Focaccia Pizza Supreme (Printable)
Airy focaccia base loaded with mozzarella, peppers, olives, mushrooms and fresh 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 all-purpose flour, instant yeast, and fine sea salt. Pour in the warm water and 3½ tablespoons of extra-virgin 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 the dough has 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, stirring occasionally. 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. Pre-bake for 10 minutes, just until the crust is set but not yet browned.
07 - Remove the partially 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 red and green bell peppers, red onion, black olives, and mushrooms on top. Finish with freshly ground black pepper.
08 - Return the topped focaccia to the oven and bake for an additional 15 minutes, or until the cheese is fully melted and bubbling and the edges are deep golden brown.
09 - Allow the focaccia to stand for 5 minutes before slicing. Sprinkle generously with chopped fresh basil. Cut into squares and serve warm.
# Expert Tips:
01 -
- You get the addictive chew of focaccia with all the saucy, cheesy satisfaction of a loaded pizza, no pizza stone required.
- It feeds a crowd effortlessly and reheats beautifully the next day, if there are leftovers.
02 -
- If you try to stretch the dough and it fights you every inch, just cover it and wait, the gluten needs time to relax.
- A cold overnight rise in the fridge transforms the flavor completely and is absolutely worth planning ahead for.
03 -
- Generously oil the baking sheet, not just a thin film, because that is what creates the crispy, fried bottom that makes focaccia so addictive.
- Do not overload the toppings or you will end up with a soggy center, restraint is the hardest part.