The HH was craving pepperoni pizza last week but instead of ordering a take out pizza, we decided to pick up a little package of pepperoni at the store and give pepperoni pizza focaccia a whirl.
And you know what? It was fantastic. It was so good in fact, that we ended up making 2 batches of this deep dish goodness and already have plans to make a third batch this weekend when The Girl comes to visit.
Simple ingredients and easy to make… how much better than that does it get?
We loved this recipe, and I think you will too.
~Mavis
Pepperoni Pizza Focaccia
Ingredients
- 3 cups all purpose flour
- 1 ½ cups warm water
- 2 teaspoons sea salt
- ½ teaspoon instant yeast
- 2 tablespoons olive oil
- ⅓ – ½ cup marinara sauce {I used Rao’s marinara sauce}
- 1 ½ cups mozzarella cheese, shredded
- 20 pepperoni slices
Instructions
In a large bowl combine the flour, water, salt and yeast and mix until combined.
Cover the bowl with plastic wrap and let it sit overnight at room temperature for 18 hours.
When the dough is ready it will be sticky and bubbly and have doubled in size.
Evenly coat the bottom and sides of a 9 x 13 baking pan with the olive oil.
Pour the dough out of the bowl and into the baking pan, turning it to coat with the olive oil making sure to bring the dough to the corners of the pan.
Cover the baking pan with plastic wrap and let the dough rise for an additional 3 hours or until you see large bubbles forming in the dough.
Preheat the oven to 425 F.
Put a little olive oil on your fingertips and carefully poke the dough.
Slowly spoon the marinara sauce on to the dough {you do not need to cover the entire dough with sauce}.
Sprinkle cheese over the sauce and then add the pepperoni slices.
Bake for approximately 25 minutes or until the focaccia has a nice golden color and the edges are pulling away slightly from the pan.
Cool 3-4 minutes before slicing.
Rosemary Calhoun says
Sounds good! And I have all the ingredients! The only thing I don’t like is waiting for it to rise . . . patience is not my strong point . . . 🙂
Michelle says
Dang that looks good!
Jody says
Making this tonight! I love sheet pan pizza & this really levels it up. I use an herb drizzle over the top of the pepperoni: basil & oregano, 1-2 cloves grated garlic, fennel, and a pinch each of red pepper flakes, salt, and pepper. So so good! Thanks for sharing this recipe!
Jennifer Jo says
Dough is rising! Tomorrow’s supper is gonna be good!
Lyra says
Making it this weekend, your recipes (and recipe find & shares) never disappoint!
Elise says
Just want to clarify…..2 teaspoon salt and a half teaspoon yeast? I cook using ratios and this seems like something might be transposed.
Mavis Butterfield says
Yes. 2 teaspoon salt and a half teaspoon yeast is correct.
Andie says
This makes amazing pizza. So light and fluffy.