Prosecco and Food: Easy Focaccia Pizza Recipe

Who doesn’t love bread? While it can be the downfall to many diets because carbs are the “enemy,” but we still love it and have a hard time passing it up. If you’ve ever been to a quality Italian restaurant, you may have had focaccia bread and didn’t even know it. It’s extremely popular, goes well with oil/vinegar or just about anything in Italian cuisine. While good on its own, this Italian oven-baked bread can make some exceptional pizza. We’ve found the best focaccia pizza recipe for you to try out on your own, and don’t forget to grab yourself a bottle of Zonin Prosecco to serve with your homemade pizza.

The secret to making golden-brown focaccia

You can do your own research, recipe experiments, but we’ll save you some time and let you in on a little secret on home to make focaccia pizza that is fit for a king. It may be obvious that the toppings can make a pizza good, but the crust is what people write home about. It’s about the dough and the trick to making golden-brown focaccia is refrigerating the dough. Keep reading to learn how to make focaccia pizza that will wow your even harshest food critics.

Best focaccia dough

4 c. flour
2 tsp. salt
2 tsp. instant yeast
2 c. lukewarm water
Olive oil
Salt

Directions:

First, add the three dry ingredients together and stir in the water. Mix the dough thoroughly and once done, cover the bowl and immediately transfer to the refrigerator for at least 12-18 hours. Once the required time is up, remove and deflate your dough. Cut your dough in half and place into to pie pans that have a coating of olive oil or whatever dish you’d like depending on the desired thickness. Leave the dough balls to sit for 2-4 hours more. Once the time is up, use another tablespoon of oil and use your fingers to create deep dimples. You can sprinkle flaky salt as well. Now, you can add whatever pizza toppings you’d like before baking the final product. Back for 25 min. at 425 degrees until golden-brown.

Easy as that!

The hardest part is leaving the dough to sit in the refrigerator long enough to work its magic. Honestly, the longer you can leave it, the better the crust will be. A fun idea is to do up a large batch of the dough the night before your friendly gathering and prepare a bunch of different toppings ahead of time and you can host a create-your-own pizza night that will blow the socks off any pizza snob. To top off the pizza celebration, be sure to pick up some bubbly Prosecco from your local shop because focaccia bread pizza and Prosecco are like peanut butter and jelly.