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Focaccia Pizza

So I made this when I didn't have time to make 4 pizzas and needed a quick one and done situation. My family loved it, so did I. It was easy, and so delicious. This dough will have a higher hydration and seem wetter if you use hard white like the recipe calls for. That is all good and everything you want in a focaccia. Stay the course and don't add flour. Speaking of flour, I used Big Country grain from Barton Springs Mill, it's the best. I have a code for a discount at checkout to save you some money on your first order, "Michal10".

You will love this one! You can add any toppings you want. I usually have requests for meat pizzas so that is what I made. Let's get into it!


Focaccia Pizza

Makes 1- 9x13 pizza


2 cups of warm water

2 tbs honey

1/2 TBS salt

1/3 cup olive oil

1 1/2 TBS instant yeast

4 1/2 cups of fresh milled flour (3 cups of hard white grain)

2 TBS gluten


San Marzano tomatoes (blended)




1/2 pound cooked Italian Sausage



Add warm water, honey, salt, olive oil in mixer. Mill the flour on a bread setting, add the gluten, and sprinkle the yeast on top. Knead the dough for about 10 minutes until the dough passes the window pane test. Cover and let it rise 45 minutes or until doubled in size.

If using the Zojirushi bread machine, use or create a custom setting that is just a 20 minute knead and 45 minute rise 1, turn everything else off in the cycle. Add the warm water, honey salt, and olive oil to the bottom of the bread pan. Add the flour and gluten on top, and make a well for the yeast. Press Start.

*This is a good time to cook the sausage if you're having it*

When the dough is ready, Preheat an oven to 400 degrees, use convection if you have it.

I used a 9X13 cake pan, and lined it with parchment paper so I could remove it easily from the pan and slice up without scratching my pan. Generously drizzle olive oil on the bottom, spread all the dough into the pan to fit it. Cover and let it rise another 15 minutes in a warm place. Drizzle olive oil all over the top of the dough, and dimple the dough with your fingers.

Spoon on the tomato sauce and spread, add the mozzarella, fontina, and parmesan. Sprinkle the sausage all over. If your pepperoni is big, slice it up so everything cooks evenly.

Bake on the middle oven rack for 20-25 minutes.

Slice up and enjoy!


- Michal

P.s. Here is a picture in case you don't know what it means to "dimple your dough". It creates little cavities for oil, cheese, and tomatoes to get in there while it bakes.


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