Deep-Dish Pepperoni & Olive Focaccia

Name: Deep-Dish Pepperoni & Olive Focaccia
Prep time: 15 min
Cook time: 25 min
Yield: Serves 6 - 8
Ingredients: The Dough: 1 lb (450g) store-bought or homemade pizza dough (at room temperature).; The Sauce: ½ cup marinara or pizza sauce.; The Cheese: 2 cups shredded low-moisture mozzarella.; 3 oz sliced pepperoni.; ¼ red onion, thinly sliced into rings.; ¼ cup sliced black olives.; 1 tsp dried oregano.; 2 tbsp Extra Virgin Olive Oil (for the pan).

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6 - 8 people

00h 15

00h 25

Ingredients and Method

Ingredients

The Dough: 1 lb (450g) store-bought or homemade pizza dough (at room temperature).
The Sauce: ½ cup marinara or pizza sauce.
The Cheese: 2 cups shredded low-moisture mozzarella.
3 oz sliced pepperoni.
¼ red onion, thinly sliced into rings.
¼ cup sliced black olives.
1 tsp dried oregano.
2 tbsp Extra Virgin Olive Oil (for the pan).

Method

Prep the Pan: Pour the olive oil into your Lagostina ceramic set (approx. 9x13 inches). Spread it around to coat the bottom and sides generously.
Stretch the Dough: Place the dough in the pan. Gently stretch it toward the corners. If it snaps back, let it rest for 10 minutes and try again. Let the dough rise in the pan for about 30–45 minutes until it looks puffy.
Preheat: Set your oven to 425°F (220°C).
Assemble: Dimple the dough with your fingertips. Spread a thin layer of sauce over the top, then cover with mozzarella. Layer the pepperoni, onions, and olives. Sprinkle with oregano.
Bake: Bake for 20–25 minutes until the cheese is bubbling and the crust is deep golden brown.
Finish: Let it rest for 5 minutes before slicing to let the cheese set.