I can’t get over how this focaccia bread pizza bakes up thick, chewy, golden, and loaded with saucy mozzarella in every bite. One slice in, and I swear it gives classic pizza serious competition.

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I’m obsessed with this focaccia pizza because it hits that thick, chewy, crispy-edged thing I always want but rarely get from regular pizza. The crust has real bite, the middle stays soft, and every slice feels wildly satisfying without trying too hard.

I love how the crushed tomatoes sink into those little dimples, while fresh mozzarella melts into creamy pockets that make me immediately go back for another piece. And the edges.

Honestly, the edges might be my favorite part. But the whole pan disappears fast in my kitchen, because I keep “testing” one more square until dinner is gone.

Ingredients

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All-purpose flour makes that soft, chewy base with crispy edges you’ll fight over.
Warm water wakes the dough up and keeps the crumb nice and airy.
Instant yeast brings the puff, so it’s bready but still pizza-like.
Sugar gives the yeast a snack and helps the crust brown beautifully.
Fine sea salt keeps the dough from tasting flat or boring.
Olive oil makes it rich, golden, and honestly kind of addictive.
Flaky salt on top gives little crunchy pops in every bite.
Crushed tomatoes keep things bright, saucy, and not too heavy.
Garlic adds that cozy pizza-shop smell before you even slice it.
Oregano brings classic pizza flavor without trying too hard.
Red pepper flakes add a tiny kick, if you’re into that.
Fresh mozzarella melts creamy and stretchy, because that’s the whole point.
Plus, basil makes it fresh and pretty right at the end.
Basically, black pepper adds a little bite and wakes everything up.

Ingredient Quantities

All purpose flour 4 cups (about 500 g)

Warm water 1 3/4 cups (420 ml), 105 to 115°F (40 to 46°C)

Instant yeast 2 1/4 teaspoons (1 packet, 7 g)

Granulated sugar 1 tablespoon

Fine sea salt 2 teaspoons

Extra virgin olive oil 1/4 cup plus 2 to 3 tablespoons for drizzling and pan

Coarse sea salt or flaky salt 1 teaspoon for topping

Cornmeal or extra flour 1 tablespoon for pan dusting

Canned crushed tomatoes 1 1/2 cups (about 360 ml)

Garlic 2 cloves, minced

Dried oregano 1 teaspoon

Red pepper flakes 1/4 teaspoon optional

Fresh mozzarella 8 to 12 ounces (225 to 340 g), sliced or shredded

Fresh basil leaves a handful, for finishing

Freshly ground black pepper to taste

How to Make this

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1. In a large bowl whisk 4 cups (500 g) all purpose flour with 2 teaspoons fine sea salt; in a separate measuring cup stir 1 3/4 cups (420 ml) warm water (105 to 115°F / 40 to 46°C) with 2 1/4 teaspoons instant yeast and 1 tablespoon granulated sugar until dissolved.

2. Pour the yeast mixture and 1/4 cup extra virgin olive oil into the flour and mix until a shaggy dough forms, then knead by hand or with a stand mixer for 6 to 8 minutes until smooth and slightly tacky.

3. Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

4. While dough rises, make the sauce: combine 1 1/2 cups canned crushed tomatoes, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if using, a pinch of fine sea salt and freshly ground black pepper to taste; taste and adjust seasoning.

5. Preheat oven to 475°F (245°C). Generously oil a 12×17 inch rimmed baking sheet or 9×13 inch for thicker crust with 2 to 3 tablespoons extra virgin olive oil and dust lightly with 1 tablespoon cornmeal or extra flour.

6. Transfer risen dough to the prepared pan, press and stretch it with oiled fingers to the pan edges, creating dimples with your fingertips; if dough resists, let it rest 10 minutes then continue.

7. Drizzle a tablespoon or two of olive oil over the top, spread it so it pools in the dimples, and let the dough rest 15 to 20 minutes for a short second rise while the oven finishes preheating.

8. Spread the tomato sauce evenly over the dough, leaving a small border, then top with 8 to 12 ounces (225 to 340 g) fresh mozzarella slices or shreds.

9. Bake on the middle rack until the crust is deep golden and the cheese is bubbly, about 18 to 25 minutes depending on thickness. Remove from oven and immediately sprinkle 1 teaspoon coarse sea salt or flaky salt.

10. Finish with a handful of fresh basil leaves, a final drizzle of extra virgin olive oil and freshly ground black pepper to taste; slice and serve warm.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Liquid measuring cup or heatproof measuring jug (for warm water and yeast)
4. Whisk and wooden spoon or silicone spatula
5. Stand mixer with dough hook or hands for kneading
6. Rimmed baking sheet 12×17 inches or 9×13 inch pan, plus cornmeal or extra flour for dusting
7. Plastic wrap or clean damp towel and a clean bowl for proofing
8. Sharp knife or pizza cutter and a spatula for slicing and serving

FAQ

Can I use active dry yeast instead of instant yeast? Yes. Use 1 packet active dry yeast but dissolve it in the warm water with the sugar and let sit 5 to 10 minutes until foamy before mixing into the flour.

How long should the dough rise? First rise about 1 hour at room temperature until slightly puffy. After pressing into the pan, let it rest 20 to 30 minutes for a short second rise. For more flavor, refrigerate the dough overnight 8 to 24 hours and bring back to room temperature before baking.

What if my dough is sticky or too dry? Dough should be tacky and soft. If overly sticky, add up to 1 tablespoon extra flour at a time until manageable. If too dry, add 1 teaspoon warm water at a time. Avoid adding too much flour to keep focaccia airy.

How do I get a crispy bottom and fluffy interior? Preheat the oven to a high temperature and heat the oiled baking pan in the oven for a few minutes before adding the dough. Bake on the lowest rack for a crisp bottom while the interior stays tender. Drizzling olive oil over the surface before baking also helps create crisp edges.

Can I make this ahead or freeze it? Yes. You can refrigerate shaped dough up to 24 hours before baking. Bake the focaccia pizza fully then cool; wrap and freeze for up to 2 months. Reheat in a 375°F oven until warmed through and the cheese bubbles.

Any tips for the sauce and toppings? Keep the sauce simple: mix crushed tomatoes with minced garlic, dried oregano, salt and optional red pepper flakes. Use room temperature cheese so it melts evenly, and add fresh basil after baking for best flavor.

Best Ever Focaccia Pizza Recipe Substitutions and Variations

All purpose flour
- Bread flour for chewier, more open crumb (use same weight)
- 00 flour for a silkier texture and slightly more tender crumb
- Half whole wheat and half all purpose to add nuttiness, use same total weight
Instant yeast
- Active dry yeast, proof in the warm water with a pinch of sugar and use 25 percent more by weight
- Fresh yeast, crumble and use about three times the weight of instant yeast
- Long cold fermentation with no added yeast, refrigerate dough 24 to 72 hours to develop flavor
Canned crushed tomatoes
- Tomato passata for a smoother sauce, use same volume
- Crushed whole canned tomatoes lightly mashed to control texture
- Fresh plum tomatoes, blanched, peeled and crushed for a brighter flavor; cook down slightly if watery
Fresh mozzarella
- Low moisture mozzarella for less water release and better browning
- Fior di latte for traditional flavor and good melt
- Blended cheeses such as mozzarella with fontina or provolone for more complex flavor

Pro Tips

1) Use a thermometer for the water. If it is too hot you will kill the yeast, and if it is too cool the rise will be sluggish. Aim for 105 to 115°F (40 to 46°C) and give the yeast a few minutes to dissolve so you know it is active.

2) Be gentle when stretching the dough and give it short rests. If it keeps springing back, let it rest 10 minutes, then continue pressing with oiled fingers to preserve the gas pockets that create those beautiful airy bubbles.

3) Don’t skimp on the olive oil in the pan and in the dimples. A good amount of oil both crisps the bottom and creates the characteristic glossy, olive oil flavored pockets. Use coarse or flaky salt right after baking so the crystals stay intact and pop on the tongue.

4) Watch the bake, not the clock. Oven temperatures and dough thickness vary. Pull the pizza when the crust is deep golden and the cheese is bubbly and slightly caramelized. Let it rest for a few minutes before slicing so the cheese sets a bit and the sauce does not run everywhere.

Best Ever Focaccia Pizza Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can’t get over how this focaccia bread pizza bakes up thick, chewy, golden, and loaded with saucy mozzarella in every bite. One slice in, and I swear it gives classic pizza serious competition.

Servings

servings

Calories

453

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Liquid measuring cup or heatproof measuring jug (for warm water and yeast)
4. Whisk and wooden spoon or silicone spatula
5. Stand mixer with dough hook or hands for kneading
6. Rimmed baking sheet 12×17 inches or 9×13 inch pan, plus cornmeal or extra flour for dusting
7. Plastic wrap or clean damp towel and a clean bowl for proofing
8. Sharp knife or pizza cutter and a spatula for slicing and serving

Ingredients

All purpose flour 4 cups (about 500 g)
Warm water 1 3/4 cups (420 ml), 105 to 115°F (40 to 46°C)
Instant yeast 2 1/4 teaspoons (1 packet, 7 g)
Granulated sugar 1 tablespoon
Fine sea salt 2 teaspoons
Extra virgin olive oil 1/4 cup plus 2 to 3 tablespoons for drizzling and pan
Coarse sea salt or flaky salt 1 teaspoon for topping
Cornmeal or extra flour 1 tablespoon for pan dusting
Canned crushed tomatoes 1 1/2 cups (about 360 ml)
Garlic 2 cloves, minced
Dried oregano 1 teaspoon
Red pepper flakes 1/4 teaspoon optional
Fresh mozzarella 8 to 12 ounces (225 to 340 g), sliced or shredded
Fresh basil leaves a handful, for finishing
Freshly ground black pepper to taste

Directions

In a large bowl whisk 4 cups (500 g) all purpose flour with 2 teaspoons fine sea salt; in a separate measuring cup stir 1 3/4 cups (420 ml) warm water (105 to 115°F / 40 to 46°C) with 2 1/4 teaspoons instant yeast and 1 tablespoon granulated sugar until dissolved.
Pour the yeast mixture and 1/4 cup extra virgin olive oil into the flour and mix until a shaggy dough forms, then knead by hand or with a stand mixer for 6 to 8 minutes until smooth and slightly tacky.
Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
While dough rises, make the sauce: combine 1 1/2 cups canned crushed tomatoes, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if using, a pinch of fine sea salt and freshly ground black pepper to taste; taste and adjust seasoning.
Preheat oven to 475°F (245°C). Generously oil a 12×17 inch rimmed baking sheet or 9×13 inch for thicker crust with 2 to 3 tablespoons extra virgin olive oil and dust lightly with 1 tablespoon cornmeal or extra flour.
Transfer risen dough to the prepared pan, press and stretch it with oiled fingers to the pan edges, creating dimples with your fingertips; if dough resists, let it rest 10 minutes then continue.
Drizzle a tablespoon or two of olive oil over the top, spread it so it pools in the dimples, and let the dough rest 15 to 20 minutes for a short second rise while the oven finishes preheating.
Spread the tomato sauce evenly over the dough, leaving a small border, then top with 8 to 12 ounces (225 to 340 g) fresh mozzarella slices or shreds.
Bake on the middle rack until the crust is deep golden and the cheese is bubbly, about 18 to 25 minutes depending on thickness. Remove from oven and immediately sprinkle 1 teaspoon coarse sea salt or flaky salt.
Finish with a handful of fresh basil leaves, a final drizzle of extra virgin olive oil and freshly ground black pepper to taste; slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.