Pizza Focaccia With Homemade Sauce

Pizza Foccacia is my take on homemade pizza but as a thick, crusty and with light crumbs focaccia! Being lockdown time every where, I was missing my homemade pizza and always wanted to make focaccia; that thick, Italian bread which is perfectly crisp on the outside but soft and chewy on the inside!

So, combined both by baking up a "Pizza Focaccia" using homemade pizza sauce and without any cheese as I had run out of cheese!

Nevertheless, I was thoroughly satiated with every bite of this easy to make and bake Pizza Focaccia; making this again and again and maybe with some cheese when I can get it!

FOR THE PIZZA FOCACCIA DOUGH:

1 cup (250 ml) warm water

2 teaspoons active dry yeast

2 tsp sugar

2 cups all-purpose flour/maida

½ cup whole wheat flour

1 tsp of mixed herbs (optional)

2 tbsp oil (olive oil is best)

1 tsp salt

¼ cup olive oil (or any other cooking oil)

FOR TOMATO/PIZZA SAUCE:

5 large tomatoes

1 large onion

1 green chili/jalapeno/serrano

4 to 5 medium sized garlic cloves

½ teaspoon dry oregano leaves

½ teaspoon Italian seasoning

Salt to taste

OTHER INGREDIENTS:

Sliced capsicum/bell pepper

Sliced onions

Optional:

Black/green olives

Sliced mushrooms

Grated mozzarella cheese

Fresh or Pickled Jalapenos etc.

In a glass measuring cup or any small bowl, mix the dry active yeast with sugar.

Pour 1 cup warm water over it and mix gently with a spoon. The temperature of the water should be hot enough to dip your finger without burning but not too hot that it will kill the yeast.

If the water is not warm enough, the yeast may not be activated.

Set aside, covered for 10 minutes.

After 10 minutes if you see a frothy mixture, the yeast is active and alive. If not, discard the mixture and try again.

Stir or sift the flour, herbs, salt and ¼ cup of whole wheat flour in a large bowl.

Add the oil.

Stir in the active yeast mixture and give it a good mix with a wooden spoon or spatula.

The mixture will be shaggy and almost wet and sticky.

Sprinkle ¼ cup whole wheat flour on a clean counter top,

Transfer the dough and knead for 5 minutes until it is non sticky but still soft, pliable and almost sticky. DO NOT BE TEMPTED TO ADD MORE FLOUR!

This may take 5 to 7 minutes.

Transfer the dough to a well oiled bowl, cover and proof for

1 ½ to 2 hours until double.

Meanwhile, make the tomato sauce.

Blend all the tomato sauce ingredients to a smooth paste and then transfer to a large saucepan.

Add herbs, salt and a dash of sugar, mix well and bring to a boil.

Once it comes to a boil, lower the heat and simmer until the sauce is slightly thick. Let cool.

Grease a 13x9 inch pan with ¼ cup of oil.

No need to panic! This oil is needed to make the crust crispy and crunchy and all of it will be absorbed by the dough.

Gently transfer the proved dough into the pan and with gently fingers, spread to fill the pan evenly until the edges.

Spoon the tomato sauce over the dough and spread all over leaving the edges. These edges will turn out crusty and crispy once baked!

Again, cover with a plastic wrap and allow to rise and proof
for 30 minutes to an hour or until double.

Preheat oven to 425 degrees F or 220 C.

After the second rise, remove the plastic wrap and now comes the fun part! With gentle fingers, make indentations on the top all over.

Brush the edges with oil; helps in making them brown and crusty!

Top with your choice of toppings; I have used sliced red onions and bell peppers.

If you like cheese, sprinkle some mozzarella cheese; I had run out of cheese (corona virus and lockdown and all!).

Brush the edges with some oil; optional.

Bake in preheated oven for 25 to 30 minutes until the edges are brown and crusty.

Remove and let cool slightly.

Cut and serve; enjoy!

You can only all-purpose flour or a mix of both.

If you love or have cheese, do add some over the bake.

Same focaccia can be made without pizza sauce too!

If you do not have pizza sauce (homemade or bottled), use pasta sauce!

Tastes great as leftovers cold too!