One Hour Focaccia Pizza
One Hour Focaccia Pizza is the quickest way to make homemade pizza! It's soft and fluffy, with crispy edges and customizable with your favorite toppings!
Ingredients
- 3/4 cup warm water heat in the microwave for 10 seconds and stir -- it should be lukewarm to the touch
- 1/2 teaspoon granulated sugar
- 2 1/4 teaspoon active dry yeast 1 packet
- 1 3/4 cup all purpose flour divided, plus more for sprinkling the dough
- 1 teaspoon kosher salt 1/2 teaspoon if using table salt
- 1 teaspoon dried rosemary or other herbs, optional
- 4 1/2 tablespoons extra virgin olive oil divided
- 5 tablespoons marinara sauce or store bought pizza sauce
- 6 tablespoons shredded parmesan or your favorite grated cheese, divided
- 5 ounces fresh mozzarella sliced
- 12 slices pepperoni
- 1/3 cup fresh basil torn
Instructions
- Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment and stir well to combine. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
- Turn the mixer on low speed, and add 1 cup of the flour and the salt and mix just until combined. Add 2 tablespoons of the olive oil and the rosemary, if using, and mix until incorporated.
- With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 - 9" cake pan with 1/2 tablespoon of the olive oil. Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour.
- Gently shape the dough into a flat disk and place in the prepared skillet, then press the dough evenly in the bottom of the skillet and 1" up the sides. If the dough keeps shrinking back, allow it to rest for 10 minutes to relax the gluten. Cover with a clean towel. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
- Remove the skillet from the oven and preheat the oven to 450 degrees.
- Remove the towel and brush the top of the bread with the remaining 2 tablespoons olive oil.
- Par bake the focaccia the bread for 10 until the top is lightly browned.
- Brush the focaccia with the marinara sauce, followed by 1/4 cup of the parmesan blend, then top with sliced mozzarella and pepperoni. Bake for 7-10 minutes until the bread is crisp on the edges (use an offset spatula or butter knife to lift the edge away from the pan to check for doneness).
- Remove from heat and top with remaining 2 tablespoons parmesan cheese blend and torn basil. Slice, serve and enjoy!
Notes
- Pro tip: I highly recommend using a cast iron skillet as it gets hotter and results in crispy, golden brown edges. A 9" cake pan, oven proof skillet or 8x8" baking dish will work if you don't own a skillet.
- Focaccia pizza may be customized using your favorite sauces, cheese and toppings such as pesto sauce, white sauce, sausage, salami, veggies and more!
- I used a 9" cast iron skillet, but a larger one may be used as well. Just check for doneness sooner as the dough will not be as thick.
- Store leftovers in the refrigerator and enjoy within 3 days.
Nutrition
Serving: 2slices, Calories: 533kcal, Carbohydrates: 47g, Protein: 21g, Fat: 29g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 1135mg, Potassium: 242mg, Fiber: 4g, Sugar: 2g, Vitamin A: 486IU, Vitamin C: 2mg, Calcium: 287mg, Iron: 3mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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