Thick & Crispy Focaccia Pizza
This homemade focaccia pizza has a simple, fluffy focaccia dough base and bakes up with an ultra cheesy top and extra crispy bottom. Whether you're looking for a filling weeknight meal or a fun dinner party option, this focaccia pizza is sure to impress.
Ingredients
- 450 grams all-purpose flour
- 11 grams sugar
- 8 grams diamond crystal kosher salt
- 2 grams instant yeast (⅔ teaspoon)
- 364 grams warm water (75°F if your kitchen is hot, 90°F if your kitchen is cold)
- 40 grams extra virgin olive oil (or regular olive oil)
Pizza Sauce
- 6 ounces unsalted tomato sauce
- 1 teaspoon diamond crystal kosher salt (use half as much of any other brand)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 garlic clove (finely grated)
Pizza Toppings
- 6 ounces low-moisture, whole milk mozzarella cheese
- 22 slices pepperoni
- 2 tablespoons pecorino romano (Locatelli preferred, parmesan will also work)
- 4 leaves fresh basil
Instructions
Make the Focaccia Pizza Dough
- Prepare the pan. Spray a 9x13" high-sided baking pan with non-stick spray, making sure to get the sides too. Drizzle 1 tablespoon oil in the center, and tilt the pan to spread the oil out.
- Mix the dough. In a large mixing bowl, whisk together flour, sugar, salt, and yeast. Pour the warm water and olive oil directly into the center. Mix with a dough whisk until a messy, cohesive, sticky dough forms. Gather the dough in a rough ball at the bottom of the bowl. Cover and rest 5 minutes.
- First set of folds. With damp hands, grab a corner of the dough and stretch and fold it over itself. Rotate the bowl a quarter turn and repeat until all the edges have been folded over the center of the dough. Cover and rest 5 minutes.
- Second set of folds. With damp hands, repeat the stretching and folding process all the way around the bowl. Cover and rest 10 minutes this time
- Third and final set of folds. Repeat the stretching folding process all the way around the dough. The dough will be much stronger and smoother. On the final fold, flip the dough over so the seam side is facing down and the smooth side is facing up.
- Slide the dough out of the bowl and into the oiled baking pan. Cover the pan and rest 7-10 hours at room temperature.
Pizza Sauce & Toppings
- Combine tomato sauce, basil, oregano, salt, and finely minced garlic clove in a bowl and whisk well.
- Grate the mozzarella cheese on the large holes of a box grater. Store in the fridge if not using immediately.
Focaccia Pizza Assembly
- 30 minutes before you plan to bake, preheat the oven to 450°F with a baking steel on the middle or lower third rack. The focaccia dough will have relaxed and filled out the pan and look bubbly and jiggle slightly if you shake the pan. If it hasn't completely filled out the pan, that's okay, you can use the dimpling step to push it into all the corners.
- Sauce and dimpling. Use the back of a spoon to gently dollop and spread the pizza sauce across the surface of the focaccia all the way to the edges of the pan. Coat your fingers lightly with olive oil and poke your fingers through the dough straight down until they hit the bottom of the pan. Repeat this all over the dough.
- Cheese and toppings. Top the focaccia pizza with a layer of grated mozzarella cheese, then arrange the pepperoni slices in alternating offset rows of 2 and 3 slices with the pepperoni slices reaching the edges of the pan. Finish with a dusting of finely pecorino romano cheese. Let the focaccia pizza rest for about 10-15 minutes before baking.
- Bake. Slide the pan directly onto the preheated baking steel and bake for 23-25 minutes until the cheese is crispy and browned on top. If it's browning unevenly, rotate the pan after 17 minutes and bake a few minutes more. Garnish immediately with ribbons of fresh basil.
- Slice and serve. Let cool in the pan on a cooling rack for 10-15 minutes, then carefully remove to a cooling rack so the bottom doesn't get soggy (this part is awkward no matter what, just do your best to slide it out! Cut with scissors to serve.
RECIPE NOTES
- To keep track of what set of folds you're on, place 3 small snack items like M&Ms, crackers, pretzels, Skittles, etc. next to the mixing bowl. Eat one each time you do a set of folds.
- For a longer rise time, make the dough the night before and refrigerate it in the covered baking pan overnight. Take it out of the fridge in the morning and let it rise 7-12 hours during the day at room temperature (70°F).