Focaccia Pizza Supreme

The rain was hammering against the kitchen window the afternoon I stumbled onto the idea of mashing focaccia and pizza together into one gloriously greedy slab. I had a ball of dough rising on the counter and half a container of pizza sauce staring me down from the fridge, and somewhere between those two things a small obsession was born. It has since become my go to dish for feeding a crowd without breaking a sweat. There is something deeply satisfying about pressing fingertips into soft dough and loading it with every topping within reach.

My neighbor Dave wandered over one Saturday while I was pulling a pan of this out of the oven and ended up eating three slices standing at the counter without even taking his coat off.

Ingredients

• 500 g all purpose flour: Regular flour works beautifully here because the olive oil enriches the dough enough that bread flour is unnecessary.
• 325 ml warm water: Should feel like a warm bath to your finger, not hot, or you risk killing the yeast before it even wakes up.
• 2 tsp instant dry yeast: Instant yeast skips the blooming step and goes straight into the flour, saving you a small headache.
• 2 tbsp extra virgin olive oil plus more for drizzling: This is what makes it focaccia rather than a flat pizza dough, so do not skimp.
• 1.5 tsp salt: Salt strengthens the gluten network and without it your dough will feel slack and taste flat.
• 1 tsp sugar: Just enough to give the yeast something to snack on during its rise.
• 200 ml pizza sauce or marinara: A thick sauce prevents the dough from turning soggy underneath all those toppings.
• 150 g mozzarella cheese shredded: Low moisture mozzarella melts more cleanly, but fresh torn mozzarella works if you drain it first.
• 40 g pepperoni slices: Let them overlap slightly because they cup and crisp at the edges in the most irresistible way.
• 40 g cooked Italian sausage crumbled: Browning the sausage before baking concentrates the flavor and avoids greasy pooling on top.
• 1 small red onion thinly sliced: Thin rings roast into sweet jammy bits that balance the salty meats perfectly.
• 1 small green bell pepper thinly sliced: Cut them thin so they soften in the baking time rather than staying crunchy and raw.
• 1 small handful black olives sliced: Kalamata olives add a briny punch that ties the whole Mediterranean vibe together.
• 30 g grated Parmesan cheese: A dusting over everything creates a savory crust on top that you will keep picking at.
• 1 tsp dried oregano: Rub it between your palms as you sprinkle to wake up the essential oils.
• Fresh basil leaves optional for garnish: Torn on after baking so they stay bright and fragrant rather than turning black in the oven.

Instructions

Build the dough:

Whisk the flour, yeast, sugar, and salt together in a large bowl, then pour in the warm water and olive oil, stirring until you have a shaggy, slightly sticky mass that clings to your fingers in a satisfying way.

Knead and let it rise:

Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes until it feels smooth and springs back when you poke it, then tuck it into an oiled bowl, cover it with a towel, and walk away for about an hour while it doubles.

Set up the oven and pan:

Crank the oven to 220 degrees Celsius and pour a generous puddle of olive oil into your 9 by 13 inch baking pan, tilting it to coat every corner so the bottom fries up golden.

Stretch and dimple:

Plop the risen dough into the pan and use your fingertips to press and stretch it outward, creating those classic little wells that catch pools of oil, then drizzle the top generously and let it puff for another 20 minutes.

Load on the toppings:

Spread the sauce in an even layer right to the edges, then scatter the mozzarella, pepperoni, sausage, onion, bell pepper, and olives across the surface, finishing with a heavy snowfall of Parmesan and a shower of oregano.

Bake until golden:

Slide the pan into the hot oven and bake for 20 to 25 minutes, watching for the cheese to bubble and the exposed edges of dough to turn a deep bronzed color that makes your kitchen smell incredible.

Finish and serve:

Let it cool for just a few minutes so the cheese settles, scatter torn basil over the top if you are feeling fancy, then cut into generous squares and serve while everything is still warm and melty.

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The first time I served this at a potluck it disappeared so fast I barely got a corner piece, and someone actually asked if I had ordered it from a restaurant.

Making It Your Own

You can absolutely treat this as a blank canvas and swap toppings based on what is lurking in your refrigerator. Mushrooms, artichoke hearts, or sun dried tomatoes all earn a place on top without any complaint from me.

Getting That Extra Crunch

If you own a pizza steel or stone, preheat it in the oven and set your baking pan directly on top of it for a blast of heat underneath that mimics a professional deck oven.

What to Drink With It

A light Italian red like Chianti cuts through the richness of the cheese and meats beautifully, but honestly a cold beer works just as well on a weeknight. A simple arugula salad on the side is all you need to feel like you have built a complete meal worth lingering over.

• Let leftover slices cool completely before wrapping them or they will steam themselves soggy.
• Reheat in a hot skillet rather than the microwave to bring back the crunch on the bottom.
• This dough also freezes well after the first rise if you want to make a double batch and save half for later.

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Every time I make this focaccia pizza the kitchen fills with that unmistakable smell of baking bread and melted cheese, and whoever is nearby inevitably appears at the counter asking when it will be ready. That is really all you could ever want from a recipe.

Questions & Answers About the Recipe

→ How do I get an airy focaccia base?

Use warm water and active yeast, knead until smooth, and allow a full rise until doubled. Gentle handling and proper hydration help create a light, open crumb. Dimpling before the second rest traps olive oil in the surface for tender pockets.

→ How can I make the crust crisper?

Preheat a pizza stone or steel and bake on a lower rack to concentrate heat at the base. Thin the dough slightly, avoid excess sauce, and finish under high heat briefly if needed to brown and crisp the edges.

→ Can I prepare components ahead of time?

Yes. Dough can be refrigerated overnight for more flavor; bring to room temperature before shaping. Toppings can be prepped a day ahead; assemble and bake just before serving for best texture.

→ What vegetarian topping swaps work well?

Swap pepperoni and sausage for sautéed mushrooms, roasted artichokes, caramelized onions, grilled zucchini or marinated artichoke hearts. Add a sprinkle of smoked paprika or thyme to boost savory depth.

→ How do I avoid a soggy middle?

Dock and dimple the dough to channel oil and moisture, use a moderate amount of sauce, and consider par-baking the crust for 5–7 minutes before adding wet toppings. Finishing with a higher heat helps evaporate excess moisture.

→ What’s the best way to store and reheat leftovers?

Store cooled slices in the refrigerator for up to 2–3 days. Reheat in a preheated oven at 180°C on a baking sheet or directly on a stone to revive crispness; a hot skillet also works for single slices.