Crispy Cheesy Pizza Focaccia Recipe 🍕 | Easy High Hydration Dough

Crispy Cheesy Pizza Focaccia Recipe 🍕 | Easy High Hydration Dough Learn how to make the ultimate Cheesy Focaccia Pizza with a golden, ceispy cheese top and an ultra-soft and airy bottom. This easy high-hydration dough takes minimal effort -- no intense kneading required. Want some easy weekend dinner    • Easy Chicken Afritada Recipe with a Secret...   Prep/Proofing Time: 4 to 4.5 hours (Same-Day Recipe) Bake Temp: 200°C (390°F) Pan Size: Wilton 9x13 inches 🛒 Ingredients For the Focaccia Dough: •Bread Flour (or All-Purpose Flour): 450g •Warm Water (35°C–38°C): 360g (80% Hydration) •Instant Yeast (Dr. Oetker): 7g (1 packet) •Sea Salt: 6g •Sugar or Honey: 5g •Olive Oil: 1 tbsp (for mixing into the dough) For Dimpling: •Bertolli Olive Oil: 1 tbsp •Water: 1 tbsp Pan & Toppings: •Bertolli Olive Oil: 3 tbsp (for coating the baking pan) •Tomato Passata: 50g–80g (dolloped over dough) •Garlic: 3 cloves (roasted & mashed into the sauce) •Passata Seasoning: Pinch of salt, sugar, and dried herbs •Mozzarella Cheese: 200g (freshly shredded) •Cherry Tomatoes: Halved •Salami: Whole slices •Fresh Basil Leaves •Extra Virgin Olive Oil (EVOO): For brushing/drizzling 📌 Full step-by-step written instructions are pinned in the top comment below! 00:00 Crispy Cheesy Focaccia Pizza Teaser 00:21 Yeast Activation 00:43 Mixing the Dough 01:05 Stretch & Fold Technique (3x sets) 01:48 Pan Setup & Second Proof 03:03 Roasted Garlic Tomato/Pizza Sauce 03:39 Dimpling & Initial Toppings 04:03 First Bake (Pre-Baking) 04:10 Adding Mozzarella & Salami (Final Bake) 04:49 Finishing Touches & EVOO Drizzle 05:06 ASMR Crunch, Cross-section 💡 Baker’s Tips for Success 🫒Yeast Temperature: Keep water between 35–38°C. Water above 40°C stresses yeast, and anything over 43°C will kill it! 🫒No-Stick Folding: Always wet your hands with cold water before handling high-hydration dough so it glides off your fingers instead of sticking. 🫒Want Bigger Bubbles? Proof longer in the pan until the dough jiggles like jelly, or try a 24-hour cold fermentation in the fridge! 🫒For an Extra Crispy Bottom Crust: Light metal pans reflect heat. For an ultra-crunchy bottom, bake on the lowest oven rack, bump the temperature up to 220°C, or use a dark metal/cast-iron pan. 🫒Why Drizzle EVOO After Baking? High baking heat destroys delicate olive oil flavors. Drizzling fresh extra virgin olive oil over hot pizza locks in moisture and provides a rich, fresh taste and glossy finish!