Pepperoni Focaccia
A soft, chewy focaccia topped with tomato sauce, mozzarella, and crispy pepperoni. This is a project worth the time—the dough rests overnight for maximum flavor and texture.
- Total time
- 720 min
- Servings
- 8
- Calories
- 420
- Protein
- 18g
Ingredients
- 500 g bread flour
- 400 ml water
- 7 g instant yeast
- 10 g salt
- 60 ml olive oil
- 200 g tomato sauce
- 200 g mozzarella
- 150 g pepperoni
Instructions
- 1
In a large bowl, mix 500g bread flour, 400ml water, 7g instant yeast, and 10g salt until a shaggy dough forms. Cover and rest 15 minutes.
- 2
Add 30ml olive oil and fold the dough over itself 4 times. Cover and rest 30 minutes, then repeat the folding and resting 3 more times.
- 3
Cover the bowl and refrigerate overnight (8-12 hours) for a deep, developed flavor.
- 4
Next day, drizzle 30ml olive oil into a 9x13-inch baking pan. Transfer the dough to the pan, stretching it to fit. Cover and let rise until puffy, about 2 hours.
- 5
Preheat oven to 220°C (425°F). Dimple the dough all over with your fingertips, pressing firmly to create deep wells.
- 6
Spread 200g tomato sauce evenly over the dough, leaving a 1-inch border. Tear 200g mozzarella and scatter over the sauce.
- 7
Arrange 150g pepperoni slices on top, overlapping slightly. Drizzle with a little extra olive oil if you like.
- 8
Bake until the edges are golden and the cheese is bubbling, 20-25 minutes. Let cool 5 minutes before slicing and serving.
Tools you’ll need
- large mixing bowl
- 9x13-inch baking pan
- measuring cups and spoons
- spatula or wooden spoon
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