Focaccia Pizza

This pizza was so good that we gobbled it up so quick I didn't have a chance to take a picture!

Focaccia Crust

1 1/2 C. Bread Flour
1 1/2 C. All-Purpose Flour
2 tsp salt
1 Tbl sugar
1 (.25 oz.) pkg or 1 1/4 Tbl instant yeast
1 1/3 C warm water (110 Degrees F.)
3 Tbl olive oil, divided

In large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 Tbl of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface and knead just until smooth. Keep dough soft. Spray non-stick cooking spray in a large bowl. Place dough inside bowl and turn once to coat edges. Cover and let rise for 20 minutes.

Spread out evenly onto a stoneware pizza dish (depending on desired thickness of crust-- it rises quite a bit in the oven!) and top with favorite sauce and toppings.

Bake at 375 for 20-25 minutes or until edges are golden brown.

You can use a metal pizza dish and a plastic bowl for mixing. We used a stoneware pizza plate because it adds a little more crispness to the dough.

We originally received this recipe as a Focaccia Bread recipe-- We like to also add Italian Seasoning while we are mixing the bread dough. Let rise 30-45 minutes or until doubled. Punch down, spread out on cookie sheet 1/2 inch thick. Add 2 Tbl fresh chopped rosemary and grated parmesan cheese to top before baking. Use the end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Place in a cold oven on center shelf with a flat pan of hot water on the shelf below the bread. Let rise until doubled (20-25 min). Turn oven on to 375, bake 20-25 min. or until golden brown.