Margherita Pizza Focaccia
Margherita Pizza Focaccia combines the fluffy texture of focaccia bread with classic Margherita pizza flavors, making it a delightful treat perfect for any occasion.
Ingredients
Dough Ingredients
- 2 teaspoons instant yeast Substitution: Use active dry yeast; activate it with warm water and sugar beforehand.
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water
- 3 cups all-purpose flour
- 2 tablespoons olive oil Also used for greasing.
Topping Ingredients
- 1 head garlic Roasted to enhance flavor.
- 2 cups tomatoes Fresh or canned.
- ¼ cup basil Fresh.
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon sugar To balance acidity.
- ½ cup parmesan cheese
- 2 cups mozzarella cheese
- 1 teaspoon red pepper flakes Optional for serving.
Instructions
Preparation
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
Baking
- Preheat the oven to 425°F (220°C).
- After the dough has risen, press it into a greased baking sheet to fit the pan.
- For the topping, mix the tomatoes, roasted garlic, basil, oregano, salt, and sugar in a bowl. Spread the mixture evenly over the dough.
- Sprinkle the parmesan and mozzarella cheeses evenly on top of the tomato mixture.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Allow it to cool slightly, then cut into squares or slices. Serve warm, optionally sprinkled with red pepper flakes.
Notes
Serve your Margherita Pizza Focaccia warm, straight from the oven. It pairs wonderfully with a crisp salad or can be enjoyed on its own as a snack. Drizzle a little olive oil on top before serving for added flavor. Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to a month. Reheat in a 350°F (175°C) oven for about 10 minutes.