Focaccia

As a general rule, you can prepare almost any focaccia recipe in your Ooni pizza oven. Focaccia is versatile in that it can be cooked either with a live fire, or in a “falling-oven” without any flame. So, it’s perfect for cooking in an Ooni, which can do both.

source	Ooni
categories
yield	9" Focaccia
prep time	45 mins
total time

INGREDIENTS

5 tbsp olive oil, divided

700 grams pizza dough

Salt

Rosemary

INSTRUCTIONS

1. Once your focaccia dough has gone through bulk fermentation (or the first rise) grease a 9" cake pan generously with extra virgin olive oil.

2. Transfer around 700 grams of dough into the pan and gently stretch the dough out as far as it can go to the edge of the pan without pulling back.

3. Cover the dough and let it proof for a couple of hours until it has doubled in size and jiggles when you shake the pan.

4. After proofing, preheat your Ooni oven as hot as it will go 5. about 900°F/482°C.

6. Now, cover the dough with more olive oil, then dimple the dough down with your fingers.

7. Sprinkle with salt and dried or fresh rosemary (optional).

8. Once the flame dies down, move the focaccia pan directly onto the hot pizza stone.

9. Bake the focaccia for around 30-35 minutes in the oven as the temperature slowly decreases, turning the pan one time in the middle of baking. If you suspect the temperature is getting too low in the oven, feel free to turn on the flame to heat it up a little bit.

10. Remove the golden brown focaccia after 30-35 minutes and enjoy!

NOTES

Since I use a wood-pellet powered Ooni Fyra, I prefer to bake focaccia with no flame so that I don’t have to tend to the fire while it’s cooking. Whatever model of Ooni pizza oven you have, focaccia can work for you.