Focaccia Pizza Supreme (Printable)

Fluffy herbed focaccia loaded with pepperoni, sausage, veggies and cheeses—golden, shareable slices.

# What You Need:

→ Focaccia Dough

01 - 4 cups all-purpose flour
02 - 1⅓ cups warm water
03 - 2 teaspoons instant dry yeast
04 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
05 - 1½ teaspoons kosher salt
06 - 1 teaspoon granulated sugar

→ Toppings

07 - ¾ cup pizza sauce or marinara
08 - 1½ cups shredded mozzarella cheese
09 - 1.4 ounces pepperoni slices
10 - 1.4 ounces cooked Italian sausage, crumbled
11 - 1 small red onion, thinly sliced
12 - 1 small green bell pepper, thinly sliced
13 - 1 small handful black olives, sliced
14 - ⅓ cup grated Parmesan cheese
15 - 1 teaspoon dried oregano
16 - Fresh basil leaves for garnish (optional)

# How to Make It:

01 - In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Pour in the warm water and olive oil, stirring until a slightly sticky dough forms.
02 - Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
03 - Preheat the oven to 430°F. Generously oil a 9x13-inch baking pan with olive oil.
04 - Stretch the risen dough into the prepared pan, using your fingertips to press and dimple the surface evenly. Drizzle generously with olive oil and let the dough rest for another 20 minutes to puff slightly.
05 - Spread the pizza sauce evenly over the dough. Layer on the shredded mozzarella, pepperoni slices, crumbled Italian sausage, sliced red onion, green bell pepper strips, and black olives. Finish with a generous sprinkling of Parmesan cheese and dried oregano.
06 - Bake on the center rack for 20 to 25 minutes, until the crust is golden brown and the cheese is melted and bubbly.
07 - Remove from the oven and let the focaccia pizza cool for 5 minutes. Scatter fresh basil leaves over the top, slice into squares, and serve warm.

# Expert Suggestions:

01 -
  • The focaccia base gives you that irresistible combination of fluffy interior and golden, herb-infused crust that regular pizza dough just cant match
  • You can load it with all the supreme toppings you love while still getting those authentic focaccia dimples that catch little pools of olive oil and flavor
02 -
  • The dough should feel slightly tacky but not impossible to handle, and resisting the urge to add too much flour will keep your focaccia tender
  • Those dimples are not just decorative, they actually help trap olive oil and create pockets of crispy, salty goodness
03 -
  • Room temperature water helps activate the yeast more quickly than cold water
  • Letting the dough rest in the pan before topping allows the gluten to relax, making it easier to stretch

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