A quick and dirty recipe for a nice and easy foccacia-style pepperoni pizza bread. It can be varied endlessly, as you see fit, and the basis is just about what every basic kitchen already should have.
Ingredients
Water - 450 ml cold
Salt - 1 tsp
Yeast - 50 gr fresh
Flour - Tipo 0 wheat
Tomato puré - 100 gr
Olive oil - 2 sp
Salt
Pepper
Basil - 2 tsp dried
Mozzarella - 1 lump, dried and split
Pepperoni - Sliced
- Add water and salt and stir till dissolved
- Add yeast and stir gently till dissolved
- Stir while adding flour until it is quite firm and sticky but still moist and un-kneadable with hands
- Poor the dough on a baking plate with baking paper (uncovered) and let it raise for an hour
Mix the puré, oil, salt, pepper and basil and into an even mix. Should be quite firm, not runny
When the dough has raised for an hour, press some "holes" so the surface is somewhat uneven. let it raise for another half hour or so
Set the oven at 250 degr C so it is ready when the dough is ready
Bake the dough as it is for 5 minutes
Take it out and put the pure mix evenly on top
Add the cheese in smaller pieces evenly
Put pepperonies on the rest of the surface, where there aren't cheese
- Set the oven at 225 degr. C and bake until the cheese starts to turn slightly brown (about 7-10 mins)
- When done, let it rest in on the plate for some time and then you can slice it up for eating. You might take it of the plate and put on a rist to avoid humidity under the crust
Enjoy :-)