After trying some focaccia topped with pesto, olives, and sun dried tomatoes from a fabulous bakery in Port Townsend last weekend, I decided to try my hand at making something similar. Since I couldn’t find an actual recipe for what I wanted, I had to take parts of a few focaccia recipes from the internet, combined with some additions of my own, to come up with this creation which is hereafter referred to as “pizza.”
Note – this recipe can make either a single 12×9 pizza, or two smaller 8″ pizzas. If you make the second 8″ pizza on a cardboard round instead of a pizza pan, it should freeze nicely for a quick dinner at some future point.
- 1 teaspoon sugar
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1/2 teaspoon fine sea salt
- 1 pinch ground black pepper
- 1/2 tablespoon olive oil (use a flavored oil here for a little extra boost)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 1/3 cups plus 2 tablespoons all-purpose flour, divided – 2 c, and 1/3 c set aside
- 3/4 teaspoon coarse sea salt
- 2 T pesto
- 10 Kalamata olives, halved or quartered
- 4-5 sun-dried tomatoes, sliced into about 1″ pieces
- 2-3 artichoke hearts, sliced into about 1″ pieces
- 1 cup shredded mozzarella
- Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand about 5 minutes, until yeast bubbles
- Stir in fine sea salt, pepper, garlic powder, oregano, thyme, and basil
- Add 2 cups plus 2 tablespoons flour, stirring to form a soft dough.
- Turn dough out onto a floured surface, using part of the remaining 1/3 cup flour. Knead dough until smooth and elastic (about 8 minutes); continue adding flour, 1 tablespoon at a time, to prevent dough from sticking to hands and surface
- Coat a large bowl with 1/2 tablespoon olive oil .
- Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Place dough on a baking sheet lightly coated with olive oil; pat into a 12 x 8-inch rectangle; alternately, split dough into two balls and flatten onto 8″ pizza rounds
- Brush garlic oil over dough; Cover and let rise 25 minutes or until doubled in size.
- Preheat oven to 425
- Spread a light layer of pesto over pizza.
- Make indentations in top of dough using the handle of a wooden spoon or your fingertips; sprinkle dough evenly with coarse sea salt. add pesto, tomatoes, garlic, and olives, pressing them into the dough slightly to hold in place. Cover with a light layer of mozzarella
- Bake at 425° for 14 minutes or until lightly browned. Remove from pan; cool on a wire rack. For smaller 8″ pizzas, bake at 10-12 minutes each
(Yes, I split mine into two uneven sizes. Because it turns out I don’t actually have a 12×9 pan, or two 8” pans. So I had to improvise a little.)