Focaccia Inside Out Pizza Bread Recipes

Steps:

• 1. ADD IN INGREDIENTS: Cut pepperoni into halves or quarters. Cut canadian bacon into 8's. Slice and cut onion and bell pepper into bite size pcs. Place all ingredients on a baking sheet and bake at 400° for about 15 min. Set aside.
• 2. CHEESE: Grate 1 c Asiago and 6 oz. Bruschetta cheese and place in one bowl. Add chopped basil to bowl. This will be used IN the dough. Grate another cup of Asiago and 6 oz. Bruschetta and place in another bowl. This will be for the topping.
• 3. Place olive oil and hot water in bread machine pan, add in yeast and stir to dissolve. In a bowl mix together dry dough ingredients and then add to bread pan. Set bread machine on DOUGH ONLY cycle.
• 4. Once the dough begins to take shape, you can start adding ingredients.
• 5. Slowly add the pepperoni, canadian bacon, onion, bell pepper, cheese mixture. I do this in three stages. If you have to, get your hand in there and help the machine out. Wipe or scrape sides often.
• 6. Once dough has completed the kneading phase, it should resemble this.
• 7. After dough has risen, press into a 15x13 baking dish. Cover and let rise until doubled in size.
• 8. Once dough has risen, brush on pizza sauce and top with grated cheese mixture.
• 9. Bake at 400° for 35 min. Remove from baking dish onto cutting board and slice with pizza cutter.

Steps:

• Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
• Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
• After 2 hours, preheat the oven to 500 degrees F.
• Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
• Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
• Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
• Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.