Pizza Foccacia

Ingredients

• 550 gbread flour
• 2 tbsphoney
• 2 tspyeast
• 2 tbspsalt
• 400 mlwarm water
• 2 tbsp, plus more as neededolive oil
• to tasteolives
• to tastered onion
• to tastetomatoes
• to tastemozzarella cheese

Instructions

1. 1

   Mix the dough

   Combine the warm water, yeast, honey, salt and 2 tbsp olive oil in a bowl. Leave the mixture for 5 minutes, then add the bread flour and mix well.

2. 2

   Chill overnight

   The dough does not need kneading. Once everything is combined, it should feel sticky; coat it with olive oil, cover the bowl tightly with cling film and leave it to rise in the fridge overnight.

3. 3

   Fill the trays

   After 12–16 hours, work the dough with your hands for 2–3 minutes, adding more olive oil if needed. Pour a generous amount of olive oil into the wells of an oven muffin tray, divide the dough evenly between them and coat each piece in oil. Top with mozzarella and the other toppings, cover with a cloth or towel and leave to prove for 30 minutes.

4. 4

   Preheat the oven

   Preheat the oven to 190°C for 25–30 minutes.

What is pizza focaccia?

Focaccia is an Italian flatbread known for its olive-oil-rich dough and dimpled surface. This version borrows the familiar toppings of pizza, including mozzarella, olives, red onion and tomatoes.

The long, cold rise gives the dough time to develop while keeping the hands-on method simple. Baking the portions in a muffin tray makes individual servings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 24g protein, 103g carbs, 22g fat.

Bread flour supplies most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; mozzarella also adds protein. The amounts of the toppings and extra oil are unspecified, and the listed salt quantity is substantial, so the nutrition estimate is approximate; serve with vegetables or salad for balance.

Why the dough is sticky

Hydration: 400 ml of water for 550 g of flour makes a soft, tacky dough rather than a firm one. Resist adding extra flour just to make it easier to handle.

Oil: Olive oil coats the dough and helps prevent sticking during the rise and when dividing it into the tray.

The overnight rise

Cold proof: Cover the bowl tightly before refrigerating so the dough does not dry out. The recipe gives a rise of 12–16 hours.

Before portioning: Work the chilled dough for 2–3 minutes, using a little more oil if it sticks. Then divide it evenly so the portions bake at a similar rate.

Topping and proving

Toppings: Add mozzarella, olives, red onion and tomatoes over the portions. Keep the toppings evenly distributed so each piece gets a mix.

Final proof: Cover the topped dough with a clean cloth or towel and leave it for 30 minutes before baking.

Using a muffin tray

Oil the wells generously before adding the dough; this recipe relies on oil to coat the portions and help them release from the tray. Divide the dough as evenly as you can for more consistent individual pieces.

The method does not specify a separate baking time or a doneness cue, so check the original recipe for that detail before baking.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh counterpoint to the soft bread and melted cheese. You could also serve the portions with soup for a more substantial meal.

Recipe notes & tips

• Measure the 400 ml of warm water before mixing so the dough hydration stays consistent.
• Leave the yeast mixture for the full 5 minutes before adding the flour.
• Use enough oil to coat the sticky dough and the muffin tray wells.
• Chop the toppings into small pieces so they sit neatly on the individual portions.
• Allow the dough its full 30-minute prove after topping.

Variations

• Herb topping: Scatter dried oregano over the mozzarella and vegetables.
• Pepper topping: Add sliced sweet pepper alongside the tomatoes and onion.
• Mushroom topping: Use thinly sliced mushrooms with the olives and cheese.
• Fresh finish: Add fresh basil after baking.
• Cheese swap: Use a different melting cheese in place of some or all of the mozzarella.

Common mistakes to avoid

• Adding too much flour: The dough is meant to be sticky, so avoid trying to make it firm.
• Skipping the cold rise: Refrigerate the covered dough for the stated 12–16 hours.
• Under-oiling the tray: Coat the muffin tray wells generously to help the dough release.
• Uneven portions: Divide the dough evenly so the pieces bake more consistently.
• Leaving the dough uncovered: Cover it during both rises to keep the surface from drying out.

How to store

Store cooled portions in an airtight container in the fridge and eat within 2–3 days. Reheat in an oven until warmed through; the recipe does not give a specific reheating temperature or time.

Frequently asked questions