Focaccia Pepperoni Pizza is homemade focaccia bread topped with pizza sauce, mozzarella cheese, and pepperoni. Try my Cheesy Onion Focaccia Bread for another tasty way to enjoy the Italian bread.
Focaccia Pepperoni Pizza
It all starts with the focaccia bread in this recipe. This bread provides a soft and thick crust that is topped with the traditional pepperoni pizza toppings. If you love pizza with a thicker crust, then this could be the recipe you make over and over again.
Focaccia Pepperoni Pizza Ingredients
Warm Water: To activate the yeast, the temperature of the water should be between 105-115°F. If the water is too warm (over 120°F), it will kill the yeast.
Active Dry Yeast: Active dry yeast needs to be proofed (or dissolved) in warm water before being added to the rest of the ingredients. This activates the yeast.
Flour: Use all-purpose flour for this recipe. If you do use cake flour, the bread may rise a bit more.
Toppings: I used pizza sauce, mozzarella cheese, and pepperoni. You could definitely add additional toppings if you like. Feel free to add any of your favorite pizza toppings. You could even make your own pizza sauce for this recipe!
Variations to Baking Focaccia Bread Pizza
If you would rather not bake the pizza in a traditional oven, than you can use a convection oven or even an air fryer (if big enough). Follow the instructions as if baking the pizza in the oven. Use the same temperature and baking time for each. When you make the pizza this way, it will result in a crispier crust and the focaccia bread will not be a soft and fluffy.
Another fantastic way to cook this Pepperoni focaccia bread is to use an oven-safe (the best being cast iron) skillet. Use a 12-inch skillet and follow the instructions as written.
How to Store
You can store any leftover focaccia pepperoni pizza in an airtight container in the refrigerator for up to five days. When you are ready to eat, simply reheat the leftovers in the microwave, or in an air fryer if you prefer a crispy crust!
Focaccia Pepperoni Pizza
- 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)
- In a large bowl, combine water, yeast, and sugar. Let the mixture rest for about 5 minutes, or until the yeast begins to bloom.
- In a small bowl, whisk together the olive oil, garlic, salt, and Italian seasoning.
- Pour half the oil mixture into the yeast mixture. Set the remaining oil mixture aside.
- Add flour to the oil and yeast mixture. Stir to combine.
- Add dough to a greased bowl and cover with a clean towel. Allow the dough to rest in a warm place for about 1 hour, or until it has doubled in size.
- Preheat the oven to 450°F.
- Pour the reserved oil mixture into the bottom of a 9×11-inch baking dish. Use a pastry brush to coat the bottom of the dish.
- Transfer the risen dough to the baking dish. Work the dough to the edges. Use your fingers to create dimples in the dough.
- Bake the bread for 12 minutes. Carefully remove from the bread from oven to add the toppings.
- Top the partially baked bread with the pizza sauce, 1 cup of mozzarella cheese, pepperoni, then the remaining ½ cup of mozzarella cheese.
- Bake for an additional 13-15 minutes, or until the cheese is hot and bubbly.
Did you make this recipe?
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