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    You are in: Home / Recipes / Pizza Dough and Bonus Focaccia Bread Recipe
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    Pizza Dough and Bonus Focaccia Bread

    Pizza Dough and Bonus Focaccia Bread. Photo by daggle

    1/5 Photos of Pizza Dough and Bonus Focaccia Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    sugarpea's Note:

    This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc. It's a great, versatile dough. The same toppings used on a pizza usually work in the bread. Times are for making 2 pizza crusts up to the point of adding toppings.

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    Ingredients:

    Serves: 16

    Yield:

    12to15 ...

    Units: US | Metric

    Directions:

    1. 1
      Add yeast and sugar to water, whisk and set aside until foamy.
    2. 2
      Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
    3. 3
      Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
    4. 4
      Divide dough in half and roll out 2-12"to 15" pizzas; or 1 large 9" focaccia (using all of the dough); or 1 pizza and 1 small 5" focaccia; or 2 small focaccia.
    5. 5
      Bake topped pizza at 500° for 10-12 minutes.
    6. 6
      Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
    7. 7
      Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
    8. 8
      Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
    9. 9
      Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.

    Ratings & Reviews:

    • on March 31, 2010

      55

      I used an oiled perforated pan and the crust was just fabulous. I will definitely make this again, and I bet it's even better if the dough ages a bit in the frig.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2009

      55

      My husband's aunt turned me on to Nick Stellino and every recipe I have tried is absolutely mouth watering. This dough turned out perfect; I even made an extra batch just to have some in the freezer. The only thing different I experimented with was, I substituted two cups of the flour for two cups of wheat flour. It turned out delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2009

      55

      Quick & easy! Prepared as directed, I got enough dough to make 1 each of large, medium, and small stromboli, plus 1 10" focaccia (mixed italian herbs into the dough after 1st rise, and drizzled with olive oil before baking). The focaccia is in the oven now, and it smells AMAZING! Thanks, SugarPea!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pizza Dough and Bonus Focaccia Bread

    Serving Size: 1 (57 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 138.8
     
    Calories from Fat 25
    18%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 146.7 mg
    6%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.3 g
    1%
    Protein 3.4 g
    6%

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