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One Hour Focaccia Bread Pizza

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Ingredients

Warning0 allergens identified

One Hour Focaccia Bread Pizza

¾ cup warm waterheat in the microwave for 10 seconds and stir — it should be lukewarm to the touch

½ tsp granulated sugar

2 ¼ teaspoons active dry yeast

1 ¾ cups all purpose flourdivided

1 tsp kosher salt1/2 teaspoon if using table salt

1 tsp dried rosemary or other herbs; optional

4 ½ tablespoons extra virgin olive oildivided

5 tablespoons pizza sauce

6 tablespoons parmesan or your favorite grated cheese

5 ounces fresh mozzarellasliced

12 slices pepperoni

⅓ cup fresh basiltorn

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!

Nutrition

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Tips & Tricks (5)

Activate Yeast Properly 🧪
Dissolve yeast in warm water (110°F) with a pinch of sugar for 5 minutes before mixing—this ensures vigorous fermentation and light, airy focaccia in your one-hour timeframe.
Oil the Pan Generously 🫒
Use extra virgin olive oil liberally on your baking pan before stretching dough—this creates the signature crispy, golden bottom and allows the dough to rise without sticking.
Dimple Before Toppings ✋
Press your fingertips into the dough to create characteristic focaccia dimples before adding sauce and cheese—this prevents the bread from puffing unevenly and ensures even topping distribution.
Layer Cheese Strategically 🧀
Place fresh mozzarella on top after baking finishes, then top with parmesan—this prevents the delicate fresh cheese from melting into the sauce and maintains its creamy texture.
High Heat Short Bake 🔥
Bake at 450°F for 12-15 minutes to achieve a crispy, golden exterior while keeping the interior soft and pillowy—this high-heat method completes the entire pizza in under an hour.