Focaccia Pizza Supreme is just that, homemade focaccia is topped with pizza sauce, three different meats and cheeses and a plethora of our favorite veggie toppings! A deep dish pizza that is packed with flavor, texture and lots of cheese. Serves 8.

right side of Focaccia Pizza Supreme

Focaccia pizza is my new favorite way to pizza.

Around this time last year, I had an epiphany. I wondered what it would be like to putt pizza toppings on focaccia. Focaccia is pretty similar to pizza dough, maybe more loftier and softer, but that’s my opinion. And so I started testing recipes. A simple pepperoni (fabulous), one with different meats (do I even need to comment?😍) and of course, a supreme pizza. All of which turned out exceptional. Being that this deep-dish pizza is similar to a Detroit-style, we enjoyed all of them.

Corner piece of Focaccia Pizza Supreme.

The focaccia pizza supreme being my personal favorite. What I love most about a supreme pizza is that every single bite has a new flavor combination for your tastebuds. It’s all quite brilliant actually.

Focaccia Pizza Supreme ingredients

To Make This Focaccia Pizza Supreme You Will Need:

  • focaccia dough (below)
  • olive oil
  • pizza sauce
  • Mozzarella (freshly grated)
  • fontina (freshly grated)
  • red bell pepper
  • green bell pepper
  • banana peppers
  • red onion
  • black olives
  • hot italian sausage (cooked)
  • pancetta or diced bacon (cooked)
  • pepperoni
  • parmesan cheese
  • italian seasoning
First things first let’s make the focaccia dough! Below is my foolproof focaccia pizza dough recipe.

focaccia ingredients

To Make Homemade Focaccia You Will Need:

  • honey
  • warm water
  • active dry yeast
  • bread flour
  • kosher salt
  • olive oil

water honey and yeast in a glass bowl

Add 1 teaspoon honey to a medium mixing bowl, pour 1 cup warm/hot water (roughly 115°) and whisk until the honey dissolves. Whisk in 2-1/4 teaspoons (or 1 envelope) active dry yeast and set off to the side for about 5 minutes.

unbleached all purpose flour and salt in mixing bowl

In the bowl of your stand mixer, fitted with the dough hook attachment, measure and add 2-2/3 cup bread flour and 1 teaspoon kosher salt. Turn the mixer on low and stir until combined.

frothy yeast in bowl

Once the yeast is frothy…

add yeast water to flour in mixing bowl

Add it into the mixer with the flour. 

mix, stopping to scrape down the bowl

Mix until incorporated, stopping to scrape down the sides of the bowl as you go.

add olive oil to dough

When the dough is just about combined, add in 2 tablespoons olive oil.

mix until incorporated

Continue to mix until for 4 minutes or the dough is smooth and no longer sticking to the bowl.

shape into a ball and toss in a bowl with a little olive oil

Remove the dough off of the hook and shape into a ball. Add a tablespoon of oil to a clean bowl. Transfer the dough to the bowl and use it to coat the inside of the bowl with oil. This keeps the dough from sticking to the bowl as it rises. Cover tightly with plastic wrap and place it in a warm spot to rise for 1 hour or until it has doubled in size. 

hot italian sausage, pancetta and pepperoni on a plate

During this time is when I prep the pizza toppings:

For the veggies, I do 1/3 cup both diced green and red bell pepper, 1/3 cup diced red onion, 1/4 cup banana pepper, 1/4 cup sliced black olives.

Meanwhile, fry up 4 ounces pancetta or bacon in a skillet over medium to medium low heat. Once crispy, transfer to a paper towel lined plate and carefully wipe out the skillet. Repeat with 4 ounces of hot italian sausage. Cook on medium to medium-low, breaking up with a wooden spoon until fully cooked and golden brown. Transfer this to a paper towel lined plate as well.

You will also need 24 slices of pepperoni – traditional or turkey pepperoni works great too.

bowls of fontina, mozzarella and parmesan

Also, grate up 2 cups mozzarella, 1 cup fontina and 2 tablespoons parmesan.

pizza sauce

Whether you make your own pizza sauce or purchase it from the store, it’s totally  up to you. I make my own in advance, however either way you will need 1/2 cup – give or take to your liking.

focaccia dough risen

Once the focaccia dough has risen, remove the plastic wrap.

press down dough

With your impeccably clean hands, press or punch down the dough to deflate it.

fit an oiled 9x13 pan

Transfer the dough to a well oiled 9×13 pan. Prior to the dough, I add a generous amount of olive oil and use a pastry brush to coat the entire inside of the pan. Stretch the dough to fit. For some reason I can never get the dough to fit the corners.

cover and rise a second time

Cover with a clean kitchen towel and allow the dough to rise one last time for 30 minutes.

Preheat your oven to 425°.

make divots with knuckle

After the dough has risen, use your knuckle to make divots into the dough.

spread pizza sauce

Spread 1/2 cup (more or less to your preference) pizza dough over top of the focaccia.

2/3 of the mozzarella and fontina cheese

Top with 2/3 of the mozzarella and fontina cheese.

arrange toppings

And sprinkle your toppings and arrange the pepperoni over top. Add the last of the mozzarella and fontina over top.

remaining mozzarella, fontina and top with parmesan and italian seasoning

Sprinkle the 2 tablespoons of parmesan and 1-1/2 teaspoons italian seasoning over top before slipping the pizza into your preheated oven to bake for 9 minutes. After the 9 minutes, reduce the oven temperature to 375° and continue baking for 9 to 10 minutes more. 

NOTE: you can hold off on the parmesan and italian seasoning until after the pizza has baked for a more melty version.

Focaccia Pizza Supreme fresh from the oven.

The cheese around the edges of the pizza will be golden and your kitchen should be smelling like a pizzeria.

close up of Focaccia Pizza Supreme

Allow the pizza to rest in the pan a few minutes before using a spatula to carefully lift and slide the pizza out and onto a cutting board.

Focaccia Pizza Supreme sliced into eight pieces

Use a pizza cutter to cut the focaccia pizza supreme into eighths. 

close up of Focaccia Pizza Supreme corner piece

Serve as is or dip into ranch dressing or extra pizza sauce.

Supreme is indeed supreme.

slice of Focaccia Pizza Supreme with cheese pulls

Enjoy! And if you give this Focaccia Pizza Supreme recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

bite of Focaccia Pizza Supreme

Supreme Focaccia Pizza
Yield: 8 pieces

Supreme Focaccia Pizza

Focaccia Pizza Supreme is just that, homemade focaccia is topped with pizza sauce, three different meats and cheeses and a plethora of our favorite veggie toppings! A deep dish pizza that is packed with flavor, texture and lots of cheese.

Prep Time 35 minutes
Cook Time 20 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Ingredients

FOR THE FOCACCIA:

  • 1 teaspoon honey
  • 1 cup (warm) water
  • 2 and 1/4 teaspoon (or 1 envelope) active dry yeast
  • 2 and 2/3 cup bread flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil, plus more for bowl and pan

FOR THE PIZZA TOPPING:

  • 1/2 cup pizza sauce - store bought or homemade
  • 2 cups mozzarella cheese, grated fresh
  • 1 cup fontina, grated fresh
  • 4 ounces hot italian sausage
  • 4 ounces pancetta (or sub with diced bacon)
  • 24 slices pepperoni
  • 1/3 cup diced green bell pepper
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced red onion
  • 1/4 cup banana pepper
  • 1/4 cup sliced black olives
  • 2 tablespoons grated fresh parmesan cheese
  • 1 and 1/2 teaspoons italian seasoning

Instructions

TO PREPARE THE FOCACCIA:

  1. Add to a medium mixing bowl, pour 1 cup warm/hot water (roughly 115°) and whisk until the honey dissolves. Then whisk in active dry yeast and set off to the side for about 5 minutes.
  2. Meanwhile, in the bowl of your stand mixer, fitted with the dough hook attachment, measure and add bread flour and kosher salt. Turn the mixer on low and stir until combined.
  3. Once the yeast is frothy, add it to the mixer. Mix until incorporated, stopping to scrape down the sides of the bowl as you go.
  4. When the dough is just about combined, add in olive oil. Continue to mix until for 4 minutes or the dough is throughly combined.
  5. Add a tablespoon of oil to a clean bowl. Remove the dough off of the hook and shape into a ball. Transfer the dough to the bowl and use it to coat the inside of the bowl with oil. This keeps the dough from sticking to the bowl as it rises. Cover tightly with plastic wrap and place it in a warm spot to rise for 1 hour or until it has doubled in size.
  6. During this time prep the pizza toppings.
  7. Once the dough has risen, use your impeccably clean hands to press or punch down the dough to deflate it.
  8. Transfer the dough to a well oiled 9×13 pan. I add a generous amount of oil beforehand and use a pastry brush to coat the entire inside of the pan.
  9. Stretch the dough to fit. Cover with a clean kitchen towel and allow the dough to rise one last time for 30 minutes. During this time move your oven rack to the lower third of your oven and preheat it to 425°.

TO PREPARE THE PIZZA:

  1. In a 10-inch skillet, fry up 4 ounces pancetta (or use diced bacon) in a skillet over medium to medium-low heat. Once crispy, transfer to a paper towel lined plate and carefully wipe out the skillet. Repeat with 4 ounces of hot italian sausage. Cook on medium to medium-low, breaking up with a wooden spoon until fully cooked and golden brown. Transfer to a paper towel lined plate as well.
  2. Grate the mozzarella, fontina and parmesan. You will need 2 cups mozzarella, 1 cup fontina and 2 tablespoon parmesan.
  3. After the dough has risen, use your knuckle to make divots into the dough and spread 1/2 cup (more or less to your preference) pizza dough over top of the focaccia.
  4. Top with 2/3 of the mozzarella and fontina before adding your toppings and arranging the pepperoni over top. Add the last of the mozzarella and fontina, before sprinkling the parmesan cheese and italian seasoning over top. *You can also hold off on the parmesan and italian seasoning and add it right after it comes out of the pizza for a more melty version.
  5. Bake the pizza in your preheated oven for 9 minutes. Then reduce the heat to 375° and bake for 9 more minutes or utnil the pizza is golden in spot and the cheese has melted.
  6. Once baked, allow the pizza to cool in the pan for a few minutes before using a spatula to carefully lift and slide it out of the pan and onto a cutting board. Use a pizza cutter and cut into 8 pieces before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 438Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 65mgSodium: 878mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 19g