If you love focaccia and love pizza, combine them together and make a Focaccia Pizza! It’s crazy easy to make with a no-knead dough creating a perfect fluffy base that's crispy on the outside and soft in the middle. It will become a staple in your home!
I love making my classic no-knead focaccia and it's one of the most popular recipes on my blog, that you all love too! I had guests coming over for lunch and they always ask me to make my focaccia...but this time I gave it a little level up and turned it into a pizza! I've used my same base recipe which only needs a few ingredients with simple steps. The dough proofs while you sleep or during the day while you're working. Then all you have to do is transfer it to a tray, allow it to second proof, add your favorite toppings and bake.
Trust me when I say...anyone can make this focaccia pizza! It will become a new weekly staple with its own dedicated pizza night. Perfect for a crowd, picnics and BBQs, even kids will be asking for seconds. For all my fellow pizza lovers, I've also shared my classic Italian pizza recipe and protein pizza.
Now I normally prefer pizza with a thin base and go crazy for a Napolitano pizza. If I close my eyes, I go back to the pizza I ate when I traveled to Naples, which is the best I’ve ever had in my life! But this focaccia pizza left me surprised at how good it was. It has a thick crust, with a soft and pillowy center and the perfect crunch on the outside. The sauce goes into the dimpled dough giving it so much flavor.
This focaccia pizza actually reminds me of a Sicilian pizza. My husband is from Sicily and we've traveled there a few times and have eaten loads of it. Sicilian pizza is made in a rectangular shape with a thick soft base. Similar to focaccia bread but not as thick. In the Palermo region, it's called "sfincione" and usually doesn’t include cheese, but on the east side you'll find other variations. I love them all!
For more Sicilian recipes, you must try my pasta alla norma , cannoli dip and Sicilian pesto.
Table of Contents
Why you'll love this Focaccia Pizza
- Easy Peasy: This focaccia pizza comes together with a few ingredients and an easy no knead pizza dough
- Crazy Delish: Fluffy focaccia with a soft pillowy inside, crispy on the outside with the perfect sauce, toppings and cheese…YUM!
- Super Customizable: The toppings are endless! I've gone for a classic margarita with pesto but feel free to add your faves, from pepperoni, peppers, different veggies and cheeses
- Perfect for Crowds: This recipe easily feeds a family or a group of friends. It's a crowd-pleaser that everyone will devour at a picnic or gathering
Ingredients and Substitutions
- Plain all-purpose flour is the base for our delicious dough. You can substitute with bread flour or 00 if you prefer. I personally haven't tested it with gluten-free flour but have many reviews on my classic no knead focaccia using GF flour
- Instant yeast is what I prefer as it's easy, no fuss and works in a flash. If you prefer to use active dry yeast, this can also be done. Just ensure to wait until you see the bubbles or foam appear before mixing it with the flour as per my recipe
- Salt and sugar balance the flavor profile of the dough and assist with the fermentation
- Extra virgin olive oil is the key to making great focaccia. It's never too much 😊 It adds to the richness and helps create a crispy crust
Pizza Sauce
- Tomato passata also known as tomato sauce is the base. It should be made with only peeled tomatoes that have been pureed and no other ingredients
- Garlic clove adds to the flavor, you don't need much unless you want it extra garlicky
- Dried oregano is an essential Italian herb for pizza sauce
- Fresh basil leaves add a fresh, summery flavor. You can use dried basil if you can't get your hands on fresh herbs, but it won’t be as fresh
- Extra virgin olive oil to make it extra delish!
Pizza Toppings
- Cherry tomatoes burst with sweet, juicy flavor when baked and explode in your mouth!
- Low-moisture mozzarella is preferred which means it melts easily without being watery. Always opt for a block of cheese that you grate yourself. If you want to use fresh mozzarella, ensure you remove all the excess water to prevent a watery pizza. I have steps on this on my Italian pizza recipe
- Basil pesto…homemade pesto is always best. I love to garnish with dollops before serving which makes it extra yummy. You can also add fresh basil leaves
- Extra virgin olive oil for drizzling over the pizza before baking
- Other topping ideas are endless really. Try marinated artichokes, bell peppers, sautéed mushrooms, pepperoni, parmesan cheese or olives
How to make Focaccia Pizza
You'll be surprised how easy it is to make this Focaccia Pizza. Follow my simple steps below.
Make Focaccia Dough
Add lukewarm water, instant yeast and sugar in a bowl and stir to combine
Pour yeasty water into a bowl with flour and salt. Stir with wooden spoon until well combined (should be thick and sticky)
Drizzle 1 tablespoon of olive oil and cover with plastic wrap. Allow to rest in the fridge overnight for 10-12 hours
The next day, the dough should have tripled in size (as pictured)
Add 2-3 tablespoon of olive oil to a non stick oven dish. Put in the dough and using oiled fingers, gently stretch it out in the pan (as pictured). Cover with cling wrap to rest for 2-4 hours at room temp
The focaccia will double in size and fill up the tray, now preheat the oven to 425℉/ 220℃
Prepare Toppings
Add tomato passata, dried oregano, grated garlic, olive oil and a good pinch of salt to a bowl. Tear in basil leaves, mix together and set aside
Grate mozzarella using a box grater (using largest holes)
Make Focaccia Pizza
Dimple the dough by using oily fingers by pressing into the top of the dough
Sprinkle salt, add the pizza sauce and spread using the back of a spoon. Add halved cherry tomatoes and gently press them down into the dough. Sprinkle with salt and drizzle with 1 tablespoon of olive oil. Leave to stand for 5-10 minutes
Put in the oven for 15-20 minutes until the dough has risen (you will see the sauce bubbling and the sides have browned). Then remove, sprinkle over the grated mozzarella cheese and place back in the oven for 5-8 minutes until the cheese has fully melted
Remove and transfer to a cooling rack for 5 minutes. Add dollops of basil pesto and it's ready to serve...enjoy!
Tips and Tricks
- Ensure to use luke warm water and not too hot so it activates the yeast and rises properly. I use 1 ½ cups room temp mixed with ½ cup boiling water
- Let the dough rise in a warm spot for the second rise and don't over proof or it can collapse. Once it's risen and doubled in size its ready
- Dimple the dough with fingertips to create the signature focaccia pockets for the perfect fluffy texture on the inside with air bubbles
- When adding toppings, gently press them into the dough with your fingers so they don't fall off once the pizza is cooked
- I always prefer to add the cheese for the final few minutes so it stays cheesy and doesn't burn or overcook. You can of course skip this step and add it with the toppings but bear in mind it will brown up
Storage Instructions
- Store leftovers by wrapping cooled slices in plastic wrap to prevent them from drying. You can also place them in airtight container. Refrigerate for up to 3-4 days for a quick meal
- You can enjoy cold or reheat. Either place in an oven at 325°F/165°C for a few minutes until warmed through or use an air fryer. You can of course use a microwave but you will have a softer pizza
- You can freeze this focaccia pizza for up to 1 month. Once cooled, place in airtight containers or freezer bags and thaw when ready to eat
FAQs
It basically uses a focaccia bread dough which has a fluffy thick base. Its then topped with sauce and pizza toppings and baked
I’ve used my classic no-knead focaccia dough recipe which takes only a few minutes to prepare. Its then placed in the fridge for a longer and slower proof over 12 hours
Sicilian pizza is similar to focaccia pizza in the fact that it's shaped in a rectangle with a soft chewy base, but its not the same height or thickness as focaccia
Pairing
These are my favorite dishes to serve with Focaccia Pizza:
More Breads and Pizzas
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Focaccia Pizza photo on Instagram so I can share the love!
Recipe
Focaccia Pizza (Easy No Knead Dough)
Ingredients
Focaccia Dough
- 17.5oz / 500g plain all purpose flour
- 2 teaspoons / 7g instant yeast
- 2 cups lukewarm water (1 ½ cups room temperature, ½ cup boiling water)
- 2 teaspoons salt
- 1 teaspoon sugar
- 3-4 tablespoons extra virgin olive oil
Pizza Sauce
- 1 ¼ cup tomato passata / tomato sauce
- 1 garlic clove - grated or minced
- 1 teaspoon dried oregano
- 2 teaspoons extra virgin olive oil
- Handful fresh basil leaves
- Good pinch of salt
Pizza Toppings
- 15 cherry tomatoes halved
- 7oz / 200g low moisture mozzarella cheese
- 2-3 tablespoons basil pesto
- 1 tablespoon extra virgin olive oil
Instructions
Make Focaccia Dough
- In a large bowl, add the flour and salt
- In another bowl, add the lukewarm water, instant yeast and sugar. Stir until well combined(If you're using active yeast, ensure to look out for bubbles to appear)
- Pour the yeasty water into the flour bowl and stir together with a spatula or wooden spoon until well combined(Make sure there is no flour left at the bottom of the bowl, the dough should be thick and sticky)
- Drizzle the top with 1 tablespoon of olive oil, then cover with plastic wrap and allow it to rest in the fridge overnight or for at least 10-12 hoursThe next day, the dough should have tripled in size
- Add 2-3 tablespoons of olive oil to a non stick oven dish (approx 14 x 10 inches / 36 x 26cm). You can place parchment paper in the tray before adding the oil if you preferTransfer the dough to the pan and using oiled fingers, gently stretch the dough into the shape of the oven dish so the top is an even layer. Cover with cling wrap and allow it to second proof for 2-4 hours at room temperature
Prepare Toppings
- Whilst the focaccia is proofing, make the pizza sauceIn a bowl, add the tomato passata, grated garlic, dried oregano, olive oil and a good pinch of salt. Tear in the basil leaves, mix together and allow the flavors to develop together
- Using a box grater, grate the mozzarella using the largest holes. If the cheese is too soft to grate, place in the freezer for 5-10 minutes then grate
Make Focaccia Pizza
- Once the focaccia has doubled in size and has filled up the size of the tray, preheat the oven to 425℉/ 220℃ Using oily fingers, dimple the dough by pressing your fingers into the top of the dough. Do this with the whole dough so its dimpled all over
- Sprinkle the top with salt then pour over the pizza sauce. Gently spread it all over using the back of a spoon
- Scatter over the halved cherry tomatoes and gently press them down into the dough with your fingers. Sprinkle the top with salt and drizzle with 1 tablespoon of olive oil. Allow it to stand for 5-10 minutes
- Place the tray in the oven and bake for 15-20 minutes until you see the dough has risen, the sauce bubbling and the sides have browned
- Carefully remove the tray from the oven and sprinkle over the grated mozzarella cheese, ensuring you cover the whole top. Place the tray back in the oven for approx. 5-8 minutes until the cheese is fully melted
- Remove from the oven and using a spatula, carefully transfer onto a cooling rack for 5 minutes to keep the bottom nice and crispy. Add dollops of basil pesto, slice it up and enjoy your delicious homemade Focaccia Pizza!
Tish says
Can I use bread flour instead of all purpose flour?
Ayeh Manfre says
Yes you can 🙂
Kathy says
Can this be made with GF All Purpose Flour?
Ayeh Manfre says
I haven't tested it myself, but there are quite a few comments on my classic focaccia recipe using GF flour which seems to work fine 🙂
Jennifer says
I love this recipe'. It's so easy! It's the closest thing I've found to my old friend Pizza Hut pan pizza. Just make the dough. Stick it in the fridge. The next day dump it out and spread on a pan. I topped with pink pizza sauce ( mixture of red and homemade alfredo) ham, sausage, meatballs, onion, pineapple bits, and full fat mozzarella/cheddar mix with a dab of hickory liquid smoke mixed in. Along with a little Italian seasoning. Sooo good. Nice pillowy crust and super tasty
Ayeh Manfre says
Amazing to hear Jennifer! Thank you so much for the detailed review, so happy you loved it so much xx
Deb says
This was great and so easy! For proofing the yeast, I would not recommend using the boiling and tap water method as that killed our first try and we had to throw it out. To be honest, it is possible that my husband reversed the measurements for the amount of boiling water though. For the second try, I used the directions on the yeast package and it turned out perfect.
Ayeh Manfre says
So happy you loved this Deb! Oh yes, if the boiling water/cold water ratio was reversed this would kill the yeast 🙂