Pizza Bianco

What you need:

3 dl warm water
25 grams of yeast
2 tablespoons of Honey
7-8 dl all-purpose flour, plus additional for kneading
1 tablespoon salt, plus coarse sea salt, for sprinkling
1/2 extra-virgin olive oil, plus for baking

Topping of your choice! I used:
Sun-dried Tomatoes
Black Olives
Fresh Spinach
Pesto w/o cheese

How to do it:

Combine the warm water, yeast and honey in a small bowl. In the bowl, combine the flour, 1 tablespoon of salt, and 1/2 cup olive oil. Once the dough has come together, continue to knead it for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky. Cover it with plastic wrap and keep it in room temperature until the dough has doubled in size. This takes approximately 1 hour. Coat a baking pan with olive oil. Put the dough onto a pan and begin pressing it out evenly to fit the pans bottom. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger-sized holes all over the dough. Again, keep the dough in room temperature until it has doubled in size, ca. 1 hour. Preheat the oven to 225 degrees C.
Sprinkle the top of the focaccia with the topping of your choice and some sea salt. Lightly drizzle some oil on the top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes.



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