We make a huge amount of sourdough focaccia pizza in our bakery which is normally a 24 hour process however here we have a much more simplified process that takes 2 hours and yet results in a beautiful big fluffy focaccia pizza!
Focaccia Pizza
We make a huge amount of sourdough focaccia pizza in our bakery which is normally a 24 hour process however here we have a much more simplified process using an Airfryer that takes 2 hours and yet results in a beautiful big fluffy focaccia pizza!
Takes
Serves 2
Ingredients
- 250 g white flour
- 200 ml warm water
- 7 g dried active yeast
- 15 g sugar (optional for a sweeter dough and more caramelisation)
- 9 g salt
- 5 tbsp olive oil
- 50 g veg mushroom, pepper and olives work great!
Instructions
- In a large bowl add the lukewarm water and add in the yeast and mix till well combined. Add the flour, sugar (if using) and the salt and carefully bring together in the bowl. Mix for 10 mins to develop gluten. At the start it will be a sticky, wet dough but work it for 10 mins until it starts to come together almost like sticky chewing gum so there is no flour sticking to the edge of the bowl. Alternatively you can mix it in a stand mixer with the dough hook on medium speed for 6-8 mins.
- Grease a 1lb loaf tin with 1 tbsp of olive oil and add in the dough to proof. Cover with a towel to keep the moisture in and leave in a warm spot to proof until it doubles in size. This should take an hour or two (if it is warmer it will proof quicker and if it is cooler it will take longer.) If you do have an airfyer you can proof this on the “reheat” setting at 49 degrees C for 45 mins until it has doubled and even tripled in size.
- Thinly slice your veg.
- Once the dough has doubled in size, sprinkle over your prepared veg along with the 4 tbsp of olive oil to the dough, and a generous pinch of salt on top of the proven dough. Coat your fingers with a little oil so the dough doesn't stick and start to play the focaccia piano! Dimple the focaccia until you have created thick indents in the dough and the veg is now sticking to the dough.
- Cover again with a towel again and leave to proof for a second time again. You want to proof it until it has doubled in size compared to the original dough. Alternatively you can speed this up by proofing in the airfyer on the “reheat” setting at 49 degrees C for 20 mins until it's doubled in size.
- Again lightly grease your fingers with a little oil and add another 1 tbsp of olive oil and dimple the dough, sprinkly on a small pinch of salt.
- Preheat your air fryer to 170 degrees and bake for 15 mins.
- Remove from the oven and spoon over 2 tbsp of pesto on top and bake for a further 5 mins at 170 degrees c. Take out and leave to cool. Enjoy!!
