let it rest for 30 minutes at room temperature.
After this first rest period, it is necessary to do a first round of folds.
Then, with slightly dampened fingers, take an edge/side of the dough, stretch it outwards, and fold it over the dough itself. Repeat this operation for each edge of the dough (therefore, three more folds).
Cover and let rest again at room temperature for another 30 minutes.
ATTENTION: these folds need to be repeated two more times at 30-minute intervals.
In summary: knead – 30 minutes rest – first round of folds – 30 minutes rest – second round of folds – 30 minutes rest – third and final round of folds.
After the last folds, cover the container and place it in the fridge overnight.
Remove the container from the fridge and leave it at room temperature for half an hour.
After this half-hour of “acclimatization”, brush the dough with a drizzle of oil and make another round of folds.
Then transfer it into a 11 x 8 x 2.4 inches baking tray previously well-oiled on the sides and spread it on the bottom with your hands.
Cover and let rise for 4 hours in a warm place away from drafts.
In the meantime, let’s prepare the topping sauce!
In a small pot, heat a couple of tablespoons of oil and sauté the finely chopped shallot.
Then add the tomato puree and a few tablespoons of water. Stir and cook for 4-5 minutes over low heat.
Finally, season the sauce with a generous pinch of oregano and salt to taste. Mix, turn off the heat, and let cool.
At the end of the last rising, spread the prepared sauce over the surface of the dough with a spoon and let it penetrate into the dough by gently pressing with your fingers.
Then place slices of mozzarella here and there (I recommend using the mozzarella for pizza sold in compact blocks because it does not release water during cooking) and sprinkle with more dried oregano.
Bake the focaccia pizza in a preheated static oven at 450°F for 20-25 minutes, placing it on the lower part of the oven.
Remove from the oven, season with basil leaves, and serve hot. Enjoy! Paola
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