Lemon and Olive Focaccia Pizza

Name: Lemon and Olive Focaccia Pizza
Total time: 7200 s
Yield: 2 people
Cuisine: American
Ingredients: 1 pack GF focaccia mix; 300 ml warm water; 2 tbsp olive oil; 1 tsp salt; 2 preserved lemons, sliced thin; 1/2 tin pitted green olives, sliced in half; A few dollops of pesto; Feta cheese, to taste; Mozzarella, to taste; A few sprigs of rosemary

Genna @genlato_

Bristol

I came across this gluten free focaccia mix in my local shop and wondered how I could spin it into a pizza recipe. My partner and I argued over toppings, but finally landed on a satisfyingly brine-y combo of preserved lemons, green olives, pesto and salty cheese. Half mozzarella (for him), half feta (for me). A bit far from pizza but crazy delicious nonetheless.

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Ingredients

1 hour, plus 1 hour rising time

2 people

GF focaccia base
1 packGF focaccia mix
300 mlwarm water
2 tbspolive oil
1 tspsalt
Toppings
2preserved lemons, sliced thin
1/2 tinpitted green olives, sliced in half
A fewdollops of pesto
Feta cheese, to taste
Mozzarella, to taste
A fewsprigs of rosemary

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Steps

1 hour, plus 1 hour rising time

1

Make the focaccia dough by adding together the focaccia mix (and yeast packet) with warm water, salt, and oil. Mix until it makes a smooth dough, then transfer to an oiled and lined dish.
2

Cover, place in a warm spot and leave to rise for an hour.
3

Once risen, preheat the oven to 240 C (or 230 fan) and prepare toppings.
4

Drizzle more olive oil on the dough, then scatter toppings with dollops of pesto. Cover the lot with cheese of choice, before pushing the toppings gently into the dough with oiled fingers.
5

Bake for 25-35 minutes or until golden brown. Rest for 10 minutes.
6

Slice into squares and serve with side salad!

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Cooksnaps

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Genna @genlato_

on May 23, 2025 23:24

Bristol

Hello! I’m Genna 👋 Born and raised in California, currently living in the UK 🇺🇸🇬🇧My home cooking is inspired by sustainable living, using whole food and high quality ingredientsn 🌱 I’ve recently started growing my own food in my garden, and I love learning about ethical and sustainable food systems! I enjoy both baking and cooking, and will always take on a challenge to adapt recipes to different dietary requirements or preferences.