Now here I have some room temperature milk.
No I don’t, it’s water.
Hi Bold Bakers.
Here on Bigger Bolder Baking we like all types of pizza and one of my newly found favorites
is Focaccia Pizza, Kevin and I absolutely love it.
So we get the Focaccia Pizza at Eataly and we’ve had it in Chicago, both locations
in New York and LA so I can’t wait to have it homemade.
So it’s exactly how it sounds, a lovely thick Focaccia on the bottom and all your
favorite pizza toppings on top.
It’s easy, it’s a no knead recipe so you do not need a bread machine, mixer or anything.
Super easy.
We’re gonna start out in a nice big bowl and we’re gonna add in our flour.
So for this recipe I’m using an all purpose flour, you can use a bread flour and it will
make your Focaccia a little bit stronger, a little bit chewy which is nice, you just
might need a bit more water though.
But that’s totally doable.
Now here we’re gonna add in a little bit of salt, because all bread needs salt.
And as always the recipe can be found on BiggerBolderBaking.com.
Now we need a little yeast.
Tip, keep your yeast in the fridge because it keeps it much fresher.
My yeast will last for maybe a year in the fridge.
And as you see I’ve got enough yeast for everybody.
Little bit of yeast, put it on the other side of the bowl away from the salt.
So give the yeast a little bit of a mix into the flour on one side, and your salt on the
other side, and then mix them together.
We just don’t put them on top of eachother.
So here I have some room temperature water, and I’m just going to add that in.
Now I say this a lot but when using water hold a bit back just in case you don’t need
it all.
And then we’re just gonna mix it together with a spoon.
That’s the beauty of this dough, all of my no-knead doughs, they’re all just mixed
by hand, fermented overnight and they make for lovely, bubbly delicious breads, loads
of flavor.
And you know what I’m gonna do, this is what I like to do and I recommend you do the
same, get your hands stuck in there so you can feel exactly what’s going on in your
dough.
So it seems a bit dry so what I’m gonna do is add a splash more water just to bring
the dough together.
And there you go.
It just took a splash.
If you need a splash go for it, if not that’s totally fine you just want your dough to come
together into nice ball that’s wet and then a clean bowl.
We’re gonna add a bit of olive oil in the bowl and then just kinda coat your dough in
there.
And what this does, once your dough is in the bowl helps it glide up the sides rather
than struggle, we want to make it as easy as possible, remember this is a living thing.
We want to keep it nice and warm, we want to feed it, we want to take care of it and
make it nice and snug.
Now, cover it in cling wrap or my new trick is a shower cap, a plastic shower cap.
They’re reusable and they’re totally hole free.
There’s no holes in there so it keeps your dough nice and snug.
So here’s what we’re gonna do.
Let it ferment overnight, a minimum of 12 hours, the longer you wait the better flavor,
texture, let it grow and develop.
I like to leave mine for 18-24 hours.
I made one yesterday and this is what it will look like after around 18 hours, check that
out.
It’s really boozy and let me tell you something about that smell, it’s good not bad.
I get a lot of comments that my bread smelled bad or sour.
It’s not bad, it’s actually perfect it has loads of flavor, it’s boozy it’s fermented
that’s what it’s supposed to smell like, almost like alcohol a bit.
So here I have a pan, it’s 9”x13” inches it’s nice and big.
And I’m going to get some olive oil, actually a lot of olive oil, and I’m going to generously
coat the pan.
The thing about Focaccia is it’s an oily bread and that’s one of the things that
makes it absolutely delicious so don’t be shy with the oil.
Lovely it’s nice and coated, now I’m just going to add in my dough.
So once you get it into the tray just push it into the corners.
Now you will notice that this pops back a bit that’s natural, it’s from the gluten.
So here’s what we’re gonna do, we’re gonna cover it up with another shower cap.
That’s why these things are great because it’s reusable.
So what we’re gonna do since it’s springing back is we’re gonna let it sit here for
another 15-20 minutes, let the gluten relax, then when we come back we’ll be able to
stretch it to the full size of the pan.
So it’s been 20 minutes, push it to the full size of the tin get it nice and even,
put back on your shower cap and then what we’re gonna do is let it sit for a few hours.
You can go anywhere between 2 and 4 hours, and what happens is it’ll grow and develop,
these bubbles form and we’re gonna get all those lovely flavors we know from a focaccia,
so we’re gonna come back real soon.
So it’s been 2 hours in my nice warm kitchen, look at the focaccia, it’s really bubbly,
all of the gasses like I said that’s exactly what we want from our Focaccia.
So here’s what we’re going to do we’re going to take our fingers, our clean fingers,
and just dimple the bread.
Just go all over and make these nice big divets and dimples.
So here I have my five minute pizza sauce, this is on the website, super easy you just
put everything into a blender, generous with the pizza sauce.
Then I have some shredded mozzarella, as you can see I’m being very liberal with the
mozzarella.
And now some sliced pepperoni because I adore pepperoni pizza.
You can put any topping on it you like.
That’s totally fine.
Gorgeous, make sure you buy high quality pepperoni because it really does make all the difference.
And then of course one of my favorite touches on a pizza is Italian seasoning, Italian herbs,
just a few dried ones, I don’t know it just kinda gives you that flavor of pizzeria style
pizza.
And then that’s it, you wanna bake this guy in a nice hot oven, all of that information,
time temperature, can be found on my website.
So I baked my Focaccia for 25 minutes and it’s absolutely gorgeous, the cheese is
all melty, it’s all bubbly around the side and the cheese has melted underneath.
So while it’s still warm I’m going to cut some slices for Kevin and I.
And here comes my chief taste tester.
We’re not far behind.
Look at that, Kevin now mind because it’s hot.
There you go, it’s a big boy.
Gemma, you nailed it again.
This is the real deal, if you haven’t had Focaccia pizza it’s incredible.
Even the texture the bubbles, it’s exactly what I wanted it to be.
I think George is reaching for some right now.
Sorry buddy, can’t quite eat yet.
Oh this is absolutely delicious, the no-knead dough has so much flavor and I’m definitely
going to eat the edges too, the edges are amazing.
Thank you guys, hope you enjoyed it the recipe is on the website and i’ll see you guys
here again really soon.
Thanks everyone.
Not yet buddy.
Oh this is good.