Rosemary Focaccia Bread using the pan pizza dough recipe from Food 52. This recipe takes time but is so worth it and super versatile. Try this if you like crispy edges and a pillowy, fluffy center for your dough. It’s so good!
We’ve been baking a lot. Pizza, no-knead bread, muffins, cupcakes, blondies, brownies, cookies and more. Being quarantined has definitely given me a lot of time to spend with my family, and in the kitchen. Sometimes, I’m just baking just to have something to do.
I first saw this crispy cheesy pan pizza recipe on Instagram and immediately went to my kitchen to see if I had all of the ingredients to make this. Kristen Miglore is the Creative Director of Genius Recipes over at Food 52 and first made this crispy cheesy pillowy cloud of pizza, which is King Arthur Flour’s 2020 Recipe of the year. Watch Kristen’s video to hear the whole story.
Rosemary Focaccia Bread Recipe
The original recipe uses shredded cheese and tomato or pizza sauce to top but you can pretty much top this pizza with whatever you like. The inside dough reminded me of soft focaccia bread so the second time I made this, I skipped the tomato sauce and added fresh rosemary, olive oil and salt.
When you are ready to bake the dough, this is what you need to do:
Sprinkle on your diced, fresh rosemary over the top. Add some shredded mozzarella or parmesan cheese, maybe only a 1/4 to a 1/2 cup and more around the edges of the pan. Use your finger to poke the dough to create little indents. Drizzle on some extra virgin olive oil over the top, 1 to 1 1/2 tablespoons and sprinkle sea salt over the top. Bake in a 450 degree oven for 18 to 20 minutes, on the lower rack of your oven.
We hope you try this!
