I enjoy making pizza dough. I always make a large batch knowing the fam will max out at 2.5-3 thin crust pies. I follow an old Jamie Oliver recipe from his Italian cookbook, Jamie’s Italy. It has produced consistent results over the years.
The recipe for this dough calls for the usual suspects: flour, water, yeast, a pinch of sugar, and salt. I had recently taken it upon myself to produce a batch of yogurt. I heated the milk, mixed it with the last few cups of yogurt in the fridge, and put it in a covered pot in the oven. Four hours later I lost patience. The mixture was not thickening fasten enough. I turned up the heat on the oven slightly. The next time I heard the oven click on I checked on its progress. Lo and behold it had curdled. I separated the whey from the yogurt storing both in the fridge. To make a long story short the whey was used for this round of pizza dough. I didn’t notice any flavor or textural differences. It did make me feel rather self sufficient to use the by product from the yogurt experiment.
My family loves pizza night. Secretly I love using the left over to make focaccia. This always comes out crisp on the edges with just the right amount of chew. I change the toppings up based on what is available in the garden or by picking through the fridge for things that need to go. I used mint, chives, rosemary, and scallions with a liberal dusting of black pepper.
The sheet pan is covered with a Silpat. It is drizzled with oil before placing the dough on top. I spread out the dough with my fingers. It was pretty late at night (for me) when I started this project. Once the herbs were chopped and sprinkled over top. I put the tray in the fridge with the intention of baking it in the morning.
The next day I pulled the focaccia out of the fridge. Set the oven to 400˚F. The sheet tray was left on the stove to proof before baking for approximately 25 minutes. The edges should be golden brown. The herbs should be starting to crisp around the perimeter. Allow the bread to cool before serving.