Focaccia Pizza Supreme

The smell of rosemary and olive oil drifting from my oven always takes me back to that tiny Milan apartment above the bakery. My landlady taught me that focaccia and pizza are essentially cousins, and combining them felt like discovering a secret family reunion. Now whenever I make this hybrid, I think of her laughing at my terrible Italian pronunciations while we ate fresh bread straight from the oven.

Last summer I made six of these for my daughters graduation party and watched them disappear faster than anything else on the table. My usually skeptical neighbor asked for the recipe before she even finished her first slice, and now we trade focaccia variations every time we get together.

Ingredients

• All-purpose flour: Provides the structure and protein needed for that perfect focaccia rise, while still being light enough to fold toppings into
• Instant dry yeast: Works quickly and reliably, giving you that beautiful puffy focaccia texture without requiring proofing
• Extra-virgin olive oil: The backbone of focaccia flavor, creating that signature crisp exterior and tender crumb
• Pizza sauce: Acts as the flavorful foundation, anchoring all the toppings with classic Italian flavors
• Mozzarella cheese: Melts into those irresistible cheese pulls while adding mild creaminess
• Pepperoni and Italian sausage: Bring the classic supreme pizza flavors with their savory spices and hearty texture
• Red onion and green bell pepper: Add sweetness and crunch that cuts through the rich cheese and meats
• Black olives: Provide salty brine that balances all the rich elements
• Grated Parmesan: Adds umami depth and creates those gorgeous golden brown spots on top
• Dried oregano: Sprinkled over everything for that unmistakable pizza parlor aroma

Instructions

Mix the focaccia dough:

Whisk together your flour, yeast, sugar, and salt in a large bowl until well combined, then pour in the warm water and olive oil, mixing until you have a slightly sticky dough that holds together

Knead until smooth:

Work the dough on a lightly floured surface for 5 to 8 minutes until it becomes smooth and elastic, then place it in an oiled bowl, cover with a clean towel, and let it rise in a warm spot until doubled, about 1 hour

Preheat your oven:

Heat your oven to 220°C (430°F) and generously oil a 9x13-inch baking pan, making sure to coat the corners and sides completely

Shape and dimple the dough:

Press the risen dough into the prepared pan, stretching it gently to the edges, then use your fingertips to press deep dimples all over the surface before drizzling with more olive oil and letting it rest for 20 minutes

Layer on your toppings:

Spread the pizza sauce evenly over the dimpled dough, then scatter mozzarella, pepperoni, crumbled sausage, red onion, bell pepper, and olives across the top, finishing with Parmesan and oregano

Bake until golden:

Slide the pan into your hot oven and bake for 20 to 25 minutes until the cheese is bubbly and the focaccia edge is golden brown and crisp

Rest and serve:

Let the focaccia pizza cool for just a few minutes before scattering fresh basil over the top, then slice into squares and serve while still warm and fragrant

Save to Pinterest

My youngest son now requests this for his birthday dinner every year, and seeing him carefully arrange the toppings in his own special pattern has become one of my favorite kitchen traditions. Food becomes so much more meaningful when it carries these little moments of connection.

Making It Your Own

The beauty of this focaccia pizza is how easily it adapts to whatever you have on hand or whatever your family loves. I have made versions with roasted vegetables, different cheeses, and even leftover cooked chicken from the night before.

Perfect Timing

The rising time might feel long, but that hour is when the focaccia develops its characteristic air pockets and fluffy texture. I usually use this time to prep all my toppings so they are ready to scatter the moment the dough is rested.

Serving Suggestions

Bring this straight from the oven to the table and let everyone pull off their own square, still steaming and fragrant. The focaccia base stays soft and pillowy longer than thin crust pizza, making it perfect for relaxed family meals or casual gatherings with friends.

• Serve with a simple green salad dressed with vinaigrette to balance the richness
• A light Italian red wine like Chianti complements the savory toppings beautifully
• Cut into smaller squares for appetizers or larger portions for a main course

Save to Pinterest

There is something deeply satisfying about transforming simple ingredients into a dish that brings people together around the table. Enjoy every bite of this delicious fusion.

Recipes Q&A

→ How long should the dough rise?

Allow the dough to double in size, which typically takes about 1 hour at room temperature. A warm, draft-free spot speeds the process; if your kitchen is cool, give it a bit longer.

→ How do I get a crispier bottom crust?

Preheat a pizza stone or steel while the oven comes to temperature and bake directly on it, or use a darker baking sheet and place the pan lower in the oven. A light par-bake of the dimpled dough for 5–7 minutes before adding toppings also helps.

→ What are good vegetarian topping swaps?

Replace pepperoni and sausage with sautéed mushrooms, roasted artichokes, caramelized onions, marinated peppers, or baby spinach. Add a sprinkling of ricotta or extra Parmesan for richness.

→ How should leftovers be stored and reheated?

Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven or toaster oven for 7–10 minutes to revive crispness, or warm briefly in a skillet over medium heat.

→ Can I make the dough ahead of time?

Yes. After the first knead, refrigerate the dough in an oiled bowl, covered, for up to 24 hours to develop flavor. Bring back to room temperature and allow a full rise before shaping.

→ How much sauce and cheese should I use?

Spread about 200 ml of pizza sauce evenly over the dough and top with roughly 150 g shredded mozzarella for balanced coverage; adjust to preference but avoid overloading to prevent a soggy center.