Why You’ll Love This Recipe

I love focaccia pizza because I get a thick, satisfying crust without having to shape a traditional pizza round. I simply stretch the dough into a pan, let it rise, and add my toppings.

I also like how forgiving and customizable this recipe is. I can keep it simple with tomato and mozzarella or add pepperoni, vegetables, herbs, and different cheeses. The sturdy crust also makes it easy for me to cut the pizza into squares for parties and gatherings.

Ingredients

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

4 cups all-purpose flour or bread flour
2 1/4 teaspoons instant or active dry yeast
2 teaspoons salt
1 teaspoon granulated sugar
1 1/2 cups warm water
1/4 cup extra-virgin olive oil, plus more for the pan and topping
1 cup pizza sauce
2 cups shredded or torn mozzarella cheese
1/4 cup grated Parmesan cheese
20–24 pepperoni slices, optional
1 teaspoon Italian seasoning
Fresh basil leaves, optional

Directions

I combine the warm water, sugar, and yeast in a large mixing bowl. If I’m using active dry yeast, I let it sit for about 5–10 minutes, until foamy.
I add the flour, salt, and olive oil. I mix everything until a soft, slightly sticky dough forms.
I knead the dough for about 7–10 minutes, until it becomes smooth and elastic. I avoid adding too much extra flour because I want the finished focaccia to remain light and airy.
I transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for about 1–1 1/2 hours, or until approximately doubled in size.
I generously coat a 9×13-inch baking pan with extra-virgin olive oil.
I transfer the risen dough to the pan and gently stretch it toward the corners. If the dough springs back, I let it rest for about 10 minutes before stretching it again.
I cover the pan and let the dough rise for another 30–45 minutes, until noticeably puffy.
I preheat my oven to 450°F (230°C).
I drizzle a little olive oil over the dough and gently press my fingertips into the surface to create shallow dimples.
I spread the pizza sauce evenly over the dough, leaving a small border around the edges.
I add the mozzarella, Parmesan, pepperoni or other toppings, and Italian seasoning.
I bake the focaccia pizza for about 20–25 minutes, until the crust is deeply golden, the bottom is crisp, and the cheese is melted and bubbling.
I remove the pizza from the oven and let it rest in the pan for about 5 minutes.
I finish with fresh basil if desired, then transfer the pizza to a cutting board and slice it into squares.

Servings and Timing

I usually cut this focaccia pizza into 8 large pieces or 12 smaller squares.

Prep time: 20 minutes
First rise: 1–1 1/2 hours
Second rise: 30–45 minutes
Cook time: 20–25 minutes
Total time: About 2 hours 30 minutes
Yield: One 9×13-inch focaccia pizza
Servings: 6–8

Variations

Margherita Focaccia Pizza

I keep the toppings simple with tomato sauce, fresh mozzarella, and a little Parmesan. After baking, I finish the pizza with fresh basil and a drizzle of extra-virgin olive oil.

Pepperoni Focaccia Pizza

I cover the mozzarella with pepperoni before baking. I sometimes add crushed red pepper flakes when I want a little heat.

Vegetable Focaccia Pizza

I top my dough with bell peppers, mushrooms, onions, olives, and other favorite vegetables. I avoid overloading the pizza with watery vegetables because I want the crust to stay crisp.

White Focaccia Pizza

I skip the tomato sauce and use mozzarella, ricotta, Parmesan, garlic, and olive oil. I finish it with fresh herbs or arugula after baking.

Pesto Focaccia Pizza

I replace some or all of the tomato sauce with basil pesto. I add mozzarella and cherry tomatoes, then finish the baked pizza with fresh basil.

Storage/Reheating

I let leftover focaccia pizza cool completely before storing it. I place the slices in an airtight container and refrigerate them for up to 3–4 days.

For longer storage, I wrap individual pieces and freeze them in a freezer-safe container for up to about 2 months. I thaw the slices in the refrigerator before reheating or reheat them directly from frozen with additional cooking time.

I prefer reheating focaccia pizza in a 375°F (190°C) oven for about 8–10 minutes. I can also use an air fryer at about 350°F (175°C) for 3–5 minutes. I find that both methods restore the crisp bottom much better than microwaving.

FAQs

What is the difference between focaccia pizza and regular pizza?

I make focaccia pizza with a thicker, highly hydrated, olive oil-rich dough that produces a fluffy and airy crust. Traditional pizza dough is often stretched thinner and generally produces a less bread-like base.

Why is my focaccia pizza dense?

When my focaccia pizza turns out dense, I usually check whether my yeast was active and whether I gave the dough enough time to rise. I also avoid adding excessive flour because a softer, slightly sticky dough helps me achieve an airier texture.

Do I need to pre-bake the focaccia before adding toppings?

I don’t usually need to pre-bake the crust when I’m using a moderate amount of sauce and toppings. If I’m using particularly wet or heavy toppings, I can partially bake the dough for about 8–10 minutes before adding them.

Can I prepare focaccia pizza dough overnight?

Yes. I can prepare the dough and let it rise slowly in the refrigerator overnight. I find that a cold fermentation can develop even more flavor. I let the refrigerated dough warm slightly before stretching it into my oiled pan.

How do I get a crispy bottom on focaccia pizza?

I generously coat my baking pan with olive oil and make sure my oven is fully preheated before baking. A metal pan works particularly well for me because it conducts heat efficiently and helps create a crisp, deeply golden bottom.

Conclusion

Focaccia pizza gives me the best qualities of two favorites in one recipe: the fluffy, olive oil-rich texture of focaccia and the cheesy, savory toppings of homemade pizza. I love its crisp bottom, airy center, and golden edges, and I can customize the toppings in countless ways. Whether I make a classic Margherita version, add pepperoni, or load it with vegetables, this thick and satisfying pizza is an easy option for family dinners, gatherings, and casual meals.

Focaccia Pizza Recipe

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Focaccia pizza combines a thick, airy, olive oil-rich crust with classic tomato sauce, mozzarella, Parmesan, and your favorite pizza toppings. It bakes up with crisp golden edges, a fluffy center, and plenty of savory flavor.

Author: Laura
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: About 2 hours 30 minutes
Yield: One 9x13-inch focaccia pizza, 6–8 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Combine the warm water, sugar, and yeast in a large mixing bowl. If using active dry yeast, let it stand for 5–10 minutes, until foamy.
Add the flour, salt, and olive oil. Mix until a soft, slightly sticky dough forms.
Knead the dough for 7–10 minutes, until smooth and elastic. Avoid adding excessive flour so the finished focaccia remains light and airy.
Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
Generously coat a 9×13-inch baking pan with extra-virgin olive oil.
Transfer the risen dough to the pan and gently stretch it toward the corners. If the dough springs back, let it rest for about 10 minutes before continuing.
Cover the pan and let the dough rise for another 30–45 minutes, until noticeably puffy.
Preheat the oven to 450°F (230°C).
Drizzle a little olive oil over the dough and gently press your fingertips into the surface to create shallow dimples.
Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
Add the mozzarella, Parmesan, pepperoni or other preferred toppings, and Italian seasoning.
Bake for 20–25 minutes, until the crust is deeply golden, the bottom is crisp, and the cheese is melted and bubbling.
Remove the pizza from the oven and let it rest in the pan for about 5 minutes.
Finish with fresh basil if desired, transfer to a cutting board, and slice into squares.

Notes

Keep the dough soft and slightly sticky rather than adding excessive flour, which can produce a denser focaccia.
If the dough springs back while stretching it into the pan, let it rest for about 10 minutes so the gluten can relax.
For Margherita focaccia pizza, use tomato sauce, fresh mozzarella, Parmesan, fresh basil, and a finishing drizzle of extra-virgin olive oil.
For pepperoni focaccia pizza, arrange pepperoni over the mozzarella and add crushed red pepper flakes if desired.
For vegetable focaccia pizza, use bell peppers, mushrooms, onions, olives, or other vegetables without overloading the dough with watery toppings.
For white focaccia pizza, omit the tomato sauce and use mozzarella, ricotta, Parmesan, garlic, and olive oil.
For pesto focaccia pizza, replace some or all of the tomato sauce with basil pesto and top with mozzarella and cherry tomatoes.
For particularly wet or heavy toppings, partially bake the crust for 8–10 minutes before adding the toppings.
The dough can be refrigerated overnight for a slow rise. Let it warm slightly before stretching it into the oiled pan.
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days or freeze individual pieces for up to 2 months.
Reheat at 375°F (190°C) for 8–10 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes.

Nutrition

Serving Size: 1/8 pizza
Calories: 440 kcal
Sugar: 4 g
Sodium: 920 mg
Fat: 19 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 3 g
Protein: 16 g
Cholesterol: 30 mg