Focaccia Pizza Supreme

Rainy Sunday afternoons were made for projects like this. I stumbled onto the focaccia pizza concept completely by accident when I had leftover pizza toppings but no energy to make traditional dough from scratch. The first time the focaccia came out of the oven, thick and dimpled and begging to be topped, my kitchen smelled like an Italian bakery. Now it is the one thing my kids actually ask me to make on weekend movie nights.

Last summer my neighbor Sarah came over while I was pressing the dough into the pan. She watched me make those signature focaccia dimples with my fingertips and said it looked like the most satisfying kitchen task imaginable. We ended up sitting at the counter watching it rise together, drinking wine and talking about nothing important until the timer beeped.

Ingredients

• 500g all-purpose flour: This forms the foundation of your focaccia base, creating that sturdy yet fluffy structure that holds up beautifully under heavy toppings
• 325ml warm water: Warm to the touch but not hot activates the yeast and helps develop that perfect soft interior texture
• 2 tsp instant dry yeast: Instant yeast eliminates the need for proofing and gives reliable, quick rises every single time
• 2 tbsp extra-virgin olive oil: This goes into the dough and gets drizzled on top, creating that signature focaccia flavor and golden finish
• 1½ tsp salt: Do not reduce this as it balances the sweetness of the dough and enhances all the savory toppings
• 1 tsp sugar: Just enough to feed the yeast and help the dough develop those beautiful golden tones while baking
• 200ml pizza sauce: A good quality marinara or pizza sauce provides the classic acidic base that cuts through the rich cheese and meats
• 150g mozzarella cheese: Shredded mozzarella melts into that perfect gooey layer we all look for in a supreme pizza
• 40g pepperoni slices: These curl up beautifully and release their oils as they bake, creating those crispy edges everyone fights over
• 40g cooked Italian sausage: Pre-cooked and crumbled sausage adds that fennel spiced depth that makes a pizza truly supreme
• 1 small red onion: Thinly sliced red onion becomes sweet and mellow when baked, adding a nice bite and pop of color
• 1 small green bell pepper: Green peppers bring freshness and crunch that balances all the rich cheese and cured meats
• 1 handful black olives: Sliced black olives add a briny punch that cuts through the richness of the cheese
• 30g grated Parmesan: Sprinkled on top, Parmesan adds a salty, nutty finish that makes every bite interesting
• 1 tsp dried oregano: Dried oregano blooms in the oven and provides that classic pizza parlor aroma

Instructions

Mix your focaccia dough:

In a large bowl, whisk together flour, yeast, sugar, and salt until combined. Add warm water and olive oil, then mix with a wooden spoon until a slightly sticky dough forms.

Knead until smooth:

Turn dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and elastic. Place in an oiled bowl, cover with a clean towel, and let rise until doubled, about 1 hour.

Preheat and prep your pan:

Preheat oven to 220°C (430°F). Generously oil a 9x13-inch baking pan with olive oil.

Shape and dimple the dough:

Press risen dough into the prepared pan, stretching to fit. Use your fingertips to press deep dimples all over the surface, then drizzle with more olive oil. Let rest 20 minutes.

Add all those supreme toppings:

Spread pizza sauce evenly over the dough. Layer on mozzarella, pepperoni, sausage, red onion, bell pepper, and olives. Sprinkle with Parmesan and oregano.

Bake until golden and bubbly:

Bake for 20 to 25 minutes until cheese is melted and bubbly with golden spots and the crust is crisp on the edges.

Finish and serve:

Let cool for a few minutes, scatter fresh basil on top if using, then slice into squares and serve warm while the cheese is still stretchy.

Save

This recipe became our go-to for birthday celebrations last year after I made it for my son and his three friends. They sat around the counter eating slice after slice with sauce on their chins, talking about video games and school. One of them told me it was better than any pizza place in town, which coming from a thirteen year old felt like winning a gold medal.

Make It Your Own

The beauty of this focaccia pizza is how easily it adapts to whatever you have in the fridge or whatever your family loves best. I have made versions with roasted vegetables, with just cheese and herbs, even with barbecue sauce and chicken. The focaccia base is forgiving and delicious no matter what direction you take it.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through all the rich cheese and meat beautifully. If you drink wine, a medium-bodied Italian red like Chianti or Sangiovese complements the tomato sauce and herbs perfectly. For something non-alcoholic, sparkling water with lemon refreshes the palate between bites.

Timing Your Focaccia Pizza

The active prep time is only about 25 minutes total, but the dough needs that full hour to rise properly. I usually start the dough about two hours before we want to eat. While it rises I prep all the toppings and clean up the kitchen, so when the dough is ready everything else is too and the final assembly happens in minutes.

• The dough can rise in the refrigerator overnight if you want to start it the day before
• Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes
• You can freeze unbaked topped focaccia pizza for up to a month, just add a few minutes to the baking time

Save

There is something incredibly satisfying about pulling a pan of this bubbling, golden beauty out of the oven and watching everyone gather around. This is the kind of food that brings people to the table and keeps them there long after the last slice is gone.

Recipe FAQs

→ How long should the dough rise?

Allow about 1 hour in a warm, draft-free spot or until doubled in size; colder kitchens will take longer. A doubled dough gives a light, airy crumb.

→ How can I get a crispier base?

Preheat a pizza stone or steel while the oven heats, stretch the dough thinner, and bake directly on the hot surface. A short increase in oven temp in the final minutes also helps achieve more color and crunch.

→ What are good vegetarian topping swaps?

Replace meats with sautéed mushrooms, roasted artichokes, marinated artichoke hearts, caramelized onions, or grilled zucchini. Use plant-based sausage for a similar savory depth.

→ Can I use whole wheat flour for the dough?

Yes, but whole wheat absorbs more water and yields a denser crumb. Try substituting up to half the flour, increase hydration slightly, and knead a bit longer for gluten development.

→ How do I avoid a soggy center?

Dimpling the dough and drizzling oil helps repel excess sauce. Use a moderate amount of sauce, pre-cook moist vegetables, and bake on a hot surface or par-bake the base briefly before topping.

→ Best method to reheat leftovers?

Reheat in a 200°C oven on a sheet or stone for 6–10 minutes to restore crispness, or warm slices in a skillet over medium heat for a crisp bottom and melted cheese.