THE ULTIMATE PIZZA FOCACCIA

I really love eating bread, pizza, and focaccia with big open crumbs—they’re incredibly satisfying to eat. But when it comes to making them at home, I tend to hesitate a bit, because with this type of bread, you need to let it rise multiple times. In reality, the process isn’t all that long, especially since I have a stand mixer. It’s just a mental block—thinking about making it and then proofing for two whole days makes me lazy. But once it's done, I have to admit, the result is totally worth it. The dough rose so much that my dedicated pizza machine at home couldn’t handle it—you know it’s serious when it hits the top of the oven! Totally maxed out! Haha! 

The ultimate pizza focaccia is a delicious fusion of two beloved classics—fluffy Italian focaccia and savory pizza. This dish features a thick, airy dough with a crisp, golden crust, brushed generously with olive oil for richness. Unlike traditional pizza, the dough is soft and pillowy inside, offering a satisfying chew. Topped with classic pizza ingredients like tomato sauce, melted mozzarella, olives, herbs, and sometimes cured meats or roasted vegetables, pizza focaccia delivers bold flavors in every bite. The combination of focaccia’s rustic texture and pizza’s savory toppings makes it perfect for sharing, whether as a snack, appetizer, or light meal. Baked in a pan until bubbling and fragrant, it’s a comforting, crowd-pleasing treat that brings together the best of both worlds—bread and pizza—in one indulgent creation. 

Did you know:
1. Extra virgin olive oil: Extra virgin olive oil is a high-quality oil made from the first cold press of olives, offering a rich, fruity flavor. It is prized for its health benefits, as it is rich in monounsaturated fats and antioxidants, particularly polyphenols, which have anti-inflammatory and heart-healthy properties. Extra virgin olive oil is commonly used in Mediterranean cuisine, both as a cooking oil and as a finishing drizzle over dishes like pasta, salads, and grilled vegetables. It adds depth of flavor and is a staple in dressings, marinades, and sauces.

2. Yeast: Yeast is a living organism used in baking and brewing, known for its ability to ferment sugars and produce carbon dioxide, causing dough to rise. There are two main types: active dry yeast and instant yeast, both used to leaven bread and pastries. Yeast contributes to the development of flavor in dough, especially in long-fermentation processes, and is a vital ingredient in making bread, rolls, pizza dough, and other baked goods. It is rich in B vitamins, protein, and minerals, adding nutritional value to the products it helps to create.

3. Dried oregano: Dried oregano is a herb known for its bold, aromatic flavor with hints of warm, peppery notes. It is commonly used in Mediterranean, Italian, and Mexican cuisines, often added to tomato-based sauces, pizza, pasta, and meat dishes. Dried oregano retains its flavor well over time and is typically stronger in taste compared to fresh oregano. It is rich in antioxidants, vitamins, and minerals, offering potential anti-inflammatory and antimicrobial benefits. Dried oregano is a key ingredient in many spice blends, adding depth and complexity to both savory and spicy dishes.

4. Passata di pomodoro: Passata di pomodoro, also known as tomato passata, is a smooth, uncooked tomato puree often used as a base for sauces and soups. It is made by passing fresh tomatoes through a sieve to remove seeds and skin, resulting in a thick, vibrant red liquid with a fresh, slightly tangy flavor. Passata is commonly used in Italian cooking for dishes like pasta sauces, pizza sauces, and soups. It is rich in vitamin C, lycopene (an antioxidant), and other nutrients, making it a healthy and flavorful ingredient for a variety of recipes.

Weightwatchers (Opt for losing weight):
To optimize this Ultimate Pizza Focaccia recipe for Weight Watchers, start by reducing the amount of olive oil, especially in the dough and topping. You can also cut back on the amount of flour used, possibly incorporating whole wheat flour to add more fiber and nutrients. For the yeast, consider using a smaller amount of fresh yeast to still achieve good dough rise while cutting back on unnecessary calories. Instead of using traditional tomato sauce, opt for a homemade version with minimal added oil and sugar. Reducing the amount of oil in the topping and focusing on the oregano for flavor can help lower the overall calorie count.