We borrowed from a dessert classic to give focaccia a fun reveal when you flip it out of a sheet pan—a super crispy pepperoni bottom-slash-top. The focaccia also has a secret cheesy center that you make by sprinkling mozzarella between the layers of dough before baking.[title under_line ="yes"]INGREDIENTS[/title]• 6 cups all-purpose flour (see Cook's Note), plus more for dusting (optional)
• 1 1/2 tablespoons sugar
• 3 teaspoons kosher salt
• 2 teaspoons active dry yeast
• 2 1/2 cups warm water (about 100 degrees F)
• 1/2 cup plus 3 tablespoons extra-virgin olive oil, plus more for baking sheet, bowl, hands and dough
• 5 ounces pepperoni (about 65 thin slices)
• 2 teaspoons dried oregano
• 16 ounces grated mozzarella
[title under_line ="yes"]DIRECTIONS[/title]
➊ Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 3 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low and add the warm-water mixture to the dry ingredients, mixing until a loose ball forms, 1 to 2 minutes. (Alternately, do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the warm water and oil and stir with a wooden spoon.)

➋ Increase the speed to medium-high and knead the dough until smooth and slightly tacky but not sticky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, about 5 minutes.)
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