Mini Focaccia Pizzas
Serves 12
120 mins prep
30 mins cook
720 mins Fermenting time
864 mins total
Mini sourdough focaccia pizzas are small, individually sized versions of traditional focaccia bread topped with various ingredients making them personal pizzas! These are fun for the family and perfect for sharing.
Toppings
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In the morning, feed your starter.
In the afternoon when your starter has peaked, assemble your focaccia dough.
Dough Assembly
Using your kitchen scale, mix together your bubbly starter and water until the starter has dissolved and turned into a milky liquid.
Add in the honey, flour, salt, and olive oil and mix everything together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for one hour.
After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.
After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
The next morning
In the morning, turn your dough over onto a clean work surface
Use your bench scraper (or large knife) to separate your dough into 12 equal pieces. This doesn't have to be perfect, but if you're using a scale, they would be about bout 80 grams each.
Oil each well of the muffin tin and place your Focaccia dough into each well.
Preheat oven to 450 degrees
Cover and let rest for one hour, until the dough is risen and puffy.
After rising, place your toppings on top of the dough. (marinara sauce, mozzarella cheese, pepperoni and seasonings)
With oiled fingers, dimple the top of the dough while pushing the ingredients into the dough for optimal flavor.
Bake at 450 for 30-35 minutes.
Remove from the oven and let cool before serving with an extra side of marinara and some butter!
