Focaccia Crust
For pizza, focaccia loaves should be split in half horizontally, with each round serving as a pizza crust. Whole loaves can be topped with oil, herbs, and hard cheese — but saucy toppings will slide off.
Makes crust for four 12-inch pizzas
INGREDIENTS
- 2 packages active dry yeast
- 1½ cups warm water, about 100°
- 7 cups bread flour
- 1 teaspoon sugar
- 2 teaspoons salt
- ⅔ cup olive oil
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried Italian herb blend
Dissolve the yeast in water and let stand for 5 minutes. In a large bowl, combine flour, sugar, and salt. Slowly add the yeast, water, and ⅔ cup olive oil. Stir until ingredients are well blended. Sprinkle on dried herbs.
Turn focaccia dough onto a well-floured surface and knead with the heels of your hands for 10 minutes. Place dough on a dry surface and cover with a large bowl. Let stand in a warm place for at least 1 hour.
Punch the dough down and divide in half. Smooth dough into two well-oiled pizza pans. Brush tops with extra virgin olive oil and let stand for 1 hour. Bake focaccias in a 400° preheated oven for 15 to 20 minutes. Remove from oven and let cool.
To use as pizza crust, split focaccias and top each half as directed in recipe. Return to oven if necessary to heat toppings.
