There’s something magical that happens when you combine the dimpled, olive oil-infused texture of focaccia bread with the familiar comfort of pizza toppings. This focaccia pizza recipe has become my absolute go-to when I’m craving something that’s both rustic and satisfying. The first time I pulled a golden slab of focaccia pizza from my oven, with cheese bubbling over the edges and the fragrant herbs filling my kitchen, I knew I’d discovered something special. What makes this focaccia pizza recipe truly exceptional is how the airy, open crumb of the focaccia creates perfect pockets to catch all those flavorful ingredients, while the olive oil-enriched dough delivers a satisfying crisp exterior that traditional pizza often misses. Trust me, once you’ve experienced focaccia pizza, you might never go back to regular pizza night.
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Why You’ll Love This Focaccia Pizza Recipe
If you’ve ever struggled with stretching out pizza dough or ended up with a soggy center, this focaccia pizza recipe solves those common challenges in one delicious swoop. The focaccia pizza dough is pressed into a sheet pan rather than stretched and tossed, making it much more forgiving for novice bakers.
I first stumbled upon this concept during a particularly chaotic dinner party. The dough I’d planned for traditional pizzas wasn’t cooperating, and with guests arriving in less than an hour, panic was setting in. On a whim, I pressed the dough into a sheet pan, dimpled it with my fingers as I’d seen done with focaccia, and dressed it simply with tomato sauce, cheese, and the toppings I’d prepped. The result wasn’t just a save—it was a revelation that earned more compliments than any meticulously crafted dish I’d ever served.
What I love most about making focaccia pizza is its incredible versatility. You can keep it minimal and traditional with simple tomatoes and mozzarella, or load it up with seasonal vegetables, cured meats, or even experiment with sweet and savory combinations. It’s equally perfect for casual family dinners and sophisticated entertaining.
Now, let’s dive into exactly how you can bring this spectacular hybrid to your own kitchen.
Ingredients for Focaccia Pizza
For the Focaccia Base:
- 4 cups all-purpose flour – The backbone of our focaccia pizza dough, providing structure.
- 2 teaspoons instant yeast – This provides reliable rising without needing to be activated first.
- 2 teaspoons kosher salt – Essential for flavor development in the dough.
- 1/4 cup extra virgin olive oil, plus more for drizzling – This is what gives focaccia pizza its distinctive rich flavor and crisp exterior.
- 1 3/4 cups warm water – The perfect amount for hydration without making the dough unmanageable.
- 1 tablespoon honey or sugar – Helps feed the yeast and contributes to browning.
- Flaky sea salt for finishing – Optional but highly recommended for texture and flavor bursts.
For the Pizza Topping Base:
- 1 cup pizza sauce or tomato sauce – Provides the classic foundation for your focaccia pizza.
- 2 cups shredded mozzarella cheese – For that stretchy, classic pizza cheese pull.
- 1/4 cup grated Parmesan cheese – Adds a savory depth that elevates the whole dish.
- 2 tablespoons fresh herbs (basil, oregano, rosemary) – These bring aromatic freshness.
Optional Toppings for Your Focaccia Pizza:
- Thinly sliced vegetables (bell peppers, mushrooms, red onions, cherry tomatoes)
- Proteins (pepperoni, prosciutto, cooked sausage, anchovies)
- Additional cheeses (goat cheese, fontina, ricotta dollops)
- Finishing touches (arugula, fresh basil, hot honey, balsamic glaze)
For those with dietary restrictions, this recipe can be adapted. For a vegan version, omit the cheeses or replace with plant-based alternatives and use sugar instead of honey. For gluten-free needs, substitute a high-quality gluten-free flour blend designed for bread baking.
How to Make Focaccia Pizza
Step 1: Prepare the Focaccia Dough
- In a large mixing bowl, combine the flour, instant yeast, and salt. Whisk together to distribute the ingredients evenly.
- In a separate container, mix the warm water, olive oil, and honey or sugar.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until no dry flour remains. The dough will look shaggy and feel sticky – this is perfect for focaccia!
- Cover the bowl with plastic wrap or a damp towel and let it rest for 15 minutes.
- After resting, turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Step 2: First Rise
- Transfer the dough to a large, oiled bowl and turn it once to coat with oil. Cover with plastic wrap or a damp towel.
- Let the dough rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Step 3: Prepare the Pan
- Generously oil a 13×18-inch rimmed baking sheet (half sheet pan). Pour about 3 tablespoons of olive oil onto the pan.
- Gently transfer the risen dough to the oiled pan.
- Using your fingertips, gradually stretch and press the dough toward the edges of the pan.
Step 4: Second Rise and Dimpling
- Cover the pan with plastic wrap and let the dough rise again for about 30-45 minutes until it’s puffy.
- Preheat your oven to 450°F (230°C) with a rack in the middle position.
- When the dough is ready, remove the plastic wrap and drizzle another tablespoon of olive oil over the surface.
- Use your fingertips to press firmly into the dough, creating the characteristic dimples all over the surface.
Step 5: Add the Focaccia Pizza Toppings
- Spread your tomato sauce or preferred base evenly over the dimpled focaccia pizza dough, leaving a small border around the edges for a proper crust.
- Sprinkle about 3/4 of the mozzarella cheese over the sauce.
- Add your chosen focaccia pizza toppings, distributing them evenly. Remember that less is more – overcrowding can lead to a soggy center.
- Finish with the remaining mozzarella and the grated Parmesan cheese.
- Sprinkle with fresh herbs and a bit of flaky sea salt.
Step 6: Bake to Perfection
- Bake in the preheated oven for 20-25 minutes, rotating the pan halfway through for even browning.
- The focaccia pizza is done when the edges are golden brown and crispy, the cheese is bubbly and lightly browned, and the bottom is crisp when you lift a corner with a spatula.
Step 7: Finish and Serve
- Remove from the oven and let the focaccia pizza cool in the pan for 5 minutes.
- Transfer to a cutting board, add any fresh herbs or finishing touches, and slice into squares or rectangles.
- Serve while still warm for the best texture and flavor experience.
Delicious Variations
1. Mediterranean Delight
Transform your focaccia pizza with a Mediterranean twist using a base of olive tapenade instead of tomato sauce. Top with feta cheese, roasted red peppers, Kalamata olives, artichoke hearts, and fresh oregano.
2. Harvest Vegetable
Celebrate seasonal produce with a white garlic sauce base topped with thinly sliced butternut squash, caramelized onions, kale, and crumbled goat cheese.
3. Breakfast Focaccia Pizza
Spread a thin layer of ricotta cheese seasoned with herbs as your base, then top with bacon or pancetta, cherry tomatoes, and small wells for cracking eggs into.
4. Potato Rosemary Classic
For a traditional Italian approach, thinly slice new potatoes and arrange them on your dimpled dough with generous amounts of rosemary, garlic, and olive oil.
5. Sweet and Spicy
Balance flavor dimensions with a base of regular tomato sauce kicked up with chili flakes, topped with spicy soppressata or pepperoni, fresh mozzarella, and a drizzle of hot honey after baking.
Focaccia Pizza
Equipment
- Large mixing bowl
- Wooden spoon
- Plastic wrap or damp towel
- Measuring cups and spoons
- 13×18-inch rimmed baking sheet (half sheet pan)
- Spatula
- Oven
Ingredients
For the Focaccia Base:
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 3/4 cups warm water
- 1 tablespoon honey or sugar
- Flaky sea salt optional
For the Pizza Topping Base:
- 1 cup pizza sauce or tomato sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh herbs basil, oregano, rosemary
Optional Toppings:
- Thinly sliced vegetables bell peppers, mushrooms, red onions, cherry tomatoes
- Proteins pepperoni, prosciutto, cooked sausage, anchovies
- Additional cheeses goat cheese, fontina, ricotta dollops
- Finishing touches arugula, fresh basil, hot honey, balsamic glaze
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, yeast, and salt.
- Mix warm water, olive oil, and honey/sugar in a separate container.
- Stir wet ingredients into dry ingredients until a shaggy dough forms.
- Cover and rest for 15 minutes.
- Knead dough for 5 minutes on a floured surface until smooth.
Step 2: First Rise
- Place dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled.
Step 3: Prepare the Pan
- Generously oil a 13×18-inch baking sheet with 3 tablespoons olive oil.
- Transfer dough to pan and gently press toward edges.
Step 4: Second Rise & Dimpling
- Cover and let rise 30-45 minutes.
- Preheat oven to 450°F (230°C).
- Dimple dough with fingers and drizzle with more olive oil.
Step 5: Add Toppings
- Spread sauce evenly.
- Add 3/4 of mozzarella.
- Add toppings.
- Sprinkle remaining mozzarella, Parmesan, fresh herbs, and flaky salt.
Step 6: Bake
- Bake 20-25 minutes until edges are golden and cheese is bubbly.
- Rotate pan halfway through for even baking.
Step 7: Finish & Serve
- Cool 5 minutes, slice, and serve warm.
- Add fresh herbs or finishing touches if desired.
Notes
- For a vegan version, replace cheese with plant-based alternatives and use sugar instead of honey.
- For gluten-free, use a high-quality gluten-free flour blend.
- Dough can be made up to 24 hours in advance and refrigerated after first rise for better flavor.
- Store leftovers in the fridge up to 3 days and reheat in oven for best texture.
Nutrition
Frequently Asked Questions About Focaccia Pizza
Can I make focaccia pizza dough ahead of time?
Absolutely! The focaccia pizza dough can be made up to 24 hours in advance and refrigerated after the first rise. This slow, cold fermentation actually improves flavor development in your focaccia pizza.
Why is my focaccia pizza soggy in the middle?
This usually happens because of too much sauce or too many moisture-heavy toppings. Try these solutions: 1) Use a thicker sauce and apply it sparingly, 2) Pre-cook watery vegetables like mushrooms, zucchini, or tomatoes to release their moisture, 3) If using fresh mozzarella, pat it dry thoroughly with paper towels.
Can I use pizza dough to make focaccia bread for my focaccia pizza?
Yes! Standard pizza dough can absolutely be transformed into delicious focaccia for your focaccia pizza base. To convert pizza dough to focaccia style, add more olive oil both in the dough and on top, create the signature dimples with your fingertips, and bake it in a sheet pan rather than stretching it thin.
How do I store and reheat leftover focaccia pizza?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For best reheating results, avoid the microwave which will make the crust soggy. Instead, place slices on a baking sheet in a 350°F (175°C) oven for 5-10 minutes until heated through and crisp again.
What’s the best way to achieve a crispy bottom crust?
For that perfectly crispy bottom, use plenty of olive oil in the pan – this essentially fries the bottom of the dough. Preheat your oven thoroughly, and consider using a preheated pizza stone or steel placed on the rack beneath your baking sheet to provide additional heat from below.
Focaccia Pizza: A Perfect Blend of Tradition and Innovation
The first time I served focaccia pizza at a family gathering, my Italian grandmother raised an eyebrow skeptically. “Why not just make regular pizza?” she asked, eyeing the thick, dimpled slab of focaccia pizza emerging from my oven. But after one bite of my focaccia pizza creation, her expression shifted from doubt to delight. “It reminds me of my mother’s focaccia,” she said quietly, “but also something new.” That moment perfectly captures what I love about cooking – honoring tradition while embracing innovation.
There’s something deeply satisfying about watching people gather around the table, tearing into squares of this pillowy-yet-crispy focaccia pizza creation, the aromatic olive oil coating fingers and the conversation flowing as freely as a good Italian wine. Focaccia pizza isn’t just a meal; it’s an experience that brings together the best elements of two beloved Italian classics.
I encourage you to make this focaccia pizza recipe your own. Perhaps you’ll add a family spice blend to the dough, or top your focaccia pizza with ingredients that tell your own culinary story. Whatever direction you take it, the foundation remains the same – a celebration of simple ingredients transformed through time and care into something greater than the sum of its parts.
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