This recipe uses our Whole Wheat Sourdough dough and provides one more addition to the family menu planning to utilize a basic recipe, from basic ingredients. We find that for our tastes, we tend to like to use about 2/3 - 3/4 of a batch of dough for pizza crust. This gives a nice, fluffy thick crust pizza.
Mix your dough according to the main recipe, found here.
Before shaping dough into your desired pizza crust, grease one or two pizza pans, depending on desired thickness of crust.
Whether making pizza crust or the focaccia, you can take a few minutes here to knead in some garlic and herbs, OR if you were on top of things, you already did that when you first made your batch of dough. It IS much easier to add those ingredients earlier with one of the additions of flour before kneading takes place.
Roll out dough to the appropriate size ON THE PAN. It makes it easier than trying to transfer!
Brush the crust with olive oil, if desired, cover and allow to rise until doubled. 2-6 hours depending on room temperature. Before baking, brush with olive oil and garlic. Bake in the preheated oven for 10 minutes. Remove crust from oven but do not turn off the oven. Spread the crust with pizza sauce, sprinkle with toppings, replace in the hot oven and continue to bake for approx 10-15 more minutes until baked through and toppings are hot, cheese melted. Remove from the oven and allow to sit for 5 minutes before slicing. Slice and serve!
Once the dough is rolled onto the pan(s), using your fingertips, poke down into the dough at intervals to make “dimples” to allow the dough to cook more evenly throughout. Cover and allow to rise 1-4 hours. You DON’T want it to rise until fully doubled or it may puff up, or be too thick. When risen, brush generously with olive oil, sprinkle with herbs and parmesan or romano cheeses, bake in 425 oven for approx 15 minutes. Remove from oven, allow to rest 5 minutes, slice and serve!
Focaccia goes great with soups, pasta dishes, or just as an appetizer served with some marinara or other dipping sauces on the side
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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