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))
- 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))
- 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
Directions
- 1
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.
- 2
Combine tomato sauce, basil, oregano, salt, and finely minced garlic clove in a bowl and whisk well.
- 3
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.