Focaccia or Pizza? Good question, I love both. When I make pizza I usually make it loaded with veggies or light and no tomato sauce or as it is called in Italy, Pizza Bianca. But my Easy Focaccia I like simple, drizzled with olive oil and salt and sprinkled with some rosemary leaves.
So what’s the difference between focaccia and pizza, basically the amount of yeast. Focaccia has more yeast therefore it rises higher. And for that reason Italians love to make a sandwich with a slice or an individual focaccia. No need for two slices of focaccia, just slice the focaccia in center, open it up and fill it with some amazing Italian prosciutto, mortadella, salami, cheese, Ok I guess you got the idea. Although it needs to rise twice it is still less time than a pizza, and just as enjoyable.
This Easy Focaccia is so delicious and goes great with a bowl of chili or your favourite stew or soup. Not only that, but why not make a couple and cut them up and fill a basket to be served along with a cheese or cold cut platter during the holiday get togethers? Everyone needs a little Italian.
However you decide to eat this Easy Focaccia I hope you enjoy it. Buon Appetito!
- FOR THE DOUGH
- 1 1/2 tablespoons yeast 13 grams
- 2 cups + 1 tablespoon flour 300 grams
- 1/2 teaspoon sugar 2 grams
- 1 teaspoon salt 7 grams
- 3/4 cup water 200 grams, lukewarm
- 2 tablespoons olive oil 20 grams
- FOR THE TOPPING
- tablespoon coarse salt 1/2
- 2-3 tablespoons olive oil 20-30 grams
- 2 leaves fresh sprigs of rosemary only
Pre-heat oven to 400° (200° celsius)
In a large bowl add lukewarm water, salt and sugar, stir to dissolve, then add 1 cup flour and mix to combine, add yeast and mix to combine, add 2 tablespoons oil and the rest of the flour, mix to combine as well as you can then remove dough to a lightly floured flat surface and knead until you have a smooth dough. Place dough on a lightly oiled large pizza pan (approximately 13 inch/ 34 centimeters), cover and let rise for 1 hour.
After 1 hour spread dough to cover the pizza pan and sprinkle with the coarse salt, cover and let rise for 30 minutes. After 30 minutes, dent the dough with your finger tips , then drizzle with 3 tablespoons (30 grams) of olive oil (brush the olive oil to cover the dough) then sprinkle with rosemary leaves. Bake for approximately 15-20 minutes (check after 15 minutes). Serve warm. Enjoy!