Focaccia Pizza (Same-Day, Open-Crumb)
A light, airy focaccia-style pizza with a high-hydration dough and an open crumb. This recipe uses a true autolyse (just flour and water to start) and a yeast-blooming step to encourage robust fermentation. It works beautifully in both a wood-fired oven and a standard domestic oven.
Takes 5 hours 35 minutes
Serves 8
Ingredients
For the dough
- 500 g strong white bread flour approx. 3¼ cups
- 400 ml lukewarm water approx. 1⅔ cups
- 7 g dried instant yeast 1 sachet or approx. 2¼ tsp
- ½ tsp sugar for blooming the yeast
- 7 g fine sea salt approx. 2 tsp
- 15 g extra virgin olive oil approx. 1 tbsp
For shaping and baking
- Extra virgin olive oil for greasing and handling
- Semolina or coarse flour for dusting (optional)
Instructions
Begin with the autolyse:
- In a large mixing bowl, combine the 500g flour with 350ml of the lukewarm water (reserve 50ml). Mix until all flour is hydrated and no dry bits remain. Cover and let rest for 30–45 minutes.
Bloom the yeast:
- In a small bowl, dissolve the 7g yeast and ½ tsp sugar in the reserved 50ml lukewarm water. Let sit for 5–10 minutes until frothy.
Add yeast, salt, and oil:
- Pour the bloomed yeast mixture into the autolysed dough. Add the 7g salt and 15g olive oil. Mix thoroughly for 2–3 minutes, using stretch-and-fold or pinching motions, until the dough is cohesive. It will be soft and sticky.
Bulk fermentation with folds:
- Cover and leave the dough to rise at room temperature. Over the next 2½ hours, perform 3–4 sets of stretch-and-folds, spaced 30–45 minutes apart, to build gluten strength.
Final proof:
- Cover and let the dough rest undisturbed for 1½–2½ hours, or until it’s well-risen and bubbly.
Divide and pre-shape:
- Lightly oil your surface. Turn out the dough and divide into two pieces (about 460g each). Shape loosely into rounds and let rest for 20 minutes.
Final shaping in trays:
- Grease two baking trays (approx. 30 x 40 cm). Gently stretch each piece of dough to fill the trays, dimpling with oiled fingers. Let rest again for 30–45 minutes.
Preheat your oven:
- Wood-fired oven: Preheat to 400–450°C.
- Domestic oven: Preheat to 250°C with a baking stone or steel for at least 45 minutes.
Top and bake:
- Top with olive oil, tomatoes, herbs, or a light sauce—whatever you fancy.
- Wood-fired: Bake for 6–10 minutes, rotating as needed.
- Domestic oven: Bake for 15–18 minutes, until golden and crisp.
Tips for Success
- Using a full sachet (7g) of yeast speeds up fermentation without impacting flavour negatively in a same-day dough.
- Be gentle during handling to maintain the dough’s airy texture.
- A hot baking surface is key to getting great oven spring and beautiful browning.