Focaccia, Pizza, and Garlic Butter

Hello! Over the weekend I'm going to make Pizza using the Overnight dough from Ken Forkish's "Flour Water Salt Yeast". I don't need 5 12-inch pizzas, so I'm going to use some dough to make Focaccia. Will it turn out OK without olive oil added to the original dough? It should be about 700 grams.

I'd also like to make a buttery garlic sauce (I'm not quite sure what to call it!) to brush on the crust of the pizza before baking it. Does this sound nice?
-1/4 cup olive oil
-1/3 cup butter
-2 cloves garlic
-1/2 tsp basil pesto
-3 tbsp grated parmesan
-1 tbsp dried oregano
-black pepper
-fresh parsley, finely chopped

If those measurements would work, how should I put it together? Simmer everything in a small pot? Or melt the butter in a pan, add the garlic and herbs, and then mix it with the oil after that? Дуже дякую!

PaneToscano
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3 Comments

Nancy May 27, 2021
The bread dough will handle better and the baked bread will last longer with oil added. (Maybe add it to remaining dough after you make pizza.)
As for the garlic sauce, I would cook it only a short time or not at all, as the ingredients will cook during the baking.

 
PaneToscano May 27, 2021
Thank you! If I make the garlic sauce today (Thursday) and keep it airtight in the fridge, will it still be fresh on Sunday?
 
Nancy May 27, 2021
The sauce will keep better, about 3 or 4 days in the fridge if you cook it before storing it. Raw sauce with garlic and oil can breed some noxious material (bacteria, if I remember rightly).
I had recommended no cooking of sauce if you were going to bake it immediately the pizza.
 
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