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Focaccia Pizza Recipe

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A thick, airy focaccia pizza with a crisp olive-oil crust, rich tomato sauce, melted mozzarella, Parmesan, and herbs. Customize it with pepperoni, vegetables, or your favorite pizza toppings.

Ingredients

  • All-purpose flour
  • Warm water
  • Active dry yeast or instant yeast
  • Granulated sugar or honey
  • Fine sea salt
  • Extra-virgin olive oil, for dough, pan, and drizzling
  • Pizza sauce or marinara sauce
  • Shredded or torn mozzarella cheese
  • Grated Parmesan cheese
  • Dried oregano or Italian seasoning
  • Fresh basil
  • Pepperoni or other toppings of choice

Instructions

  1. Combine the warm water, yeast, and sugar in a large bowl. If using active dry yeast, let it stand for 5–10 minutes until foamy. Instant yeast can be used without waiting.
  2. Add the flour, salt, and olive oil. Mix until a sticky, shaggy dough forms. Avoid adding excessive flour because focaccia dough should remain relatively wet and sticky.
  3. Cover the bowl and let the dough rise in a warm place for 1–2 hours, or until roughly doubled in size.
  4. Generously coat a 9 x 13-inch baking pan with olive oil. Transfer the risen dough to the pan and gently stretch it toward the corners using oiled fingertips. If it springs back, let it rest for 10–15 minutes before stretching again.
  5. Cover the pan loosely and let the dough rise for another 30–45 minutes.
  6. Preheat the oven to 450°F (230°C). Drizzle the dough with a little olive oil and press your fingertips deeply into the surface to create focaccia dimples.
  7. Spread pizza sauce over the dough, leaving a small border around the edges. Top with mozzarella, Parmesan, oregano or Italian seasoning, and any additional toppings. Avoid using excessive sauce or very wet toppings.
  8. Bake for 20–25 minutes, until the cheese is melted and bubbling and the edges and bottom are deeply golden.
  9. Let the focaccia pizza rest for 5–10 minutes before slicing. Finish with fresh basil and an optional drizzle of extra-virgin olive oil.

Notes

  • For extra flavor, prepare the dough ahead and let it rise slowly in the refrigerator overnight. Allow it to warm slightly before stretching it into the pan.
  • Focaccia dough is naturally wet and sticky. Oil your hands instead of adding lots of extra flour.
  • For a crisp bottom, generously oil the baking pan, use a metal pan when possible, and fully preheat the oven.
  • For Margherita focaccia pizza, use tomato sauce, fresh mozzarella, olive oil, and fresh basil added after baking.
  • For vegetable focaccia pizza, use toppings such as bell peppers, mushrooms, onions, olives, spinach, or roasted vegetables. Pre-cook watery vegetables when necessary.
  • For white focaccia pizza, omit the tomato sauce and use olive oil, mozzarella, ricotta, Parmesan, garlic, and herbs.
  • For a spicy version, add jalapeños, chili flakes, spicy pepperoni, or hot honey. Add hot honey after baking.
  • Store cooled leftovers in an airtight container in the refrigerator for 3–4 days or freeze individual wrapped slices for 2–3 months.
  • Reheat in a 375°F (190°C) oven for 8–10 minutes or an air fryer at 350°F (175°C) for 3–5 minutes.

Nutrition

Find it online: https://thefamilycooking.com/focaccia-pizza-recipe/