Focaccia Pizza Supreme (Printable Version)
Airy focaccia base topped with mozzarella, peppers, olives, mushrooms and basil for a hearty, shareable main.
# What You'll Need:
→ Focaccia Dough
01 - 4 cups all-purpose flour
02 - 1½ cups warm water
03 - 2 teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 3½ 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 - 1½ 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, combine the flour, instant yeast, and fine sea salt. Pour in the warm water and 3½ tablespoons of 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 becomes slightly smoother. 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 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. Reduce the heat and simmer gently for 10 minutes until slightly thickened. Remove from heat and let cool.
04 - Coat a large baking sheet (approximately 12x16 inches) generously 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 springs back, let it rest for 15 minutes before continuing to stretch.
05 - Preheat the oven to 425°F, positioning the rack in the center.
06 - Press deep dimples across the surface of the dough using your fingertips. Drizzle lightly with additional olive oil. Bake for 10 minutes until the crust is just set but not yet browned.
07 - Remove the par-baked focaccia from the oven. Spread the cooled pizza sauce evenly over the surface. Scatter the shredded mozzarella in an even layer, then arrange the pepperoni if using, sliced bell peppers, red onion, black olives, and mushrooms. Finish with a generous crack of 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, bubbling, and the edges of the crust are deeply golden.
09 - Allow the focaccia pizza to rest for 5 minutes after removing from the oven. Sprinkle with chopped fresh basil, slice into squares, and serve warm.
# Expert Hints:
01 -
- The focaccia crust is pillowy and golden yet holds up under every topping you throw at it without going soggy.
- It feeds a crowd effortlessly and tastes even better the next day, cold, straight from the fridge.
02 -
- If you rush the stretching step and the dough tears, patch it gently and let it relax before trying again.
- Prebaking the focaccia before adding toppings is the single step that prevents a soggy, disappointing center.
03 -
- Coat your hands and the baking sheet generously with olive oil because this dough will stick to everything otherwise.
- Cool the sauce completely before spreading it on the parbaked crust or it will create steam and soften the base you just worked to set.