How to Make Focaccia Bread from Pizza Dough

How to make Focaccia Bread

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How to make Focaccia Bread from Pizza Dough

Yes, it’s another recipe made from the best pizza dough.  I had a little knob left in the fridge today and we were having pasta for dinner.  Learning how to make focaccia bread from the best pizza dough is easy.  It’s just like rolling out a crust but you take it in a different direction.  

 

Focaccia Bread

This flat yeasted bread originates from the northern shores of the Mediterranean.  Early versions were cooked on the hearth or fire using a flat earthenware disk.  Sounds like my pizza stone.  There are many versions of it and today I made a very simple one that I love and goes well as a side to any pasta dish. 

Basically this Focaccia bread was rolled out on a lightly greased countertop and I added a little flour to the dough because I had it in the fridge.  If you’ve read some of my recent pizza posts, I like to make a big batch of dough and store it in the fridge, taking off chunks to make fresh pizza.   This cuts down on prep time substantially.  The dough tends to be sticky (and more pungent as well) but the crust is crispier and chewier.  I transferred it to a lightly greased baking pan.  This was  quick addition to our meal tonight so I didn’t use the pizza stone, as it takes longer to preheat the stone and the oven.  Because I did it in a pan I had it prepped  and cooked within 20 minutes.  Yup.  It’s that quick.  

Ingredients:

  • Batch of the Best Pizza Dough (for this I used a small knob of it…the size of a small man’s fist. (my fist is large for a woman)
  • lightly greased Pizza pan or baking sheet  (If you have more time, use your pizza stone)
  • Spray oil (like Pam)
  • 2 TBSP butter
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 1/4 Cup Shredded or Shaved Parmesan cheese
  • Parchment Paper (if using a pizza stone)

Directions:

  • Preheat oven to 450° (if using a pizza stone 550°
  • Grab a chunk of dough from the fridge or your batch (put the rest in a zip loc bag or sealed bowl and put it in the fridge, where it will be good for 5-6 days)
  • Lightly grease the counter and roll out your dough to a plate sized disk
  • Transfer it to a lightly greased pizza pan or baking sheet (if you are using a stone, transfer it to parchment paper)
  • Melt butter and mix in garlic and Italian seasoning
  • Brush the bread with butter and scatter Parmesan cheese over it
  • Bake for 10 minutes in hot oven 
  • Cut and serve.  Yum

You can see in the above picture the crispness of the thin crust as well as how it bubbled up when cooked.

Sometimes you get going on a quick recipe that you were planning on blogging about and before you know it, you are almost finished and haven’t taken a single picture.  I apologize, that’s what happened today.  But, I remembered just after putting this delicious bread into the oven so that’s where the first picture starts.

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Enjoy!
Cheryl

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Focaccia Bread from Pizza Dough

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