Detroit-Style Tomato, Herb, Pepperoni Focaccia

Recipe by Thando Manyoni
50 minutes


  • 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

  1. Preheat the oven to 180C.
  2. Drizzle olive oil into a baking sheet and place the dough on the sheet.
  3. Stretch the dough out evenly until it reaches the corners. Cover with plastic wrap and set aside for 20 minutes
  4. Spoon the sauce all over the dough, add the garlic and season with a bit of salt and pepper.
  5. Arrange half the pepperoni slices, sprinkle half the cheese, then the fresh tomatoes, followed by the remaining cheese and more pepperoni.
  6. Bake for 15-20 minutes or until bubbly and cheese is crispy and golden brown.
    Slice into squares and top with fresh basil

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