Name: Focaccia Pepperoni Pizza Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 1 h 42 min
Cuisine: Italian
Ingredients: 1 cup (237 g) water, warmed (about 110°F-115°F); 1 teaspoon active dry yeast; 2 tablespoons granulated sugar; ⅓ cup (75 g) olive oil; 2 teaspoons garlic, minced; 1 teaspoon kosher salt; 1 teaspoon Italian seasoning; 2½ cups (312.5 g) all-purpose flour; 1½ cups (169.5 g) mozzarella cheese, divided; ½ cup (128.5 g) pizza sauce; ¼ cup pepperoni slices (approximately 25 slices)

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Introduction

Enjoy a delicious twist on classic pizza with this Focaccia Pepperoni Pizza. It combines the airy, dimpled texture of focaccia bread with savory pepperoni and melted mozzarella for a satisfying homemade treat.

A full rectangular metal baking pan holds a baked lasagna with a golden-brown melted cheese top layer scattered with small green parsley bits. Below the top layer, spots of red tomato sauce and pepperoni slices peek through the cheese, giving a rich red and orange color mix. The edges show slightly browned melted cheese over a thick pasta layer, with sauce seeping into the layers below. The pan sits on a white marbled surface with a peek of a white cloth under one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (237 g) water, warmed (about 110°F–115°F)
1 teaspoon active dry yeast
2 tablespoons granulated sugar
⅓ cup (75 g) olive oil
2 teaspoons garlic, minced
1 teaspoon kosher salt
1 teaspoon Italian seasoning
2½ cups (312.5 g) all-purpose flour
1½ cups (169.5 g) mozzarella cheese, divided
½ cup (128.5 g) pizza sauce
¼ cup pepperoni slices (approximately 25 slices)

Instructions

Step 1: In a large bowl, combine the warm water, active dry yeast, and sugar. Let the mixture rest for about 5 minutes, or until the yeast begins to bloom.
Step 2: In a small bowl, whisk together the olive oil, minced garlic, kosher salt, and Italian seasoning.
Step 3: Pour half of the olive oil mixture into the yeast mixture and stir to combine. Set the remaining oil mixture aside for later.
Step 4: Add the flour to the wet ingredients and stir until a rough dough forms.
Step 5: Transfer the dough to a greased bowl and cover with a clean towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6: Preheat the oven to 450°F (232°C).
Step 7: Pour the reserved olive oil mixture into the bottom of a 9×11-inch baking dish. Use a pastry brush or your fingers to coat the bottom evenly.
Step 8: Transfer the risen dough to the baking dish. Gently press and stretch it to the edges of the dish. Use your fingers to create dimples all over the dough surface.
Step 9: Bake the focaccia bread for 12 minutes. Carefully remove it from the oven.
Step 10: Spread the pizza sauce evenly over the partially baked focaccia. Sprinkle 1 cup of mozzarella cheese, arrange the pepperoni slices on top, then finish with the remaining ½ cup of mozzarella cheese.
Step 11: Return the focaccia pizza to the oven and bake for an additional 13–15 minutes, or until the cheese is melted, hot, and bubbly.

Tips & Variations

For extra flavour, sprinkle fresh basil or oregano over the pizza after baking.
Try swapping pepperoni for other toppings like olives, mushrooms, or bell peppers for a custom touch.
If you prefer a thinner crust, press the dough thinner in the baking dish before the first bake.

Storage

Store any leftover focaccia pepperoni pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 350°F (175°C) for 10–12 minutes to maintain crispiness and melty cheese texture.

How to Serve

A close-up view of a rectangular baked lasagna in a metal pan set on a white marbled surface. The lasagna shows a golden-brown cheese top layer with melted, bubbly texture and hints of pepperoni slices peeking through. The cheese is speckled with small green parsley leaves, adding a touch of freshness. The edges have slightly browned, crispy cheese, suggesting a rich, hearty dish with layers of sauce, cheese, and pasta underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Reduce the rising time slightly, as instant yeast works faster than active dry yeast.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and baking.