Homemade focaccia pizza cooking on an Ozpig outdoor cooker with fresh basil, olives, tomatoes and mushrooms.

Focaccia

Pizza / Other

Brian Rohl

Ingredients

  • 500g plain flour
  • 1 tablespoon dried bakers yeast or 1 sachet if using sachets
  • 1/2 teaspoon salt
  • 375mls lukewarm water
  • Toppings
  • This one has the following toppings but you can create your own if you wish.
  • Olives
  • Crushed garlic
  • Capsicum
  • Mushroom
  • Chilli flakes
  • Grated cheese

Directions

  1. Place flour, yeast and salt in a bowl and mix.
  2. Make a well in the centre and add the lukewarm water.
  3. If water is too hot it will kill the yeast - too cool and the yeast won't activate properly.
  4. Stir with a spoon until combined then turn dough out onto a floured board and knead for 10 minutes.
  5. Shape into a ball and place into a bowl with a damp tea towel covering the bowl.
  6. Place the bowl in a warm spot to prove for an hour or so or until it has doubled in size.
  7. Once proved punch the dough in the centre to knock it down and release the gas produced.
  8. Turn the dough out onto a floured board and knead for a few more minutes until smooth and back to original size.
  9. Roll into a flat round and place into the bottom of a 4.5 Quart Camp Oven. Allow to prove for a further 30 minutes.
  10. Place camp oven on your Ozpig Big Pig with heat on top and bottom (or onto the Ozpig Pizza Stone if you prefer a crispy pizza-style base), cook until base sounds hollow.
  11. Add your toppings then continue to cook for another 10 minutes or until toppings have melted and browned.
  12. Place on a wire rack to cool for 10 minutes then slice and serve.
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Written by Lem Sy Majam

Automotive Content Specialist