Focaccia Pizza
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Focaccia pizza is a delicious twist on traditional pizza, featuring a light and airy focaccia bread crust that adds a perfect texture to every bite. Topped with rich tomato sauce, melty cheese, and your favorite toppings – this pizza will be a hit with the whole family!
Best Focaccia Pizza
Pizza is hands-down the meal I’d choose on my last day on earth. That and a giant IPA! So my brain is always thinking about new twists on classic pizza. We love our tried-and-true regular pizza crust, thin crust (like our flatbread pizza), french bread pizza, and yes, thick pizza on focaccia!
But unlike some thicker crusts, this one is light and airy and made with plenty of olive oil. It’s out-of-this-world delicious!
Why This Recipe Works:
- SIMPLE TO MAKE – The dough uses simple ingredients. We’re adding some shredded cheddar cheese to the dough for an even more decadent experience.
- RICH AND DELICIOUS – Using extra olive oil in this dough creates a richer crust. It literally melts in your mouth! Pizza night done right.
- AN AIRY CRUST – The fluffy focaccia pizza crust gets thick and airy in the oven. It’s not as dense as a traditional deep-dish pizza would be.
- IMPRESSIVE FOR GUESTS – This would be an impressive pizza idea for guests. You can prep the dough ahead of time, refrigerate it, and then bring it out later to prep for pizza.
Ingredients Used:
- Yeast – I use active dry yeast.
- Granulated Sugar
- Water – Be sure to warm the water to 100-110 degrees f.
- Kosher Salt (or use sea salt)
- Extra-Virgin Olive Oil
- Bread Flour
- Sharp Cheddar Cheese
- Toppings – You’ll need extra olive oil to prep the dough, some pizza sauce (either store-bought or homemade pizza sauce, shredded mozzarella cheese, sliced pepperoni, and pickled jalapenos (optional, of course).
Other Favorite Pizza Toppings:
- Try taco style like in our Godfather’s Taco Pizza.
- We love the fresh topping flavors of this Gyro Pizza.
- This classic Pesto Pizza has some of our favorite simple toppings.
- Experiment with a velvety sauce in our White Sauce Pizza Recipe.
How to make Homemade Focaccia Pizza Recipe:
NOTE: If you don’t have a stand mixer, feel free to make this by hand. You’ll need a large mixing bowl and some muscle.
Follow our step-by-step instructions to make the BEST focaccia pizza!
Step 1
Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm water. Let sit for 15 minutes or until the mixture is bubbly and foamy on top. Then add olive oil and stir well.
Step 2
Add remaining ingredients. Attach the dough hook to the mixer. Add half of the flour, the cheddar cheese, and kosher salt. Run the mixer on medium speed until well combined.
Then add more flour until the focaccia dough pulls away from the sides of the mixer and forms a ball. (You may need to use a rubber spatula to scrape down the sides of the bowl as you go.) The finished dough will be slightly sticky to the touch.
Step 3
Let dough rise. Grease a large bowl (or measuring cup). Remove the dough from the mixer and place in the oiled bowl. Use your hands to form the dough into a smooth ball.
Place a clean towel over the bowl and place in a warm corner of the kitchen. Let the dough rest until doubled in size.
Step 4
Add oil to pan. Drizzle oil in a cake pan (9×13 pan) and use your hands to smooth to all sides.
Step 5
Add dough to the pan. Place focaccia pizza dough in the baking pan and spread to all sides, using your hands to press it down evenly. Cover pan with the towel and let rise again, about 30 minutes.
Step 6
Dimple the dough. Then use your fingers to dimple the dough (see photo below).
Step 7
Add pizza sauce. Spoon the pizza sauce on the dimpled dough, smoothing all over the surface of the dough.
NOTE: Try our Pizza Sauce From Scratch instead of store-bought!
Step 8
Add remaining toppings. Add your desired toppings to the pizza. We used mozzarella cheese, pepperoni, and pickled jalapenos.
Step 9
Bake pizza. Bake focaccia pizza in a 400-degree preheated oven for approximately 30 minutes, or cooked through and golden brown on top.
Step 10
Serve. Slice pizza in about 12 slices. Serve with your choice of sides.
What to serve with Focaccia Pizza:
- These Italian Pinwheels would make a great starter.
- SALAD – Try our Spinach and Goat Cheese Salad or Arugula Caprese Salad.
- How about a cocktail? Try our Rose Sangria with Vodka or Cherry Margaritas.
Storing and Freezing:
- Store focaccia pizza in an airtight container in your refrigerator for 3-4 days.
- Freeze pizza wrapped tightly in plastic wrap. Place in a large freezer bag and freeze for 2-3 months. To serve, thaw and reheat in a microwave or an air fryer.
Other Focaccia Recipes:
Looking for other focaccia recipes? Try one of the following.
Recipe Tips:
- Use quality ingredients. Make sure your yeast is fresh and use high-quality olive oil.
- Make sure you use bread flour instead of all-purpose flour for a chewier crust.
- Consider your climate and the temperature of your home when baking this focaccia recipe or other bread recipes. Higher humidity and warmer temps normally mean quicker rise times.
- You can leave out the shredded cheese from the dough if preferred. Or try some parmesan cheese instead.
- Add fresh herbs or some red pepper flakes for extra flavor.
- Sprinkle flaky sea salt flakes over the dough before baking for a burst of flavor and a satisfying crunch.
- Customize the toppings based on your preferences. Focaccia pizza is versatile, so feel free to get creative!
Recipe FAQs:
Yes, you can substitute instant yeast for active dry yeast. Use an equal amount, and you may skip the proofing step.
Yes, if you don’t have a stand mixer, you can make it by hand with a large bowl and a little bit of muscle.
It’s not necessary to par-bake the crust unless you like an extra crispy crust.
Yes, you can prep the dough in advance and refrigerate it overnight. Then let it come to room temperature the next day before shaping and baking.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Focaccia Pizza Recipe
Ingredients
For the pizza dough:
- 2 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 1 cup warm water (236 grams) – 100-110 degrees f
- 3 Tablespoons extra-virgin olive oil (42 grams)
- 2 ⅓ cups bread flour (303 grams plus 10-15 grams more) – or to right of consistency
- 1 ½ teaspoons kosher salt
- 2/3 cup shredded cheddar cheese
For the toppings:
- 2 Tablespoons extra-virgin olive oil – for prepping dough in pan
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 4 oz. pepperoni
- 1/3 cup jalapeños – optional
Instructions
- Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm water. Let sit for 15 minutes or until the mixture is bubbly and foamy on top. Then add olive oil and stir well.
- Add remaining ingredients. Attach the dough hook to the mixer. Add half of the flour, the cheddar cheese, and kosher salt. Run the mixer on medium speed until well combined. Then add more flour until the focaccia dough pulls away from the sides of the mixer and forms a ball. (You may need to use a rubber spatula to scrape down the sides of the bowl as you go.) The finished dough will be slightly sticky to the touch.
- Let dough rise. Grease a large bowl (or measuring cup). Remove the dough from the mixer and place in the oiled bowl. Use your hands to form the dough into a smooth ball. Place a clean towel over the bowl and place in a warm corner of the kitchen. Let the dough rest until doubled in size.
- Add oil to pan. Drizzle oil in a cake pan (9×13 pan) and use your hands to smooth to all sides.
- Add dough to the pan. Place focaccia pizza dough in the baking pan and spread to all sides, using your hands to press it down evenly. Cover pan with the towel and let rise again, about 30 minutes.
- Dimple the dough. Then use your fingers to dimple the dough (see photo below).
- Add pizza sauce. Spoon the pizza sauce on the dimpled dough, smoothing all over the surface of the dough.
- Add remaining toppings. Add your desired toppings to the pizza. We used mozzarella cheese, pepperoni, and pickled jalapenos.
- Bake pizza. Bake focaccia pizza in a 400-degree preheated oven for approximately 30 minutes, or cooked through and golden brown on top.
- Serve. Slice pizza in about 12 slices. Serve with your choice of sides.
Notes
- If you don’t have a stand mixer, feel free to make this by hand. You’ll need a large mixing bowl and some muscle.
- Store focaccia pizza in an airtight container in your refrigerator for 3-4 days.
- Freeze pizza wrapped tightly in plastic wrap. Place in a large freezer bag and freeze for 2-3 months. To serve, thaw and reheat in a microwave or an air fryer.
- Consider your climate and the temperature of your home when baking this focaccia recipe or other bread recipes. Higher humidity and warmer temps normally mean quicker rise times.
- You can leave out the shredded cheese from the dough if preferred. Or try some parmesan cheese instead.
- It’s not necessary to par-bake the crust unless you like an extra crispy crust.
- You can prep the dough in advance and refrigerate it overnight. Then let it come to room temperature the next day before shaping and baking.
