Homemade Focaccia Pizza Recipe Crust
There’s something deeply satisfying about sliding a homemade pizza out of the oven, but when you combine the rustic charm of focaccia with the joy of a pizza, you create something truly special. This Focaccia Pizza Recipe results in a base that’s gloriously thick, airy, and chewy, with a crisp, golden-brown bottom soaked in olive oil. It’s a more substantial, satisfying bake than your average thin-crust pizza, with deep dimples that catch pools of tomato sauce and melted cheese. Friends always ask me for this recipe after trying it at dinner parties, and I’m so excited to finally share it with you.
Unlike a traditional pizza, the star of the show here is the bread itself. The toppings are deliberately kept simple to allow the rich, olive-oil-infused dough to shine. It’s the kind of meal that feels both comforting and a little bit elegant. We’re not just making a pizza; we’re creating a centrepiece. It works wonderfully for a relaxed weekend lunch with a glass of wine, or as the main event for a casual gathering with friends. The process of making the dough, watching it rise, and pressing your fingers into its pillowy surface is all part of the rewarding experience.
Whether you’re an experienced baker or just starting your journey with yeast, this recipe is designed to guide you through each step. If you enjoy wholesome, flavour-packed dishes like my Lemon Garlic Chicken, you will appreciate the simple yet profound flavours in this Focaccia Pizza.
Recipe Overview
This recipe guides you through creating a soft, airy focaccia bread base, topped with a simple but flavourful San Marzano tomato sauce, creamy mozzarella, and fresh basil. Expect a chewy interior with a satisfyingly crisp crust. After a few tries, I found that an overnight cold ferment gives the base an even more complex flavour, but this same-day version is still spectacular and delivers fantastic results.
- Prep Time: 25 minutes (plus 1.5 – 2 hours proving)
- Cook Time: 25 minutes
- Total Time: Approximately 2 hours 40 minutes
- Servings: 8 slices (serves 4)
- Difficulty: Medium
Why You’ll Love This Focaccia Pizza Recipe
- Authentic Texture and Flavour: The high-hydration dough creates an incredibly light and airy crumb, while a generous amount of good-quality olive oil gives the crust a rich flavour and a satisfying, fried-like crispness that you just don’t get with a standard pizza base.
- Ready in Under 3 Hours: While the dough needs time to prove, the active hands-on time is minimal. The whole process, from mixing to serving, can be done in one afternoon.
- A Versatile Base: This Focaccia Pizza is a brilliant canvas for your favourite toppings. While I love the classic margherita style, you can easily add cured meats, roasted vegetables, or different cheeses. See my variations below for inspiration!
- Great for Sharing: Cut into generous squares, it’s ideal for family-style dining or as part of a larger spread for a get-together. It travels well, making it a great option for picnics or potlucks.
- Family Tested: My kids absolutely devour this, especially when they get to help dimple the dough! It’s a fun and interactive recipe that always gets compliments from everyone who tries it.
Ingredients You’ll Need
Using high-quality ingredients is key to achieving the best texture and taste. For the flour, I always use a strong white bread flour with a high protein content, which is essential for developing the gluten needed for that classic chewy structure. For the olive oil, don’t skimp! A good extra virgin olive oil, like a bottle of Filippo Berio, will make a noticeable difference to the final flavour.
- For the Focaccia Dough:
- 500g strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast (1 sachet)
- 1 tsp caster sugar
- 2 tsp fine sea salt
- 400ml lukewarm water
- 5 tbsp extra virgin olive oil, plus extra for greasing and drizzling
- 1 tsp flaky sea salt, for sprinkling
- For the Topping:
- 200g canned San Marzano tomatoes, drained and lightly crushed with a fork
- 1 clove garlic, finely minced
- 1 tsp dried oregano
- 150g fresh mozzarella, torn into small pieces
- A handful of fresh basil leaves
- Freshly ground black pepper
Sara’s Tip: Make sure your water is lukewarm, not hot. Around 38°C is perfect. If it’s too hot, it can kill the yeast, and your dough won’t rise properly. A simple kitchen thermometer is a great tool for this.
How to Make Focaccia Pizza
The process involves making a simple, no-knead dough, giving it time to develop its flavour and structure through proving, and then baking it to golden perfection. Follow these steps carefully for a brilliant result every time.
- Activate the Yeast: In a small bowl, mix the lukewarm water, yeast, and caster sugar. Set it aside for 5-10 minutes until it becomes frothy and bubbly on top. This shows your yeast is active and ready to go.
- Combine the Dough Ingredients: In a large mixing bowl, whisk together the strong bread flour and fine sea salt. Pour in the activated yeast mixture and 2 tablespoons of the extra virgin olive oil. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Don’t worry about the wet consistency; this is key to the airy texture.
- First Prove: Cover the bowl with a clean tea towel or cling film and leave it to rise in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size. This step is crucial for developing flavour, much like the process for making traditional Focaccia.
- Prepare the Pan and Second Prove: Pour the remaining 3 tablespoons of olive oil into a 23x33cm (9×13 inch) baking tin, ensuring the base and sides are well-coated. Gently tip the risen dough into the tin. With oiled hands, gently stretch and press the dough towards the edges of the tin. Don’t force it if it springs back. Cover and let it rest for another 20-30 minutes. After resting, it will be easier to stretch to the corners.
- Dimple and Top the Dough: Preheat your oven to 220°C (200°C fan). Dip your fingertips in a little olive oil and press them firmly all over the surface of the dough, creating deep dimples. What works best for me is pressing right down to the bottom of the tin to create pockets that will hold the toppings.
- Add the Toppings: In a small bowl, mix the crushed San Marzano tomatoes with the minced garlic and dried oregano. Spoon this mixture sparingly over the focaccia, allowing it to pool in the dimples. Dot the torn mozzarella pieces across the surface. Sprinkle with flaky sea salt and a little freshly ground black pepper.
- Bake to Perfection: Bake for 20-25 minutes, until the crust is a deep golden brown, the cheese is gloriously melty and bubbling, and the base sounds hollow when tapped.
- Garnish and Serve: Let the Focaccia Pizza cool in the tin for a few minutes before transferring it to a wire rack. Scatter over the fresh basil leaves, drizzle with a final touch of extra virgin olive oil, and slice into squares to serve warm.
Tips From My Kitchen
- Temperature Control: The success of your dough rests heavily on temperature. A warm spot for proving is essential. If your kitchen is cool, you can place the bowl in an oven that has been turned off, with only the light on.
- The Secret Step: Don’t be shy when dimpling the dough. I learned that using well-oiled fingers and pressing all the way to the base of the tin is what creates those signature deep pools for the olive oil and toppings. It feels like you’re deflating the dough, but it will puff up beautifully in the oven.
- Make-Ahead: You can prepare the dough and let it have its first prove in the fridge overnight (for up to 24 hours). This cold fermentation develops an even deeper, more complex flavour. Just let it come to room temperature for about an hour before stretching it into the tin.
- Storage: Focaccia Pizza is best enjoyed on the day it’s made. However, leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in a hot oven (200°C) for 5-7 minutes to restore its crispness.
Equipment You’ll Need
- Large mixing bowl
- Wooden spoon or spatula
- 23x33cm (9×13 inch) metal baking tin
- Small bowls for mixing
- Measuring spoons and scales
- Wire cooling rack
Delicious Variations to Try
One of the best things about this Focaccia Pizza Recipe is how adaptable it is. Once you’ve mastered the base, feel free to get creative with the toppings.
- Spicy Version: Add 1/2 teaspoon of chilli flakes to the tomato sauce, or dot the top with slices of spicy salami or ‘nduja before baking for a fiery kick.
- Vegetarian Delight: Top with roasted red peppers, caramelised onions, Kalamata olives, and crumbled feta cheese instead of mozzarella for a Mediterranean twist.
- Pesto & Prosciutto: Skip the tomato sauce and spread a thin layer of green pesto over the dough before dotting with mozzarella. After baking, drape slices of prosciutto over the top. It’s a combination that always gets rave reviews. If you enjoy a simple yet flavourful meal, check out my Chicken Breast And Green Beans recipe too.
What to Serve With Focaccia Pizza
This dish is quite hearty on its own, but a few simple sides can round out the meal beautifully.
- A Simple Green Salad: A crisp salad of rocket and cherry tomatoes with a sharp lemon vinaigrette cuts through the richness of the focaccia perfectly.
- Marinated Olives and Artichokes: A small bowl of good quality olives and marinated artichoke hearts on the side adds a lovely briny contrast.
- Wine Pairing: A light-bodied Italian red wine like a Chianti or a crisp Pinot Grigio complements the flavours without overwhelming them. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Focaccia Pizza Recipe
Ingredients
Method
- Activate the Yeast: In a small bowl, mix the lukewarm water, yeast, and caster sugar. Set it aside for 5-10 minutes until it becomes frothy and bubbly on top. This shows your yeast is active and ready to go.
- Combine the Dough Ingredients: In a large mixing bowl, whisk together the strong bread flour and fine sea salt. Pour in the activated yeast mixture and 2 tablespoons of the extra virgin olive oil. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Don’t worry about the wet consistency; this is key to the airy texture.
- First Prove: Cover the bowl with a clean tea towel or cling film and leave it to rise in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size. This step is crucial for developing flavour, much like the process for making traditional Focaccia.
- Prepare the Pan and Second Prove: Pour the remaining 3 tablespoons of olive oil into a 23x33cm (9x13 inch) baking tin, ensuring the base and sides are well-coated. Gently tip the risen dough into the tin. With oiled hands, gently stretch and press the dough towards the edges of the tin. Don’t force it if it springs back. Cover and let it rest for another 20-30 minutes. After resting, it will be easier to stretch to the corners.
- Dimple and Top the Dough: Preheat your oven to 220°C (200°C fan). Dip your fingertips in a little olive oil and press them firmly all over the surface of the dough, creating deep dimples. What works best for me is pressing right down to the bottom of the tin to create pockets that will hold the toppings.
- Add the Toppings: In a small bowl, mix the crushed San Marzano tomatoes with the minced garlic and dried oregano. Spoon this mixture sparingly over the focaccia, allowing it to pool in the dimples. Dot the torn mozzarella pieces across the surface. Sprinkle with flaky sea salt and a little freshly ground black pepper.
- Bake to Perfection: Bake for 20-25 minutes, until the crust is a deep golden brown, the cheese is gloriously melty and bubbling, and the base sounds hollow when tapped.
- Garnish and Serve: Let the Focaccia Pizza cool in the tin for a few minutes before transferring it to a wire rack. Scatter over the fresh basil leaves, drizzle with a final touch of extra virgin olive oil, and slice into squares to serve warm.
Notes
I really hope you enjoy making and eating this Focaccia Pizza as much as my family and I do. It’s a wonderfully rustic and satisfying bake that turns any meal into a special occasion. If you try this Focaccia Pizza Recipe, I would love to hear how it turned out for you! Please leave a comment below and let me know what you think. Happy baking!
– Sara Gomez
