Focaccia Bread Pizza
Prep Time
15 mins
Cook Time
25 mins
Proof Time
4 hrs
Total Time
4 hrs 40 mins
Prep time: 5 minutes
Rise time: 4 hours
Bake time: 22 minutes
Yield: 9 servings
Servings: 9 servings
Ingredients
- 2 tablespoons olive oil
- 1 lb bag (16 oz/450 g) store-bought pizza dough
- 14 cherry tomatoes , halved
- 1 tablespoon pesto
Instructions
-
Pour the olive oil into an 8-inch (20 cm) square baking pan. Add the dough and turn in the oil to coat.
-
Stretch the dough into the pan pushing it into the corners. Cover with plastic wrap and let it rest for a minimum of 4 hours, but up to 6.
-
Preheat the oven to 425°F (220°C).
-
Use your fingers to dimple the dough. Sprinkle it with the cherry tomatoes and dollop with pesto.
-
Bake for 22-25 minutes or until golden brown. Let cool for 5-10 minutes, then cut and serve.
-
Store leftovers in an airtight container at room temperature for up to 2 days.