For those who are huge fans of a great thick pizza dough crust, this recipe will make your mouth water. Foccacia is traditionally herbed Italian bread that is usually served with a cheese and vegetable topping.In my old cafe this pizza dough was used for not only foccacia but for garlic breads and calzones. We could not make these fantastic pizza’s fast enough!
Foccacia is one of the easiest doughs to prepare and the most versatile of homemadebreads.
After the first rise, the dough can be punched down and refrigerated or frozen.
This dough can be used to make calzones or garlic knots.
2 1/2 tsp. dry yeast
1 cup warm water
1 tbsp. olive oil
1 tsp. salt
2 3/4-3 cups bread flour
1 tbsp. oregano
1 tsp. tarragon
1 tsp. basil
1/3 cup grated
mix ¾ cup water, olive oil and salt. Place 2 3/4 cups flour in a
food processor. Add the proofed yeast, and, as it is being processed, slowly
add the olive oil mixture, combining everything thoroughly. Remove
dough and shape into ball. Allow dough to rise in a greased, covered
bowl for 45 minutes.
After 45 minutes, punch down dough and knead in the oregano, basil,
tarragon and parmesan cheese. Form into a ball and let rise until double
When dough has doubled in size, turn dough out onto a lightly floured
counter. Divide dough in half, and with your fingers start shaping into
round circles for foccacia pizza. This dough circle is not meant to be
perfect; and the more dimples it has, the better.
It is now ready to be placed onto an oiled baking tray; add your favorite
toppings, drizzle 1 tbsp. olive oil and place in oven. Bake at 375 degrees
for about 25 minutes or until lightly browned and baked through.