Who doesn't love warm focaccia bread? This flat oven-baked Italian bread is a staple in Italy and similar in style and texture to pizza dough. Focaccia can be used as a side to a meal or as sandwich bread. Focaccia al rosmarino is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.
This easy recipe for pizza/focaccia dough will be a hit with family and friends. Use your imagination for toppings or go traditional with rosemary, olive oil, salt and chili pepper flakes. The dough can be frozen so make a double batch.
Focaccia Pizza Dough
(Makes 10 pizzas)
1.5 quarts room temp water
1oz fresh yeast
1 TBSP sugar (or honey)
5.5 lbs. flour
2 TBSP olive oil
Combine water, yeast, and sugar (honey) in a large bowl.
Slowly add the flour while continuing to mix by hand.
Add the olive oil and salt while kneading the dough until soft and smooth.
The dough should be smooth and bounce back when you press a finger into it. If it is too sticky, add a small amount of flour. If it is dry, add a small amount of water. Be careful not to add too much too quickly.
Pizza dough can be topped with a variety of things. Salt and sage, olives and tomato, rosemary and herbs, or anything you may like.
Store in freezer and thaw a day ahead of time if made in advance.