Focaccia Bread Pizzas
3 TB olive oil (plus more for drizzling)
1 1/4 t. salt
3 1/2 c. unbleached all-purpose flour
2 pkg. dry active yeast dissolved in 1/2 c. warm water for 10 minutes
1 TB fresh rosemary, chopped
1 TB fresh thyme, chopped
For two pizzas: Drizzle 2 9X9" baking dishes with 1 TB olive oil in each one. Combine all of the ingredients with an electric mixer and mix for 60 seconds.
Scoop 1/2 the sticky batter into each pan, cover, and let rise at room temperature for 60 minutes, or until it becomes puffy.
Preheat the oven to 375 degrees. Poke the dough all over with your index finger and top with toppings of your choice (do not go overboard on topping, though! this isn't a traditional pizza), pushing the toppings slightly down into the dough. Bake the bread until the toppings begin to brown, about 35-40 minutes.
mushroom/goat cheese/truffle oil pizza
2 oz. goat cheese, crumbled
2 oz. mushrooms (mixed works well: shitake, baby bella, crimini)
1/2 c. baby spinach
1/4 stick butter melted, mixed with 1 clove minced garlic
1 TB truffle oil
Spread the garlic butter mixture onto the prepared, risen focaccia dough. Place the spinach leaves, mushrooms and goat cheese on the dough. Bake as directed. After finished baking, drizzle the pizza with truffle oil and serve.
4 large or 10 small slices pepperoni
1/2-3/4 c. shredded mozzarella cheese
Sprinkle the cheese on the risen focaccia dough. Top with pepperoni slices and bake the focaccia accordingly.