I am fortunate to have access to a wood burning oven at my parent’s house. So, whenever I am there I try to take advantage of it and the flavor the brick oven can impart. For the focaccia, I had leftover pizza dough and some random provisions at my disposal. These two focaccias were probably the simplest yet best tasting thing I made while home recently. If you ever find yourself with leftover pizza dough I highly recommend you take advantage of it! Frying it and making little donuts from the scraps instead is also encouraged.
The brick oven can’t be beat, but a hot oven and a quality pizza stone will get you almost there. I do these in the oven in my apartment and the only thing missing is a bit of that smokiness from the wood.Make sure you get your focaccia real thin and even. Pizza dough is much easier to work with the next day so enjoy the ease of not needing to fight it.Fresh rosemary is a must as it will crisp up with the olive oil releasing its flavor. The smell alone is worth it.These Calabrian Chile Peppers are the best! They are spicy, briny, and add a heat very different from other chiles. I highly recommend the brand “Tutto Calabria” if you want to procure some. They are a staple in my kitchen. Calabrian Chile Peppers, Sweet Roasted Peppers, and good Capers make me this Focaccia almost as good as pizza with barely any work.
– Day old pizza dough
– 5 sprigs fresh rosemary leaves removed, quality sea salt, olive oil
– Calabrian Chile Peppers, Italian Roasted Sweet Peppers, Capers, olive oil
1) Place all purpose flour on a workable surface with room to spread out a medium pizza size amount of uncooked dough. Work the dough and flatten it into a rough circle. (Unlike pizza, focaccia is more casual so I never stress about the shape or air bubbles.)
2) Cover each focaccia with the relevant ingredients. Then, place a couple of glugs of olive oil over the dough and toppings. You do not need to use nearly as much toppings as pizza entails. You just want enough focaccia toppings to give the bread some flavor. Be warned, the Calabrian Chile Peppers to some pack a punch but I find them very manageable compared to their counterpart chiles.
3) Place in an oven that is 450 F with a pizza stone already inside that has been heated for at least 30 minutes. If your pizza stone can handle it, put the oven on 500 F. Some people do their pizzas on the back of a large cast iron pan and swear by it. Bake until crust is golden brown and bubbly, approximately 10 minutes.