Focaccia Pizza Recipe

The dough is made simply from flour, instant yeast, salt, water, and olive oil, stirred together and left to ferment at room temperature for 18-24 hours. This long fermentation creates a light dough with a bubbly surface. After fermentation, the dough is transferred into an olive oil-coated baking pan, spread to the edges. It rests again to develop rise and bubbles before baking.

The focaccia is then topped with pizza sauce, grated mozzarella, and optional pepperoni slices, and baked at 425°F (210°C) until golden and bubbly. The final pizza has a soft yet chewy texture with a flavorful crust enhanced by olive oil, making it different from typical thin crust pizzas, with a tender interior and crispy edges.

This method is hands-off with minimal kneading, relying on fermentation for flavor and texture. It is suitable for those who want a focaccia-style pizza with an easy prep and a soft, well-aerated base that holds toppings well.