There’s something absolutely magical about focaccia pizza – it’s that perfect intersection of pillowy, olive oil-laden bread and crispy, cheesy goodness that makes everyone at the table swoon. I’ve been making focaccia pizza for years, and I have to tell you, once you master this recipe, you’ll never look back. It’s easier than you think, and the results are absolutely restaurant-quality.
The beauty of focaccia pizza lies in its versatility and foolproof nature. Unlike traditional thin-crust pizza that requires serious skill and a screaming-hot oven, focaccia pizza is forgiving, luxurious, and achieves that perfect balance between crispy edges and a tender, airy crumb. The dough comes together quickly, and the toppings are entirely up to you. I love keeping mine simple with fresh mozzarella, basil, and quality tomatoes, but you can get creative with pickled red onions, prosciutto, arugula, or even roasted shishito peppers.
What I love most about this recipe is that it comes together in about two hours from start to finish, with most of that time being hands-off rising. The dough is enriched with olive oil and a touch of honey, which gives it that gorgeous golden color and subtle sweetness. Then we top it generously with more olive oil, flaky sea salt, and rosemary before baking – this creates those addictive crispy, herbaceous bits on top.
I’ve tested this recipe dozens of times, and I’m confident it will become a staple in your kitchen. Whether you’re entertaining guests, looking for an impressive weeknight dinner, or wanting to impress someone special, this focaccia pizza delivers every single time. The best part? You’ll have people asking for your recipe, and you can share this beauty with them. Let’s dive in!
Bacon carbonara and creamy alfredo sauce are wonderful dinner companions if you’re planning a full Italian-inspired menu. For something lighter on the side, try this chickpea salad or heavy cream pasta for variety.
For more detailed guidance on bread baking techniques, check out this excellent Sicilian pizza guide. If you want to explore other focaccia variations, Bon Appétit’s focaccia is fantastic. For classic pizza-making tips, The New York Times offers wonderful Roman pizza insights. You might also enjoy Serious Eats’ focaccia deep dive and Bon Appétit’s pizza Margherita for topping inspiration.
Ingredients
- 500g all-purpose flour (about 4 cups)
- 325ml warm water
- 7g instant yeast (about 2¼ teaspoons)
- 10g salt (about 2 teaspoons)
- 15ml honey (about 1 tablespoon)
- 75ml extra virgin olive oil, divided
- Fresh rosemary sprigs
- Flaky sea salt for topping
- Black pepper
- 2 cups whole milk mozzarella, torn
- 2 medium tomatoes, thinly sliced
- Fresh basil leaves
- Garlic cloves, minced
Instructions
- In a large mixing bowl, combine warm water, instant yeast, and honey. Let it sit for 5 minutes until foamy – this indicates your yeast is alive and ready to work its magic.
- Add the flour and salt to the yeast mixture. Mix everything together using your hands or a wooden spoon until a shaggy dough forms, making sure no dry flour remains at the bottom of the bowl.
- Drizzle 30ml of olive oil over the dough. Knead the dough in the bowl for about 5-7 minutes, incorporating the oil gradually, until the dough becomes smooth and elastic. It should be slightly sticky but manageable.
- Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm spot and let the dough rise for 60-90 minutes, until it has nearly doubled in size and shows some air bubbles on top.
- While the dough rises, preheat your oven to 220°C (425°F). If you have a pizza stone, place it on the middle rack to preheat.
- Turn the risen dough onto a lightly oiled work surface. Gently divide it into two equal portions without deflating it too much.
- Shape each portion into a rough rectangle by pressing gently with your fingertips. Don’t use a rolling pin – the gentle pressing motion with your fingertips is what creates that signature focaccia texture.
- Transfer each piece to a parchment-lined baking sheet or directly onto your preheated pizza stone.
- Press and stretch each dough portion until it’s about 1-1.5cm thick, creating that beautiful rectangular focaccia shape. The dough should feel light and airy as you work with it.
- Using your fingertips, create dimples all over the surface of the dough by pressing down firmly but gently – these dimples are essential for focaccia and will hold the olive oil and seasonings.
- Drizzle the remaining olive oil (45ml) generously over both focaccias, working it into the dimples. Don’t be shy with the oil – this is what creates the incredible texture and flavor.
- Sprinkle flaky sea salt and freshly cracked black pepper evenly over both focaccias. Scatter fresh rosemary sprigs across the surface, pressing them gently into the dough.
- Bake for 12-15 minutes until the focaccia is light golden brown around the edges but still slightly underbaked in the center.
- Remove from the oven and immediately top each focaccia with torn mozzarella, sliced tomatoes, minced garlic, and fresh basil leaves.
- Return to the oven for another 8-10 minutes until the cheese is melted and bubbly and the crust is golden brown and crispy.
- Remove from the oven and let cool for 2-3 minutes. Drizzle with a touch more olive oil if desired for extra richness.
- Cut into slices and serve immediately while still warm and the cheese is at its most glorious, melty state.
Pro Tips
- The dough can be made up to 24 hours in advance. Simply prepare it through step 3, cover it tightly, and refrigerate. When ready to use, let it come to room temperature for about 30 minutes before shaping and topping.
- For the best results, use high-quality extra virgin olive oil – it truly makes a difference in flavor. The oil is as important as the flour in this recipe.
- Don’t skip the dimpling step! Those little indentations are what make focaccia unique and create those beautiful pockets that hold the toppings and seasonings.
- If you don’t have a pizza stone, that’s completely fine. A regular baking sheet works beautifully. Just add an extra minute or two to the baking time to ensure the bottom gets crispy.
- The focaccia can be partially baked (the first 12-15 minutes) and then frozen at this stage. Top with your favorite toppings and bake from frozen, adding just 3-4 extra minutes to the baking time.
- For vegetarian variations, top with roasted vegetables like zucchini, eggplant, or bell peppers instead of traditional pizza toppings.
- Fresh herbs are your best friend here – try adding arugula immediately after baking for a peppery kick, or use different fresh herbs like oregano or thyme in the dough itself.
- Leftover focaccia pizza can be stored in an airtight container for up to 3 days and reheated in a 175°C oven for about 5-7 minutes to restore crispiness.
- The water temperature is important – aim for around 40-45°C. If it’s too hot, it can kill the yeast; if too cold, the dough won’t rise properly.
- This recipe doubles easily if you’re feeding a crowd. Simply multiply all ingredients by two and use a larger work surface.
- For a richer dough, substitute 50ml of the water with whole milk. This creates an even more luxurious crumb.
- Brush the edges with a little more olive oil in the last few minutes of baking if you like them extra golden and crispy.
- Don’t be afraid to experiment with toppings – this base recipe works with virtually any topping combination you love.
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