Focaccia was one of the first breads I learned to bake, and it’s held a special place in my heart ever since. There’s something so satisfying about the warm, garlicky aroma, the crisp rosemary, and that touch of salty goodness.
It’s one of life’s simple pleasures, whether I’m baking it up on a lazy weekend or whipping it together as a last-minute dinner party starter. It’s always special to share freshly baked bread around a table.
Ingredients
550g leftover pizza dough (about two pizza dough balls)
3-4 tablespoons olive oil, divided
2 cloves garlic, finely chopped
Fresh rosemary sprigs (2-3)
1 teaspoon coarse sea salt, plus more for serving
Butter for serving (optional)
Equipment
Baking tin (approx. 24 x 16 x 6 cm / 9.5 x 6 x 2.5 inch)
Dough scraper
Method
Shape the Dough: Round your leftover pizza dough into a single large ball using a dough scraper. This will keep its airy texture.
Prep the Pan: Generously coat the bottom and sides of your baking tin with 2 tablespoons of olive oil. Place the dough ball inside, gently turning to cover it in oil. Cover the pan loosely with tin foil or a clean kitchen towel.
Proof: Let the dough rise in a warm spot for approximately 2-4 hours, or until it's noticeably puffy and fills the tin.
Preheat Oven: When the dough is almost ready, preheat your oven to 250°C (480°F).
Dimple and Flavour: Drizzle a bit more olive oil over the risen dough. Using your fingertips, gently press and dimple the dough, spreading it towards the edges of the pan. Sprinkle with the chopped garlic, rosemary sprigs, and coarse sea salt.
Bake to Perfection: Bake the focaccia for about 20 minutes, or until it's a beautiful golden brown.
Enjoy Warm: Let the focaccia cool slightly in the pan before cutting.
How to Cook Pizza at Home
Ready to up your pizza game? My Skillshare course, “Pizza at Home,” will transform you into a pizza pro! I’ll share all my best tips and tricks, so you can create restaurant quality pizzas at home whether you have a wood-fired oven or not.
Pizza at Home - Video Course