Focaccia Pizza Supreme (Printable Format)
Fluffy herbed focaccia topped with mozzarella, pepperoni, sausage, peppers, onions and olives — golden and bubbly.
# What You Need:
→ Focaccia Dough
01 - 3¾ cups all-purpose flour
02 - 1⅓ cups warm water
03 - 2 teaspoons instant dry yeast
04 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
05 - 1½ teaspoons kosher salt
06 - 1 teaspoon granulated sugar
→ Toppings
07 - ¾ cup pizza sauce or marinara
08 - 5.3 ounces mozzarella cheese, shredded
09 - 1.4 ounces pepperoni slices
10 - 1.4 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, optional, for garnish
# How-To Steps:
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, approximately 1 hour.
03 - Preheat the oven to 425°F. Generously oil a 9x13-inch baking pan with olive oil.
04 - Stretch and press the risen dough into the prepared pan, using your fingertips to create characteristic dimples across the surface. Drizzle generously with olive oil and let rest for an additional 20 minutes.
05 - Spread the pizza sauce evenly over the dough. Layer with shredded mozzarella, pepperoni slices, crumbled Italian sausage, thinly sliced red onion, green bell pepper strips, and black olives. Finish with a generous sprinkle of grated Parmesan and 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 - Allow the focaccia pizza to cool slightly in the pan for 5 minutes. Scatter fresh basil leaves over the top, then slice into squares and serve warm.
# Expert Suggestions:
01 -
- The focaccia base stays pillowy inside but develops a golden crunch on the bottom that regular pizza crust can only dream of.
- You get all the supreme pizza flavors you crave without the fuss of stretching and sliding dough onto a stone.
02 -
- If your kitchen is cold the dough may take closer to 90 minutes to rise, so patience here saves you from a dense, sad base.
- Do not skip the second 20 minute rest after stretching the dough into the pan because it gives the gluten time to relax and creates those airy bubbles inside.
03 -
- Coat your hands in olive oil instead of flour when pressing the dough into the pan to keep it tender rather than tough.
- Drain the sliced olives on a paper towel before scattering them so they do not add unwanted moisture to the surface.