What Is Focaccia Pizza?

Focaccia ( / fəˈkætʃə, fʌ -, foʊ -/; Italian pronunciation: ; Ligurian: fugassa ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ‘pizza bianca’ (“white pizza”). Focaccia can be served as a side dish or as sandwich bread.

What is the difference between pizza and focaccia?

Pizza vs Focaccia

The primary difference is how much yeast is added to the dough and therefore how much the dough is able to rise. Focaccias use more yeast, which gives it a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread.

Is focaccia a type of pizza?

Focaccia pizza is a style of pizza where you’ll make a homemade focaccia bread, then add toppings and bake it like a pizza. It’s actually similar to Bonci-style pizza that Alex and I had in Rome, though that style has a bubblier crust.

Why is it called focaccia?

The name focaccia derives from the Roman “panis focacius,” meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times. Its recipe back then consisted of rough flour, olive oil, water, a very small quantity of yeast, and salt, and was probably quite plain.

What’s the difference between focaccia and ciabatta?

Texture: Focaccia has a lightweight, cake-like consistency that is similar to pizza dough. On the other hand, ciabatta has a dense consistency and a chewy texture. Baking: Focaccia is baked as a flatbread, while Ciabatta is baked as loaves.

What bread is like focaccia?

Pizza Bianca

This classic bread is similar to focaccia, but it’s not enriched with olive oil. Pizza bianca is chewier and less moist, but it makes a perfect snack (especially if you sprinkle it with a little sea salt and rosemary).

How do you describe focaccia?

Focaccia is an olive oil-rich Italian bread we can’t decide is better described metaphorically as a sponge or a springy mattress. It’s crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible).

What’s the difference between focaccia and bread?

is that bread is (uncountable) a foodstuff made by baking dough made from cereals or bread can be breadth or bread can be a piece of embroidery; a braid while focaccia is (uncountable) a flat bread similar in style, composition, and texture to modern pizza doughs and topped with herbs, cheese and other products

What is the difference between pizza bianca and focaccia?

Focaccia is made with an enriched dough—it has oil in it—which gives it a moister, softer texture with far less chew than pizza bianca, which is made with a lean dough.

Is focaccia a meal?

But though pizza can stand in for a meal, focaccia is more of a snack, or at most an appetizer. In Italy, it’s a popular walking-around food. Also, though cold pizza may have a certain raffish charm, focaccia really needs to be eaten when it’s hot to be at its best.

What do you serve with focaccia?

Salad. A couple of slices of focaccia can make an excellent accompaniment to any salad. This is particularly true however with salads that contain olives, cherry tomatoes and caramelised onions.

What does focaccia mean in Italy?

: a flat Italian bread typically seasoned with herbs and olive oil.

Is focaccia made from pizza dough?

Focaccia is a simple Italian bread very similar to pizza crust. It’s made with flour, yeast, olive oil, and salt before it’s baked in a cast iron pan or rimmed baking sheet. The end result is a flat piece of fluffy on the inside, crisp on the outside sandwich or pizza bread.

Is focaccia supposed to be chewy?

Focaccia is the king of Italian bread. It is a salty, olive oil-soaked flatbread that is both chewy and crisp and full of personality.

Where is focaccia bread from?

Foccia is just one of many great Italian styles of bread. Focaccia bread is one of the most irresistible classic italian recipes. It was first made popular in Italy and then travelled wherever Italian settlers formed communities, all over the world.

What is focaccia pizza made of?

Instead this pizza is built on focaccia bread: massively thick, pillowy on the inside, and crunchy on the outside. It’s actually reminiscent of a style of Roman pizza you can get in the city today. It makes a massive sheet pan, the equivalent of three pizzas.

How do you cook focaccia on a pizza?

Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes. For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs.

The Best Focaccia Pizza

Here’s how to create a focaccia pizza from scratch!This recipe creates a wonderfully thick crust for all of your favorite toppings, and it can be prepared in a matter of minutes.The most deliciously fluffy crust with melty cheese, hey there.

Feast your eyes on a brand-new type of pizza to include in your repertoire: focaccia pizza!This is the polar opposite of a Neapolitan-style pizza, which has a thin and chewy crust and is served hot.Instead, focaccia bread is used to construct this pizza, which is incredibly thick, pillowy on the inside, and crispy on the exterior.

It’s really evocative of a type of Roman pizza that can still be found in the city today, if you look hard enough.It yields a large sheet pan, which is roughly the size of three pizzas.Added bonus: the fragrance of freshly baked pizza will permeate your entire home.(We know this from personal experience.) Are you prepared to begin?Do you want a more rapid version?

Try our Sheet Pan Pizza recipe, which can be prepared in half the time!

How to make focaccia pizza: an overview

Focaccia pizza is a type of pizza in which you prepare your own focaccia bread, then top it with your favorite toppings and bake it like a pizza.However, the Bonci-style pizza that Alex and I enjoyed in Rome is more bubbly in texture, whereas this pizza is more dense and dense.Why?

Most focaccia pizza recipes call for creating the dough ahead of time and allowing it to rest for at least 24 hours before baking.However, for our version, we wanted a focaccia pizza that could be baked on the same day (mostly because we detest planning ahead!).This is called a quick focaccia pizza because the preparation time is a little over 2 hours and there is no need for previous planning!

This dish is perfect for weekends and days off, or at any time of year if you work from home or supervise children.It is true that the crust is little less bubbly than that of a conventional focaccia, but we think it is worth it for the time savings and ease of preparation.(Alternatively, try our sheet pan pizza, which takes half the time!) The following is a breakdown of the timetable:

Making the dough: weights are most accurate

• Take attention of the following aspect of the dough for focaccia pizza: When you’re baking anything, it’s best to measure the ingredients by weight to ensure the most exact results! Why? Both the surroundings and the manner in which the measuring cups are packed might have an impact on the actual weight. For this reason, when baking anything exact like dough, the most accurate approach to measure out quantities is by using a kitchen scale. Do you require a food scale? The food scale that we use is shown below. If you don’t have a pourover coffee maker, this is what we use for our morning cup of coffee. The spoon and level approach should be used. Instead of pouring the full measuring cup into the flour container, spoon the dry ingredient into the measuring cup and level it off.

Focaccia pizza crust requires two proofs!

What is the secret to making the perfect focaccia pizza crust?There are two proofs.If you’re a seasoned baker (or at the very least a fan of the Great British Baking Show), you’ll know that this refers to the process of resting the pizza dough.

Proofing is the process of allowing bread dough to rest after it has been mixed with yeast in order for it to rise.The key to achieving an extremely thick, pillowy crust is to let it rest twice before baking it.This is the same procedure that we used for our cast iron skillet pizza recipe.

Of course, if you were preparing proper focaccia bread, you’d let it rest for 24 hours to ensure that the bubbles were gigantic.But we’re looking for a pizza recipe that can be made the day before!If you desire a crust that is really bubbly, this is not the recipe for you.

Otherwise, baking focaccia pizza is easy

• As a result, you will have to wait for your pizza dough to rise for 2 hours. However, guess what? The remainder of the procedure is far less complicated than making a standard pizza? Why? In contrast to our conventional approach, you will not be required to shape the dough or use a pizza peel or pizza stone, as you would otherwise. Simply place it on a sheet pan and bake it in the oven for 30 minutes. It’s as simple as pie! That is, a pizza pie, to be precise. One more point to mention: baking this sheet pan focaccia pizza requires a special technique. To begin, bake the crust without any toppings for 10 minutes at 350 degrees. This is quite similar to the process of preparing focaccia bread! It gives it a great crunch and crunchy texture around the edges.
• After that, bake with the toppings (another 10 minutes). Remove it from the oven and top it with the desired toppings. Take caution, since the pan will be quite hot at this stage.

This recipe is equivalent of 3 pizzas in 1!

Another outstanding characteristic of this focaccia pizza is that it has the equivalent of three pizzas in one!This eliminates the need to prepare individual pizzas for each member of the family.Simply prepare this dish on a single sheet pan, and it will serve everyone.

Another alternative is to divide the toppings up so that you have a variety of topping options to choose from.Speaking about which…

Topping ideas for focaccia pizza

• There are several options for topping a focaccia pizza! What we accomplished is detailed in the recipe that follows. We made use of our incredible Easy Pizza Sauce, which we are confident you will fall in love with. Afterwards, we topped it with smoked mozzarella cheese and fresh mozzarella cheese, which made for an amazing mix of flavors. (Give it a go! Please let us know your thoughts). However, if you like, you may go free form, or we can suggest some alternatives: Try our American-style cheese pizza
• it’s delicious.
• Classic Italian toppings like as Margherita are recommended.
• Pesto pizza is a good choice.
• Try the garlicky Shrimp Alfredo Pizza
• it’s delicious.
• Try our taco pizza, which is a fan favorite, topped with crumbled tortilla chips and ranch dressing.
• Skip the red sauce and go for a white pizza or a ricotta pizza instead.
• Make a warm spinach and artichoke pizza to share with friends and family.

This focaccia pizza recipe is…

Vegetarian. Vegan pizza toppings can be added to the top for a vegan option. Print

Description

• Here’s how to create a focaccia pizza from scratch! This recipe creates a wonderfully thick crust for all of your favorite toppings, and it can be prepared in a matter of minutes. In order to make the focaccia 562 grams (4 12 cups) all-purpose flour
• 1 tablespoon instant or active dry yeast
• 2 teaspoons kosher salt
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 355 grams (12 cups) warm water
• 1 12 tablespoons olive oil
• 562 grams (4 12 cups) all-purpose flour

• In order to make the pizza 3 tablespoons extra-virgin olive oil for brushing on the sheet pan
• One and a half cups Easy Pizza Sauce
• 34 cup shredded smoked mozzarella cheese
• 8 ounces fresh mozzarella cheese
• 12 cup shredded Parmesan cheese
• Kosher salt for dusting
• fresh basil for decoration
• one and a half cups fresh mozzarella cheese

1. Make the dough by combining the following ingredients: In a large mixing bowl, combine the all-purpose flour, yeast, kosher salt, oregano, and garlic powder until well combined. Stir in the flour until it is fully combined with the warm water and olive oil.
2. Make the dough by kneading it: Using the base of your palm, knead the dough until it is smooth and elastic, then shape it into a ball. Continue to knead the dough for another 8 minutes, or until it feels pillowy and has a smooth, flexible exterior. If the dough is too sticky, a tiny amount of flour can be added while kneading it. Alternatively, put the dough hook to a stand mixer and begin mixing on medium-low speed for 8 minutes
4. Rest the dough for 45 minutes as follows: Using greased hands, carefully form the dough into a boule (ball shape) by folding the dough under itself. Repeat with the remaining dough. Place it in a covered basin and let it aside for 45 minutes, or until it has doubled in size.
5. The dough should be rested for 15 minutes on a sheet pan: 3 tablespoons of olive oil should be brushed across the bottom and edges of a typical 13′′x 18′′ sheet pan. Add the dough to the pan and push it down with your greased fingertips until it is equally distributed. Wrap the pan tightly in plastic wrap and let it aside for 15 minutes to allow the dough to relax.
6. Rest the dough for a second time (1 hour): Return the dough to the corners of the pan and press it down. Finger indentations should be made all over the surface (see the photo above
7. this helps the thickness to stay even). Rest the dough for 1 hour after brushing it with a little olive oil on the top.
8. Pre-heat the oven to 515 degrees Fahrenheit while you’re waiting.
9. – Bake the pizza dough without toppings for 10 minutes after it has rested for 1 hour: Place a sheet pan in the oven and bake the pizza dough for 10 minutes without adding any sauce or toppings.
10. Bake for a second time after adding the toppings: The dough should be taken out of the oven and the temperature of the oven reduced to 450 degrees Fahrenheit. Pour in the pizza sauce and sprinkle with kosher salt before topping with the smoked mozzarella, fresh mozzarella (broken into pieces), and Parmesan cheese, if desired. Take caution, since the pan will be quite hot! Remove from the oven and continue baking for an additional 8 to 10 minutes, or until the cheese has melted and become gently browned. Garnish with basil leaves that have been torn. Cook for about 10 minutes on each side, then cut into pieces with a knife (a pizza cutter will not reach the pan corners).

• Pizza falls under the category of baked pizza
• the cuisine is Italian
• and the diet is vegetarian.

Pizza on a sheet pan (also known as focaccia pizza or sheet pan pizza)

A Brief History of Focaccia

Bread pizza, Sheet pan pizza are some of the terms used to describe this type of dish.

What is the difference between focaccia and ciabatta?

One of the most often asked inquiries we receive is, ″What is the difference between focaccia and ciabatta?″ (What is the difference between focaccia and ciabatta?).The fact that both breads have their origins in Italy and are created with comparable ingredients is vital to understand because the two are fundamentally different from one another.Listed below are three characteristics that distinguish foccaccia from ciabatta: Texture: Focaccia has a light, cake-like substance that is comparable to pizza dough in appearance.

Ciabatta, on the other hand, is characterized by its thick density and chewy texture.During baking, the flatbread known as Focaccia is cooked, whilst the loaf known as Ciabatta is made in loaves.Using it as an antipasto, appetizer, table bread, or snack, focaccia is highly flexible.

Ciabatta, on the other hand, is a great bread for making sandwiches.At Mimi Foods, we have developed popular focaccia formulations such as herb, pesto, tomato, focaccia Barese, and filled focaccia with jalapeño and cheddar cheese, to name a few examples.What will the appearance of your next bespoke dough creation be?Send us an email at [email protected] with additional information about your next personalized dough project.

Who knew there were this many types of Italian bread? Read on to learn which are best with butter and which shine as a sandwich bread.

1 / 22

Focaccia

This flatbread is one of the most classic Italian breads, and it is served with tomato sauce.Baked on a sheet pan, it receives its rich taste from the addition of olive oil, which is used in the baking process.Simple focaccia is delicious as a snack on its own, and it’s also a terrific bread to serve with soups and stews.

We also enjoy dressing it up and serving it as an appetizer by sprinkling it with various toppings (like this fantastic Focaccia Barese).2 out of 22

Ciabatta

Ciabatta is a rustic Italian loaf that is loaded with a large number of irregularly-shaped air pockets, giving it its distinctive texture.Due to the fact that it is quite crusty on the exterior and chewy on the inside, it is an excellent choice for constructing sandwiches.You can, of course, purchase ciabatta bread, but it’s worth knowing how to make it from scratch yourself.

Because the dough is wetter than other bread doughs, many recipes, such as our No-Knead Ciabatta recipe, do not require any kneading.EMS-FORSTER-PRODUCTIONS/Getty Images, 3 of 22 total images

Grissini

Due to their crunch, it is hard to refrain from eating on them while preparing supper!…………………………….You may use any pizza dough recipe (or store-bought dough if you’re short on time) to make these calzones.After that, roll the dough portions into wobbly tiny sticks and bake them in a 400°F oven for about 15 minutes.

The puffing and crisping of the puffs indicates that they are completed.4 out of 22 Photograph by enzodebernardo/Getty Images

Casatiello

Traditionally, this Italian Easter Bread was baked after the Easter feast in order to use up all of the remaining ingredients.Bread is a meal in itself: before baking, the dough is loaded with salami, cheese, and occasionally hard-boiled eggs, creating a filling that is both filling and delicious.Due to the fact that it is baked in a ring pan, it has a hole in the centre, but you can also use a Bundt pan in a hurry.

Learn about other sorts of bread than Italian breads by watching this video.Taste of Home, Part 5 of 22

Classic Italian Bread

Probably the first thing that comes to mind when thinking about typical Italian bread is a nice, fluffy loaf.Though it makes a wonderful salami sandwich, it’s also delicious when spread with butter and eaten as a snack on its own.This recipe for homemade bread is also simple to make: Start with our recipe for Mom’s Italian Bread, which is a family favorite.

Photograph by Quanthem/Getty Images, taken on June 22, 2006.

Panettone

Even though some people believe that panettone is a type of cake, it is actually a traditional Italian Christmas bread.When baked, this dry, sweet bread is sweetened with sugar, studded with raisins and almonds, and puffs out like a souffle, rising to the height of a double-decker cake in the process.Any leftovers can be used to make panettone bread pudding, if you have any leftovers.

Photograph by La vanda/Getty Images on July 22, 2007.

Ciriola

Because they’re crusty on the outside and tender on the inside, these small rolls are similar to ciabatta in appearance.They are not rustic in the same way that ciabatta is.Instead, their elongated shape has been purposefully designed to give them a more refined appearance.

Their versatility makes them ideal for making sandwiches, and the leftovers make excellent croutons.8 out of 22 Image courtesy of IriGri8/Getty Images

Piadina

They are one of the most popular street snacks in Italy’s Emilia-Romagna area, and they are made with flatbread. It is fried to order on a hot griddle until it resembles a thick tortilla, which takes about a minute. Afterwards, it’s folded in half, and the inside is loaded with cured meats such as prosciutto, cheeses, and veggies. dario wax/Getty Images, September 22nd

Pizza Bianca

First sight can give the impression that someone neglected to put the sauce and cheese on the pizza!Don’t be concerned; the preparation is for a reason.This traditional bread is similar to focaccia in appearance, but it is not enhanced with extra virgin olive oil.

Pizza bianca is chewier and less wet than traditional pizza, yet it is still a delicious snack (especially if you sprinkle it with a little sea salt and rosemary).tenth of twenty-second Image courtesy of Fotosearch/Getty Images

Rosetta

These rose-shaped rolls are highly time-consuming to manufacture, but the results are well worth the effort.Their yeast content is more than that of regular bread, and they’re baked in a steam-injected oven, which causes them to inflate up and become hollow on the inside while baking.nduja (a spicy spreadable Italian sausage) or sweet jams can be used to fill the inside of the bread, which is beautifully crispy on the surface.

22nd of November Photograph by LucaLorenzelli/Getty Images

Pane Pugliese

This rustic Italian bread is large, round, and flat, as is typical of the region.Due to the lack of use of a bread pan, it has a rustic, uneven form when baked.It’s created using a starting called biga, and it’s delicious (similar to sourdough starter).

Even though the dough develops over a lengthy period of time, the finished product has a little fermentation taste.When served alongside an Italian pasta meal, this is the right bread for the job.22nd of December, Kuvona/Getty Images

Casareccio

Because the Italian word casareccio literally translates to ″homemade,″ there are many different variants of this bread that vary depending on the family.It’s usually crusty on the exterior and spongy on the inside, depending on the recipe.It’s the perfect bread to offer as a side dish to any meal: salad, soup, pasta, meat, fish—it goes with everything!

13 out of 22 Cesare Ferrari/Getty Images & Stock Photos

Cornetto

For a little moment, you could believe that the cornetto were in fact croissants!Traditionally, they are served for breakfast and are Italy’s rendition of the famous French pastry.The most significant difference is that cornettos are prepared with lard rather than butter, and the dough is sweetened with sugar to give it its distinctive flavor.

They may be eaten on their own, but they’re typically loaded with jam or sweet cream to make them more appealing.Photograph by AlexPro9500/Getty Images, taken on August 14, 2012.

Crescia

This cheese-stuffed bread is often served during the Easter season. The savory egg dough is smothered in cheese, which can be either Pecorino Romano or Parmigiano-Reggiano, or a mixture of cheeses that may also contain Gruyere. It’s tasty enough to be savored on its alone, but it’s really good when paired with ham and cheese. Giambra/Getty Images, page 15 of 22

Pane Toscano

The traditional Tuscan bread is simple, but it is really tasty. Even while it has a moist and chewy texture, it is generally cooked without salt, which results in a little bland taste on its own. Combine it with salty meats and cheeses, on the other hand, and it becomes an extremely delicious snack or light supper. alpaksoy/Getty Images, page 16 of 22

Pane Carasau

On the island of Sardinia, you’ll discover these very thin and crispy flatbreads.Bake the dough twice, once until it puffs up like a pita and again after it has been split in half horizontally to form two crisp rounds.In addition to being used as a snack, carasau can also be topped with tomatoes and cheese to produce an almost pizza-like meal, or softened with water to be used as a wrap.

Karissa/Getty Images, image number 17 of 22

Frisella

This twice-baked bread is a one-of-a-kind creation.It has a similar appearance to a bagel, however it is flatter and has a crunchier feel than a bagel.This is due to the fact that the bread is toasted after it has been cooked, giving it the appearance of crostini.

The usual topping for this dish is tomato, and it is served as a light lunch or snack.However, you may add any number of other toppings to customize it.It would make an excellent avocado toast substitute!

18 out of 22 Image courtesy of Manuela Pollastri / EyeEm/Getty Images

Coppia Ferrarese

Coppia Ferrarese is a type of bread with a distinctive form that originates in the region of Ferrara.Coppia is Italian for ″partner,″ and it refers to the two pieces of dough that are interlaced to form a ″x″ or a star shape.It’s cooked with lard and rolled before baking, so each piece of dough has numerous crispy layers on it before it goes into the oven.

When serving a charcuterie plate or cheese board, this is the ideal bread to offer with it.courtesy of luisapuccini/Getty Images, page 19 of 22

Brioche Tuppo

Brioche is a French pastry, and brioche tuppo is a Sicilian pastry.Both are delicious.The top of the roll is topped with a little bun (the tuppo), which is often removed and consumed first.

The rest of the roll is then packed with fruit-flavored granita or gelato to finish it off.Is it considered breakfast or dessert in this case?No one ever said you couldn’t have dessert for breakfast.

a score of 20 out of 22 images courtesy of alpaksoy/Getty Images

Schiacciatina

Traditionally, farmers would snack on this crispy Tuscan flatbread while working in the fields.A cracker is a thin, crispy snack that may be taken anywhere, and there are two varieties: thin and crispy, like a cracker, and thicker and semi-soft, like foccaccia.No matter how you slice it, the dough is always a touch on the salty side, so it’s best eaten on its own.

aizram18/Getty Images, page 21 of 22

Filone

This crusty loaf resembles a cross between a baguette and a ciabatta, but it’s baked using a starter called biga, which imparts a sourdough-like flavor to the bread.When baked, it becomes crunchy on the outside while remaining extremely light and airy on the interior.There are many various recipes that may be served with this bread, and it also makes a terrific sandwich bread.

22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22

Biscotti

Even while some would argue that biscotti are cookies, the original recipe was actually more of a sweet biscuit in texture.The biscuits were cooked twice to ensure that they would keep longer, and the amount of sugar added gradually increased to make them more cookie-like in texture.No matter whether they’re simple or packed with nuts and other sweet toppings, they’re best eaten as a snack or breakfast.

The original publication date was March 11, 2021.

Be a Person Who Makes Focaccia on the Regular

• That concludes the first day’s activities. The sheet pan will be placed in the refrigerator overnight. Whyyyyyyy?! For the sake of variety. By placing the dough in the refrigerator, we are able to significantly slow down the fermentation process. Instead, the yeast may be allowed to rest and create a nutty, chewy taste that is notably more nuanced as a result. Alternatively, you’d end up with focaccia that was bland and tasteless due to the white flour. We’re looking for a flavor that’s aromatic, toasty, and yeasty. So please be patient! The next day, you’ll allow it to warm up and rise to the top of the sheet pan while preheating the oven to 350°F. People, it’s 450 degrees. As a result, the bread practically fries in all of the oil, resulting in the crispy edges that we drool over like a bunch of focaccia devotees. Before putting it in the oven, you’ll spread olive oil all over it (use whatever you have as long as it’s extra virgin and not the expensive fancy stuff) to prepare for the crispy crunch crust that will come later. Then re-oil your hands and play the piano on the soft dough, making dimples about an inch apart all over the surface. Earthlings, please accept my greetings on Planet Focaccia. Last but not least, Spread a liberal amount of Maldon salt (have you adopted the bucket life yet, by the way?) all over the surface. It just takes 25–35 minutes and you’ll be golden—literally golden brown. Also, you’ve been gifted with a mountain of focaccia on which to lay your tired head! Oh, obviously, it’s best eaten immediately after making it, but it will keep in the refrigerator for a few days, at which time you may reheat it in the toaster oven with a sprinkle of oil if desired. You may also slice it and freeze it, then reheat it in the toaster directly from the freezer to serve. We prefer to dip this traditional, salt + oil focaccia in soups and sauces, or use it as sandwich bookends since it is so versatile. It’s not pizza, and the less toppings the better in this case. After you’ve dimpled the dough, you may get creative and dress it up with some of the following toppings: Garlic and rosemary leaves thinly cut
• thinly sliced lemon
• thinly sliced scallions
• Red onion, thinly cut (can you notice a pattern here? )
• Parmesan—but it’s best if you add it after it’s cooked so it doesn’t acquire that harsh burnt flavor
• You tell me what to do! Make it and share your modifications with us in the recipe comments section.

Get the recipe:

The salty, springy bread with a crust that resembles the surface of an alien planet. Please take us there. Recipe may be found here.

Bread vs Focaccia – What’s the difference?

bread | focaccia |

As nouns the difference between bread and focaccia

That bread is (uncountable) a meal prepared by baking dough derived from cereals or bread may be a piece of needlework; a braid, whereas focaccia is (uncountable) an Italian flat bread comparable in style, composition, and feel to current pizza doughs and topped with herbs, cheese, and other ingredients.Bread made with high-gluten wheat, oil, water, sugar, salt and yeast is known as focaccia in Italy.

As a verb bread

Bread may be (dialectal) rolled in breadcrumbs or bread can be (dialectal) stretched out to produce a broad spread or bread can be formed into meshes; net.

Etymology 1

Derived from (etyl) bred, derived from (etyl).

Noun

1. Mr. Pratt’s Patients
2. *, chapter=8
3. , title=Mr. Pratt’s Patients
4. , passage=Philander went into the next room.
5. The following is taken from the 1962 edition of the Middle English Dictionary, edited by (Hans Kurath) and Sherman M. Kuhn (University of Michigan Press), page 1242:
6. dorr?&773
7. , d?r? adj. and n. toste wyte bredand do yt in dischis, and god Almande mylk.
8. (countable) Any variety of bread.
9. (slang) Money.
10. * Bible, (w
11. Please provide us with our daily bread on this day

Synonyms

Wonga is made of dough, folding materials, lollipop, and spondulicks

Usage notes

* Loaf, slice, chunk, and hunk are some of the terms used to describe how much bread is consumed.

Derived terms

Aerated bread, Afghan bread, altar bread, Amish friendship bread, ammunition bread, anadama bread, apple potato bread, Armenian cracker bread, artisan bread, bake someone’s bread, banana bread, Barbari bread, barley bread, batter bread, bee bread, beer bread, biscuit bread, black bread, blackfellow’s bread, Boston brown bread, butter and cheese, circuses, honey, milk, and honey * aerated bread, artisan bread, bake someone’s a loaf of bread with salt and scraped on it a loaf of bread with water a loaf of bread with wine * a loaf of bread with salt and scraped on it a loaf of bread with water * a loaf of bread with wine * a loaf of bread with water * a loaf of bread with wine * a loaf of bread with water * a loaf of bread with wine * a loaf of wheat with water * a loaf of bread with water and scraped on it a loaf **Bread Sauce** **Bread Science** **Bread Study** **Bread Skep** **Bread Starter** **Bread Steward** **Bread Stick** **Bread Study** **Bread Stuff** **Bread Tag** **Bread-Ticket** **Bread Trade** **Bread Tree** **Bread Unit** **Bread Wheat** **Bread Winner** **Bread Worship** **Breadwort Breads include: cracker bread, crispbread, Cuban bread, cuckoo bread, curry bread, dail bread, ciabatta bread, cinnamon bread, clap-bread, clap-bread, cocket-bread, ciabatta, cinnamon bread, clap-bread, clap-bread, cocket-bread, clap-bread, cocket-bread, clap-bread, cocket-bread, clap-

Verb

(en verb)
1. to coat with breadcrumbs

Derived terms

* breaded * breading

Etymology 2

Derived from (etyl) brede, derived from (etyl).

Etymology 3

Derived from (etyl) breden, derived from (etyl).

Verb

(en verb)
1. (dialectal) To make broad; spread.

(Ray)

Etymology 4

Braid variant derived from (etyl) breden, which is derived from (etyl).

Alternative forms

* (l), (l)

Verb

(en verb)
1. To form in meshes; net.

Noun

(en noun)
1. A piece of embroidery; a braid.

English

Noun

1. The term flat bread refers to a flat bread that is comparable in style, composition, and texture to current pizza dough and that is topped with herbs, cheese, and other goods. High-gluten flour, olive oil, water, sugar, salt, and yeast are the basic ingredients of focaccia.
2. * Eve Zibart’s The Ethnic Food Lover’s Companion, published in 2001, page 47
4. The same dough may be used to make bread, rolls, breadsticks, bruschetta, focaccia’, calzones, and pizza, as well as for other baked goods. Only the thickness of the crust distinguishes between pizza and ″’focaccia″’ in terms of practical application: Pizza crust is traditionally made from thin dough, and about an inch or two thick is more like’foccaccia. A sandwich made with this type of bread is considered countable.

See also

* (Focaccia) –

The Pizza Lab: How to Make Pizza Bianca at Home

There are some people out there who are pizza prescriptivists; some refer to them as purists, while others refer to them as nuisances.It’s these people who will tell you that, for example, Chicago deep dish pizza isn’t pizza, or that anything with cheese or sauce on it can’t possibly be considered pizza.Or that pizza should always be circular, or that if it isn’t cooked with DOP tomatoes, it isn’t really Italian.

These individuals are, without a doubt, completely incorrect.Since the lack of depth, Italian tomatoes, round form, and cheese are all prerequisites for pizza, vegans, Chicago natives, non-Italians, and anyone suffering from elipsaphobia would be unable to consume much of the dish.Any set of words that results in less people eating pizza, in my moral philosophy (let’s call it pizzism), must be fundamentally incorrect at some level, most likely at a very deep one.

Pizza does not need to be topped with sauce or cheese in order to be ridiculously wonderful.Pizza Bianca is Exhibit A in this case.It’s a large, flat loaf of bread with a few dimples and flecks of coarse salt on the exterior that is crisp on the outside and just slightly chewy on the inside, sold by the square in Rome (or Sullivan street, if you prefer).Jeffrey Steingarten wrote extensively about his experience in Rome’s Campo de’ Fiori, where he discovered the ultimate piece of pizza bianca at Forno, a bakery.I’ve been there myself.

It’s f*&king incredible (just ask Ed, who tried pretty much everything on the menu in May).I’m hoping to replicate some of the crisp, chewy, olive-oil drenched magic that I’ve experienced at The Pizza Lab this week in my own kitchen.

The Dough

• Upon first appearance, pizza bianca appears to be quite similar to some forms of focaccia, the olive-oil-laden Italian bread, but the similarities are primarily cosmetic. In contrast to pizza bianca, which is produced with a lean dough and is therefore softer and more moist, focaccia is created with an enriched dough that contains oil, giving it a softer and moister texture with significantly less chew. In fact, if you looked at how the suckers are created, you’d discover an even more significant difference: The difference between pizza bianca and other types of bread is that instead of baking in a pan, it is baked directly on the oven floor, similar to the way traditional bread is made. In order to avoid big bubbles from developing (which, according to Sullivan Street Bakery’s Jim Lahey, is a significant flaw), the pie-men will stretch the dough out to a length of almost six feet on top of a giant paddle, before dimpling it with their fingertips to seal it. It’s drizzled with olive oil and dusted with salt before being folded accordion-style and inserted into a 500-600°F oven, where it’s stretched back out with an agility that would put WilyKit and WilyKat’s to shame. While enormous, cavernous bubbles that char are considered a flaw in pizza bianca, you still want a crumb that is exceptionally open and has a wide hole structure. The holiness of bread is almost exactly proportionate to the amount of water that is added to it during the baking process. Increasing the amount of water in your dough has two effects: It increases the amount of steam. After placing the dough in a hot oven, you will most likely see that it has expanded dramatically. This is due in great part to the conversion of water into steam that occurs within the bread itself. More water equals more bubbles, which results in a lighter, bubblier loaf of bread.
• It causes your gluten network to become more loose. Gluten is a network of proteins that forms in bread dough when flour and water are combined together in a mixer. When the network is baked, it becomes firmer, giving the bread its structure. Gluten that is both extremely strong and extremely elastic is required for effective bubble formation. Increasing the amount of water in your dough permits those bubbles to be spread out even more.

Following The Pizza Lab so far may recall a post in which I discussed about hydration in the context of No-Roll, No-Stretch Sicilian Style Square Pizza (and if you haven’t followed along, please do so now!).In that piece, I spoke about how I accidentally perfected a recipe for a focaccia-like square pizza by adding a ton of additional water to my dough while making it.

The hydration level of most pizza doughs is around 65 percent to 70 percent (that is, the amount of water added equals 70 percent of the total flour used), but I increased mine to 80 percent, resulting in a dough that nearly pours out of the mixer but bakes up into a supremely stretchy, light, and airy crumb when baked in the oven.In other words, it’s ideal for making pizza bianca.When dealing with really moist doughs, I’ve found that employing the No Knead approach is the most convenient way to handle them.

You should knead your dough to help the gluten grow more quickly since it helps to speed up the connecting process between the proteins in the flour.No-knead bread is made by simply stirring together your basic components (in this example, bread flour, salt, yeast, and water), covering them, and letting the dough rise in a warm place overnight.This is when enzymes in the flour go to work, snipping apart proteins and allowing them to readily join together to make gluten, which takes about an hour.Additionally, allowing the yeast to gently digest the flour over night allows for the creation of a variety of delicious compounds as it ferments the dough.

Surface Tension

While the pie-men of Rome may have the expertise and agility to expertly move 6-foot-long pizzas in and out of a hot oven, I’m aiming for something a little more modest in this endeavor.I don’t need anything more than a couple of feet long.I found it extremely difficult—nearly impossible—to slide a pizza off my wooden peel and onto a heated pizza stone without deforming it in any way.

This was due to the high degree of water present in the dough.Would it be better if I utilized the focaccia method, which involves allowing the dough to rise directly on a rimmed baking sheet before transferring it to the oven?That approach works, and it’s quite simple—I was tempted to sign, seal, and give this document as-is, but I knew it wasn’t quite suitable for the situation.

However, the undercarriage has a fried feel, which is similar to that of focaccia or Greek pizza, rather than the drier floury texture of excellent pizza bianca.It’s delicious, but it’s not what we’re looking for.I experimented with letting the dough rise on a sheet of parchment paper in the hopes of making the process of transferring it to the oven a little simpler.Nope.It’s still too muddy to move about without trouble.

It turns out that the quickest and most straightforward option is to employ a hybrid method: line a rimmed baking sheet with parchment paper and let the dough to rise directly on the sheet.When I’m ready to bake, I can simply transfer the entire baking sheet to a heated pizza stone to finish the process.Because of the high temperatures required for baking (550°F or the greatest temperature your oven will allow), the parchment paper quickly browns and threatens to burn when exposed to the heat.

• My experience has been that letting the pizza to bake for around 5 minutes on its parchment sling causes it to become firm enough that I can simply move the parchment out from beneath it and allow it to continue baking straight on the stone.
• This also assisted in achieving a more pleasing charred-in-spots hue on the bottom.
• Ah, now that’s more to my liking!
• Unevenly blackened, delightfully floury, and not fried at all, with a chewy and full of holes inner crumb and a crisp outer crust, this dish is a favorite.

The only aspect of the recipe that is moderately tough is working with such a ridiculously moist dough.Without prior baking expertise, I’m not going to lie: your first few pies will be malformed and misshapen, and your second and third pies will be perfect.The good news is that Nobody will be the wiser if you simply slice it up and serve it.Even the most misshapen pizza bianca is delicious.In addition to the coarse salt, you might sprinkle a little rosemary on top before baking if you’re the sort who like the flavor.It would not be considered a slap in the face of tradition.

• For those who prefer tomato sauce and cheese, or anchovies with thyme, or massive pieces of steak, they may also ignore convention and follow the fundamental ideas of pizzism* to carve their own road to that pie in the sky.
• In the realm of pizza, there is only one commandment: thou shall do every reasonable effort to enhance the production and consumption of pizza.

Focaccia as it was intended

It is said to have ″jumped the shark″ when a television series has gone so far from its basic concept that it has degraded into a state of meaningless ridiculousness.It’s typically a good idea to go back and take a new look at what it was about the original work that made it so successful.Something that might be utilized in a fast-food sandwich may be the culinary counterpart of this.

In order to get back to the basics, focaccia is the bread of choice.Last week, I went to my local lunch counter to order a sandwich and the guy asked what kind of bread I wanted: ″white, whole wheat, or focaccia,″ the latter being a flattish white bread topped with what appeared to be sliced tomatoes and onions as well as some sort of cheese, and who knows what else.When you go public with these types of accusations, there’s always the risk of coming out as ungrateful.

Andy Rooney-like in appearance.I’m not that old, nor am I that upset about anything.As a result, I’m going to take the high road and praise authentic focaccia while refraining from condemning ″focaccia bread.″ Whichever you want, I’ll leave it up to you to choose from.I have no doubt that you will do the right thing.When it comes to real focaccia, it’s far more like pizza than it is something that might be utilized to construct a sandwich.

To be more precise, if you picture a somewhat thicker, crisper-crusted rectangle pizza with extremely restricted toppings, you’ll be close to the right idea.However, although pizza may serve as a whole dinner, focaccia is more of a snack or, at the most, an appetizer.In Italy, it is a favorite snack to have when wandering about.

• Also, while cold pizza may have a certain raffish appeal, focaccia is best enjoyed when it is still warm in order to be at its peak flavor and texture.
• It becomes stale in a short period of time.
• Despite the fact that I’m loving the piece of focaccia topped with Gorgonzola that I’m having for lunch as I write this, it is in no way comparable to the bread that I ate for dinner last night directly out of the oven.
• Afterwards, I served it alongside Champagne to kick off a dinner party.

When served warm, the crust was crisp, and the center, which was rich in olive oil, was soft and flavorful.While the blue cheese had melted and caramelized, it had retained its mild flavor, in contrast to what you might anticipate from a blue cheese.The whole thing was really flavorful, and it acted as an excellent foil for the radishes from the garden and some thinly sliced dry sausage that I served alongside it.It was also quite simple to create since, owing to a few of weeks of focaccia trials, I had a glob of already-formed dough sitting in the freezer, which made the process even simpler.Then I spread a half pound of crumbled Gorgonzola on top and baked it for about 30 minutes after it had defrosted.That was the sum of the situation.

• Don’t make things more complicated.
• Aside from that, most focaccias aren’t much more difficult than that, owing to the simplicity of the toppings: thinly sliced onions drizzled with olive oil, pitted olives, cubed pancetta sprinkled with rosemary leaves.
• To overcomplicate a focaccia topping is to misinterpret the allure of its simplicity.
• But don’t be fooled into thinking that simplicity means lack of taste.
• Toppings for my favorite focaccia consist of nothing more than extra-virgin olive oil and coarse sea salt.

This pizza, which is made the Genovese way – with plenty of olive oil and white wine in the dough – is so delectable that I could eat it every day.My favorite recipe, out of the half-dozen I attempted, is from Carol Field’s book.That should come as no surprise to those of you who enjoy Italian cuisine, as her book ″The Italian Baker,″ which was released more than 25 years ago, is still considered the classic book on Italian breads.This recipe comes from a short book she wrote 15 years ago, titled simply ″Focaccia,″ in which she included this recipe.The dough is simple to prepare and really smooth to deal with.The best part is that it doesn’t require an overnight rise, which means you can throw it together with the bare minimum of foresight, which is a big bonus in my family, where dinner planning is done on an hour-by-hour basis anyhow.

1. Incorporating some form of topping into this foccaccia would take away from its primary appeal: the crisp crust and the clean tastes of olive oil, wheat and sea salt that make it so delicious.
2. A plainer dough, such as the one used in Peter Reinhart’s tribute to pizza, ″American Pie,″ is preferable for focaccia that will be topped with other ingredients.
3. Unlike Field’s book, which is based on the initial wave of artisanal home bread baking, Reinhart’s book is up to date with the most recent innovations.
4. A ″retarded″ dough is used in his focaccia, which is chilled overnight to slow the fermentation process and allow for a longer time of enzymatic action, which results in more nuanced tastes in the finished product.
5. He also handles the dough as little as possible in order to avoid deflating it.

In addition, his focaccia is thicker and ″breadier″ in appearance than Field’s focaccia.Doughs used to make focaccia, in general, are pretty fluid – especially if you’re used to preparing heartier breads like sourdough.Bread makers use the term ″percentage of hydration″ to refer to the ratio of water to flour in their dough.

• For example, if you take 10 ounces of flour (about 2 cups) and add 6 ounces of water (weight, not volume – approximately three-quarter cup), you will have 60 percent hydration.
• Despite the fact that most bread doughs have approximately 60% water, focaccias typically contain 70% water or more.
• It was even possible to find one that was more than 100 percent effective.
• Crispness is achieved by a combination of factors.
• When doughs are this wet, they almost seem like batters, yet it is exactly what gives focaccia its delightful crispness.
• It also makes the shaping process easier.

1. If you’ve been having trouble stretching out ideal pizza circles, focaccia will come as a pleasant relief.
2. To put it simply, all you have to do is distribute the dough into a jellyroll pan.
3. If it doesn’t fit properly the first time, simply lay it aside for a few of minutes to allow the dough to rest, and it should fit perfectly the second time around.
4. The dough should be dimpled after it has been stretched by softly tapping it all over with your fingertips.

Keep in mind that you’re dimpling, not indenting, and you’re not piercing at all.Dimple the dough again after the second rise, and you’re ready to top and bake.There are a few of additional factors that contribute to a crispier crust.

A pizza stone positioned on a rack in the centre of the oven will be used to bake the focaccia.Add a pan of water to the oven floor to aid with crispness and to improve ″oven spring,″ which is the final rise that occurs after the bread has begun to bake, if desired.When the bread is well-browned on both the top and bottom, it is ready to be served.With a spatula, carefully raise a corner of the bread to inspect it.If you used enough oil in the pan, you should have no trouble.

1. Wait a few more minutes for it to cool completely before cutting it into slabs.
2. When the crust is fresh out of the oven, it has a pleasant smell reminiscent of fine olive oil.
3. When you bite into it, it crunches softly, but the interior is still supple and just chewy enough to keep your attention throughout the meal.
4. The salt creates a striking visual contrast.
5. Make this snack or serve it as an appetizer according to your preference.

However, if you decide to turn it into a sandwich, I don’t want to know [email protected] -Georgian focaccia (focaccia di Genoa) Approximately 1 hour and 15 minutes in total, including rising times Servings: This recipe makes one loaf that serves 10 to 12 people.Note: This recipe is adapted from Carol Field’s ″Focaccia.″ Sponge 2 1/2 teaspoons (1 package) (1 package) active dry yeast 2/3 cup warm water 1 cup (4.9 ounces, or 140 grams) (4.9 ounces, or 140 grams) unbleached flour Sprinkle the yeast over the warm water in a large mixing bowl, stir it in and set aside until creamy, about 10 minutes.Stir in the flour and beat until smooth.

• Cover tightly with plastic wrap and set aside to rise until puffy and bubbling, about 30 minutes.
• Dough and assembly Sponge 1/2 cup water 1/3 cup dry white wine 1/3 cup extra-virgin olive oil, plus about 2 tablespoons for drizzling 2 1/2 cups plus 2 teaspoons (12.7 ounces, or 360 grams) unbleached flour plus 1 to 2 tablespoons as needed 2 teaspoons coarse salt, plus 3/4 to 1 teaspoon for sprinkling 1.
• To the sponge in the large bowl, add the water, wine and one-third cup olive oil, and stir to combine.

2.If mixing by hand, whisk in 1 cup of flour and 2 teaspoons salt, then beat in the rest of the flour until you have a dough that is very soft and very sticky.Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour until the dough comes together nicely and is silky and shiny, 6 to 8 minutes; it should remain soft but not wet.If mixing with a mixer, using the paddle attachment beat together the water, wine, one-third cup olive oil and sponge.Add the flour and 2 teaspoons salt and mix until the dough comes together (it will be very soft) (it will be very soft).

1. Change to the dough hook and knead for 3 minutes at medium speed, stopping once or twice to press the dough into a ball to aid in the kneading.
2. Remove the dough from the bowl and knead by hand using the 1 to 2 additional tablespoons of flour to finish, 6 to 8 turns at most.
3. It should remain soft but not wet.
4. 3.

1. Place the dough in a large, lightly oiled container, cover it tightly with plastic wrap, and set aside until doubled, about 1 hour.
2. 4.
3. The dough should be soft and full of air bubbles and should stretch easily.

1. Press it into a well-oiled (17-by-12-inch) jelly roll pan, dimple it well with your fingertips or knuckles, cover with a towel and let rise until puffy and doubled, about 45 minutes.
2. If the dough springs back before it is completely stretched, set it aside to “relax” the dough for a few minutes, then stretch again; the dough will stretch more easily after it is rested.
3. 5.
4. At least 30 minutes before you plan to bake, heat the oven to 425 degrees with a baking stone inside on the lowest shelf.
5. Once again, dimple the top of the dough with your fingertips or knuckles, drizzle the remaining 2 tablespoons of olive oil so it pools in the little indentations and sprinkle with the remaining salt.
6. 6.

Place the pan directly on the stone and immediately reduce the temperature to 400 degrees.Place a shallow metal container of water on the floor of the oven to make steam.7.Bake until the focaccia is golden (lift the bread to check underneath as well), 25 to 30 minutes.Immediately remove from the oven and cool briefly on a rack.

1. Serve warm or at room temperature.
2. Each of 12 servings: 231 calories; 5 grams protein; 32 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 0 sugar; 420 mg sodium.
3. -Gorgonzola focaccia Total time: 1 hour, plus overnight rising and proofing times Servings: This recipe makes one loaf that serves 10 to 12 people.
4. Note: Adapted from “American Pie” by Peter Reinhart.

5 3/4 cups (26 ounces) unbleached bread flour, more if needed 2 teaspoons salt2 1/4 teaspoons instant yeast 2 1/2 cups ice-cold water 1/4 cup olive oil, plus extra for brushing 1/2 pound crumbled Gorgonzola or other blue cheese Stir the ingredients in a 4-quart basin (or the bowl of an electric mixer) until well blended using a big metal spoon.2.2.If you’re using a stand mixer, attach the paddle attachment and mix on low speed for about 2 minutes, or until all of the ingredients are hydrated and the dough begins to form a wet ball of dough.Set the dough aside for 5 minutes to allow it to rest.Toss in one-fourth cup olive oil and continue mixing on medium-low speed until the oil is fully absorbed and the dough is sticky, pliable, and smooth; it should be able to clear the edges of the bowl and just slightly adhere to the bottom.

This will take approximately 3 to 4 minutes.If the dough appears to be a batter and does not have enough structure to keep itself together, add additional flour by the tablespoonful until the dough comes together.Use a spoon or one of your hands to repeatedly dip into cold water and work the dough aggressively while rotating the bowl with the other hand if you are mixing by hand.After about 3 minutes of mixing, when all of the flour has been mixed and the dough has formed a moist ball, stop mixing and lay the dough aside to rest for 5 minutes.

Then add the olive oil and continue to mix the dough for another 3 to 4 minutes after dipping your fingers or spoon in the water a second time.Even while the dough should be quite sticky, it should also have some texture and structure to it.If the dough appears to be a batter and does not have enough structure to keep itself together, add additional flour by the tablespoonful until the dough comes together.Make a ball of the dough and set it in a bowl that has been coated with olive oil.3.Refrigerate it overnight after turning the dough to coat it with oil.

Cover the bowl with plastic wrap and place it in the refrigerator immediately.The next day, the dough should have nearly doubled in size, according to the recipe.Wait about 2 hours before starting to make the focaccia so that it may get to room temperature.4.

To bake, prepare a 12-by-17-inch jellyroll pan by lining it with parchment paper or a silicone liner and lightly oiling it.Wet your hands and gently scrape the dough from the bowl onto the baking sheet; be gentle with the dough to ensure that it does not deflate too much during the process.Then, pressing down on the dough with your fingertips, make dimples and pockets all over the surface.Instead of pressing the dough outward toward the sides of the pan, press it downward at only a tiny angle toward the edges of the pan, as seen in the photo.

Attempting to press the dough toward the pan edges can cause it to break and result in uneven parts of the finished product.Prior to being elastic and springing back toward the center, the dough will most likely fill the pan little more than half the way.When this occurs, remove the dough from the pressing surface and cover loosely with a damp cloth or plastic wrap.Allow the dough to rest at room temperature for about 15 minutes before continuing.

6.Work your way around the pan, starting in the middle and gradually working your way out to the edges.This time, though, the dough will almost completely fill the pan.Make an effort to keep the dough relatively even across the top.Once again, cover the dough and allow it to rest at room temperature for approximately 15 minutes before continuing.

1. 7.
2. Continue the dimpling for a total of three times.
3. Using this method, the dough should completely fill the pan (if it does not quite fill the corners, don’t worry, it will fill them when it rises).
4. When spreading the dough to fill the pan, make sure not to deflate it any more than is absolutely necessary.
5. Leave to rise for another 2 to 3 hours, or until the pan is completely filled.
6. 8.

• Pre-heat the oven to 500 degrees Fahrenheit.
• Just before baking, sprinkle the Gorgonzola over the top of the dough to make a decorative layer.
• Place the pan on the center rack of the oven and reduce the temperature to 450 degrees Fahrenheit for 20 minutes before serving.
• Continue baking until the top and undersides are golden brown and somewhat crunchy, another 10 to 20 minutes, then rotate the pan.
• Lift the focaccia off the pan’s sides with a metal spatula or pastry blade, and set it aside on a baking sheet.
• Lift the edge of the focaccia using the spatula by sliding it between the focaccia and the parchment paper or baking liner.

• Then carefully jiggle the focaccia out of the pan onto a cooling rack, leaving the liner in the pan to prevent it from burning.
• Pour any remaining oil in the pan over the top of the focaccia to finish cooking it.
• Before cutting and serving the focaccia, allow it to cool for a few minutes.
• Each of the 12 servings contains: 330 calories; 12 g protein; 45 g carbs; 2 g fiber; 12 g fat; 5 g saturated fat; 17 mg cholesterol; 0 g sugar; 650 mg sodium