Double Decker Pizza Focaccia
Double Decker Pizza Focaccia
Ingredients
For the Dough
- 9 g active dry yeast, (one packet)
- 2 tablespoons granulated sugar
- 420 g warm water
- 25 g olive oil
- 480 g all purpose flour
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
For the Toppings and Assembly
- 125 g olive oil, divided
- 245 g marinara sauce, divided
- 226 g shredded mozzarella cheese, divided
- 113 g pepperoni, divided
Instructions
- 1
In a large bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let it rest for 10 minutes until the mixture becomes foamy.
⏱️ 10 min
- 2
Add 25 g of olive oil to the yeast mixture. Then, add the all purpose flour, Italian seasoning, and salt. Mix until a shaggy dough forms and all ingredients are just combined.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 30 minutes.
⏱️ 30 min
- 4
Perform 4 rounds of stretch and folds on the dough. After each round, cover the bowl and let the dough rest for 30 minutes. (Total 4 rounds x 30 minutes = 120 minutes passive time).
⏱️ 20 min
- 5
After the final round of stretch and folds, cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 6
Generously oil two loaf pans with 6 tablespoons (84 g) of the divided olive oil, ensuring the sides and bottom are well coated.
⏱️ 5 min
- 7
Divide the dough into four equal portions. Press one-quarter of the dough into the bottom of each prepared loaf pan, gently stretching it to fit.
⏱️ 5 min
- 8
Layer the dough in each pan with a portion of the marinara sauce, shredded mozzarella cheese, and pepperoni.
⏱️ 5 min
- 9
Carefully place another one-quarter portion of the remaining dough on top of the fillings in each pan.
⏱️ 2 min
- 10
Add more marinara sauce, shredded mozzarella cheese, and pepperoni on top of the second layer of dough in each pan.
⏱️ 3 min
- 11
Cover the loaf pans loosely with plastic wrap or a clean kitchen towel and let them proof for 2 hours, or until the dough is very puffy and jiggly.
⏱️ 120 min
- 12
Preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425
- 13
Once the dough has proofed, oil your fingers and gently dimple the dough all over the surface in the loaf pans. Drizzle the remaining olive oil over the top of the dough.
⏱️ 5 min
- 14
Bake the focaccia for 20 minutes at 425°F (220°C).
⏱️ 20 min•🌡️ 425
- 15
Reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 20–25 minutes, or until the focaccia is golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 16
Remove the focaccia from the oven and let it cool in the pans for 30 minutes before carefully removing and slicing. This allows the focaccia to set and prevents it from collapsing.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Double Decker Pizza Focaccia
For the Dough
- 9 g active dry yeast, (one packet)
- 2 tablespoons granulated sugar
- 420 g warm water
- 25 g olive oil
- 480 g all purpose flour
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
For the Toppings and Assembly
- 125 g olive oil, divided
- 245 g marinara sauce, divided
- 226 g shredded mozzarella cheese, divided
- 113 g pepperoni, divided
Instructions
- 1
In a large bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let it rest for 10 minutes until the mixture becomes foamy.
⏱️ 10 min - 2
Add 25 g of olive oil to the yeast mixture. Then, add the all purpose flour, Italian seasoning, and salt. Mix until a shaggy dough forms and all ingredients are just combined.
⏱️ 5 min - 3
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 30 minutes.
⏱️ 30 min - 4
Perform 4 rounds of stretch and folds on the dough. After each round, cover the bowl and let the dough rest for 30 minutes. (Total 4 rounds x 30 minutes = 120 minutes passive time).
⏱️ 20 min - 5
After the final round of stretch and folds, cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 6
Generously oil two loaf pans with 6 tablespoons (84 g) of the divided olive oil, ensuring the sides and bottom are well coated.
⏱️ 5 min - 7
Divide the dough into four equal portions. Press one-quarter of the dough into the bottom of each prepared loaf pan, gently stretching it to fit.
⏱️ 5 min - 8
Layer the dough in each pan with a portion of the marinara sauce, shredded mozzarella cheese, and pepperoni.
⏱️ 5 min - 9
Carefully place another one-quarter portion of the remaining dough on top of the fillings in each pan.
⏱️ 2 min - 10
Add more marinara sauce, shredded mozzarella cheese, and pepperoni on top of the second layer of dough in each pan.
⏱️ 3 min - 11
Cover the loaf pans loosely with plastic wrap or a clean kitchen towel and let them proof for 2 hours, or until the dough is very puffy and jiggly.
⏱️ 120 min - 12
Preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425 - 13
Once the dough has proofed, oil your fingers and gently dimple the dough all over the surface in the loaf pans. Drizzle the remaining olive oil over the top of the dough.
⏱️ 5 min - 14
Bake the focaccia for 20 minutes at 425°F (220°C).
⏱️ 20 min•🌡️ 425 - 15
Reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 20–25 minutes, or until the focaccia is golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 16
Remove the focaccia from the oven and let it cool in the pans for 30 minutes before carefully removing and slicing. This allows the focaccia to set and prevents it from collapsing.
⏱️ 30 min