Description
This focaccia pizza combines the fluffy, olive oil–rich base of classic Italian focaccia with vibrant pizza toppings like juicy cherry tomatoes, creamy mozzarella, and swirls of fragrant basil pesto. The dough is simple to make and requires no special equipment, yet delivers a crisp, golden bottom and soft, chewy crumb. Topped with a quick homemade passata-based sauce and finished with fresh basil, this pizza is as impressive as it is delicious.
Ingredients
Focaccia Dough
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
Pizza Sauce
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
Toppings
15 cherry tomatoes, halved
7 oz (200g) low-moisture mozzarella cheese
2–3 tablespoons basil pesto
1 tablespoon extra virgin olive oil
Instructions
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Make the Dough
In a large bowl, mix flour, instant yeast, sugar, and salt. Add the lukewarm water (1½ cups room temp + ½ cup boiling) and stir to form a sticky dough. Mix in 2 tablespoons of olive oil, then knead for 5–7 minutes until smooth and elastic. -
Let the Dough Rise
Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size. -
Prepare the Pan & Shape the Dough
Generously oil a 9×13″ baking pan with 1–2 tablespoons of olive oil. Gently transfer the dough into the pan and stretch it to the edges with your fingers. Let it rest for 10 minutes if it resists stretching, then finish dimpling the surface. Let it rise again for 30–45 minutes. -
Make the Sauce
While the dough rises, combine tomato passata, garlic, oregano, olive oil, salt, and torn fresh basil in a small bowl. Stir well and set aside. -
Add the Toppings
Spread the sauce over the dough. Add shredded mozzarella evenly, then scatter halved cherry tomatoes across the top. Spoon dollops of basil pesto and drizzle with olive oil. -
Bake the Pizza
Preheat your oven to 450°F (230°C). Bake for 20–25 minutes, until the edges are deep golden and the center is fully cooked. Let cool slightly before slicing.
Notes
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Use a cold ferment (refrigerate the dough overnight) for a richer flavor and easier handling.
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Preheat your oven thoroughly for a crisp base.
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Let the dough come to room temperature before shaping if it’s been chilled.
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For best texture, use a metal pan and don’t skimp on the olive oil it gives the crust its signature crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 4g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 20mg
Keywords: focaccia pizza, cherry tomato pizza, pesto pizza, homemade focaccia pizza, easy focaccia dough, thick crust pizza, Italian bread pizza, passata sauce pizza