Chef Gosselin Focaccia Pizza
Among the many goodies I create each week ….occasionally I will bake a few fine focaccia breads and freeze them for future munching. The nice oval flat bread that I make has a real great taste and a wonderful texture. I use my standard dough recipe and after it has properly risen I cut my dough into 4 part and stretch that into an oval focaccia. I will decorate with some Asiago cheese, fresh broad leaf basil, fresh rosemary and a little kosher salt. I drizzle a little olive oil on the focaccia and bake it golden brown. These if not needed for immediate use get bagged and frozen for a later date (up to 2 weeks).
Well I use my focaccia bread when in stock as my mini pizza shells. I will redecorate them with with sliced tomato, mozzarella cheese, sliced olives, onion, and highlight it with garlic, dried oregano and any item that strikes my pizza wanting heart. I bake these little pizzas until the cheese is hot and bubbling….and the perfect lunch, game time munch or dinner is served. I can assure you that in my world of small guest serving ….the focaccia bread pizza is very popular. Let’s make Chef Gosselin Focaccia Pizza and let our guests be the judge.
1 1/2 cups warm water
2 tsp yeast
1 tbsp honey or sugar
1/2 tsp salt
1/2 tsp kosher salt
1/8 tsp ground black pepper
1 tbsp olive oil plus 3 tbsp olive oil
4 0z Asiago cheese (thin sliced)
16 fresh broad leaf basil leaves
20 fresh Rosemary nettles
2 Roma tomatoes, sliced
4 oz mozzarella cheese, shredded
1 tsp dried oregano
1/4 tsp minced garlic
1 tsp olive oil per shell
Place flour, salt, yeast, honey, salt and water (in this order) in your mixing bowl.
Using the dough hook , start mixing on low until the dough ball is formed. Move to medium and allow to knead for 5 min.
Take a glass or stainless mixing bowl and spray with your non-stick food spray (I use PAM).
Place kneaded dough ball in the stainless bowl and cover with a dinner plate (I spray the bottom of my plate with PAM).
Allow to rise (if room is cold you can place a hot water bath (double boiler style) under the dough bowl to warm the environment in the rising bowl.
When dough reaches double in size punch the dough down with your washed hands
Let the dough rise a second time for a nice focaccia
After the second rise you can work the dough into the focaccia ovals and get them ready for the oven
Remove dough and cut into 4 equal pieces
Place on a lightly floured surface
Working with your hands push the dough out into 4 oval 1/2 inch thick flat breads
Decorate each oval with cheese, some basil (I just place 4 leaves on each oval), rosemary, kosher salt and black pepper
Drizzle with a liberal amount of olive oil
Let sit for about 10-15 min
Bake in preheated 400F oven until golden brown
The focaccia comes out ready to cool and be immediately munched. I will zip bag my extra focaccias and freeze them right after they cool. This allows me to make a pizza from the focaccia shell at a later date.
Making the Chef Gosselin Focaccia Pizza
Now you have made my version of a focaccia…..it is delicious on its own…but this is all about PIZZA!
Place a focaccia shell on a lightly sprayed sheet pan
Preheat oven to 400F
Decorate focaccia with roma tomato slices, minced garlic, dried oregano, shredded mozzarella cheese and drizzle with a little olive oil
Bake on middle rack until cheese is bubbling and lightly browning
Remove from oven and enjoy! This is a great menu item for lunch, dinner or snack.