I have nailed it, truly, and it's so easy to make. So after getting my basic focaccia perfect, you can find that recipe here I had to venture and try more, what else can I do with focaccia.
So my kids have got me doing meatless Mondays, which we love, but unless there is a pasta or a bread involved, they tend to be hungry soon after dinner. One day I had sugar snap peas that I needed to use up, and as I didn't feel like doing a stir fry, I decided to try a new way of cooking them and made Italian Roasted Sugar Snap Peas, now I had to come up with something to go with it. Then I stumbled upon this recipe.
This was delicious, the dough light and fluffy, the ends had a beautiful crispness to it and the sauce absolutely delicious. Now I have to mention that I was tempted to cook the sauce first as I did not think adding a fresh sauce on top would work, but work it did.
This is like a deep pan pizza with minimal effort with maximum return.
With the price of pizzas today, when your kids have friends over, this is a great snack/lunch/dinner for them.
This is something you need to try.
Makes 1 pizza
375g bread flour
7g dried yeast
½ tablespoon salt
345g lukewarm water
40-60ml oil for top and greasing
1 x 400g tin tomatoes
4 x garlic cloves, finely chopped
Salt & Pepper, to taste
1 cup grated Mozzarella
8-10 Basil leaves, to taste
Extra basil leaves, for topping
Mix all the dough ingredients together well, it will be sticky, cover for 20 minutes.
Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 12 stretch and folds. You will get the dough roughly shaped like a ball. Cover for 45 minutes. (You can place it in the fridge now for up to 12 hours, but remove 45 minutes at room temperature before you continue).
Line a 22cm x 33cm pan with baking paper. Oil it well, about 1½ tablespoons, also oil hands.
Pour the dough in the dish, fold twice, you kind of get a rectangle shape, rotate the dough 90 degrees, so the long ends of the dough match the long ends of your baking tray, then flip over, you need the fold side down, stretch out slightly from underneath and cover for 45 minutes.
Preheat oven to 220C/200C fan forced.
Meanwhile make the pizza sauce. Using a hand blender, blend the tomatoes, garlic, salt and pepper until smooth. Add basil, to taste.
After 45 minutes, drizzle the rest of the oil oil over dough, dimple dough, add tomato sauce, dimple dough again.
Bake at bottom of oven for 18 minutes and then add the cheese, grated first, then fresh bocconcini, bake again in middle now for 15 minutes. Cool 10 minutes, take out of tray and slice.
Pin it: www.pinterest.com.au/pin/399413060718230224