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The Best Focaccia Pizza

    The Best Focaccia Pizza

    Focaccia pizza instructions are provided. In only a few hours, you can have a delightfully thick crust ready for all your favourite toppings with this simple recipe.

    Hello there, delightfully airy crust and gooey cheese. Focaccia pizza is a new kind of pizza that you should try. You may think of this as the antithesis of the thin and chewy crust of a Neapolitan pizza. Instead of using traditional pizza dough, this pie is constructed using focaccia bread, which is very thick, soft on the inside and crisp on the exterior. It reminds us of modern Roman pizza, which can be found throughout the city. This recipe yields a huge sheet pan, enough for three pizzas. A side effect is that your whole home will take on a pizza shop aroma. From personal experience, we can attest to this. Aiming to initiate action?

    An Introduction to Focaccia Pizza

    In order to produce focaccia pizza, focaccia bread is baked with pizza sauce and toppings before being served. It reminds me of the pizza Alex and I got in Rome, albeit the crust on the Bonci pizza was much more bubbly. Why? Most focaccia pizza recipes call for the dough to rise for at least 24 hours before baking.

    However, we wanted to put our own twist on things, so we settled on a same-day bake focaccia pizza. Because it only takes around 2 hours to prepare, this focaccia pizza doesn’t need any forethought. If you work from home or supervise children, this dish is perfect for any time of the week. The crust on this quick version isn’t quite as bubbly as that of a conventional focaccia, but we still really like it. (Alternatively, save time by using our pizza sheet!) The schedule is as follows:

    For the most precise dough, use weights while mixing.

    Want to buy a food scale? The food scale is shown here. Our daily ritual of pouring coffee into a mug begins with this!

    • Lacking one? Get out the spoon and the level.
    • Measure dry ingredients by dumping a spoonful into the cup and then levelling the contents (instead of plunging the entire cup into the flour container).

    Two proofs are needed for a perfect focaccia pizza dough.

    How do I make the perfect crust for my focaccia pizza? There are two examples of this. Those who have baked before or are regular viewers of The Great British Baking Show will understand that now is the time to let the pizza dough rest. Once yeast has been introduced, the bread dough has to rest for a period of time before it may rise. The secret to a rich, flaky crust is resting it twice. This is the same technique we use to make pizza in our cast-iron pan.

    You need to let real focaccia bread rise for 24 hours to produce those big air pockets. A day-old pizza recipe is what we’re after, however. This is not the crust for you if you’re looking for a lot of air bubbles.

    Focaccia pizza, on the other hand, is simple to bake.

    So, your pizza dough needs two hours to rise. However, did you happen to notice anything else? Everything else is lot simpler than with a regular pizza, right? Why? It eliminates the need for a pizza peel or pizza stone, as well as the dough shaping and subsequent baking steps required by the conventional technique. Put everything on a baking sheet and pop it in the oven. Very simple! That’s the pizza pie we’re talking about.

    Finally, this focaccia pizza sheet pan bakes in a very particular way:

    • The crust should be baked for 10 minutes before any toppings are added. This is analogous to making focaccia in the oven. This method yields deliciously crisp edges.
    • Next, add your favourite toppings and bake (another 10 minutes). Get it out of the oven and start slathering with the condiments. You should be careful now that the pan is hot.

    This dish is like making three pizzas at once!

    As if that weren’t enough, this focaccia pizza can replace three standard pizzas. It saves you the trouble of making individual pizzas for everyone. There’s plenty for everyone with just just one baking sheet full. In order to have a wider variety of toppings to choose from, you may wish to divide them up. With that in mind…

    Possible fillings for a focaccia pizza

    Focaccia pizzas may include a wide variety of toppings. What we accomplished is detailed in the recipe down below. We made use of our very simple Easy Pizza Sauce, which you will come to adore. And then we piled on some fresh mozzarella and smoked mozzarella, two cheeses that go together like peanut butter and jelly. (Try it! Don’t be shy in sharing your opinions with us. But if you’d rather have some leeway, here are a few alternative suggestions:

    • To satisfy your pizza need, we provide an American style cheese pizza.
    • Indulge on some traditional Italian fare by piling on Margherita toppings.
    • Choose a Greek or Pesto pie.
    • Pick either a goat cheese pizza or a Pickle pizza for a little of whimsy.
    • For a tasty meal, get a pizza topped with shrimp alfredo and garlic.
    • If you like tacos, you’ll love our taco pizza topped with crushed tortilla chips and ranch.
    • If you’re not like red sauce, try a white pizza or one with ricotta instead.
    • Indulge in some warm pizza topped with spinach and artichokes.

    This recipe for focaccia pizza is…

    Vegetarian. Vegan pizza toppings are the best option here.


    When making focaccia

    • To be exact, it’s 562 grammes (around 4 1/2 cups). common flour
    • One Tablespoon of Active Dry Yeast or Instant Yeast
    • Kosher salt, to taste, 2 tablespoons
    • 1 ounce of olive oil 2 tablespoons of oregano
    • Approximately 2 tablespoons of garlic powder
    • Three-hundred-fifty-five grammes (one-and-a-half cups) fluid that is pleasantly heated
    • Olive oil, 1.5 teaspoons

    As a topping on pizza

    • Brush the baking sheet with the olive oil (about 3 tablespoons).
    • Easy Pizza Sauce, 1 1/4 cups
    • 14 cup of shredded smoked mozzarella
    • A wedge of fresh mozzarella cheese (around 8 ounces)
    • a half cup of grated Parmesan
    • The sprinkling variety of Kosher salt
    • Toppings of fresh basil


    1. To make the dough, combine the all-purpose flour, yeast, kosher salt, oregano, and garlic powder in a large basin and whisk to combine. Put in the warm water and the olive oil, and mix until the flour is completely combined.
    2. Knead the dough by pressing it with the palm of your hand and rolling it back and forth several times before shaping it into a ball. For the next 8 minutes, knead the dough until it is soft and pillowy, with a smooth, elastic outside. The dough should be worked with your hands; if it is too sticky, a little flour may be added. You may also use a stand mixer fitted with a dough hook and set to medium-low speed to knead the dough for 8 minutes.
    3. Dough resting (45 min): Turn the dough out onto a floured surface and gently fold it under itself to form a boule (ball). Just cover the bowl and let it sit at room temperature for 45 minutes, or until it has doubled in size.
    4. Put the dough on a sheet pan and let it rest for 15 minutes. Spread 3 tablespoons of olive oil around the bottom and up the edges of a normal 13-by-18-inch baking sheet. Put the dough in the pan and spread it out with your lubricated fingertips. Wrap the dish in plastic and let it sit for 15 minutes to allow the dough to relax.
    5. The dough needs another one-hour rest: Roll the dough out and press it into the pan’s crevices. Indent the whole surface with your fingers (see the photo above; this helps the thickness to stay even). Lightly grease the dough’s surface and let it sit for an hour.
    6. In the meanwhile, turn your oven on to 515 degrees F.
    7. Prebake the pizza crust without any toppings: Once the pizza dough has rested for an hour, put the baking sheet in the oven and bake for 10 minutes.
    8. Just throw on the toppings and bake it again: Take the dough out of the oven and decrease the heat to 450 degrees Fahrenheit. Sprinkle some kosher salt on top of the pizza sauce before adding the smoked mozzarella, fresh mozzarella (split into bits), and Parmesan cheese. The pan will be quite hot, so be careful. Bake for a further 8-10 minutes, or until the cheese is melted and beginning to colour. Crumbled basil leaves should be sprinkled on top. Serve immediately after cutting into pieces with a knife (a pizza cutter won’t reach the pan’s corners).
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