Focaccia Pizza Supreme

The sound of dough stretching under my oiled fingers on a Sunday afternoon is something I never get tired of, especially when I know a focaccia pizza supreme is about to happen. This recipe was born from a fridge clearing session that turned into one of the best decisions my kitchen has ever witnessed. The bubbly, airy crumb of focaccia meets the reckless topping ambition of a supreme pizza, and somehow it just works.

My neighbor wandered over one evening while I was pulling this out of the oven and ended up staying for three slices and a glass of Chianti. There is something about a rectangular sheet pan pizza that makes people drop their plans and pull up a chair.

Ingredients

• 500 g all purpose flour: Regular unbleached flour gives you that tender focaccia crumb without needing specialty ingredients.
• 375 ml warm water: Body temperature is what you want, too hot and you kill the yeast, too cool and it sulks.
• 10 g instant yeast: Instant yeast skips the blooming step and goes straight into the flour, saving you time and a dirty bowl.
• 10 g fine sea salt: Do not skimp here, salt is what turns flat bread into something worth eating.
• 50 ml extra virgin olive oil plus more for drizzling: The oil in the dough keeps it soft, and the oil on the pan creates that irresistible golden bottom.
• 200 ml passata or tomato purée: A smooth, quick simmered sauce is all you need, no long cooking required.
• 1 clove garlic minced: One clove is enough to perfume the sauce without overpowering it.
• 1 tbsp olive oil: For sautéing the garlic and building the sauce base.
• 1 tsp dried oregano: Rub it between your palms as you add it to wake up the oils.
• ½ tsp salt and ½ tsp sugar: The sugar tames the acidity of the tomatoes beautifully.
• 150 g shredded mozzarella cheese: Low moisture mozzarella melts evenly and avoids a soggy center.
• 50 g sliced pepperoni or vegetarian alternative: Optional but they cup and crisp in the oven in a way that is hard to resist.
• ½ red bell pepper thinly sliced: Sweetness and color that balances the salty toppings.
• ½ green bell pepper thinly sliced: Keeps things looking like a proper supreme.
• ½ small red onion thinly sliced: It mellows in the oven and adds a gentle bite.
• 60 g sliced black olives: Scatter them evenly so every slice gets a briny hit.
• 75 g sliced mushrooms: Thin slices cook through quickly and will not make the dough soggy.
• 1 tbsp chopped fresh basil: Add it after baking so the fragrance stays bright and alive.
• Freshly ground black pepper to taste: A final seasoning that ties everything together.

Instructions

Bring the dough together:

In a large bowl, stir the flour, yeast, and salt together, then pour in the warm water and olive oil. Mix with a wooden spoon until you have a wet, shaggy, sticky dough that looks almost too loose to handle.

Let it rise:

Give the dough a brief knead right in the bowl for a minute or two, then cover it tightly and find a warm spot. Let it double in size, which takes roughly one to two hours depending on your kitchen.

Simmer the sauce:

While the dough rises, warm olive oil in a small saucepan, cook the garlic just until fragrant, then add the passata, oregano, salt, and sugar. Let it bubble gently for ten minutes, then set it aside to cool.

Stretch into the pan:

Coat your baking sheet generously with olive oil and turn the puffy dough out onto it. Use oiled fingertips to gently coax it toward the edges, and if it springs back, walk away for fifteen minutes and try again.

Pre bake the base:

With the oven heated to 220°C (425°F), press dimples across the dough, drizzle with more oil, and bake for ten minutes until the surface is just set but still pale.

Load on the toppings:

Spread the sauce evenly over the parbaked crust, scatter the mozzarella, then arrange the pepperoni, both bell peppers, onion, olives, and mushrooms in whatever pattern makes you happy.

Finish baking:

Return the pan to the oven for another fifteen minutes until the cheese is bubbling and the edges have turned a deep golden brown.

Rest and serve:

Let it sit for five minutes so the cheese settles, then shower with fresh basil, crack over some black pepper, and cut into generous squares.

Save

I once made this for a rainy movie night and ended up watching nothing because everyone kept standing around the kitchen island going back for another slice.

Serving Suggestions

A simple arugula salad with lemon and olive oil cuts through the richness perfectly. If you are pouring wine, a medium bodied Italian red like Montepulciano is a natural companion that will not fight with the toppings.

Storage and Reheating

Leftover slices keep well in the refrigerator for up to three days when stored in an airtight container. Reheat them in a hot oven or toaster oven for a few minutes to bring back the crisp bottom, because the microwave will make you sad.

Allergen Awareness

This recipe contains wheat gluten and dairy, and processed pepperoni or plant based meats may introduce soy or additional allergens depending on the brand. Always check labels if you are cooking for anyone with sensitivities.

• Use gluten free flour blends designed for yeast breads if needed, though the texture will differ.
• Dairy free mozzarella works here, just look for one that melts reasonably well.
• When in doubt about any ingredient, read the label twice before adding it.

Save

Every time I make this focaccia pizza supreme, someone asks for the recipe, and I smile because the real secret is just giving the dough enough time and the oven enough heat. Share it freely and watch it disappear.

Recipe FAQs

→ Why pre-bake the focaccia base?

Pre-baking firms the airy crust so it holds sauce and toppings without becoming soggy. It creates a slight crust while keeping the interior soft and open-textured.

→ How do I keep the dough airy and light?

Use warm water and instant yeast, avoid over-kneading, and allow a full 1–2 hour rise until doubled. Gentle handling preserves the gas bubbles that create the airy crumb.

→ Can I prepare the dough in advance?

Yes. Mix the dough the day before and refrigerate overnight; a slow cold ferment deepens flavor. Bring to room temperature before shaping and final rise.

→ What temperature yields best browning and melting?

A hot oven around 220°C (425°F) helps cheese melt and edges caramelize without drying the interior. Adjust time if using a convection setting.

→ Which toppings work best for a supreme style?

Layer shredded mozzarella first, then a mix of bell peppers, red onion, olives, mushrooms and optional sliced cured meats. Balance moisture with drier toppings and avoid overloading the surface.

→ How should leftovers be stored and reheated?

Cool to room temperature, cover and refrigerate for up to 3 days. Reheat in a hot oven or skillet to restore crisp edges and melty cheese rather than using a microwave.