Why You’ll Love This Recipe

I love this focaccia pizza because the dough is much easier to handle than a thin traditional pizza crust. I don’t have to worry about stretching it into a perfect circle, and the generous amount of olive oil gives the bottom and edges a wonderfully crisp texture.

I also like how customizable it is. I can keep it simple with tomato sauce, mozzarella, and basil or load it with vegetables, pepperoni, olives, mushrooms, or other toppings. Since the crust is thick and sturdy, it holds toppings especially well.

Another reason I make this recipe is the contrast in textures. The outside becomes beautifully golden and crisp while the center stays airy, tender, and chewy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Focaccia Dough

All-purpose flour
Warm water
Active dry yeast or instant yeast
Granulated sugar or honey
Fine sea salt
Extra-virgin olive oil

For the Pizza

Pizza sauce or marinara sauce
Shredded or torn mozzarella cheese
Grated Parmesan cheese
Extra-virgin olive oil
Dried oregano or Italian seasoning
Fresh basil
Pepperoni or other toppings of my choice

Directions

1. Prepare the Dough

I combine the warm water, yeast, and sugar in a large bowl. If I’m using active dry yeast, I leave the mixture for about 5–10 minutes until it looks foamy. With instant yeast, I can usually continue without waiting.

I add the flour, salt, and olive oil and mix everything until a sticky, shaggy dough forms. Focaccia dough is naturally wetter than regular pizza dough, so I avoid adding too much extra flour.

2. Let the Dough Rise

I cover the bowl and let the dough rise in a warm place for about 1–2 hours, or until it has roughly doubled in size.

For even more flavor, I sometimes prepare the dough ahead of time and let it rise slowly in the refrigerator overnight.

3. Prepare the Pan

I generously coat a 9 x 13-inch baking pan with olive oil. I transfer the risen dough to the pan and gently stretch it toward the corners with oiled fingertips.

If the dough keeps shrinking back, I let it rest for about 10–15 minutes before stretching it again.

4. Let It Rise Again

I cover the pan loosely and let the dough rest for another 30–45 minutes. This second rise helps create the light, airy texture that I want in focaccia pizza.

5. Dimple the Dough

I preheat my oven to 450°F (230°C). I drizzle a little more olive oil over the dough and press my fingertips deeply into the surface to create the characteristic focaccia dimples.

6. Add the Toppings

I spread pizza sauce over the dough, leaving a small border around the edges. Then I add mozzarella, Parmesan, oregano, and any additional toppings I want.

I avoid adding an excessive amount of sauce because too much moisture can make the thick crust soggy.

7. Bake

I bake the focaccia pizza for approximately 20–25 minutes, until the cheese is melted and bubbling and the edges and bottom are deeply golden.

Once it comes out of the oven, I let it rest for about 5–10 minutes before slicing. I finish it with fresh basil and, when I want extra richness, a small drizzle of olive oil.

Servings and Timing

I usually cut this focaccia pizza into 8 large pieces, although I can make smaller squares when serving it as an appetizer.

Servings: 6–8
Prep time: 20 minutes
First rise: 1–2 hours
Second rise: 30–45 minutes
Cook time: 20–25 minutes
Total time: approximately 2 hours 10 minutes to 3 hours

The exact rising time can change depending on the temperature of my kitchen and the type of yeast I use.

Variations

Pepperoni Focaccia Pizza

I add sliced pepperoni over the mozzarella before baking. I sometimes add extra Parmesan and crushed red pepper for a stronger pizza-shop flavor.

Margherita Focaccia Pizza

I keep the toppings simple with tomato sauce, fresh mozzarella, fresh basil, and olive oil. I add the basil after baking so it stays bright and aromatic.

Vegetable Focaccia Pizza

I top the dough with bell peppers, mushrooms, red onions, olives, spinach, or roasted vegetables. I like to pre-cook vegetables that contain a lot of water so they don’t make the pizza soggy.

White Focaccia Pizza

Instead of tomato sauce, I brush the dough with olive oil and add mozzarella, ricotta, Parmesan, garlic, and herbs.

Spicy Focaccia Pizza

I add spicy pepperoni, sliced jalapeños, chili flakes, or hot honey. I prefer adding hot honey after baking so its sweet and spicy flavor stays noticeable.

Storage/Reheating

I store leftover focaccia pizza in an airtight container in the refrigerator for up to 3–4 days. I make sure the pizza has cooled before storing it to prevent excess condensation.

For longer storage, I freeze individual slices. I wrap each cooled slice well and place the slices in a freezer-safe container or bag. I can keep them frozen for about 2–3 months.

For reheating, I prefer using a 375°F (190°C) oven for around 8–10 minutes. This brings back the crisp bottom and soft interior. An air fryer also works well at around 350°F (175°C) for 3–5 minutes. I use the microwave only when I’m short on time because it tends to make the focaccia softer rather than crispy.

FAQs

Can I make focaccia pizza dough ahead of time?

Yes. I actually like making the dough ahead because a slow refrigerator rise can develop more flavor. I prepare the dough, cover it well, and refrigerate it overnight. I let it warm slightly before transferring and stretching it into my baking pan.

Why is my focaccia pizza dough so sticky?

Focaccia dough is supposed to be relatively wet and sticky. The higher moisture content helps create its airy, open texture. Instead of adding lots of flour, I lightly oil my hands when handling the dough.

How do I get a crispy bottom?

I use a generous coating of olive oil in the baking pan and make sure my oven is fully preheated before baking. A metal baking pan also helps me achieve a crisp, deeply golden bottom.

Can I use store-bought pizza dough?

Yes. When I’m short on time, I can use store-bought pizza dough as a shortcut. The final texture may be slightly different from traditional focaccia, but I can still spread it in an oiled pan, let it relax and rise, add my toppings, and bake it until golden.

What are the best toppings for focaccia pizza?

I can use most of the toppings I’d normally put on pizza. Pepperoni, mushrooms, onions, olives, roasted peppers, sausage, fresh mozzarella, Parmesan, and basil all work well. I try not to overload the crust with very wet ingredients because they can prevent the surface from baking properly.

Conclusion

Focaccia pizza gives me everything I enjoy about homemade pizza while adding the thick, airy texture and crispy olive-oil crust of focaccia. I can keep the toppings classic or change them every time I make it, which makes this recipe incredibly versatile.

Why You’ll Love This Recipe

Ingredients

For the Focaccia Dough

For the Pizza

Directions

1. Prepare the Dough

2. Let the Dough Rise

3. Prepare the Pan

4. Let It Rise Again

5. Dimple the Dough

6. Add the Toppings

7. Bake

Servings and Timing

Variations

Pepperoni Focaccia Pizza

Margherita Focaccia Pizza

Vegetable Focaccia Pizza

White Focaccia Pizza

Spicy Focaccia Pizza

Storage/Reheating

FAQs

Can I make focaccia pizza dough ahead of time?

Why is my focaccia pizza dough so sticky?

How do I get a crispy bottom?

Can I use store-bought pizza dough?

What are the best toppings for focaccia pizza?

Conclusion

Focaccia Pizza Recipe

Ingredients

Instructions

Notes

Nutrition