Focaccia Pizza Supreme (Printable version)
Soft, airy focaccia dough topped with mozzarella, peppers, olives, mushrooms and a garlicky tomato sauce.
# What you need:
→ Focaccia Dough
01 - 4 cups all-purpose flour
02 - 1 1/2 cups warm water
03 - 2 teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 3 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
→ Pizza Sauce
06 - 3/4 cup passata or tomato purée
07 - 1 clove garlic, minced
08 - 1 tablespoon olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon sugar
→ Toppings
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup sliced pepperoni or vegetarian alternative (optional)
14 - 1/2 red bell pepper, thinly sliced
15 - 1/2 green bell pepper, thinly sliced
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup sliced black olives
18 - 1/2 cup sliced mushrooms
19 - 1 tablespoon chopped fresh basil, for garnish
20 - Freshly ground black pepper, to taste
# How To:
01 - In a large mixing bowl, combine the flour, instant yeast, and fine sea salt. Pour in the warm water and 3 1/2 tablespoons of olive oil. Stir with a wooden spoon until a sticky, cohesive dough forms.
02 - Knead the dough gently directly in the bowl for 1 to 2 minutes. Cover tightly with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot and let rise for 1 to 2 hours, or until the dough has doubled in volume.
03 - While the dough rises, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté the minced garlic until fragrant, about 30 seconds. Stir in the passata, dried oregano, salt, and sugar. Simmer gently for 10 minutes, stirring occasionally, then set aside to cool.
04 - Coat a large baking sheet (approximately 12x16 inches) generously with olive oil. Turn the risen dough onto the prepared sheet. Using oiled fingertips, gently stretch and press 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, ensuring the rack is positioned in the center.
06 - Press dimples into the surface of the dough using 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 prepared pizza sauce evenly across the surface. Scatter the shredded mozzarella over the sauce, then arrange the pepperoni (if using), sliced bell peppers, red onion, black olives, and mushrooms on top. Finish with freshly ground black pepper.
08 - Return the assembled focaccia pizza to the oven and bake for an additional 15 minutes, or until the cheese is fully melted and bubbly and the crust edges are golden brown.
09 - Allow the focaccia pizza to stand for 5 minutes after removing from the oven. Sprinkle with chopped fresh basil, slice into squares, and serve warm.
# Expert Advice:
01 -
- The crust alone is worth it: pillowy and tender inside with a crackling olive oil crust that puts delivery pizza to shame.
- You get all the satisfaction of a supreme pizza without the fuss of stretching and transferring delicate rounds onto a stone.
- It feeds a crowd from a single sheet pan and leftovers taste incredible cold the next morning.
02 -
- The dough will seem alarmingly wet and sticky at first, but resist the urge to add extra flour because that moisture is what creates the airy holes you want.
- Pre baking the focaccia for ten minutes before adding toppings is the step that prevents a soggy center and keeps the crust structural.
03 -
- Coat your hands and the pan generously with olive oil when stretching the dough because it prevents sticking and seasons the bottom crust at the same time.
- Let the baked focaccia pizza rest those five minutes before slicing because the cheese and sauce need a moment to set or everything slides right off.