Overnight Focaccia Pizza with Olive Salsa Verde by Bespokepost

Ingredients

• 500g (4 cup) bread flour
• 400ml (1 ¾ cup) warm water
• 1 tsp instant yeast
• 2 tsp kosher salt
• 30ml (2 tbsp) extra virgin olive oil
• 200g (2 cup) mozzarella cheese, shredded
• 200ml (¾ cup) tomato sauce
• 100g (½ cup) castelvetrano olives, pitted and chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp lemon juice

Instructions

1. Combine flour, water, yeast, and salt in a large bowl, mixing until a shaggy dough forms, then cover and refrigerate for 12-24 hours.
2. Transfer the proofed dough to a well-oiled baking pan, dimpling the surface with your fingers, and let it rest at room temperature for 1 hour.
3. Preheat your oven to 220°C (425°F).
4. Spread tomato sauce evenly over the dough, top with shredded cheese, and bake for 20-25 minutes until the edges are golden and crispy.
5. Mix chopped Castelvetrano olives, parsley, and lemon juice in a small bowl to create the salsa verde over medium heat until heated through, about 5 min.
6. Remove the pizza from the oven, top with the olive salsa verde, and slice to serve at 375°F until golden and cooked through, about 25 min.