Focaccia is dough with simple toppings pressed in. And this easy focaccia recipe is simpler than ever — you can make it using pizza dough! Use my no-knead pizza dough recipe, then follow the easy steps below to top with all your favorite accouterments, and bake in a cast iron skillet.
Here, I topped mine with kalamata olives, roasted red pepper slices, sprigs of fresh rosemary, and flaky sea salt. The thing I love about it is that you can sauce it up and put cheese on it, if you want, because it’s cooked in a cast iron skillet. So it can handle basically any toppings you want on it! It’s a perfect addition to your pizza night spread.
Be sure to watch me make this recipe on season 1 of Zoë Bakes!
Ingredients
- 2 tbsp olive oil
- 1 8-oz ball Pizza Dough
- Choice of toppings such as 3 rosemary sprigs, 1/4 cup sliced roasted red peppers, and/or 1/4 cup sliced pitted olives
00 Pizza Dough:
- 3 cups lukewarm water
- 3 tbsp olive oil plus more for drizzling
- 1 tbsp active dry or instant yeast
- 1 tbsp kosher salt plus a pinch for topping
- 1 tbsp sugar
- 8 cups (1000 g) 00 caputo flour, plus more for dusting
Instructions
- Preheat the oven to 425°F.
- Grease an 8-inch cast iron skillet with 1 tablespoon of the olive oil.
- Flatten the ball of 00 Pizza Dough into a 1/2-inch-thick round. Place the round into the prepared skillet. Drizzle with 1/2 tablespoon of olive oil, dimple the dough with your fingers, and let it rest for about 30 minutes.
- Cover the dough with the remaining 1/2 tablespoon oil and the desired toppings, pressing them firmly into the dough.
- Bake until golden brown, about 20 minutes.
00 Pizza Dough:
- Mix and store the dough: Put the water in a 5-quart bowl or in a lidded (not airtight) plastic food container and add the olive oil, yeast, salt, and sugar. Or use a heavy-duty stand mixer fitted with the dough attachment. Then add all of the flour and mix with a wooden spoon, dough whisk, or the mixer. Cover with a lid (not airtight). Allow the dough to rise at room temperature, approximately 2 hours.
- Shape the dough balls: After rising, divide the dough into 8 equal balls. For each ball, pull up and cut off a half-pound (orange-sized) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball. Most of the dusting flour will fall off.
- Refrigerate the dough balls, each wrapped well in plastic wrap, and use over the next week, or freeze for up to 2 months.
Tried this recipe?Let us know how it was!