Focaccia Pizza Supreme (Printable)

Herbed focaccia topped with cheese, cured meats, veggies and olives — a savory, shareable Italian-American classic.

# Ingredient List:

→ Focaccia Dough

01 - 3 ¾ cups all-purpose flour (500 g)
02 - 1 ⅓ cups warm water (325 ml)
03 - 2 teaspoons instant dry yeast
04 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
05 - 1 ½ teaspoons kosher salt
06 - 1 teaspoon granulated sugar

→ Toppings

07 - ¾ cup pizza sauce or marinara (200 ml)
08 - 1 ½ cups shredded mozzarella cheese (150 g)
09 - 1 ½ oz pepperoni slices (40 g)
10 - 1 ½ oz cooked Italian sausage, crumbled (40 g)
11 - 1 small red onion, thinly sliced
12 - 1 small green bell pepper, thinly sliced
13 - 1 small handful black olives, sliced
14 - ⅓ cup grated Parmesan cheese (30 g)
15 - 1 teaspoon dried oregano
16 - Fresh basil leaves for garnish (optional)

# Steps:

01 - In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Pour in the warm water and olive oil, then stir until a slightly sticky dough forms and no dry flour remains.
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, about 1 hour.
03 - Preheat the oven to 430°F (220°C). Generously oil a 9x13-inch baking pan, making sure to coat the bottom and sides.
04 - Transfer the risen dough into the prepared pan and stretch it gently to fill the corners. Use your fingertips to press deep dimples across the entire surface. Drizzle generously with olive oil and let the dough rest for another 20 minutes to puff slightly.
05 - Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Layer on the shredded mozzarella, pepperoni slices, crumbled Italian sausage, sliced red onion, green bell pepper strips, and black olives. Finish with an even 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 - Remove from the oven and let cool for 5 minutes. Scatter fresh basil leaves over the top if desired, then slice into squares and serve warm.

# Expert Tips:

01 -
  • The focaccia base creates an irresistibly thick, pillowy crust that stays tender even after all those toppings go on
  • You get that authentic bakery bread flavor without needing any special skills or a pizza stone
  • The combination of herbed olive oil soaked dough with supreme toppings hits every craving at once
02 -
  • The dough should feel slightly sticky when you are done mixing, this is exactly right and will produce the most tender focaccia
  • Those dimples you press into the dough are not just decorative, they create little pools for olive oil that make the bread incredibly flavorful
  • Letting the dough rest in the pan for 20 minutes before topping prevents it from shrinking back when you add the sauce
03 -
  • Use the best quality olive oil you can afford since it plays such a prominent role in both the dough and the final drizzle
  • Let the baked focaccia rest for at least 5 minutes before slicing so the cheese has time to set slightly

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