Bodega Bay Lodge's Focaccia & Pizza Dough

Bodega Bay Lodge Focaccia and Pizza Dough

A great base for your favorite pizzas!

Servings: 1 half-sheet pan

Cook Time: 2 hours

Cuisine: Italian

Source: Recipe and photo courtesy of Bodega Bay Lodge.


1¼ quarts water at 105°F (5 cups)

¾ cup extra virgin olive oil + enough to coat pans and tops

¼ cup honey

¾ ounce active dry yeast (3 tablespoons)

1 cup semolina flour

¾ ounce kosher salt + enough to coat pans and tops (3+ tablespoons)

4 ½ pounds Keith’s Best Bread Flour (13 ½ cups) plus extra for dusting

fresh herbs for topping


Combine, water, oil and honey. Add yeast and mix well. In a separate 20-quart or larger mixer bowl, mix together the semolina, salt and flour with the dough hook. Knead 10 – 12 minutes. Dough should have a shine to it when ready. If the dough wraps around the hook during mixing, stop, push the dough down, then continue kneading.

Cover dough and put it in a lidded container (we use a lidded bus tub.) Let proof until doubled in size. Knock down and re-proof at least once, preferably twice.

Coat the bottoms of 2 sheet pans with extra virgin olive oil and kosher salt. Cut dough in half with a dough cutter or knife. Roll out each piece on a floured surface to shape of the pan. Place dough in pans. Coat the top of the dough with olive oil and a light sprinkling of kosher salt. Top with fresh herbs.

Let proof until almost doubled in size. Make dimples in the dough (dock) with your fingers.

Bake at 350º for approximately 18 minutes or until light golden brown.


Recipe Courtesy Of

Bodega Bay Lodge

Perched on a pastoral bluff overlooking the rugged Sonoma Coast, Bodega Bay Lodge is the quintessential California coastal retreat.