Focaccia Pizza Recipe
Golden, airy focaccia turned into the ultimate homemade pizza—crisp on the edges, soft inside, and topped two ways: classic tomato-pepperoni and creamy pesto-mortadella. Perfect for sharing, pizza night, or anytime you want to impress without the fuss.
Foto: Cafe Delites
Ingredients
- 3½ cups type 0 flour (at least 12% protein)
- 2½ cups water
- 1 tsp dry yeast
- 1½ tsp salt
- 2 tbsp olive oil
- semolina flour (for dustin)
- 2 tbsp olive oil (for brushing dough)
- 1 cup tomato sauce
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 35 slices pepperoni
- 2 tbsp olive oil (for brushing dough)
- 1 cup basil pesto
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 15 cherry tomatoes (halved)
- 12 slices mortadella
Steps
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Using only ¾ of the water, mix in the yeast until dissolved. Add the flour and mix until the dough starts to come together.
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Add salt with the remaining water, then knead. Gradually drizzle in olive oil and knead until smooth.
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Cover and let rest. Every 15 minutes, perform stretch-and-folds. Let rise until doubled in volume
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Divide dough into 2 equal portions (about 660 g each). Roll each portion on semolina flour and place onto 2 greased half sheet pans (18 x 13 inches). Let rise again until doubled.
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Preheat oven to 480°F (250°C). Bake bases on the bottom rack for 6–7 minutes.
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Brush dough with olive oil, spread with tomato sauce, and top with mozzarella, Emmental, provolone, and pepperoni.
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Brush dough with olive oil, spread with basil pesto, and top with mozzarella, Emmental, provolone, cherry tomatoes, and mortadella.
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Return topped pizzas to the middle of the oven. Bake for another 6 minutes, or until cheese is bubbling and golden.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| type 0 flour | 3.5 cups | - | - |
| water | 2.5 cups | - | - |
| dry yeast | 1 tsp | - | - |
| salt | 1.5 tsp | - | - |
| olive oil | 2 tbsp | - | - |
| semolina flour | - | - | - |
| olive oil | 2 tbsp | - | - |
| tomato sauce | 1 cup | Rp 12.000/kg | Rp 2.844 |
| mozzarella | 2 cups | - | - |
| emmental | 0.5 cup | - | - |
| provolone | 0.25 cup | - | - |
| pepperoni | 35 slices | - | - |
| olive oil | 2 tbsp | - | - |
| basil pesto | 1 cup | - | - |
| mozzarella | 2 cups | - | - |
| emmental | 0.5 cup | - | - |
| provolone | 0.25 cup | - | - |
| cherry tomatoes | 15 | Rp 12.000/kg | Rp 18.000 |
| mortadella | 12 slices | - | - |
*Estimated market prices, may vary by region
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