Finally the long awaited pepperoni focaccia pizza recipe
Serves 8–10 | ~3 hours start to finish
🍞 THE DOUGH
▫️ 4 cups (555g) bread flour
▫️ 1¾ cups very warm water (102–108°F)
▫️ 2¼ tsp instant yeast (1 packet)
▫️ 2 tsp fine kosher salt (6g)
▫️ 2 tbsp olive oil
▫️ 1 tsp honey
🫒 FOR THE PAN
▫️ 3 tbsp extra virgin olive oil
🍅SAUCE:
▫️28oz can crushed tomatoes
▫️1 tsp honey
▫️salt and pepper to taste
🍕
TOPPINGS OF CHOICE
Instructions:
HOW TO MAKE IT
BLOOM THE YEAST: Stir warm water, honey, and yeast together in a small bowl. Let it sit 5-10 minutes until it goes foamy on top. If nothing's happening, your yeast is dead; start over.
2
MIX THE DOUGH: Whisk flour and salt in a large bowl. Pour the yeast bloom in and stir for 30-45 seconds, then add the olive oil. Keep mixing until you have a shaggy, sticky dough with no dry flour hanging around. Cover and rest 10 minutes.
3
STRETCH + FOLD x4: Wet your hands, then grab the dough from one side, stretch it up, and fold it over itself. Rotate and repeat on all four sides of dough. Cover, rest 15 minutes, then do it again.
Four rounds total. By the last one it should feel smooth, pillowy, and push back a little when you handle it.
BULK RISE: Cover and park it somewhere warm
(75-80°F) for 1 hour until it's doubled, jiggly, and full of bubbles.
PREP THE PAN: Rub 3 tosp olive oil all over a
9x13 pan; sides included, don't be shy.
SHAPE: Pour the dough into the pan. With oiled fingers, press and stretch it toward the edges. If it fights you and snaps back, walk away for 5 minutes and try again. Dimple it deeply all over
PAN PROOF: Cover loosely and proof 30-45 minutes until puffy. Preheat oven to 450°F.
MAKE THE SAUCE: combine sauce ingredients together
TOP + BAKE: Spoon and the sauce all over the top Bake 10 minutes to set.
Remove from oven, top with cheese and remaining toppings of choice then bake for 10-15 more minutes or until desired melt
FINISH: Cool in the pan for 10 minutes (cutting too early gives you a gummy crumb), then slice and
serve.
Making pepperoni focaccia pizza at home is a rewarding experience that goes beyond just following a recipe. From personal experience, I found that using very warm water (within the 102–108°F range) to bloom the yeast is crucial for a good rise—too cold or too hot water can affect the yeast's activity, resulting in a dense dough. When mixing the dough, aim for a shaggy yet sticky texture, and don’t rush the stretch and fold steps; these not only develop gluten but also add a light, airy quality to the focaccia crust. One of the best tips is to be patient with the dough when it resists stretching in the pan—waiting a few minutes helps relax the gluten, making it easier to spread. Using generous amounts of extra virgin olive oil in the pan greatly enhances the focaccia’s crispy edges and adds richness to the final pizza. For the sauce, I like balancing the crushed tomatoes with a touch of honey to cut the acidity, and seasoning with salt and pepper to taste brings out the flavors perfectly. Baking the sauce-covered dough first before adding cheese and pepperoni toppings prevents sogginess and ensures a beautifully set base. Cooling the focaccia in the pan after baking is an essential step that I sometimes overlook; it helps the crumb set properly and prevents gummy textures when slicing. In my experience, this homemade pepperoni focaccia pizza is always a hit with family and friends, especially when paired with a simple green salad or a glass of your favorite beverage. Better than takeout, this recipe offers that crispy, pillowy bite with bold pepperoni flavor that’s hard to beat!
❤️❤️❤️