Delicious focaccia dotted with cherry tomatoes and drizzled with garlic and rosemary oil makes a delicious main course served with a green salad. Or cut into bit-size pieces and serve as an appetizer or snack. If you can find them use different varieties and colors of small tomatoes
Making your own pizza dough is so much better than using store bought dough. This is my all-time favorite pizza dough that makes enough for two 12-inch pizzas. You can freeze half of the dough for later if you like. I’ve even used this dough to make homemade cinnamon rolls.
I make a lot of pizza and don’t really like to buy canned pizza sauce so I make my own and keep it on hand.
Use this simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.
Tomato Basil Pizza Blanco is a nice weekend treat. Handy for if you’re on the go or sitting back and relaxing.
This easy Tomato Tart is perfect for fall lunches, dinners, or mid-day snacks.
Once you’re calzones are cooked and cooled individually wrap them in plastic wrap and freeze them for busy nights.
I just couldn’t live in a world without onions. I keep all sorts of onions on hand and each variety has its own personality. To me, Onion Focaccia is the ultimate comfort food. Make sure to have extra flour and water set aside in order to add them to the dough when necessary to get the right consistency, which is a smooth and elastic dough and easy to clean off your hands and working counter.
It doesn’t have to be National Pizza Day to make delicious homemade pizza.
Tomato Herb Focaccia
With herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to an afternoon snack. Trust me, it won’t last long at all.
1 Package Active Dry Yeast (1/4 Ounce)
1 Cup Warm Water (110 to 115 Degrees)
2 Tablespoons Olive Oil (Divided)
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Sugar
1 Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1/2 Teaspoon Crushed Dried Basil
1/8 Freshly Ground Pepper
2 to 2 1/2 Cups Unbleached Flour
2 Thinly Sliced Tomatoes
1/4 Cup Shredded Mozzarella Cheese
1 Tablespoon Grated Parmesan Cheese
In a large-size bowl, dissolve yeast in warm water. Add 1 tablespoon olive oil, kosher salt, sugar, garlic powder, oregano, thyme, rosemary, basil, pepper, and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Dough will be sticky. Turn dough onto a floured surface. Knead for 6 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm (draft-free) place for about 1 hour until doubled in size. Punch dough down. Cover with a kitchen towel and let rest for 15 minutes. Shape into a 13×9 inch rectangle. Place on a greased baking sheet. Cover with kitchen towel and let rise for 30 minutes until doubled. Preheat oven to 400 degrees. With your fingers make a few dimples over top of dough. Brush with remaining olive oil. Arrange tomatoes over top. Sprinkle with both cheeses. Place in oven for 20 to 25 minutes until golden brown. Remove from oven and let cool for 10 minutes before serving. Can be served warm or at room temperature. Cut into squares. Makes about 12 pieces.
© Victoria Hart Glavin