Focaccia Pizza Supreme (Printable)
Fluffy herbed focaccia loaded with sauce, mozzarella, pepperoni, sausage, and veggies, baked until golden.
# What You’ll Need:
→ Focaccia Dough
01 - 4 cups all-purpose flour
02 - 1 ⅓ cups warm water
03 - 2 teaspoons instant dry yeast
04 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
05 - 1 ½ teaspoons kosher salt
06 - 1 teaspoon granulated sugar
→ Toppings
07 - ¾ cup pizza sauce or marinara
08 - 1 ½ cups mozzarella cheese, shredded
09 - 1 ½ ounces pepperoni slices
10 - 1 ½ ounces cooked Italian sausage, crumbled
11 - 1 small red onion, thinly sliced
12 - 1 small green bell pepper, thinly sliced
13 - 1 small handful black olives, sliced
14 - 1 ounce grated Parmesan cheese
15 - 1 teaspoon dried oregano
16 - Fresh basil leaves, for garnish (optional)
# Directions:
01 - In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Pour in the warm water and olive oil, stirring until a slightly sticky dough forms.
02 - Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and elastic. Transfer to an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
03 - Preheat the oven to 425°F. Generously oil a 9x13-inch baking pan, ensuring the bottom and sides are coated.
04 - Stretch and press the risen dough evenly into the prepared pan. Use your fingertips to create deep dimples across the surface. Drizzle generously with olive oil and let rest for 20 minutes to puff slightly.
05 - Spread the pizza sauce evenly over the dough. Layer the shredded mozzarella, pepperoni slices, crumbled Italian sausage, sliced red onion, green bell pepper strips, and black olives. Finish with grated Parmesan and a sprinkling of dried oregano.
06 - Bake on the center rack for 20 to 25 minutes until the crust is golden brown and the cheese is melted and bubbly.
07 - Remove from the oven and let cool for 5 minutes. Scatter fresh basil leaves over the top if desired. Slice into squares and serve warm.
# Expert Advice:
01 -
- The focaccia base stays pillowy underneath while the toppings get all crispy and caramelized on top.
- You get the satisfaction of homemade bread and pizza in one pan, which makes you look like a genius with half the effort.
- It feeds six people easily and reheats beautifully the next day for lunch.
02 -
- If your kitchen is cold, the dough may take closer to ninety minutes to rise, patience here saves you from dense flat bread.
- Do not skip the second rest after stretching the dough into the pan, those twenty minutes give you the airy holey texture that makes focaccia special.
03 -
- The stickier the dough feels at the start, the better the final crumb will be, resist the urge to keep adding flour.
- Pressing the dough into the pan with oiled hands instead of floured ones gives you a crisper bottom crust with a richer flavor.