Focaccia Pizza
Level up our No-Knead Focaccia with this pizza-fied version—a beautiful mess of cheesy goodness requiring little effort. Resist the urge to load on ingredients; the added weight will hinder the rise in the oven, making for a too dense pizza.
Ingredients
- 1 No-Knead Focaccia recipe see Notes
- 1¾ cups shredded mozzarella cheese divided
- ¾ cup pizza sauce
- ¾ cup pepperoni slices
- 1 large fresh mozzarella ball in water sliced and pat dried
- ½ tsp each dried oregano and crushed hot pepper flakes optional
Instructions
- Make No-Knead Focaccia, following the instructions to step 7 but without adding rosemary and flaky sea salt. Sprinkle 1 cup of the mozzarella over the dough. Gently spread pizza sauce overtop.
- Layer on pepperoni and finish with remaining ¾ cup mozzarella. Arrange sliced mozzarella overtop and sprinkle with oregano and/or crushed hot pepper flakes (if using).
- Bake until cheese is browned and bubbly and edges of focaccia pull away from pan, covering with foil if browning too quickly, 25 to 30 minutes. Let cool in pan 5 minutes before transferring to rack.
- Let cool slightly before slicing with a bread knife.
Notes
Note: Reference this Easy No-Knead Focaccia recipe from Soo Kim.
Tip: Store leftovers at room temperature wrapped in parchment or foil.
Tip: Dough is ready to bake when it slowly springs back when you indent it with a finger.
Tip: Focaccia is best enjoyed the day it’s made or cut into pieces and frozen in a container and then reheated on a baking sheet in a 300°F oven.
Tip: Dough is ready to bake when it slowly springs back when you indent it with a finger.
Tip: Focaccia is best enjoyed the day it’s made or cut into pieces and frozen in a container and then reheated on a baking sheet in a 300°F oven.