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Who doesn’t love pizza? I mean, it’s amazing. And this focaccia bread stuffed pizza is an awesome make at home alternative to your favorite pizza, and it’s simple, delicious, and filling. You’re going to love it!
The first step is to make the dough up and bake the bread. Once you’ve done that, brush the top of it with oil and sprinkle on your seasonings. I added kosher salt, basil, oregano, a bit of fresh cracked pepper, and a little garlic powder. I didn’t measure exactly, I just sprinkled it all on from the containers. Then I added a thin layer of parmesan and roman grated cheese. After I baked it, it looked amazingly yummy — the cheese was golden brown and the spices so aromatic that I didn’t want to wait for dinner. I mean…wow…look at it!
Next I decided what I wanted to stuff the pizza with. My favorite is a rainbow of peppers, sausage, pepperoni, and black olives. However, to accommodate the entire family, we stuck with pepperoni and peppers this time around. You can do whatever you want for your Focaccia Bread Stuffed Pizza — it’s going to be amazing loaded with meat, veggies, cheeses…whatever you decide shove in there!
We’ve tried some really awesome combos that you might enjoy, but don’t be afraid to get creative all on your own! One fave is alfredo, artichoke hearts, caramelized onions, and shredded chicken with some mozzarella. Mmmm. Or mushrooms, onions, green peppers, shredded steak, and provolone. So good. And then there’s chopped ham and pineapple. You’re welcome.
You’ll definitely want to pre-cook your toppings, to make sure they’re cooked and piping hot since it won’t take long to melt it all together in the oven. In this skillet I have the diced peppers sautéing in oil and then I added in chopped pepperoni at the end so it didn’t overcook.
Slice the focaccia bread in half (think of it like you’re making a giant sandwich!) and lay the toppings out on the bottom layer. You can brush the bread with olive oil (my preference) or with pizza sauce (hubby’s preference) and then a little cheese, your toppings, and then more cheese. Doesn’t it already look tantalizing?
Put that top piece of focaccia back on, and then bake at 350 for 7-10 minutes, until it’s super gooey. You’ll know. Let it rest for at least 5 minutes before attempting to cut it up. This is awesome served with a fresh salad or antipasto!
- 5 cups all purpose flour, divided (4 cups, 1 cup)
- 3/4 cup warm water, divided (1/4 cup, 1/2 cup)
- 1 TB sugar
- 2 pkg yeast
- 1-2 TB olive oil
- Spices to taste (see blog post for what I used)
- Dissolve yeast and sugar in 1/4 cup of warm water.
- Sift flour into a bowl. Once yeast is bubbly and you can smell it (about 7-10 minutes), add to flour.
- Mix well.
- Add remaining warm water a little at a time, until you have a dough ball (this can be done with a spoon, or the dough hook on your mixer).
- Remove dough from mixing bowl and turn onto a lightly floured surface. With floured hands, shape into a smooth ball.
- Cover and let sit in a warm area for half an hour (I like to place mine in the microwave or on top of the fridge) until it doubles in size.
- Preheat oven to 475.
- Turn out dough and knead into a rectangle about 1" thick on a greased cookie sheet.
- Brush with oil and top with desired spices.
- Bake for 12-15 minutes (depending on how soft you like it and your individual oven -- I think 12 minutes is perfect!)
- Once you bake it, you can make the pizza that night or another day. I like to let it rest at least half an hour before slicing it to stuff.