Name: Focaccia Pizza Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 17.5 oz (500g) all-purpose flour; 2 teaspoons (7g) instant yeast; 2 cups lukewarm water (1½ cups room temperature + ½ cup boiling); 2 teaspoons salt; 1 teaspoon sugar; 3–4 tablespoons extra virgin olive oil; 1¼ cups tomato passata (or tomato sauce); 1 garlic clove, grated or minced; 1 teaspoon dried oregano; 2 teaspoons extra virgin olive oil; Handful of fresh basil leaves; Pinch of salt; 15 cherry tomatoes, halved; 7 oz (200g) low-moisture mozzarella cheese; 2–3 tablespoons basil pesto; 1 tablespoon extra virgin olive oil

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Focaccia pizza is a hybrid dish that brings together the best of two worlds: the airy, olive oil–rich texture of traditional Italian focaccia and the familiar flavors of classic pizza. It’s thicker and softer than regular pizza, with a golden, crisped bottom and a chewy, flavorful crumb. The dough acts as a sturdy base that holds toppings well without getting soggy, making it perfect for heavier or more creative combinations.

What I like about this dish is how simple it is to make, yet how impressive the final result looks and tastes. It doesn’t require a pizza stone or special equipment, and the dough is very forgiving ideal even if you’re new to baking. The olive oil helps create a crust that’s crisp on the outside while staying soft inside. It also reheats well, which makes leftovers just as enjoyable the next day.

Over time, I’ve come to appreciate how customizable this recipe is. Whether I’m in the mood for something basic like tomato and mozzarella or want to try toppings like pesto, roasted vegetables, or garlic oil, this dough works with just about anything. That flexibility, along with its ease of preparation, is what keeps it in my regular rotation.

Key Ingredients

Every great focaccia pizza recipe begins with simple, quality ingredients. Think of the dough as your canvas what you use here sets the stage for flavor, texture, and overall satisfaction.

Core Ingredients for Focaccia Pizza

Bread Flour (or All-Purpose Flour): Bread flour has more protein, which leads to more gluten. That gives focaccia its chewy bite and allows it to puff beautifully. All-purpose works too if that’s what you have on hand, but the texture will be slightly softer.
Warm Water: Hydration is key to a fluffy crumb. Warm water helps activate the yeast efficiently.
Instant Yeast: This makes the rise quicker and more predictable. No proofing needed.
Extra Virgin Olive Oil: Focaccia’s signature golden crust comes from generous oil use both in the dough and in the pan.
Sea Salt: Don’t underestimate salt; it enhances flavor and regulates yeast activity.
Low-Moisture Mozzarella & Tomato Passata Sauce: The mozzarella adds creamy richness without extra moisture, while the passata-based sauce is light, fresh, and full of flavor thanks to basil, garlic, and oregano.

Optional Additions to Elevate Flavor

Fresh Herbs (Rosemary, Basil, Oregano): Add these to the dough or sprinkle on top.
Garlic or Garlic Powder: For a punch of flavor garlic and olive oil are a classic combo.
Crushed Red Pepper: A little heat balances the richness.
Cherry Tomatoes, Caramelized Onions, Roasted Veggies: Layer these on for extra color and depth.
Basil Pesto: Swirled on top before or after baking, it adds an herby richness that balances the tomato and cheese beautifully.

How to Make the Best Focaccia Pizza

Making a focaccia pizza recipe at home isn’t complicated it just needs the right steps and a bit of patience. Here’s how to do it from scratch.

Baked Focaccia Pizza Recipe with Mozzarella, Pesto & Fresh Basil — Focaccia Pizza Recipe

Step 1: Mix and Knead the Dough

In a large bowl, combine flour, instant yeast, sugar, and salt. Add the lukewarm water (1½ cups room temp + ½ cup boiling) and mix until a wet, sticky dough forms. Stir in 2 tablespoons of olive oil, then knead for 5–7 minutes until smooth and elastic.

Step 2: First Rise

Transfer your dough to a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1–2 hours, or until doubled in size. This is where the dough develops flavor and lightness.

Step 3: Shape and Second Rise

Oil a 9×13″ baking pan generously. Gently transfer the dough into the pan and use your fingertips to stretch it to the edges. If it resists, let it rest 10 minutes and try again. Dimple the dough surface with your fingers, then let it rise again for 30–45 minutes.

Step 4: Top It Off

Spread the tomato passata sauce evenly over the dough. Add shredded mozzarella, halved cherry tomatoes, and dollops of basil pesto. Drizzle with olive oil for added richness.

Step 5: Bake to Golden Perfection

Bake in a preheated oven at 450°F (230°C) for 20–25 minutes, or until the edges are deep golden brown and the center is cooked through. Let it cool slightly before slicing.

My Best Focaccia Pizza Recipe Tips

If there’s one thing I’ve learned from making focaccia pizza dozens of times, it’s that small tweaks make a big difference. These are the tips that took my recipe from “pretty good” to can’t-stop-eating-it.

Use a Cold Ferment for Flavor You Can Taste

Here’s the thing: letting your dough rest in the fridge overnight doesn’t just buy you time it transforms the flavor. The slower fermentation process breaks down the starches more completely, adding a deep, slightly tangy note to the crust. Plus, the dough becomes easier to stretch and handle the next day.

Don’t Skimp on the Olive Oil

This is not the time to be shy. One of the hallmarks of a great focaccia pizza recipe is that crispy, golden crust and olive oil is the reason why. Oil the pan generously and drizzle more on top before baking. It locks in moisture, encourages browning, and makes every bite taste rich.

Master the Dimple Technique

When you press your fingers into the dough before topping it, you’re doing more than creating a rustic look. Those dimples help hold oil and toppings in place while preventing the dough from puffing too unevenly in the oven.

Mind the Dough’s Temperature

Cold dough resists stretching. If your dough is bouncing back or tearing, let it sit at room temperature for 15–20 minutes before handling. It’ll relax, making shaping much easier.

Variations of Focaccia Pizza

One of the best things about a focaccia pizza recipe is how easy it is to adapt. Once you master the base, the flavor combinations are endless. Whether you want something fresh and herby or bold and cheesy, there’s a variation for every mood.

Classic Margherita Focaccia Pizza

If you want to keep it simple and let the crust shine, go with a Margherita-style topping: tomato sauce, slices of fresh mozzarella, and a few basil leaves. Add a light drizzle of olive oil and a pinch of flaky salt before baking.

Vegetable Lover’s Focaccia Pizza

Roasted bell peppers, zucchini slices, and red onions make for a hearty, colorful topping. Add crumbled feta or goat cheese for contrast. This version is great when you want something that feels lighter but still satisfying.

White Focaccia Pizza (No Tomato Sauce)

Skip the red sauce and brush the dough with garlic-infused olive oil instead. Top with dollops of ricotta, shredded mozzarella, and maybe some sautéed mushrooms or spinach. This version feels a bit more decadent and works beautifully for a cozy night in.

Pesto and Sun-Dried Tomato Focaccia Pizza

Swap out the tomato sauce for a layer of pesto. Add mozzarella, sun-dried tomatoes, and even a handful of fresh arugula after baking for a peppery bite. It’s fresh, flavorful, and loaded with texture.

Common Mistakes & Fixes

Even the best focaccia pizza recipe can go sideways if a few key details are missed. The good news? These mistakes are easy to avoid once you know what to watch for.

Dough Too Dense or Flat?

This usually comes down to under-proofing or using old yeast. Make sure your dough rises fully until it doubles in size and always check that your yeast is fresh and active. A room that’s too cold can also slow things down, so find a warm corner in the kitchen to help it along.

Crust Too Burnt or Underdone?

If the bottom is burning but the top looks pale, you’re likely baking too close to the heat source. Move your rack to the middle of the oven, and consider using a lighter-colored pan. Dark pans absorb heat faster, which can cause the base to burn before the top cooks through.

Crust Feels Dry?

This one’s often tied to not enough oil. Remember, focaccia pizza thrives on olive oil so make sure you’re using enough in the pan and over the top. Overbaking can also dry it out, so keep an eye on the timer and don’t be afraid to pull it out early if it looks ready.

Soggy Center?

Too many wet toppings or undercooked dough can lead to a soggy base. Keep toppings light and balanced. If you’re using veggies like mushrooms or spinach, sauté or roast them first to remove moisture.

FAQs

When trying out a new focaccia pizza recipe, it’s natural to have a few questions especially when you’re aiming for that perfect balance of fluffy crust and crispy edges. Below are some of the most common questions bakers ask, along with clear, experience-based answers.

Is focaccia dough the same as pizza dough?

Not quite. While both share similar ingredients (flour, water, yeast, and salt), focaccia dough uses more water and significantly more olive oil. This creates a higher hydration level and a softer, airier crumb. Traditional pizza dough is typically leaner and more elastic, designed to stretch thin for a crisp crust. If you’re after a heartier, bread-like base, focaccia is the way to go.

What is the secret to great focaccia?

It comes down to two things: time and oil. A slow fermentation (especially an overnight rise in the fridge) helps develop deep, nuanced flavor. Generous olive oil both in the pan and on top of the dough creates that iconic golden, crispy crust. Lastly, dimple the dough to let the oil and toppings settle in just right.

What are the best toppings for focaccia?

Less is often more. Fresh herbs, roasted garlic, cherry tomatoes, and high-quality cheese all shine on a focaccia base. Avoid overly wet toppings unless you pre-cook or drain them. For pizza-style toppings, mozzarella, pesto, and sliced vegetables are top choices.

What is the best flour for focaccia pizza?

Bread flour gives you the best results thanks to its high protein content, which promotes structure and chewiness. That said, all-purpose flour works in a pinch it just results in a slightly softer bite.

Focaccia Pizza Recipe