Focaccia Pizza Recipe

Side shot of some focaccia pizza with pepperoni.

5 from 1 vote

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 combines the savory essence of classic pizza with the soft and flavorful base of focaccia.

Course Bread

Cuisine American, Italian

Keyword Focaccia pizza, homemade pizza

Prep Time 20

Cook Time 30

Rise Time 1 15

Total Time 2 5

Servings servings

Calories 250kcal

Author Sue Ringsdorf

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.
2 teaspoons active dry yeast, 2 teaspoons granulated sugar, 1 cup warm water (236 grams), 3 Tablespoons extra-virgin olive oil (42 grams)
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.
2 ⅓ cups bread flour (303 grams plus 10-15 grams more), 1 ½ teaspoons kosher salt, 2/3 cup shredded cheddar cheese
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 (9x13 pan) and use your hands to smooth to all sides.
2 Tablespoons extra-virgin olive oil
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.
1 cup pizza sauce
Add remaining toppings. Add your desired toppings to the pizza. We used mozzarella cheese, pepperoni, and pickled jalapenos.
1 cup shredded mozzarella cheese, 4 oz. pepperoni, 1/3 cup jalapeños
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.

Nutrition