Pie Pan Focaccia Bread

There’s something satisfying about having a quick and delicious go-to bread in the house.  This is mine.  I like fresh warm bread, as a snack or an accompaniment to a meal. Warm and fresh bread is delicious.  I don’t make my own pizza dough for this as it’s one of those things I typically make on a weeknight when I’m feeling lazy and a premade ball of pizza dough is one of those things I try to have on hand at all times.  It’s easy and totally delicious; sort of instant gratification food.

Everytime I make this it prompts BF to poke his head in the kitchen and sniff hopefully asking, “Focaccia?”  I almost always answer in the affirmative.  I am totally guilty of eating too much bread. I like it with pasta, soup, stew, quiche; in short everything.  I think it’s a quick way to bulk up a meal and still keep it delicious.  Admittedly, I’ve been known to make this particular concoction on a weekend afternoon as a snack for watching a movie or just because I want something savory and what’s around doesn’t work for me. 

This is a morph of the breadsticks my mom used to make when we were kids, which were always super crispy and delicious in a denuded pizza kind of way, but this is an entirely different creature.  This focaccia grew up from breadsticks (which I almost always overcooked) and my Chicago Style Deep Dish Pizza with its crispy and delicious bottom.  This is decadent but so-so-so good.  Swoon-worthy.  I keep thinking that someday I will make something on here that takes less than a tablespoon of butter/oil, but what fun would that be?  Eat this fresh from the oven and share it.  It’s simple and fast.

Pie Pan Focaccia Bread
Note: This is not a classic focaccia bread, with the cornmeal and flatness, it’s pretty pouffy.  But that’s ok.  Also it cuts well with kitchen shears if you have them.

1 pre-made pizza dough (I prefer to get it from Russos in Watertown)
2-3 Tbs fresh green scallion pieces, fresh basil bits, or sundried tomatoes (whatever you’re in the mood for)
1 tsp coarse kosher salt (I use Diamond)
1 tsp garlic powder (alternatively use some fresh minced garlic, but the flavor will be harsher)
1 handful of shredded asiago/provolone/mozzeralla cheese
1-2 tbs olive oil

Preheat the oven to a searing hot 450 degrees farenheit.  Pour the olive oil into a deep dish pie plate or round cake pan.  Add the dough ball to this oil coated pan and cover all the dough with oil.  Poke the dough all over so it looks dimpled consistently.  Sprinkle salt, garlic powder, and scallion/basil/tomato on the dough.  Cover with the shredded cheese and toss the whole thing in the oven for 15-20 mins until it’s brown and the cheese is melted.  If you are responsible you will wash the dishes now; if you are me you will probably be more likely to go play a round of Mario Kart or beat level 1-1 in Super Mario Bros 3.  I have an inanimate love, its’ name is Nintendo Wii. I can admit that with pride even. Is anyone else as stoked for PAX East as I am?

4 thoughts on “Pie Pan Focaccia Bread

  1. This looks fantastic. Pizza dough is so versatile. I often use it to make soup bread bowls. You can also use pizza dough to make Myers + Chang's scallion pancakes!

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