Focaccia pizza bread is one of the simplest and most satisfying pizzas you can make at home. With no kneading required, a light, airy base and endless topping options, it’s perfect for feeding a crowd, serving at a casual gathering, or packing into lunchboxes. This version is topped with crispy pepperoni, olives and a golden, crunchy cheesy edge for extra flavour and texture.
The focaccia base has the same deep, airy character you find in Detroit-style pizza and the thick, tender slices common in Rome or Sicily. It’s an impressive but very forgiving recipe — the trick to getting a fully cooked base without drying out the toppings is to give the focaccia a head start in the oven before adding the sauce and cheese. Par-baking the dough ensures the interior is cooked through while your toppings finish with a bubbly, saucy finish.
This method follows the same no-knead approach used in many easy focaccia recipes: mix the dough, let it rise, stretch and fold once or twice, then transfer and shape in a deep-sided pan. From there you can personalise the toppings however you like — the combination below is a classic pepperoni-style build with a few touches to lift the flavours.
Ingredients
Below are the ingredients I use for the base and toppings. The quantities are sized for a deep, high-sided pan; you can adjust amounts to suit your own tray.
- For the focaccia base: 600g white bread flour (bread flour gives more structure but plain flour will work), 2 teaspoons instant yeast (if using active dried yeast, activate it in lukewarm water first), 1 tablespoon salt, 535g lukewarm water, 2 tablespoons olive oil plus extra for drizzling, and a little butter for greasing the pan.
- For the toppings: about 1 cup pizza sauce (or crushed tomatoes seasoned with salt and olive oil), 1 cup grated mozzarella and 1/2 cup strong cheddar (pre-grated works well for a crisp edge), 20 slices pepperoni, 1/3 cup pitted olives, 6 crushed garlic cloves (or cooked confit garlic), 2 sliced jalapenos (quick-pickled if you like), 1 tablespoon rice or white wine vinegar, 1/2 teaspoon salt for the pickling, 2 tablespoons sweet chilli jam for finishing and a handful of fresh basil leaves to garnish.
How to make it
Follow these main stages: mix the dough, stretch and fold to build gluten, allow the dough to rise, shape in a greased pan, par-bake, then top and finish in the oven. Images below illustrate the process.
1. Mix the dough: In a large bowl combine the flour, yeast and salt. Stir in the lukewarm water and olive oil until a shaggy, slightly sticky dough forms and no dry flour remains.
2. Stretch and fold: Wet one hand and use a gentle C-shaped scoop to lift and stretch the dough, folding it back over itself. Rotate the bowl a quarter turn and repeat three or four times. Cover and rest briefly, then repeat this process once more. This builds strength without kneading.
3. First rise: Cover the bowl and leave the dough in a warm spot until it has roughly doubled, looks very bubbly and feels jiggly. Rise time depends on temperature — it can be 40 minutes up to a couple of hours.
4. Shape in the pan: Grease a deep-sided pan with butter and drizzle with olive oil. Turn the dough into the pan, coat it in oil and gently stretch it into a rough rectangle. Cover and allow it to rise a second time until puffy and nearly doubled.
5. Dimple and par-bake: Drizzle more olive oil across the surface and press dimples into the dough with your fingertips, avoiding the outer crust. Bake at a high temperature (about 250°C / 480°F fan if your oven reaches that) for approximately 12 minutes, until the top is lightly golden. This par-bake gives the base structure without overcooking the toppings.
6. Add toppings and finish: Spread pizza sauce across the par-baked base, scatter the crushed garlic, then add mozzarella and cheddar, piling some cheese around the pan edge to create a crispy, golden crust. Arrange pepperoni and olives on top. Return to the oven for another 12–15 minutes until cheese is melted and bubbling and the pepperoni edges are crisp.
7. Garnish and serve: Scatter the pickled jalapenos, drizzle with sweet chilli jam to taste and finish with fresh basil leaves. Use a spatula to free the crispy cheese edge from the pan, transfer to a cooling rack, slice and serve warm.
Got a question?
Yes. Mix the dough and refrigerate it for up to three days during the rising process to develop flavour. You can also par-bake the focaccia base up to 24 hours ahead: allow it to cool, cover and keep at room temperature until ready to top and bake. If the dough has been chilled, bring it back to near room temperature before baking for best results.
What other toppings work well?
Almost any pizza topping works on this focaccia base. Try ham and pineapple for a Hawaiian-style topping, a loaded vegetable mix with mushrooms, peppers and artichokes, or a meaty combination with sausage, chorizo and cured ham. Classic Margherita with fresh basil and a drizzle of olive oil is always lovely.
How long will it keep?
Store leftovers in the fridge for up to four days. Serve at room temperature or reheat slices briefly in the microwave or oven.
Watch how to make it
A video demonstration accompanies this recipe on the author’s original site. If you prefer visual instruction, look for a step-by-step clip showing dough handling, par-baking and topping techniques.
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Like this recipe? Here are more pizza recipes you might enjoy
If you try this focaccia pizza bread, I’d love to hear how it turns out — leave a note or comment where you found the recipe.
Focaccia Pepperoni Pizza Bread
Author: Kate Alexandra
Total time: 45 minutes (including rises)
Yield: About 10 servings
Diet: Low salt (adjust toppings to suit)
Ingredients (concise)
For the focaccia dough
- 600g white bread flour
- 2 teaspoons instant yeast
- 1 tablespoon salt
- 535g lukewarm water
- 2 tablespoons olive oil, plus extra for drizzling
- Butter for greasing
For the toppings
- 1 cup pizza sauce
- 6 garlic cloves, crushed
- 1 cup grated mozzarella
- 1/2 cup grated cheddar
- 20 slices pepperoni
- 1/3 cup pitted olives
- 2 jalapenos, sliced (optional)
- 1 tablespoon rice or white wine vinegar
- 1/2 teaspoon salt
- 2 tablespoons sweet chilli jam (to finish)
- Handful of fresh basil leaves
Instructions (concise)
- Mix flour, yeast and salt. Add water and olive oil and stir to a rough dough.
- Perform two sets of stretch-and-folds, covering and resting briefly between sets.
- Cover and allow the dough to rise until doubled and bubbly.
- Grease a deep-sided pan, drizzle with oil, turn the dough into the pan and stretch to fit. Let rise again until puffy.
- Drizzle more oil, dimple the surface, then par-bake at high heat for about 12 minutes until lightly golden.
- Top with sauce, garlic, cheeses (pile some around the edge for a crispy crust), pepperoni and olives. Bake another 12–15 minutes until the cheese is melted and toppings are hot and crisp.
- Finish with pickled jalapenos, a drizzle of sweet chilli jam and fresh basil. Remove from the pan, slice and serve.
Notes
Storage: Keep leftovers refrigerated for up to four days. Reheat gently before serving.
Make-ahead: Dough can be refrigerated for up to three days during the rise to develop flavour. The par-baked base can be prepared up to 24 hours ahead, cooled and covered until ready to top and finish.
Yeast: If you only have active dried yeast, dissolve it in the lukewarm water and let it foam for a few minutes before adding to the flour.