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This recipe shows how to make a light, airy focaccia pizza with large bubbles, a crisp crust, and a simple no‑knead dough. The dough is made from bread flour, water, instant yeast, honey, salt, and olive oil, then left to rest for an hour before being folded and stretched every 30 minutes. A quick tomato sauce is prepared by sautéing garlic, adding tomato sauce, oregano, parsley, basil, and salt. After the final fold, the dough is placed on an oiled pan, brushed with oil, and scored. It is baked at 230 °C (450 °F) until the crust is golden and the interior is fluffy. The finished pizza can be topped with cheese, meats, or other favorite ingredients.