Focaccia Pizza

When I hear the word 'focaccia' I immediately think of Macaroni Grill. It's hot, perfectly cooked, and has a sprig of rosemary woven into this delicious bread, right? Ok, well picture that, just in the comfort of your home, with a few extra toppings (I used sliced tomatoes, caramelized onions, and freshly grated Parmesan cheese). And all I have to say is, phenomenal!

I found this recipe on Pinterest, surprise, surprise, I know lol but it was so simple and so delicious that the entire thing was inhaled and not a crumb was left behind! From start to finish it took an hour and a half to make but that's counting an hour where the dough has to rise so it's super low-maintenance and incredibly flavorful. I was honestly shocked at how delicious this pizza turned out to be. And on top of that, the dough rose to a perfect 1" crust all around and it was just...well...perfection! (Seriously, if I can do this anyone can!!)

Are you salivating yet lol...let's cook!

Ingredients:

1 package dry yeast
1 cup warm water
1 tsp honey
2 1/2 cups all-purpose flour
2 tsp sea salt, divided
1/2 cup plus 1 tbsp olive oil, divided
1 large onion, thinly diced
1 medium tomato, cut into 1/4-inch slices
2 sprigs fresh rosemary, needles removed from stem (optional, I personally despise rosemary so I left it off of my portion of the pizza)
1/3 cup (packed) finely grated Parmesan cheese

Directions:

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, about 5 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.

While the dough is rising, preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 15 minutes.

Once the dough has set for 20 minutes, top it with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. (You can drizzle the remaining 2 tablespoons olive oil over top but I omitted this.)

Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.

Pictures: