Focaccia Pizza

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Like all good pizza- this one started with the dough.

Baking is not my strong suit, but the Shockingly Easy No-Knead Focaccia recipe from Bon Appétit was calling my name. What could go wrong.

Did I have to remake the dough three separate times? Yes.

Was doing so entirely avoidable? Yes.

But was it worth it every ill conceived second? Also yes. (Learn from my mistakes: test your yeast + and don’t forget to add salt!)

For the bread:

For full instructions, see here.

  • ¼-oz. envelope active dry yeast (about 2¼ tsp.)

  • 2 tsp. honey

  • 5 cups (625 g) all-purpose flour

  • 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

  • 6 Tbsp. extra-virgin olive oil, divided, plus more for hands

  • 4 Tbsp. unsalted butter, plus more for pan

  • Flaky sea salt

  • 2-4 garlic cloves

For the toppings:

  • tomato sauce

  • shredded mozzarella (I used Tillamook)

  • fresh mozzarella

  • thinly sliced onion

  • basil

  • cooked hot sausage