Can You Make Focaccia with Pizza Dough? Understanding the Potential and Pitfalls
Yes, you can make focaccia with pizza dough, but the result will likely be a denser, less airy focaccia compared to using a traditional focaccia dough. Adjustments to proofing time and baking temperature are crucial for optimal results.
The Allure of Focaccia: A Culinary Cousin of Pizza
Focaccia, an Italian flatbread, shares a common ancestry with pizza, both stemming from ancient flatbread traditions. While they appear similar at first glance, subtle yet significant differences in dough composition and preparation methods contribute to their unique textures and flavors. Understanding these nuances is key to determining whether using pizza dough as a base for focaccia is a viable option.
Key Differences: Dough Composition and Texture
The primary divergence between pizza and focaccia lies in the dough’s hydration and fat content. Focaccia dough generally contains a higher percentage of water and often incorporates olive oil directly into the dough, resulting in a richer, more tender crumb. Pizza dough, while also typically including olive oil, prioritizes elasticity and strength to withstand stretching and topping. This results in a thinner, crisper texture.
| Feature | Focaccia Dough | Pizza Dough |
|---|---|---|
| Hydration | Higher (70-80%) | Lower (60-70%) |
| Olive Oil | Higher quantity, often in dough | Moderate quantity |
| Gluten Development | Moderate | High |
| Texture | Soft, airy, chewy | Thin, crispy, slightly chewy |
Adapting Pizza Dough for Focaccia: A Modified Approach
While using pizza dough “as is” will produce a result closer to a thicker pizza crust than a true focaccia, strategic adjustments can bridge the gap. These modifications primarily focus on enhancing the dough’s hydration and richness.
- Add extra olive oil: Incorporate 2-3 tablespoons of olive oil directly into the pizza dough after the initial knead. This will contribute to a more tender crumb.
- Increase hydration (slightly): If your pizza dough recipe allows, add an extra 1-2 tablespoons of water during the mixing stage. Be cautious, as too much water can make the dough difficult to handle.
- Longer proofing: Focaccia benefits from a longer, slower proofing period. Extend the proofing time by at least an hour (or even overnight in the refrigerator) to allow for maximum flavor development and a lighter texture.
- Generous oiling: Use a generous amount of olive oil to coat the pan and the top of the dough before baking. This is crucial for achieving the characteristic crispy-bottomed, golden-brown surface of focaccia.
The Baking Process: Achieving Focaccia’s Signature Look and Feel
The baking process is as important as the dough itself. Focaccia is typically baked at a slightly lower temperature than pizza, allowing for a more even rise and preventing the top from browning too quickly.
- Preheat oven: Preheat your oven to 425°F (220°C).
- Dimpling the dough: Before baking, use your fingertips to create deep dimples all over the surface of the dough. These dimples trap olive oil and prevent the focaccia from puffing up too much.
- Baking time: Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should reach around 200°F (93°C).
Common Mistakes to Avoid
Even with adjustments, there are pitfalls to watch out for when using pizza dough for focaccia:
- Over-kneading: Pizza dough is typically kneaded extensively for a strong gluten network. However, focaccia benefits from a slightly less developed gluten structure. Be careful not to over-knead the dough after adding the extra olive oil.
- Insufficient proofing: Rushing the proofing process will result in a dense, less flavorful focaccia.
- Skimping on olive oil: Olive oil is essential for focaccia’s characteristic flavor and texture. Don’t be afraid to use a generous amount.
- Overbaking: Overbaking will result in a dry, hard focaccia. Keep a close eye on the focaccia while it’s baking and remove it from the oven when it’s golden brown and cooked through.
Frequently Asked Questions
Can I use store-bought pizza dough for focaccia?
Yes, you can use store-bought pizza dough. However, consider that the quality of the dough will impact the final product. Follow the suggestions above for adding oil and proofing for best results.
Will the focaccia taste like pizza if I use pizza dough?
The focaccia will have a slight pizza-like flavor, especially if you’re using a flavored pizza dough. However, the adjustments you make (extra olive oil, longer proofing) will help shift the flavor profile towards a more traditional focaccia.
What are some good toppings for focaccia made with pizza dough?
The possibilities are endless! Consider:
- Fresh rosemary and sea salt (classic focaccia topping)
- Roasted garlic and Parmesan cheese
- Cherry tomatoes and Kalamata olives
- Red onion and balsamic glaze
How can I make my focaccia more airy and less dense?
- Longer proofing: Proofing for a longer period (even overnight in the refrigerator) allows the yeast to work its magic and create more air bubbles.
- High hydration: As discussed above, a higher hydration dough will result in a more open crumb.
My focaccia is too oily. What did I do wrong?
While focaccia is traditionally oily, too much oil can make it greasy. This is likely due to using too much oil on the pan or on top of the dough. Start with less oil and add more if needed. Using a higher-quality olive oil will also contribute a better flavor, allowing you to use less overall.
Can I use different types of flour for focaccia with pizza dough?
Yes. Experimenting with different flours can impact the final texture and flavor. Bread flour will give a chewier focaccia, while all-purpose flour will result in a softer crumb. Adding a small amount of semolina flour can provide a pleasant nutty flavor and slightly coarser texture.
How do I store focaccia?
Focaccia is best enjoyed fresh. However, you can store it in an airtight container at room temperature for up to two days. Reheat in a warm oven (350°F/175°C) to restore its crispness.
Can I freeze focaccia?
Yes, you can freeze focaccia. Wrap it tightly in plastic wrap and then in foil. Thaw completely at room temperature before reheating.
How can I prevent my focaccia from sticking to the pan?
Use a generous amount of olive oil to grease the pan thoroughly. You can also line the pan with parchment paper for extra insurance.
What kind of pan is best for baking focaccia?
A rimmed baking sheet is ideal for focaccia. This allows the oil to pool around the edges, creating a crispy crust.
Can I add herbs directly to the pizza dough?
Yes, incorporating herbs directly into the dough can enhance the flavor. Rosemary, oregano, and thyme are all excellent choices. Add the herbs after the initial knead, along with the extra olive oil.
Is there a difference between “focaccia” and “focaccia Genovese?”
Yes. While all focaccia is a flatbread, “Focaccia Genovese” specifically refers to the style originating from Genoa, Italy. It’s characterized by its higher oil content, slightly crispier texture, and the presence of prominent dimples.