Detroit-Style Tomato, Herb, Pepperoni Focaccia
Recipe by Thando Manyoni
Serves: 4-6
Time: 50 minutes
Ingredients:
- ¼ cup extra virgin olive oil
- 1kg store bought bread dough, room temperature
- 1 ½ cup marinara sauce
- 4 garlic cloves, minced
- 100g pepperoni
- 200g rosa tomatoes
- 1 cup cubed mozzarella cheese
- 1 cup cubed gouda cheese
- Handful fresh basil
- Salt
- Pepper
How To Make Focaccia
- Preheat the oven to 180C.
- Drizzle olive oil into a baking sheet and place the dough on the sheet.
- Stretch the dough out evenly until it reaches the corners. Cover with plastic wrap and set aside for 20 minutes
- Spoon the sauce all over the dough, add the garlic and season with a bit of salt and pepper.
- Arrange half the pepperoni slices, sprinkle half the cheese, then the fresh tomatoes, followed by the remaining cheese and more pepperoni.
- Bake for 15-20 minutes or until bubbly and cheese is crispy and golden brown.
Slice into squares and top with fresh basil