Rosemary & Sea Salt Focaccia Pizza

One of the most ancient forms of Roman "Pizza Bianca". Often eaten as an appetizer (antipasti) or bread substitute. No tomato, no mounds of cheese—just dough, oil, garlic, and rosemary. The secret is the "soffritto" (flavors infused into the oil) and the quality of the dough.
🕒 Prep Time 10 mins
🍳 Cook Time 12 mins
Total Time 22 mins
🍽️ Servings 2 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian (Roman)

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Pastry brush
  • Garlic press

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1

Crush the garlic and mix with the olive oil in a small bowl. Let sit for 10 minutes.

Tip: This infusion allows the oil to absorb the garlic flavor, so you can spread it evenly.
2

Stretch the dough thinly and place on the baking sheet.

Tip: Stretch by hand, not with a rolling pin, to preserve the air bubbles in the structure.
3

Brush thoroughly with the garlic oil.

Tip: The oil layer prevents the surface from drying out and fries it crispy.
4

Sprinkle with chopped rosemary and coarse salt.

Tip: Salt's hygroscopic effect makes the surface crispier and provides flavor bursts.
5

Bake at 425°F (220°C) for 10 minutes, until golden brown.

Tip: Watch that the garlic doesn't burn to a dark brown, as it becomes bitter.
6

Remove and immediately grate Parmesan over the top.

Tip: Add cheese only at the end; due to low moisture, it would burn easily in the oven.

Recipe FAQ

Why do I need high heat?
Sudden high heat (425°F+) causes gas bubbles in the dough to expand (oven spring) and creates a crispy crust while keeping the inside soft.

Ingredients

  • 10 oz Pizza Dough
  • 2 sprigs Fresh Rosemary
  • 2 cloves Garlic
  • 3 tbsp Extra Virgin Olive Oil
  • 2 oz Parmesan Cheese (or Pecorino)
  • 1 pinch Coarse Sea Salt (Maldon or similar)
  • 1 pinch Freshly Ground Black Pepper