Add the warm water, yeast and sugar to a mixing bowl. Let it sit for two minutes. Add ¼ cup of the oil.
In a second bowl, mix together the flour, salt and sugar.
Add the dry ingredients to the water mixture and stir for about 30 seconds to combine. The dough will form a ball but it will be quite sticky. Cover with a clean kitchen towel or plastic wrap and allow the dough to rest and rise for 15 minutes.
Stretch and fold the dough. Use wet hands and grab the dough on one side, pulling it upwards and fold it down towards the opposite side. Turn the bowl a quarter turn and pull and fold again. Repeat this about 10 times. The dough will tighten up a bit. Again, cover the dough and set it aside to rest for another 15 minutes. Repeat the stretch and fold a second time, cover and rest for another 15 minutes. Repeat one final stretch and fold.
Add two tablespoons of the remaining oil, along with the melted butter to a 9x13-inch, non-stick baking pan. Use a pastry brush to ensure the entire pan, including its sides, are coated. Place the dough in the pan and push it into the edges and sides of the pan as much as possible. Cover again and let rest for 1 hour.
Meanwhile, preheat the oven to 400°F
Drizzle the remaining two tablespoons of oil over the focaccia dough. Dimple the dough with your fingertips.
Place the focaccia on the middle rack of the oven and bake for 30-35 minutes or until golden brown and crispy around the edges and cooked through. Remove the pan from the oven. Cool for 10 minutes.
Transfer the cooked focaccia to a cutting board. Cool completely.
In the meantime, add the raspberry jam to a squeeze bottle. Ensuring the tip is large enough to allow the jam to pass through freely.
Whisk together the icing sugar and lemon juice.
Once the focaccia is completely cool. Use a wide straw to make holes, about 1-inch apart, all over the focaccia bread.
Place the tip of the squeeze bottle into each hole and pipe in some raspberry jam.
Drizzle with the glaze. Smooth the glaze out.
Cut and serve immediately.
Pizza Focaccia
Ingredients
2 cups warm water
8g quick rise yeast
1 tablespoon honey
½ cup olive oil, divided
4 ½ cups flour
2 teaspoons salt
2 teaspoon dried oregano leaves
1 ½ cups grated mozzarella cheese
1 cup tomato sauce
175g, sliced pepperoni
Directions
Add the warm water, yeast and honey to a mixing bowl. Let it sit for two minutes. Add a ¼ cup of olive oil.
In a second bowl, mix together the flour and salt and oregano.
Add the dry ingredients to the water mixture and stir for about 20 seconds to combine. The dough will form a ball and will be quite sticky. Cover with a clean kitchen towel or plastic wrap and allow the dough to rest and rise for 15 minutes.
Stretch and fold the dough. Use wet hands and grab the dough on one side, pulling it upwards and fold it down towards the opposite side. Repeat this about 10 times. The dough will tighten up a bit. Again, cover the dough and set it aside to rest for another 15 minutes. Repeat the stretch and fold a second time, cover and rest for another 15 minutes. Stretch and fold one last time.
Add three tablespoons of the remaining olive oil to a 11x17-inch, non-stick sheet pan. Place the dough in the pan and stretch and push it into the edges as much as possible. Cover again and let rest for 1 hour.
Preheat the oven to 400°F
Uncover the dough and stretch and push the dough out to fill the sheet pan. Drizzle the remaining tablespoon of olive oil over the top of the focaccia dough. Dimple the dough with your finger tips.
Scatter half the mozzarella cheese evenly over the dough. Dollop the tomato sauce evenly all over the focaccia and spread it out leaving a 1 -inch border around the edges. Top with the remaining mozzarella cheese. Top with a layer of pepperoni.
Bake on the middle rack of the oven for 35-45 minutes until crispy around the edges. Cool slightly before cutting and serving.
