Focaccia La Pizzeria Recipe

Activate yeast

In a medium bowl, combine warm water (105–115°F), granulated sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy and fragrant.

Mix dough

In a large bowl, whisk together the flour and fine sea salt. Make a well and pour in the yeast mixture and 2 tablespoons (about 0.125 cups) of the extra-virgin olive oil. Mix with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low for 4–5 minutes. If the dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl with remaining olive oil (about 2 tablespoons). Place dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled, about 1 to 1¼ hours.

Prepare baking pan

Generously oil a 9x13-inch or similar rimmed baking sheet with olive oil. Transfer the risen dough to the pan and gently press and stretch it to fit, creating dimples with your fingertips. Drizzle 1 tablespoon of olive oil over the top and spread evenly. Cover and let rest 20–30 minutes for a second brief rise.

Prebake

Preheat the oven to 425°F (220°C). Sprinkle just a pinch of coarse sea salt across the dough. Bake the focaccia for 12–15 minutes until the crust is golden and just set. Remove from oven and let cool 5 minutes before topping. (Baking partially first prevents the toppings from overcooking and keeps the dough crisp underneath.)

Prepare artichokes

While dough is rising or during prebake, drain the marinated artichoke hearts well and pat dry with paper towels. Quarter any large pieces so all are bite-sized. Toss artichokes with minced garlic, lemon juice, and a pinch of red pepper flakes to briefly coat and brighten flavor.

Top focaccia

After the focaccia has been prebaked 12–15 minutes and cooled 5 minutes, arrange the marinated artichoke pieces evenly across the surface, pressing them lightly into the dough dimples. Scatter slices of brie across the focaccia in even clusters so each slice will have some cheese.

Finish bake

Return the topped focaccia to the oven and bake for an additional 6–8 minutes, or until the brie has softened and is slightly melted but not fully runny, and the crust is deep golden. If you prefer more browning on the cheese, broil on high for 30–60 seconds while watching carefully.

Dress arugula

In a small bowl, toss the fresh arugula with remaining 1 tablespoon olive oil (from ingredient total), remaining 1 tablespoon lemon juice (or use the 1 tbs listed above if not used earlier), a pinch of coarse sea salt and freshly ground black pepper to taste. This lightly dresses the arugula so it wilts slightly on contact with the hot bread.

Assemble & serve

Remove focaccia from oven and immediately top with lightly dressed arugula, distributing evenly. Sprinkle the reserved 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper over the finished focaccia. Drizzle with balsamic glaze if using. Let rest 2–3 minutes, slice into squares or strips and serve warm as an antipasti.