Airy and crispy focaccia topped with the best ingredients!
- 1 liter water
- 1 kg wheat flour
- 1 pack yeast
- 20 gram salt
- 0,5 dl
- 1 pcs fresh mozzarella
- 5 skiver cured meats
- 8 pcs tomatoes
- 4 cloves garlic
- 50 gram parmesan
- 1 handful herbs (rosemary/basil/oregano)
- good olive oil
- a little flake salt / Maldon salt
Making focaccia is easy with this recipe and here I have used my standard recipe and combined it with toppings that are not common on a focaccia. The result is what I call a Focaccia Pizza and I can guarantee that this will be popular! Be creative and top with the ingredients you have available and like.
Add lukewarm water (approx. 37 degrees) to the food processor and mix until the yeast is dissolved. Now add wheat flour and salt. Let this knead together for about 15 minutes on low to medium speed. This is not a dough, but closer to a batter in consistency. Then add olive oil and mix for another 5 minutes. The reason why we wait with olive oil is that the dough/mixture should get more gluten bonds and thus end up with an airy and better consistency.
Now find a long pan and cover the bottom with baking paper. Pour a little olive oil on the baking paper and sprinkle some Maldon salt over it. This trick gives the focaccia a much better base when it is finished. Pour over the batter and spread in the long pan. Now I sprinkle all the various toppings I want and put a little olive oil on top. Push down a little with your fingers so that the tomatoes, cheese, olives etc. get a little into the dough. Sprinkle a little salt and let the dough rise for another 40 minutes. Set the oven to 250 degrees hot air!
Bake the Focaccia pizza in the middle of the oven for 22-25 minutes. It should get a golden and nice color on top, but not be burnt. All ovens are slightly different, so be careful when the time approaches! Transfer to a wire rack and let cool slightly before cutting into pieces and serving. This is good at room temperature, but best served warm as a pizza. Good luck.