Focaccia is really just a scaled down version of pizza. Although I would define this more as a flavored flatbread, you can call it what you wish. However, please, do yourself a favor and just try this! The toppings on a focaccia are not the main focus, though they do impart wonderful and essential flavorings. The highlight here is on the simplicity of the bread itself. And isn’t that what we all love about authentic Italian food? Using the best ingredients you can find, use very few of them and then produce an insanely tasty product. Well, my friends, this recipe hits that spot. I think you will fall in love, with your first bite.

To keep things really simple, you could go to a good pizza spot and buy their dough. Alternatively, you can use my  pizza dough recipe, which is super quick, easy and reliable. Please note, that this is not a big, fluffy, piece of bread. Therefore, there are many options when serving. For example, it is wonderful as a stand-alone snack or served alongside a meal. Additionally, and my personal favorite, I prefer it sliced thinly and served as an appetizer, with cocktails.

INGREDIENTS
1 round of dough
4-5 small shallots, thinly sliced
8-10 kalamata olives, pitted and halved
3-4 sprigs fresh rosemary, stripped from stems
1/2 tsp. each, kosher salt and fresh ground pepper
pinch of crushed red pepper
5 Tbs. extra virgin olive oil
1/2 tsp. Maldon salt

DIRECTIONS
Preheat oven to 425º
In a small bowl, combine the shallots, rosemary, 3 1/2 tablespoons of the oil, salt and pepper. Mix well, breaking up the shallot rings and set aside. Meanwhile, preheat a 12″ cast iron skillet (or any heavy, ovenproof skillet) either on top of the stove or in the preheating oven. Next, roll out the pizza dough to approximately a 10″ round.

Then, when the skillet is hot, remove from the heat and add the remaining 1-1/2 tablespoons of oil. When the oil is shimmering, carefully lay the rolled-out dough in the pan. Finally, using your fingertips, make multiple indentations in the dough and spread the shallot mixture on top. Bake in the upper third of the oven for about 20-25 minutes or until browned on top. Finally, remove from the oven, immediately add a sprinkling of the Maldon salt and let cool for about ten minutes, before slicing.

Okay, this just might be the best grilled pizza ever! This recipe is adapted from the best-selling cookbook  Pizza on the Grill, by Elizabeth Karmel. There are 100+ recipes in the book that will fill every pizza craving you’ve ever had and many you’ve never thought of.

To start, any good marinara would work, but for very little effort you can make a top-notch Marinara Sauce, (this is my favorite) in minutes. If using, make the sauce first and let simmer while you make the dough.

You could purchase the dough, but I find that it is an iffy venture. However, if you have a good pizza parlor close by that will sell you their dough, that is a good option. I would stay clear of most supermarket doughs. Too often, they are  not fresh, they don’t  rise much, look and feel a bit heavy and dense. That is pretty frustrating when you just want to get the pizza going and the dough won’t rise!

This is  a foolproof recipe for Pizza Dough. It comes together and is ready for rolling out in short order.

I cut the dough into 4 or 5 pieces to make it easier to handle and this way, everyone gets their own pizza! If not using all the pieces, wrap the remaining rounds in plastic wrap and put in a freezer bag. This makes it much easier, the next time you want to make it.

Preheat your grill to high, give it a good 10+ minutes to reach very high heat.

While the grill is preheating, roll out the dough in coarse corn meal…no flour! This is a very thin, crunchy pizza and the corn meal makes a huge difference. Sprinkle and spread a little bit of olive oil on the rolled dough, add a little kosher salt and fresh ground pepper and place on a pizza peel or a sheet pan, oiled side up.

Transport your rolled out dough, tongs and a large spatula out to the grill. With two hands lift one side of the dough, lay the free end onto the grill, away from you. The oiled side should go onto the grill.  Close the cover and stay close because this only takes about 2-3 minutes. Check after 2 minutes, if the dough bubbles a bit (and it should if the yeast is fresh), just deflate the large bubbles with the edge of the tongs or spatula. You will know it is done when you see the edges browning and when you lift the edge with the tongs, it should be stiff, like a plank. I prefer mine with a bit of char, so I leave it until it has a bit of burn on the crust. Remove the crust when it is to your liking.

With a pair of tongs and the spatula underneath to support it, remove the crust and put the uncooked side on your sheet pan or pizza peel, when transporting into the kitchen. This allows the cooked side to cool a bit and not steam and get soggy. If I am doing this for company, I will often prepare the crusts up to this stage, before anyone arrives.

When ready for the final cooking, sprinkle and spread a little oil on the raw side of the dough. Flip the dough over and  to the cooked side, add a small amount of sauce and spread it around. Do not overdo it,  a little goes a long way. Add your cheeses and toppings to your liking. The combinations, as you know are endless!

Turn your grill down to medium and with your tongs, slide the dough off of your sheet pan and onto the grill. This is where you will be pleased that it is not a really large, cumbersome pizza! Let it cook for about 5-7 minutes. It really depends on how hot your grill is, but again, stay close and with your tongs, lift and keep checking for doneness. When it is to your liking, lift the edge with your tongs and slide the spatula under the pizza, for support and transfer it to your sheet pan. You are now ready for the yummiest pizza you will ever make!

I know this sounds daunting, but believe me it is pretty simple. Try starting with only one or two pizzas, don’t overwhelm yourself with more than that until you’ve tried it and are comfortable. This will very quickly become a family favorite.

VARIATIONS
The simplest is Margherita, with the marinara, mozzarella and add fresh basil leaves when it comes off the grill. Adding pesto and roasted peppers, is another wonderful combination.

Try an all white pizza, with goat cheese, ricotta, and mozzarella. Hot off the grill, top with arugula, lightly dressed with olive oil, lemon juice, salt and pepper.

Shrimp Scampi pizza is also a winner, definitely one of my favorites.

This comes together quicker than the time it takes to run to the store and buy some! Give it a try and I promise you will not be disappointed.

1 cup lukewarm water
1/4 cup olive oil
1 1/2 teaspoons sugar or honey
1 package rapid-rise yeast (2 1/2 tsp)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt

If your kitchen is cool, preheat the oven to 150º or the lowest setting. If it is a warm day, you could leave it outside, covered and in a protected area.

Pour the water into the work bowl of a large food processor or stand mixer. Sprinkle the oil, sugar and yeast over the water and pulse several times until mixed. Let sit for a minute or two. Add the flour and salt,  process until the mixture comes together in a ball. The dough should be soft and slightly sticky. If it is very sticky add flour, 1 tablespoon at a time and pulse until smooth. If it is too stiff, add water 1 tablespoon at a time and pulse until smooth.

Turn the dough onto a lightly floured surface; knead by hand to form a smooth, round ball. Put the dough in an oiled bowl, turn it over several times to coat it with oil, drizzle a little oil over the top and cover tightly with plastic wrap. Place in a warm spot (outside in sun, if possible) or turn off the preheated oven and put it in the oven, until the dough  has doubled in size, about 15 minutes.

Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes until smooth, Divide into 3, 4 or 5 pieces, depending on the size pizza you want. Smaller is easier to handle and then they are a more personal size and everyone gets their own. When you roll it out, use coarse corn meal instead of flour for a very tasty, and crunchy crust. The difference is amazing.

The dough may be made ahead, wrapped individually, put in a freezer bag and frozen for up to a month. Thaw to room temperature before using and roll out in coarse corn meal, no flour!