Yield
1 pan (10 x 14 inch)
Description
Ingredients
Dough
- 4 cups bread flour
- 2½ tsp instant yeast
- 2 tbsp sugar
- 2 tsp kosher salt
- 3½ cups warm water (110°F)
- ¼ cup olive oil
Toppings
- 2 tbsp olive oil
- 8 oz mild sausage, sliced into coins
- ½ pint grape tomatoes, halved
- 6 oz mozzarella pearls or small cubes
- ½ cup fresh basil leaves
- 2 tsp flaky salt
Instructions
1.
Activate Yeast. In a large bowl, whisk together the warm water, salt, sugar, and yeast. Let sit for 5 minutes until bubbles form.
2.
Mix Dough. Add the flour and mix until a very wet, shaggy dough forms.
3.
First Rise.Cover tightly with plastic wrap and let rise at room temperature for 2–3 hours, or until doubled in size.
4.
Prepare the Pan. Pour 2 tbsp olive oil into a 10 x 14 inch metal pan and coat the bottom.
5.
Second Rise. Transfer the dough into the pan and gently stretch it to the corners. Cover with plastic wrap and allow to rise again until doubled and nearly reaching the top of the pan.
6.
Preheat. Preheat grill or oven to 425°F.
7.
Top the Focaccia. Lightly dimple the surface of the dough with your fingers. Drizzle with olive oil and evenly distribute the sausage, mozzarella, tomatoes, and basil over the top. Sprinkle with flaky salt.
8.
Bake. Bake for 30–35 minutes, or until golden and the internal temperature reaches 200°F.
9.
Cool and Serve. Allow to cool slightly before slicing and serving.
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