Posted by: Natalie
The other day I was going to make foccacia from scratch (get out the yeast, let it rise, etc . . .). Then I got to thinking how foccacia is really just a form of pizza bread, so I came up with this way easier version. I was quite impressed with the results. The bread had a ton of flavor thanks to the olive oil, herbs, olives, and parmesan and makes a great accompaniment to soup or salad. It would also be a great appetizer at your next dinner party. Use the toppings I suggest or come up with your own. It’s a great way to use all those fresh herbs in your garden. Enjoy!
Ingredients
- 1 package of ready to use pizza dough (I used TJ’s regular –not sure if the whole wheat would work as well)
- olive oil – use one that has a good taste to it
- kalamata olives –roughly chopped
- chopped herbs (rosemary, thyme, chives, basil, etc . . .)
- parmesan cheese
- coarse salt
- 10 inch cast iron skillet (if you don’t have one, use a baking sheet, but I can’t guarantee it will come out the same)
- optional: tomatoes –I felt like a few of them released too much liquid, which made the dough a little soggy in parts. If I do use tomatoes next time, I will slice them very thin and press out as much liquid as possible. .
Directions
Take out the pizza dough and let stand at room temp. for approx 30 min. Preheat your oven to 450 deg. If you have a pizza stone, put it in there.
Pour a generous amount of olive oil in your skillet (there should be enough that you can roll it around and see it there). First, stretch out the dough a little by holding it in your hands and rotating it while it hangs. I sprinkled a thin layer of corn meal on the bottom of the skillet (I’m not sure if it was even necessary). Plop the dough in the center of the skillet and start working it around to the edges by pressing it with the tips of your fingers. If it seems like it’s going nowhere, keep it at. Once it’s stretched to the edges, make deep wells throughout the dough by pressing in your fingertips. The dough should look bumpy all over. Generously drizzle olive oil (it should be slick and the little wells should have oil in them) over the top of the dough –your bread will be dry if you skimp. Put on your toppings and then sprinkle with a little bit of course salt. Set your skillet or cookie sheet in the center of the oven on top of the pizza stone (if you have one) and bake for approx 15 minutes. Depending on the thickness of the dough, oven conditions, etc. . . it could take more or less time –keep an eye on it.
*although it seems like you’ve used a lot of oil, which you have, the bread doesn’t come out oily because the dough absorbs it. If your bread comes out dry, use more next time.
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