Servings 8 servings
Ingredients
- 1 1/2 cups warm water
- 3 tablespoons olive oil (plus additional for greasing pan)
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 Tablespoon instant (rapid rise) yeast
- 3/4 cup store-bought or homemade marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Assorted pizza toppings, such as pepperoni, mushrooms and olives
Instructions
- Grease a 13x9-inch metal baking pan with 1 1/2 tablespoons olive oil.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, 3 tablespoons olive oil, salt, flour and yeast. Beat on medium speed for 1 minute just until combined.
- Scoop the batter (it will be very sticky) into the prepared pan. Cover the pan with plastic wrap and let it rest at room temperature for 1 hour until it has puffed.
- Preheat the oven to 375ºF. Poke the dough all over with your fingers then drizzle the top of it with 2 tablespoons of olive oil. Bake the focaccia for 20 to 25 minutes until golden brown then remove it from the oven and allow it to cool for 5 minutes still in the pan.
- Transfer the focaccia bread from the pan onto a baking sheet lined with parchment paper. Top the focaccia with the marinara sauce, cheese and pizza toppings. Return the focaccia to the oven for an additional 5 minutes until the cheese is melted. Slice and serve immediately.
Notes
- Be sure to generously oil your baking pan to prevent sticking and to help achieve a crispy crust.
- Want to make this using whole wheat flour? Swap in 1 1/2 cups whole wheat flour for 1 1/2 cups of all-purpose flour.
- For a cheese-stuffed focaccia base, add 1 cup of your favorite cheese, diced or crumbled, to the dough once it's been kneaded and before it rises. Crumbled feta, diced cheddar or mozzarella, and shredded Parmesan are all good choices.
- To store leftovers, let your focaccia pizza cool completely. Then, place slices in an airtight container or wrap them tightly in plastic wrap and store in the refrigerator for up to 3-4 days.
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