Gordon Ramsay says his sheet pan focaccia pizza is ‘easy as pie’ to make

Ingredients

Focaccia 

• 1 cup (250g) bread flour
• 1 cup (250g) all-purpose flour
• 1 tablespoon coarse semolina (optional)
• 3½ teaspoons kosher salt
• 1 tablespoon (14g or 2 packages) active dry yeast
• 1⅓ cup (320ml) lukewarm water*
• 2 teaspoons honey
• 3 tablespoons (50ml) extra-virgin olive oil
• Flaky maldon sea salt
• Fresh chopped rosemary or thyme, optional
• Roasted Garlic Butter, optional (recipe in Notes)

Sauce

• 28-ounce can of whole San Marzano tomatoes, drained
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced or grated fine
• ½ cup fresh basil leaves (½-ounce clamshell)
• 2 teaspoons balsamic vinegar
• ¾ teaspoon kosher sea salt
• Freshly cracked black pepper

Pizza

• 1 cup grated mozzarella (low-moisture)
• 1 cup grated Asiago or Romano cheese
• ⅓ cup Parmigiano Reggiano
• 1 cup cherry tomatoes
• 4 ounces fresh mozzarella ciliegine or burrata pearls, torn in half

Instructions

1. To prepare focaccia dough, whisk both flours, semolina and salt in a large bowl. Make a well in the middle of the bowl and set aside.
2. In a measuring cup or small bowl, whisk together warm water with yeast until combined and yeast is dissolved. Stir in honey and set aside until frothy and bubbly. Then whisk in olive oil with a fork.
3. Tip the dough out onto a lightly floured surface and knead, for 10 minutes until smooth. Ramsay says it should be “elastic and springy to touch.”
4. Cover a large mixing bowl with oil before placing dough inside. Cover tightly with plastic wrap and set aside to rise until doubled in size, which should take about 3-4 hours.
5. To prepare pizza sauce and toppings, oour drained San Marzano tomatoes into a bowl along with olive oil, garlic, balsamic and basil to bowl. Using your hands, crush the tomatoes into small pieces.
6. In a small bowl, mix together grated mozzarella, Romano, and Parmesan. Set aside.
7. Preheat oven to 425˚F (220˚C). Brush a baking sheet or metal baking dish with a generous about garlic butter or olive oil.
8. Spread risen focaccia dough in prepared dish, “stretching and pulling” dough to fit baking pan. With greased fingers, “poke and prod” the dough to stretch to the length of the pan. Give the dough another brush with butter/oil, including sides.
9. Sprinkle with salt and herbs before adding pizza ingredients including sauce and cheese.
10. Bake for 20-25 minutes, until “golden and bubbly.”
11. Garnish with fresh basil.