First, make Randy’s Pizza Dough:
- 16 oz bread flour
- 9.8 oz water by weight (warm 120* F)
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp olive oil
- 2 tsp salt
- 1 1/2 tsp instant dry yeast
Mix flour sugar and salt. Put yeast and half the flour mixture in the mixer. Mix the honey and oil into the very warm water. Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes. Stop mixer. Add the rest of the flour, then set mixer to stir until the dough pulls from the sides of the bowl then stop mixer for 5 minutes. After the 5 minutes, go to speed 2 for 12 minutes. On a lightly floured surface shape into two balls. Place in the refrigerator in a lightly sealed container coated with olive oil overnight or up to three days.
Focaccia Topping Ingredients
- 2 cloves fresh garlic, minced
- 6″ piece of fresh rosemary, or 1 tsp of dry rosemary
- coarse Kosher salt
- olive oil
- fresh, grated Parmesan cheese
Preheat oven to 400*.
Lightly oil a 9″ square baking pan. Pat one dough ball into bottom of pan and allow to come to room temperature (approximately 1 hour). Stretch dough into corners once dough is at room temperature and risen. Poke fingers into the dough to make little dents. Sprinkle garlic and rosemary on top. Drizzle with olive oil.
Bake 15 minutes. Remove from oven. Sprinkle Parmesan cheese and salt. Drizzle with more olive oil. Return to oven for 3-5 minutes, until golden brown.
Cut into 9 squares and serve.