Friday, December 4, 2009

Focaccia Pizza (FPF)

If I've accomplished only one thing in 2009, the fact that I now know how to make bread made this year a productive one. Just twelve short months ago I was regularly cussing out little brick loaves and feeding them to the birds with a furious frenzy.

Then along came the Bread Maker's Apprentice Challenge and when I decided to jump onboard, bread as we knew it would never be the same. And that's a good thing. Well, maybe not for the birds.

While I've loved almost every bread I've made for the Challenge, I think my favorite recipe thus far has been the focaccia. Warm from the oven with olive oil leading the charge on your taste buds, this bread will become your new love. I promise. And to top it all off, we're going to use the food processor to help make this recipe one of the easiest focaccias you'll ever attempt.

As most of you know, I'm regularly trying to incorporate whole grains into my recipes. I've finally found time to work on Peter Reinhart's original focaccia recipe and substituted whole wheat for some of the white flour. I also cut back on some of the olive oil because while I feel it's definitely a huge player in the final product, the amount called for in the original recipe was really more than necessary. I also decided to make this particular focaccia into a pizza. Topped with regular and smoked mozzarella, spinach, sundried tomatoes and crispy bacon, this pizza was an explosion of fabulous flavors. Feel free however, to use your own personal favorite toppings.

Pizza Focaccia (makes one 14" pizza)

2 1/2 cups unbleached high-gluten or bread flour (I used Sir Lancelot high-gluten flour)
1 cup white whole wheat flour
1 tsp salt
1 tsp instant yeast
3 TBSP olive oil (plus more for the pizza pan)
3/4 cup plus 2 TBSP to 1 cup room temperature water

Insert the plastic dough blade into the work bowl of your food processor. Add flours, salt and yeast. Pulse 3-4 times to mix dry ingredients

Add olive oil and pulse 3-4 times to combine.

With machine running, slowly pour water through feed hole until a shaggy dough comes together. You may or may not need all of the water, but you'll want the dough to be on the stickier side.

Let dough rest for 5 minutes so it can become fully hydrated. Then turn processor on and process dough for 45 seconds. Do not over-process. The dough should be quite soft and sticky.

Sprinkle flour on your counter and using a spatula dipped in water, scrape the dough out of the processor bowl and onto the bed of flour. Dust liberally with flour and pat the dough down into a circle. Let dough rest for 5 minutes.

Flour your hands and stretch dough from both ends to elongate to about twice the size of the original dough length. Fold the left side over to the middle then fold the right side over the top, like an envelope. Spray the dough with cooking spray and cover loosely with plastic wrap. After 30 minutes repeat the folding process again. Spray with cooking spray and cover with plastic wrap. After 30 more minutes repeat the folding process one final time. Spray again with cooking spray and cover with plastic wrap. Allow the dough to ferment on the counter for one hour.

Coat 14" pizza pan with 2 TBSP olive oil.

Lightly oil your hands and place fermented dough on pizza pan. Drizzle a few teaspoons of olive oil over top of the dough. Using only your fingertips, dimple the dough and gently nudge the dough to fill the pan. If it resists, allow to rest for a few minutes before trying again. Don't worry if you can't get it to perfectly fill the pan as it will do this on its own during the proofing stage.

Loosely cover the pan with plastic wrap and refrigerate overnight and for up to three days. On the day you wish to make the pizza, remove pan from the refrigerator and allow dough to proof (covered) in pan for three hours at room temperature. About a half hour before baking preheat oven to 500 degrees.

Place pan in oven and reduce oven temperature to 450 degrees. Bake for 8 minutes then remove from oven and place your toppings on the dough. Return pizza to oven and bake for an additional 8-10 minutes, or until golden brown and cheese is melted. Remove from oven and transfer pizza from pan to a cooling rack. Allow to cool for 5-10 minutes before cutting and serving.

Italian Focaccia on Foodista

16 comments:

June said...

Productive year...now that's an understated fact! "regular and smoked mozzarella, spinach, sundried tomatoes and crispy bacon" darn. Can I have one delivered?

Moogie said...

Move over Papa John's, Mags has a winner.

Mags said...

June: Won't you just crap when I show up on your doorstep with one of these pizzas and a bottle of wine!

Moogie: With this recipe I may never have to order pizza again!

HoneyB said...

I really should try this as pizza! I just have to plan. ;o)

June said...

Mags - you show up & I guarantee you'll get a BIG TIP!!! Bring your woolies - it's only 36 this morning. Brrrr

Anne Marie said...

My focaccia was absolutely swimming in oil. I thought it would be fried more than baked. Good to see that you made some healthy changes and still produced something mouthwatering.

Amanda said...

Wow Mags, that looks awesome! The photos are gorgeous!

Hey are you on the food bloggers discussion list? You should be! :)

Frieda said...

This BBA foccacia is my absolute favorite ~ love how you changed it up by using a food processor, whole wheat flour, and lightened up on the oil. Beautiful pizza!

Sara said...

Ooooh, this looks delicious! I've made PR's focaccia recipe, but never as a pizza with toppings and everything...looks like a great way to do it. Will have to try that out! :)

Memória said...

Haha, that was funny what you wrote to June about showing up at her doorstep.

This pizza looks awesome!! Thanks for the process photos.

Mags said...

Thank you all for your comments! You know how I love to read what you guys think.

Amanda: Yup, I'm on the list. I'm just one of those silent readers for the most part but I've really been enjoying the information I've gotten from the group thus far.

Barbara Bakes said...

Sounds like the perfect toppings for focaccia. I don't know why I haven't made one yet. I'm bookmarking this one!

Snooty Primadona said...

I am so going to come & move in with you! This looks totally fabulous. I'll give a whirl tomorrow...

I honestly cannot eat really greasy pizza. I have a tummy that's really sensitive & won't tolerate much of anything that's greasy. So, this is right up my lane.

Anonymous said...

Another thing I learned from my stepmom a long time ago and this works for any bread, add 1T of instant mashed potatoes to the dough and it comes out more soft and tender.

Jen @ My Kitchen Addiction said...

Love this pizza recipe! I am still in awe of your bread baking ability... quite the accomplishment for this year (although I'm pretty sure you have plenty of other things to add to the list).

Anonymous said...

I only wish that I had white whole wheat flour. I am definitely going to make this pizza with bacon and spinach. I've never tried sundried tomatoes but intend. I wish I had seen this earlier today.