Focaccia Pizza Supreme (Print Version)
Soft focaccia crust piled with mozzarella, pepperoni, peppers, olives and mushrooms for a hearty, shareable main.
# What You Need:
→ Focaccia Dough
01 - 4 cups all-purpose flour
02 - 1 ½ cups warm water
03 - 2 teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 3 ½ tablespoons extra-virgin olive oil, plus more for drizzling
→ Pizza Sauce
06 - ¾ cup passata or tomato purée
07 - 1 clove garlic, minced
08 - 1 tablespoon olive oil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon salt
11 - ½ teaspoon sugar
→ Toppings
12 - 1 ½ cups shredded mozzarella cheese
13 - ½ cup sliced pepperoni or vegetarian alternative (optional)
14 - ½ red bell pepper, thinly sliced
15 - ½ green bell pepper, thinly sliced
16 - ½ small red onion, thinly sliced
17 - ½ cup sliced black olives
18 - ½ cup sliced mushrooms
19 - 1 tablespoon chopped fresh basil, for garnish
20 - Freshly ground black pepper, to taste
# Directions:
01 - In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and fine sea salt. Pour in the warm water and 3 ½ tablespoons of extra-virgin olive oil. Stir with a wooden spoon until a sticky, shaggy dough comes together.
02 - Knead the dough gently directly in the bowl for 1 to 2 minutes until it begins to smooth out. Cover tightly with plastic wrap or a damp kitchen towel. Set in a warm, draft-free spot and let rise for 1 to 2 hours, or until the dough has doubled in bulk.
03 - While the dough rises, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the passata, dried oregano, salt, and sugar. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool.
04 - Generously coat a large baking sheet (approximately 12x16 inches) with olive oil. Turn the risen dough out onto the prepared sheet. Using oiled fingertips, gently press and stretch the dough toward the edges. If the dough resists, let it rest for 15 minutes before continuing to stretch.
05 - Preheat the oven to 425°F, positioning the rack in the center.
06 - Dimple the surface of the stretched dough all over with your fingertips. Drizzle lightly with additional olive oil. Pre-bake for 10 minutes until the dough is just set but not yet browned.
07 - Remove the par-baked focaccia from the oven. Spread the cooled pizza sauce evenly across the surface. Scatter the shredded mozzarella in an even layer, then arrange the sliced pepperoni (if using), red and green bell peppers, red onion, black olives, and mushrooms over the top. Finish with a generous crack of black pepper.
08 - Return the assembled focaccia to the oven and bake for an additional 15 minutes, or until the cheese is fully melted and bubbly and the edges are deep golden brown.
09 - Remove from the oven and let stand for 5 minutes to allow the cheese to set. Sprinkle with chopped fresh basil, cut into squares, and serve warm.
# Expert Tips:
01 -
- The focaccia base is practically foolproof because you never need a rolling pin or perfect shaping skills.
- You get pizza satisfaction with half the effort and twice the crust payoff.
02 -
- If you rush the rising time the crust will be dense and bready instead of pillowy and open.
- Mixing the dough the night before and refrigerating it develops a deeper, slightly tangy flavor that same day dough never achieves.
03 -
- Coat your hands and the pan generously with olive oil because this dough will stick to everything it touches otherwise.
- Let the sauce cool completely before spreading it so you do not melt the cheese prematurely and create a greasy pool.