A thick, crispy, airy focaccia loaded with garlicky marinara, melty mozzarella, pepperoni, sausage, prosciutto, ricotta, and fresh basil.
SERVES6–8
ACTIVE30 min
TOTAL18–24 hr
BAKE22–28 min · 425°F
THE STORY
Same dough. Bigger possibilities.
The overnight focaccia is the house starting point; this version pushes it all the way into loaded pizza territory. The crust stays thick, airy, and crisp while the toppings layer familiar pizza flavor with fresh ricotta, folds of prosciutto, and basil added after baking.
It is ridiculous in the best way—and exactly the kind of focaccia experiment worth repeating.
Method
Make the dough.Mix the dough, rest, and cold-ferment overnight for 12–18 hours. Let it come to room temperature for 1–2 hours before baking.
Prepare toppings.Cook and crumble the sausage. Slice pepperoni and prosciutto. Chop basil. Keep ricotta ready for finishing.
Preheat.Heat oven to 425°F. If using a metal pan, place the focaccia pan in the oven while it preheats.
Build.Gently stretch dough into a well-oiled 9 × 13-inch pan. Dimple it. Spread marinara, then layer mozzarella, pepperoni, and sausage.
Bake.Bake 22–28 minutes, until the crust is deep golden and the cheese is bubbly and lightly browned.
Finish.Rest 5 minutes. Dollop ricotta across the top, then add torn prosciutto and fresh basil. Finish with Parmesan, olive oil, or red pepper flakes if desired.
Quick notes: Use a well-oiled pan, avoid overloading the sauce, add ricotta after baking, and rest 5–10 minutes before slicing.
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