Focaccia Pizza

Prep Time: 20

Cook Time: 20

Proofing: 2 30

Total Time: 3 10

Servings: - 6 people

1⅔ cups (400 grams) lukewarm water
2 teaspoons (6 grams) instant dry yeast or active dry yeast
2 teaspoons (8 grams) sugar
3⅓ cups (500 grams) pizza flour we use Caputo Pizzeria or Nuvola flour. Substitute bread flour or all-purpose flour.
2 teaspoons (8 grams) sea salt
1 tablespoon (14 grams) extra virgin olive oil

1¾ cups (400 grams) tomato puree best if Italian-imported passata
1 teaspoon (4 grams) sea salt
1 teaspoons dried oregano
2 tablespoons (28 grams) extra virgin olive oil
14 ounces (400 grams) fresh mozzarella grated or chopped into small dice and drained in a sift over a bowl to remove excess moisture. Substitute non-dairy cheese.
¼ cup parmesan cheese grated. Omit if vegan.
12 fresh basil leaves

Add 1⅔ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar in a small container and whisk fast to dissolve the yeast. Set aside for 1 minute.
In a large mixing bowl, combine 3⅓ cups pizza flour and 2 teaspoons sea salt.
Add the water-yeast mixture and mix the ingredients with a wooden spoon for about 1 minute.
When the ingredients are almost combined, add 1 tablespoon extra virgin olive oil and keep mixing for about two minutes until you get a wet and sticky dough.

QUICK PROOFING: Cover the bowl with a damp kitchen cloth or plastic wrap, leaving enough space between the dough and the fabric.
Transfer to a slightly warm oven that you turned on for 1 minute and then off or to a warm corner of your kitchen.
Let proof for 1½ to 2 hours or until doubled in volume.
SLOW PROOFING: Cover the bowl with plastic wrap and put it in the fridge for 8 to 36 hours.
Then, take it out of the refrigerator and let it sit at room temperature for 2 hours.

After proofing, fold the dough on itself 20 times (it takes 1 minute) from the outside to the inside, in the bowl, with a spoon or spatula.
Transfer it to a baking tray lined with parchment paper brushed with oil, then drizzle the dough with some olive oil.
Let the dough relax for 15 minutes, then wet your fingertips and flatten it across the baking tray.

Arrange about 2 pounds cherry tomatoes cut in half, and ¾ cup olives (pitted) on the dough, covering the whole surface.
Press the tomatoes slightly to sink them into the dough.
Drizzle with 2 tablespoons extra virgin olive oil, season with 2 teaspoons dried oregano and 1 teaspoon sea salt.
Let proof for 30 minutes to 1 hour in a warm corner of your kitchen.
Meanwhile, preheat the oven to 450°F or 230°C.
Bake the focaccia for 18 to 25 minutes on the medium-low rack of the oven.
It should be golden brown and crisp on the edges and bottom.

Make the pizza sauce in a bowl by stirring together 1¾ cups tomato puree, 2 tablespoons extra virgin olive oil, 1 teaspoon sea salt, and 1 teaspoons dried oregano.
Chop 14 ounces fresh mozzarella into small chunks.
If your mozzarella is watery you might want to let it drain in a sift over a bowl for an hour or so.
Cover the flattened dough with the pizza sauce.
Set aside in a warm kitchen corner and let proof for 30 minutes to 1 hour.
In the meantime, preheat the oven to 450°F or 230°C.
Bake the pizza at 450°F or 230°C for 15 minutes on the medium-low oven rack.
Take it out of the oven and cover it with the chopped mozzarella cheese and ¼ cup parmesan cheese (grated).
Put it back in the oven and bake for 5 to 10 more minutes or until the cheese melts, the crust is golden brown and crisp.
Cut into squares, top with 12 fresh basil leaves, and enjoy!