Focaccia pizza
Prep
15 min
Cook
40 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
40 min
Serves
6
Skill
Impress your entire family by making pizza from scratch! Just don’t tell them how easy it is to make this dough with no kneading required.
Ingredients
- 1½ cups wholemeal self-raising flour, plus extra for dusting
- 1 tbs caster sugar
- pinch of salt
- 165mL soda water
- 2 tsp dried oregano
- 2 tbs olive oil, plus 1 tbs extra
- ½ cup tomato passata
- 2 garlic cloves, crushed
- ½ cup kalamata olives, pitted and halved
- 125g fresh mozzarella ball, torn
For salad:
- 1 baby cos lettuce, leaves torn
- 1 lebanese cucumber, halved and thinly sliced
- 1 avocado, diced
- 1 bunch of basil, leaves picked
- 1 tbs white wine vinegar
Nutrition per serving
1468 kJ
energy kj
10 g
protein
1.8 g
saturated fat
7.8 g
dietary fibre
28 g
carbohydrate
5 g
sugars
499 mg
sodium
Method
- Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper.
- Combine flour, sugar and salt in a large bowl. Make a well in the centre. Pour in soda water and 1 tbs oil. Mix with a wooden spoon until a soft, sticky dough forms. Transfer dough to the lined baking tray. Dust clean hands with flour to stop the dough sticking, then press out into a 2cm round. Sprinkle over oregano leaves. Bake for 20-25 minutes or until golden brown.
- Meanwhile to make the salad, combine cos lettuce, cucumber, avocado and half the basil leaves in a medium bowl. Drizzle over white wine vinegar and remaining 1 tbs oil. Toss to coat.
- Remove focaccia from the oven. Stir tomato passata and garlic together in a small bowl. Spoon over focaccia. Top with remaining half the basil leaves, olives and mozzarella. Return to the oven and bake for 10 minutes or until cheese is melted and golden.
- Remove focaccia from the oven, transfer to a chopping board and slice. Serve hot alongside salad.
- 1½ cups wholemeal self-raising flour, plus extra for dusting
- 1 tbs caster sugar
- pinch of salt
- 165mL soda water
- 2 tsp dried oregano
- 2 tbs olive oil, plus 1 tbs extra
- ½ cup tomato passata
- 2 garlic cloves, crushed
- ½ cup kalamata olives, pitted and halved
- 125g fresh mozzarella ball, torn
For salad:
- 1 baby cos lettuce, leaves torn
- 1 lebanese cucumber, halved and thinly sliced
- 1 avocado, diced
- 1 bunch of basil, leaves picked
- 1 tbs white wine vinegar
Nutrition per serving
1468 kJ
energy kj
10 g
protein
1.8 g
saturated fat
7.8 g
dietary fibre
28 g
carbohydrate
5 g
sugars
499 mg
sodium
- Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper.
- Combine flour, sugar and salt in a large bowl. Make a well in the centre. Pour in soda water and 1 tbs oil. Mix with a wooden spoon until a soft, sticky dough forms. Transfer dough to the lined baking tray. Dust clean hands with flour to stop the dough sticking, then press out into a 2cm round. Sprinkle over oregano leaves. Bake for 20-25 minutes or until golden brown.
- Meanwhile to make the salad, combine cos lettuce, cucumber, avocado and half the basil leaves in a medium bowl. Drizzle over white wine vinegar and remaining 1 tbs oil. Toss to coat.
- Remove focaccia from the oven. Stir tomato passata and garlic together in a small bowl. Spoon over focaccia. Top with remaining half the basil leaves, olives and mozzarella. Return to the oven and bake for 10 minutes or until cheese is melted and golden.
- Remove focaccia from the oven, transfer to a chopping board and slice. Serve hot alongside salad.