How to make pizza / focaccia with pistachios, tomatoes and lemon

Today we prepare a recipe for VEGETARIAN FOCACCIA

For the dough, all you have to do is mix all the ingredients for 1 minute and be patient, since most of the work will be done by resting / fermenting the dough in the fridge and on the day of the focaccia, bake it with PISTACHIOS, TOMATOES CHERRY and LEMON zest or whatever you like.



recetas de pizzas y focaccias



Pizza en casa pro
pizza bread / vegetarian focaccia
5 from 1 vote
Prep Time 1 minute
Cook Time 22 minutes
rest in fridge 1 day 12 hours
Total Time 1 day 12 hours 23 minutes
Course bread, breakfasts, main dish, pizza
Cuisine italian, Mediterranean
Servings 6 people
Calorías 425 kcal


  • 1. In a bowl (or container with high edges) we dissolve the yeast with the water, add oil, flour and fine salt. With the help of a spoon, mix well until all the ingredients are mixed and there is no loose flour left in the bottom of the container.
    2. Cover the bowl and let the dough rest untouched at room temperature for 25 minutes so that the flour hydrates well.
    3. Then it's time to make 3 folds of the dough with a rest of 20 minutes between them (WATCH VIDEO) You will see that the dough becomes more elastic and less sticky after each fold.
    4. Primer folds. We moisten our hand with water so that the dough does not stick and we fold the dough stretching the edges towards the center, leaving the seam upside down. Cover the bowl and let it rest for 20 minutes.
    5. Second fold: repeat the same process as the 1st fold
    6 Third fold: Repeat the process of the 1st fold, divide the dough into 2 equal parts (only if you have kneaded 1 kg of flour, quantity for 2 masses) transfer the dough into a clean bowl greased with oil, cover and store in the fridge for 24 to 72 hours.
    The day you are going to make the pizza or focaccia
    1. Grease a 25 cm wide / 35 cm long and 5 cm high mold or similar with oil
    2. Turn the dough in the center, brush the dough with extra virgin olive oil, fold the sides towards the center and leave the seam upside down, cover the tray with transparent film and let it rest at room temperature until it doubles in volume , it may take from 1 to 5 hours. (at about 18 - 20 °C from 2 to 5 hours) at more room temperature it will take less time to double its volume.
    3. Preheat the oven at full power to 250 °C / 464 °F with top and bottom heat for 30 minutes before cooking the focaccia
    4. Before putting the focaccia in the oven, spray with oil and with the tips of your fingers, press the entire surface gently, making dimples, add CHERRY TOMATOES cut in half, salted PISTACHIO without shell, LEMON zest, a thread of extra virgin olive oil and a pinch of sea salt flakes.
    5. Bake for 20 / 22 minutes in an oven at 250 °C / 464 °F, static mode in the lowest part of the oven on top of the special stone for ovens. If you see that the surface is not toasted as you would like after 13 minutes, you can raise the tray with the focaccia on the oven rack at half height.
    6. Take it out of the oven, unmold it and let it cool on a rack



Tips and recommendations:1. FLOUR It is recommended to use a quality flour with a percentage of protein from 12% (it is indicated on the label) Italian pizza flour or Manitoba flour are perfectPOOLISH or PREFERMENTO, before preparing the chosen recipe I recommend taking it out of the fridge 1 hour before and leaving it at room temperatureWATER It is recommended to use bottled water, cold in summer, room temperature in winterOIL, there is nothing better than a good extra virgin olive oilYEAST, I use the cubes of fresh yeast that are sold in supermarkets, you can also use dry baker's yeast in a ratio of 3 to 1. EXAMPLE 9 GR of fresh yeast = 3 GR of dry baker's yeastSalt: common fine salt2. Size and type of tray: I recommend a non-stick metal one, since it transfers heat better and helps the edges and sides of the dough to be crispy (if you don't have one, you can use another container lined with baking paper, this way so the focaccia will not stick).As for the size, with the quantities that you will see in the recipe, I used a 25×35x5 cm rectangular mold because I wanted a rather thick and fluffy focaccia. If you want a thinner and crispier focaccia, you can bake it directly on the trays that They come in the oven, which are larger (usually about 30×40 cm).3. oven temperature: I recommend baking the focaccia between 220 °C and 250 °C.The higher the temperature, the sooner the surface will brown and form a crispy crust. If we bake at 220 °C, you may notice that it is not so crunchy (which may be how you like it), but the interior is more SPONGIOUS.The first times you bake pizza / focaccias I recommend you watch and see how they cook to find the ideal tray position / temperature so that the recipe comes out to your liking4. Position of the focaccia in the oven: baking in the lower third allows us a crispier base and if we later see that the top part needs to be toasted, we can raise the focaccia to the upper half or third.5. You can eat it as it is or cut it in half and fill it, if there is leftover you can freeze it in pieces wrapped in transparent film and when you feel like it you take it directly from the freezer, remove the plastic and heat it in a sandwich maker for 8/10 minutes, It will be like fresh out of the oven!!!!



Serving: 1porciónCalorías: 425kcal
Palabras Calves flour, lemon, pistachios, tomatoes, water
Tried this recipe?Let us know how it was!



As you can see in the video, this FOCACCIA WITH PISTACHIOS can be made very easily and the result is delicious. 😋

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