Focaccia Pizza Supreme

The rain was hammering against the kitchen window the afternoon I first smashed focaccia and pizza together in a panic to feed six hungry friends. I had no patience for separate doughs and sauces, so everything went onto one pan, and what came out of the oven was so absurdly good that nobody believed it was improvised. That golden, pillowy crust covered in every topping I could rummage from the fridge became a permanent fixture in my cooking rotation. Now it shows up at nearly every gathering I host, and someone always asks for the recipe before they even finish their first slice.

I made this for my sisters birthday picnic last spring, wrapping the whole baking sheet in foil and hoping it would survive the car ride. When I unfolded it on the picnic blanket, the cheese was still bubbling and the smell of garlic and basil stopped every conversation at the table. My brother in law, who normally picks at food, went back for thirds.

Ingredients

• 500 g all purpose flour: Regular flour works beautifully here, no need for bread flour or anything fancy.
• 375 ml warm water: Should feel like a warm bath to your finger, not hot, or it will kill the yeast.
• 10 g instant yeast: Instant yeast saves you a proofing step and gets right to work.
• 10 g fine sea salt: Do not skimp on salt, it is the difference between bland dough and something you want to keep eating.
• 50 ml extra virgin olive oil plus more for drizzling: Olive oil in the dough keeps it tender, and the extra on the pan creates that irresistible crispy bottom.
• 200 ml passata or tomato purée: Passata gives you a smooth, quick sauce without any chopping.
• 1 clove garlic minced: One clove is enough to perfume the sauce without taking over.
• 1 tbsp olive oil: For sautéing the garlic and building the sauce base.
• 1 tsp dried oregano: Rub it between your palms before adding to wake up the oils.
• ½ tsp salt and ½ tsp sugar: The sugar balances the acidity of the tomatoes so the sauce tastes rounded.
• 150 g shredded mozzarella cheese: Fresh mozzarella works but shred it yourself for the best melt.
• 50 g sliced pepperoni or vegetarian alternative optional: Totally optional, the pizza holds its own even without it.
• ½ red bell pepper thinly sliced: Adds crunch and sweetness that cuts through the richness.
• ½ green bell pepper thinly sliced: The color contrast with the red pepper makes the whole pan look incredible.
• ½ small red onion thinly sliced: Thin slices matter here so they cook through without staying sharp.
• 60 g sliced black olives: Scatter these evenly because every bite deserves one.
• 75 g sliced mushrooms: Slice them thin so they cook in the short baking time without releasing too much water.
• 1 tbsp chopped fresh basil for garnish: Add it after baking so the color stays bright and the flavor pops.
• Freshly ground black pepper to taste: A generous crack over the top right before serving ties everything together.

Instructions

Build the dough:

In a large bowl, stir together the flour, yeast, and salt until evenly mixed. Pour in the warm water and olive oil, then stir with a wooden spoon until you have a wet, shaggy, sticky dough that looks almost too soft to handle.

Let it rise:

Give the dough a brief knead right in the bowl for about a minute, then cover it tightly with plastic wrap or a damp towel. Leave it somewhere warm for one to two hours until it has puffed up and roughly doubled in size.

Simmer the sauce:

While the dough rises, warm olive oil in a small saucepan over medium heat and cook the garlic just until fragrant. Add the passata, oregano, salt, and sugar, then let it bubble gently for ten minutes until slightly thickened, and set it aside to cool.

Stretch to fit:

Pour a generous puddle of olive oil onto your baking sheet and spread it around. Tip the risen dough onto the pan and use oiled fingers to gently coax it toward the edges, letting it rest for fifteen minutes if it springs back stubbornly.

Prebake the base:

Heat your oven to 220°C (425°F). Press deep dimples all over the dough with your fingertips, drizzle with a little more oil, and slide it into the oven for ten minutes until the surface looks set but has not yet colored.

Load on the toppings:

Pull the parbaked focaccia out and spread the sauce evenly from edge to edge. Scatter the mozzarella first, then arrange the pepperoni, bell peppers, onion, olives, and mushrooms in whatever pattern makes you happy, finishing with black pepper.

Bake until golden:

Return the loaded focaccia to the oven for another fifteen minutes until the cheese is fully melted and the crust edges are a deep, gorgeous gold. Let it stand for five minutes before slicing so the cheese has time to settle.

Save

There is something about carrying a whole pan of this to the table that makes people clap, and honestly that reaction never gets old.

What to Drink With It

A bottle of Chianti or Montepulciano alongside this focaccia turns a casual weeknight into something that feels deliberately special. The acidity in those wines cuts right through the cheese and olive oil, and the pairing works whether you are eating at a dining table or standing around the kitchen island with napkins instead of plates.

Making It Your Own

Once you have the base dough and sauce down, the toppings become pure improvisation. I have thrown artichoke hearts, sun dried tomatoes, crumbled feta, and even leftover roasted vegetables on this with consistently great results. The only rule worth following is to keep the pieces relatively small and thin so everything cooks through in that final fifteen minute bake.

Serving and Storing Leftovers

This focaccia is at its absolute best in the first hour out of the oven when the crust still has that slight crunch and the cheese stretches with every pull.

• Leftovers keep well wrapped in foil in the fridge for up to three days.
• Reheat slices in a hot oven or toaster oven for five minutes to bring back the crispness.
• A simple green salad on the side is all you need to turn this into a complete meal.

Save

Every time I make this focaccia pizza I wonder why I ever bother with anything more complicated. It is proof that simple ingredients, a little patience, and a hot oven can create something truly extraordinary.

Recipe FAQs

→ Why prebake the focaccia base?

Prebaking firms the airy dough so it holds toppings without becoming soggy, creating a crisp edge while keeping the interior soft.

→ How long should the dough rise?

Allow 1–2 hours at room temperature until doubled; longer, cooler rises in the fridge overnight develop deeper flavor.

→ Can I swap cheeses or toppings?

Yes. Try provolone or fontina for melt and flavor, and vary vegetables like artichokes or sun-dried tomatoes to suit preferences.

→ How do I prevent a soggy crust?

Use a well-drained sauce, prebake the crust, and avoid overly wet toppings; pat vegetables dry and use moderate sauce coverage.

→ What's the best oven temperature?

High heat—around 220°C (425°F)—gives a golden edge and good cheese melt without overbaking the interior.

→ How should leftovers be stored and reheated?

Keep refrigerated in an airtight container for 2–3 days. Reheat in a hot oven or skillet to refresh the crust and melt the cheese.