Focaccia Pizza (Easy No Knead Dough)

This focaccia pizza is 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!

Course: Mains

Cuisine: Italian

Prep Time5

Cook Time25

Resting time14

Total Time14 30

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 hours
The 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 prefer
Transfer 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 sauce
In 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!

⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️