Easy Focaccia Pizza

Place yeast, 125ml warm water and soft brown sugar in a large bowl and whisk.

Add the flour, 250ml water, olive oil and salt and mix until a dough forms. It should be quite sticky. There’s no need to knead it.

Cover the bowl with a tea towel and place somewhere warm for an hour. The dough should double in size.

Meanwhile, make the pizza sauce. Mix the passata and puree together in a bowl until smooth. Add the rest of the ingredients and stir until evenly distributed throughout the sauce.

After the dough has been rising for about 45 mins, preheat oven to 425ºF/220ºC/200ºC fan. Coat a 13” x 9” baking tray in olive oil.

Once the dough is double in size, give it another mix, then turn it onto the baking tray and stretch it until it covers the tray. Cover with the tea towel and place on top of the warm oven for 15 mins.

Remove the tea towel, drizzle the dough with olive oil and stick your fingers into the dough to make dimples. Pour the pizza sauce over the dough, making sure it sinks into the dimples.

Mix the Cheddar and grated Mozzarella together and sprinkle over the sauce. Top with the pepperoni and shredded Mozzarella.

Bake for 20-25 mins until golden. Once out of the oven, add the fresh basil, drizzle with olive oil and season with salt and pepper.

Slice into 8 pieces and enjoy!

The pepperoni can be substituted for other toppings of your choice.

Print Recipe

Easy Focaccia Pizza

Prep Time

10 minutes

Cook Time

20-25 minutes

Passive Time

75 minutes

Servings

servings

Ingredients

• 125 ml warm water
• 1 packet of dried yeast
• 1 tsp Soft brown sugar
• 375 g Plain flour
• 250 ml warm water
• 60 ml olive oil
• 2 tsp Salt
• extra olive oil for drizzling
• Pizza sauce
• 100 g passata
• 40 g Tomato puree
• ½ tbsp dried oregano
• ½ tbsp Italian seasoning
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Dash of black pepper
• ¼ tsp Sugar
• Topping
• 60 g Cheddar cheese grated
• 60 g Mozzarella cheese grated
• 60 g pepperoni slices
• 1 Mozzarella ball torn into chunks
• Fresh basil
• Freshly ground salt and pepper

Prep Time 10 minutes Cook Time 20-25 minutes Passive Time 75 minutes Servings servings Ingredients 125 ml warm water 1 packet of dried yeast 1 tsp Soft brown sugar 375 g Plain flour 250 ml warm water 60 ml olive oil 2 tsp Salt extra olive oil for drizzling Pizza sauce 100 g passata 40 g Tomato puree ½ tbsp dried oregano ½ tbsp Italian seasoning ¼ tsp garlic powder ¼ tsp onion powder Dash of black pepper ¼ tsp Sugar Topping 60 g Cheddar cheese grated 60 g Mozzarella cheese grated 60 g pepperoni slices 1 Mozzarella ball torn into chunks Fresh basil Freshly ground salt and pepper

Instructions

1. Place yeast, 125ml warm water and soft brown sugar in a large bowl and whisk. Add the flour, 250ml water, olive oil and salt and mix until a dough forms. It should be quite sticky. There’s no need to knead it. Cover the bowl with a tea towel and place somewhere warm for an hour. The dough should double in size. Meanwhile, make the pizza sauce. Mix the passata and puree together in a bowl until smooth. Add the rest of the ingredients and stir until evenly distributed throughout the sauce. After the dough has been rising for about 45 mins, preheat oven to 425ºF/220ºC/200ºC fan. Coat a 13” x 9” baking tray in olive oil. Once the dough is double in size, give it another mix, then turn it onto the baking tray and stretch it until it covers the tray. Cover with the tea towel and place on top of the warm oven for 15 mins. Remove the tea towel, drizzle the dough with olive oil and stick your fingers into the dough to make dimples. Pour the pizza sauce over the dough, making sure it sinks into the dimples. Mix the Cheddar and grated Mozzarella together and sprinkle over the sauce. Top with the pepperoni and shredded Mozzarella. Bake for 20-25 mins until golden. Once out of the oven, add the fresh basil, drizzle with olive oil and season with salt and pepper. Slice into 8 pieces and enjoy! The pepperoni can be substituted for other toppings of your choice.

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