The only thing better than focaccia? Focaccia topped with delicious stuff.
Once your dough is in the pan and has doubled in size, proceed to dimple it and drizzle it with olive oil. At this point you can add any toppings that aren’t wet—crushed olives, sprigs of rosemary or thyme, thinly sliced red onion or shallot—before baking as usual.
BUT if your plan is to add a high-moisture and/or heat-sensitive topping—like crushed tomatoes or grated cheese—you’ll want to parbake the dough: Put it in the oven for 20 minutes, sans toppings. When you pull out the focaccia, it’ll be slightly blond but firm enough that those wet toppings won’t seep into the dough, which would prevent it from fully rising and result in a soggy mess.
Once the focaccia is parbaked, then add your toppings, trying not to overload it no matter how excited you get. Start with a thin layer of , then add cheese, maybe pepperoni, and return to the oven for 5 to 10 minutes, until the cheese is bubbling. Finish with torn basil, grated parmesan, and a scattering of crushed red pepper flakes.
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