This is my go-to bread recipe! It is super easy, and very versatile!
My husband makes pizza dough for our Friday night pizza nights, and we sometimes have an extra one kickin’ around a few days later. (I will share his dough recipe with you in a post to come. You will be pleasantly surprised how easy it is!) This is the perfect solution for what to do with that leftover dough! What’s that you say? You DON’T just have homemade dough “kickin’ around” in your fridge? Well that’s weird, but I have an easy solution: buy a dough or two at the grocery store or, even better, a local pizzeria!
- 1 pizza dough at room temperature (let it sit covered on the counter for an hour or so)
- Olive oil
- I Tbsp Rosemary (dried or fresh, I used dried because I’ve killed my rosemary plant)
- Sea Salt
- (You could also choose to top with parmesean, chopped garlic, or kalamata olives)
Preheat the oven to 350°. Drizzle 2 Tbsp olive oil into the bottom of a 9 inch cake pan. Drop in the room-temperature dough, and stretch it to cover the area of the pan using your fingers. Flip the dough over once or twice, and make sure that it is has a nice coating of oil.
If the dough still seems a little nervous (when you stretch it to the sides it doesn’t want to stay there) then let the dough sit out a little longer to warm up.
Using your fingertips, make 20 or so little indents in the top of the dough, only about 1/2 inch deep.
Drizzle the top of the dough with olive oil, sprinkle with 1 Tbsp of rosemary and 1Tbsp sea salt.
Pop that baby in the oven for 30 mins!
Depending on how thick your pizza dough is, you may need to bake the fococcia a bit longer. When the top starts to brown up, and the sides of the bread shrink away from the sides of the pan then it is ready!
Let the fococcia sit in the pan for 20 mins to rest, and it should pop right out of the pan. Cut into wedges and serve warm!
I love to pair this bread with vegetable soup, or make sandwiches with it! To reheat, you can just microwave a wedge on high for 10 seconds or so.