Pizza dough is one of those things I make on autopilot… it’s so quick to do, especially with the dough hook of the stand mixer, and it gets better with time – I always try to anticipate our pizza needs at least 24 hours in advance. This is the secret of pizzeria pizza dough – it always gets at least a day to hang out, sometimes more. I see fresh pizza dough at so many grocery stores and Italian markets, too – so it’s easy enough to pick up for a few dollars. Either way, it’s a great way to get fresh bread on the table, in the form of a nubbly focaccia! Which can be topped with all kinds of things – fresh rosemary and olive oil, garlic and olive oil, crushed olives and olive oil…. or everything bagel seasoning. Yes!!
By the way, if you don’t live close to a Trader Joe’s or anywhere else that happens to sell it, you can make your own everything bagel blend – it’s roughly equal parts sesame seed (white and black, or nigella seeds), poppy seed, granulated onion and garlic. Easy! Hit the bulk section and make little jars for last minute giving. And to scatter with abandon over your pizza/focaccia dough, after the satisfying task of poking your fingers deeply all over it, creating dimples to catch the oil and garlicky, bagel-y bits.