**This post has been entered in Pennywise Platter Thursdays at The Nourishing Gourmet!**
Foccacia is really just a fancy name for pizza dough with no sauce on it. It traditionally has oil and spices, and sometimes even cheese or vegetables (like tomato slices) on it. We created this recipe after using many different pizza dough recipes and combining all our favorite ones.
Recently I tried this with no sugar and using sprouted flour, and it is still delicious! We made pizza with homemade sauce, homemade mozzarella, homemade sausage (I’ll post that one for you sometime too), and it was SO good! Ultimate, forever-my-recipe good.
2.5 tsp. yeast
1.25 c. warm water
1 tsp. turbinado sugar (opt.)
½ tsp. basil (opt.)
1 clove garlic, minced (opt.)
2 tsp. sea salt
2 tbsp. olive oil
3 – 4 c. flour (whole wheat, spelt, or sprouted wheat or spelt all work!)
In a large bowl, mix yeast, warm water (not warmer than 120 degrees) and sugar, if using. Allow to sit about 5 minutes or until foamy. Add any optional spices, salt, and olive oil. Then, begin to add the flour about ½ – 1 c. at a time, stirring to incorporate thoroughly. When the dough becomes thick, difficult to stir, and pulls away from the bowl, add more flour but use your hands to knead the dough. When it is smooth, stretchy, and no longer sticky, it is done. Allow the dough to rise until doubled, about one hour. Then punch it down. Spread it onto pizza pans (2 – 3 large, or 3 – 4 medium, depending on crust thickness). Or, spread it onto one giant cookie sheet to make one BIG pizza! Pre-bake at 425 for 5 minutes, then remove and top as desired. At this point, the pizzas can be wrapped tightly and frozen for later. Either way, bake at 425 for 15 – 25 minutes, until crust is golden brown and cheese is melted. Makes 2 – 3 pizzas (serves about 4).
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