Focaccia Pizza Supreme (Printable Version)
Airy focaccia crowned with passata, mozzarella, peppers, olives and optional pepperoni for a satisfying Italian-American meal.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 forms.
02 - Knead the dough gently directly in the bowl for 1 to 2 minutes. 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, 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. Simmer gently for 10 minutes, stirring occasionally, then set aside to cool.
04 - Coat a large baking sheet (approximately 12x16 inches) generously with olive oil. Turn the risen dough onto the prepared sheet. Using oiled fingertips, gently stretch and press the dough toward the edges. If the dough resists, let it rest for 15 minutes before continuing.
05 - Preheat the oven to 425°F, positioning the rack in the center.
06 - Dimple the surface of the dough firmly with your fingertips and 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 pizza sauce evenly across the surface. Layer on the shredded mozzarella, then arrange the pepperoni if using, sliced bell peppers, red onion, black olives, and mushrooms. Season with freshly ground black pepper. Return to the oven and bake for 15 minutes, until the cheese is fully melted and the edges are golden.
08 - Allow the focaccia to stand for 5 minutes before slicing. Sprinkle with chopped fresh basil, cut into portions, and serve warm.
# Tips from hearthlykitchen:
01 -
- The focaccia base creates this incredible pillowy crust thats simultaneously crispy and chewy, exactly what you want but rarely get from delivery pizza
- You can load it with absolutely every vegetable in your crisper drawer and they all taste better after that olive oil bath
02 -
- The dough hydration is intentionally high, so do not be alarmed by how sticky it is, that moisture is what creates those gorgeous air pockets
- Pre-baking the focaccia base is the secret weapon that prevents soggy crust, especially with all those vegetable toppings releasing moisture
03 -
- Use a baking sheet with rimmed edges because that olive oil will pool and you want every bit of that golden goodness
- Room temperature toppings help the pizza cook evenly, so take vegetables and cheese out of the fridge while the dough rises