Adapted from Anne Burrell’s Focaccia recipe.
- 1–3/4 cup warm water (105–110 degrees F)
- 1 T. sugar
- 1 packet (2-1/4 tsp) active dry yeast
- 5 cups bread flour
- 1 T. salt
- 1/2 cup extra virgin olive oil plus 1/4 cup for oiling the pan
- 1/2 T. Italian seasoning
- 1/3 cup finely shredded mozzarella cheese
- 10 cherry tomatoes, halved
- 1/3 tsp. garlic powder
- 3–4 (~1/8 cup) pepperoni slices, torn into bits
- 1/8 cup parmesan cheese
- 1/8 tsp red pepper flakes (optional)
- marinara sauce for dipping (optional)
- In a small bowl, mix together the warm water, sugar and yeast. Set aside for 10 minutes. The mixture should foam. If it doesn’t, the yeast is not fresh. Start again with a new yeast packet.
- Insert dough hook into stand mixer. In the mixer bowl, combine the flour, salt, 1/2 cup olive oil and the yeast mixture. Mix on low for 1 minute. Slowly increase the speed to medium and knead for 5 minutes until the dough is soft. Sprinkle in some flour if the dough is too sticky.
- With your hands, round out the dough into a smooth ball. You can do this on a lightly floured surface.
- Coat the mixer bowl with some olive oil and return the dough to the bowl. Add a few drops of olive oil over the dough and flip to ensure the dough is evenly coated.
- Cover the bowl with plastic wrap and place it in a draft-free place for about an 1-1/2 hours or until the dough has risen to double its size.
- In a jelly roll pan like this one, pour a little less than 1/4 cup of olive oil to coat. It may seem excessive, but it gives the bread a crispy bottom. Place the dough onto the pan and using your fingers, stretch the dough out to fit the pan. Set aside in a draft-free place for 1 hour to let the dough rise a second time.
- When the dough is almost ready, preheat the oven to 425 degrees Fahrenheit. With your fingers or a wooden spoon, make impressions into the dough without poking through.
- Sprinkle the Italian seasoning, mozzarella cheese, garlic powder, pepperoni, parmesan cheese, and pepper flakes over the dough. Press the tomatoes into the dough, spacing them out evenly with the cut side facing up.
- Bake for 23-27 minutes or until the dough is golden brown on top. Let cool for 10 minutes before slicing into it.