Easy Focaccia Pizza Recipe: Your Ultimate Guide to a Thick, Pillowy, and Flavorful Homemade Pie
Get ready to elevate your pizza night with this incredibly easy Focaccia Pizza recipe. Featuring a miraculously pillowy-soft, deeply flavorful crust, this homemade delight serves as the perfect canvas for all your favorite pizza toppings. Forget thin, crispy bases; this recipe champions a thick, tender focaccia bread that offers a satisfying chew and robust flavor. With just an hour of proofing time, this fuss-free focaccia dough transforms into a golden-brown masterpiece, ready to be adorned with sauce, cheese, and endless possibilities.
Table of Contents
- Ingredients You’ll Need
- How to Make Focaccia Pizza
- Customizing Your Focaccia Pizza
- Tips & Tricks for Perfect Focaccia Pizza
- Storing & Reheating Leftovers
- More Pizza Recipes You’ll Love
- Homemade Focaccia Bread Pizza Recipe
What’s not to adore about homemade pizza? It’s a classic comfort food, and this recipe takes it a step further by embracing the rich texture of homemade focaccia bread as its foundation. If your heart yearns for a pizza with a substantial, satisfyingly thick dough, then this focaccia pizza is absolutely designed for you! It’s a game-changer for those who find thin-crust pizzas lacking in substance.
The true highlight of this easy, cheesy pizza is undoubtedly its base. This no-fuss focaccia comes together in mere minutes, requiring minimal effort yet delivering maximum flavor and an incredible, airy texture. It provides the ideal robust canvas, perfectly capable of supporting a generous array of your favorite pizza toppings without ever becoming soggy or overwhelmed. Imagine biting into a slice where the bread itself is a star!
The naturally thicker focaccia crust is robust enough to handle a whole lot of toppings, allowing for incredible versatility. You can keep it delightfully simple with a layer of luscious homemade marinara sauce and generous mounds of fresh mozzarella for a classic taste. Or, if you’re feeling adventurous, pile on the pepperoni, sautéed mushrooms, bell peppers, olives, and extra cheese for a truly indulgent experience. This focaccia pizza offers endless possibilities for customization, ensuring there’s a perfect slice for everyone.
Ready to transform your pizza night into a gourmet experience? Say goodbye to thin crusts and hello to the thick, chewy, and irresistibly pillowy homemade focaccia pizza. Let’s dive into the simple details to create this extraordinary dish!
Key Ingredients for Your Focaccia Pizza
This recipe builds upon the success of my Parmesan black pepper focaccia recipe, with a few thoughtful adjustments specifically tailored for pizza. To ensure this focaccia pizza dough is sturdy yet tender, we’ve slightly increased the flour content and subtly reduced the liquid, creating a base that can perfectly support all your delicious pizza toppings.
- Warm Water: The temperature of your water is absolutely crucial for activating the yeast. Aim for a temperature between 105°F and 115°F (40°C-46°C). Water that’s too hot can kill the yeast, preventing your dough from rising, while water that’s too cold won’t activate it sufficiently, leading to a dense crust. A kitchen thermometer is your best friend here.
- Olive Oil: More than just a cooking fat, olive oil is fundamental to focaccia. It contributes to that distinctive golden, crispy crust, infuses the dough with a delightful flavor, and keeps the interior wonderfully tender. Don’t skimp on quality – a good extra virgin olive oil makes a noticeable difference.
- Salt: Beyond enhancing flavor, salt plays a vital role in the science of bread making. It acts as a regulator for yeast activity, slowing it down to prevent overproofing, which can result in a bland, yeasty taste. It also strengthens the gluten in the dough, contributing to a better, more structured texture and elasticity.
- All-Purpose Flour: This versatile flour is all you’ll need for a fantastic focaccia crust that’s both tender and chewy. If you prefer an even chewier texture, feel free to substitute with bread flour; its higher protein content develops more gluten.
- Instant (Rapid Rise) Yeast: This type of yeast is a home baker’s dream, as it significantly speeds up the proofing process. It can be mixed directly with dry ingredients, making it perfect for a quick focaccia dough. Tip: If you only have active dry yeast on hand, simply dissolve it in the warm water (without the flour) and let it sit for 5-10 minutes until it becomes frothy before combining it with the other ingredients. This “blooming” step confirms the yeast is active.
- Marinara Sauce: The sauce is key to any great pizza! Use your favorite high-quality store-bought brand, or better yet, whip up your own homemade marinara – it takes just 10 minutes and offers superior freshness! A no-cook tomato sauce also works wonderfully if you have fresh tomatoes. Tip: If you have leftover marinara, freeze it in ice cube trays for convenient, perfectly portioned additions to future meals.
- Shredded Mozzarella Cheese: For the ultimate melty, gooey pizza experience, cheese that you grate by hand is always superior. It melts more evenly and offers a richer, fresher flavor compared to pre-shredded varieties, which often contain anti-caking agents. However, for sheer convenience, pre-shredded cheese is a great option – just opt for a whole milk variety for the best melt and flavor.
- Your Favorite Pizza Toppings: This is where you can truly make it your own! From classic pepperoni to fresh vegetables, crumbled sausage, or even gourmet touches like caramelized onions and goat cheese, the focaccia base is ready for anything.
See the complete recipe card below for full information on specific ingredient quantities and detailed instructions.
How to Make Homemade Focaccia Pizza: Step-by-Step
This is genuinely one of the easiest focaccia doughs you’ll ever prepare. We’re talking about a fuss-free yeast bread that requires absolutely no kneading and can be ready for the oven in under 2 hours. Yes, it’s that quick and simple! Get ready to impress yourself with this easy focaccia pizza:
- Prepare the Dough.
- Begin by generously greasing a 13×9-inch metal baking pan with 1.5 tablespoons of olive oil. Ensure the entire bottom and sides are coated; this not only prevents sticking but also helps create that desirable crispy crust.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, an additional 3 tablespoons of olive oil, salt, all-purpose flour, and instant yeast. Beat on medium speed for just 1 minute until all ingredients are barely combined. The dough will be quite wet and shaggy.
- Carefully scoop the sticky batter into your prepared baking pan. Don’t worry if it looks messy; that’s part of its charm! Cover the pan tightly with plastic wrap and let it rest at room temperature for 1 hour. During this time, the yeast will work its magic, and the dough will significantly puff up, becoming airy and bubbly.
- Pre-bake the Dough Before Adding Toppings.
- Preheat your oven to 375ºF (190°C). Once the dough has risen, gently poke it all over with your fingers, creating those signature focaccia dimples. These indentations are crucial for trapping the olive oil and creating delightful pockets of flavor and texture. Then, drizzle the top of the dough with 2 tablespoons of olive oil, ensuring it pools nicely in the dimples.
- Bake the focaccia for 20 to 25 minutes, or until it achieves a beautiful golden-brown color and feels springy to the touch. This crucial pre-bake step ensures your focaccia base is fully cooked and sturdy before the moist toppings are added, preventing a soggy bottom. Remove it from the oven and let it cool in the pan for 5 minutes.
- Add Your Toppings and Bake Until the Cheese Melts.
- Once slightly cooled, carefully transfer the pre-baked focaccia bread from the pan onto a baking sheet lined with parchment paper. This allows for easier handling and ensures even heat distribution for the final bake. Now for the fun part: evenly spread your marinara sauce over the focaccia, followed by your shredded cheese, and finally, arrange your chosen pizza toppings.
- Return the focaccia to the oven for an additional 5 minutes, or just until the cheese is beautifully melted, bubbly, and slightly golden. The goal here is to warm the toppings and melt the cheese without overcooking the already baked focaccia base. Remove from the oven, slice into generous portions, and serve immediately for the best experience.
Customizing Your Focaccia Pizza: Topping Ideas
The beauty of focaccia pizza lies in its adaptability. The sturdy, flavorful base can host a wide range of toppings, allowing you to get creative with your culinary masterpiece. Here are some ideas to inspire your next focaccia pizza creation:
- Classic Italian: Marinara sauce, fresh mozzarella, thinly sliced pepperoni, Italian sausage, and a sprinkle of dried oregano.
- Mediterranean Delight: Olive oil base (instead of marinara), crumbled feta cheese, Kalamata olives, sun-dried tomatoes, red onion, and fresh basil after baking.
- Veggie Lover’s: Marinara or pesto base, bell peppers (various colors), mushrooms, spinach, zucchini, and cherry tomatoes.
- Spicy Sensation: Marinara with a pinch of red pepper flakes, provolone and mozzarella, spicy sausage, jalapeños, and a drizzle of hot honey post-bake.
- White Pizza: A garlic-infused olive oil base, ricotta cheese dollops, mozzarella, Parmesan, and fresh parsley.
- Breakfast Pizza: Scrambled eggs, cooked bacon or sausage, cheddar cheese, and chives.
Don’t be afraid to experiment with different cheeses, herbs, and even drizzles of balsamic glaze or chili oil after the pizza comes out of the oven. The focaccia base is incredibly forgiving and delicious with almost anything you choose!
Tips & Tricks for Perfect Focaccia Pizza
- Be sure to generously oil your baking pan to prevent sticking and to help achieve a beautifully crispy, golden-brown crust on the bottom. The olive oil also infuses flavor into the base of the focaccia as it bakes. Don’t be shy with it!
- Let the dough rise in a warm place for optimal results. A warmer environment significantly accelerates yeast activity, allowing the dough to puff up faster and more effectively. My favorite place to proof dough is in a slightly warm (but *off*) dryer, especially in colder months. You can also turn your oven on to its lowest setting for a few minutes, then turn it off and place the covered dough inside.
- Want to make this using whole wheat flour? For a heartier, nuttier flavor, you can swap in 1 ½ cups of whole wheat flour for 1 ½ cups of all-purpose flour. Keep in mind that whole wheat flour absorbs more liquid, so you might need a tiny splash more water (a tablespoon or two) if your dough feels too stiff. The resulting texture will also be a bit denser.
- For a cheese-stuffed focaccia base, a delicious twist! Simply add 1 cup of your favorite cheese, diced or crumbled, directly to the dough once it’s been mixed in the stand mixer and before it rises. This creates pockets of melted cheese within the focaccia itself. Crumbled feta, sharp diced cheddar, creamy mozzarella, or finely shredded Parmesan are all excellent choices that melt wonderfully.
- Don’t Overload the Toppings: While the focaccia base is sturdy, over-piling toppings can still lead to a slightly less crisp crust and potentially uncooked ingredients. Aim for a balanced layer.
- Herbs for Extra Flavor: Consider adding fresh rosemary, thyme, or a mix of Italian herbs to your focaccia dough before proofing, or sprinkle them over the olive oil before the initial bake for an aromatic boost.
Storing & Reheating Leftovers: Keep Your Focaccia Pizza Delicious
To ensure your leftover focaccia pizza remains as delicious as the first slice, proper storage and reheating are key. First, allow your focaccia pizza to cool completely to room temperature. This prevents condensation from building up, which can make the crust soggy. Once cool, place individual slices in an airtight container, or wrap them tightly in plastic wrap and then aluminum foil. Store the wrapped or contained slices in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices, well-wrapped, for up to 1-2 months; thaw in the refrigerator overnight before reheating.
When it comes to reheating pizza, you have a few options. You can simply place slices on a baking sheet and reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until they’re warmed through and the cheese is bubbly again. However, if you desire that freshly baked, crispy crust texture, I highly recommend using a skillet. This is hands-down my favorite way to reheat pizza and truly revives the focaccia crust. Here’s how to achieve pizza perfection on the stovetop:
- Place your skillet (cast iron works beautifully) over medium heat. Let it get hot enough so that when you flick a few drops of water into the pan, they sizzle and evaporate immediately.
- Add your pizza slice(s) to the hot, dry pan. Cook for about 2-3 minutes, allowing the bottom of the crust to crisp up.
- Now, add a few drops of water (just a tablespoon or two, not too much!) to the empty space in the pan, *not directly on the pizza*.
- Immediately cover the pan tightly with a lid. The water will quickly turn into steam, gently heating the toppings and melting the cheese without drying them out.
- Cook for another 1-2 minutes, or until the cheese is beautifully melted and the toppings are warm. In just a few minutes, the crust will be delightfully crispy, the cheese perfectly melted, and your focaccia pizza will taste almost as good as new!
More Pizza Recipes You’ll Love
If you’ve fallen in love with homemade pizza, or simply enjoy versatile and delicious variations, be sure to explore these other fantastic pizza recipes. There’s a perfect pizza for every craving!
- The Best French Bread Pizza with Burrata
- Cheese and Pepperoni Pizza Bites
- Bruschetta Pizza with Balsamic Syrup
- French Onion Pizza
- Pepperoni Pizza Pull-Apart Bread
- Cheesy Chicken Taco Pizza
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Homemade Focaccia Bread Pizza
Ingredients
- 1 1/2 cups warm water (105-115°F)
- 3 tablespoons olive oil (plus 1 ½ tablespoons for greasing pan and 2 tablespoons for dimpling)
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 Tablespoon instant (rapid rise) yeast
- 3/4 cup store-bought or homemade marinara sauce
- 1 1/2 cups shredded mozzarella cheese (whole milk preferred)
- Assorted pizza toppings (e.g., pepperoni, mushrooms, olives, bell peppers, sausage, onions)
Instructions
- Grease a 13×9-inch metal baking pan generously with 1 ½ tablespoons olive oil, ensuring the bottom and sides are well coated.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, 3 tablespoons olive oil, salt, flour, and instant yeast. Beat on medium speed for 1 minute, just until all ingredients are combined and a sticky batter forms.
- Scoop the very sticky batter into the prepared pan, spreading it as evenly as possible. Cover the pan with plastic wrap and let it rest at room temperature for 1 hour, or until the dough has noticeably puffed up and looks airy.
- Preheat the oven to 375ºF (190°C). Gently poke the dough all over with your fingers to create dimples, then drizzle the top with 2 tablespoons of olive oil, allowing it to pool in the indentations. Bake the focaccia for 20 to 25 minutes until it is golden brown. Remove it from the oven and allow it to cool for 5 minutes in the pan.
- Carefully transfer the pre-baked focaccia bread from the pan onto a baking sheet lined with parchment paper. Evenly top the focaccia with the marinara sauce, followed by the shredded cheese, and finally, your desired pizza toppings. Return the focaccia to the oven for an additional 5 minutes, or until the cheese is melted and bubbly. Slice and serve immediately for the best flavor and texture.
Kelly’s Notes
- Be sure to generously oil your baking pan to prevent sticking and to help achieve a crispy crust. This oil also adds to the rich flavor of the focaccia.
- To let the dough rise faster and more reliably, place it in a warm, draft-free spot. A great trick is to use a warm (but *turned off*) clothes dryer as a makeshift proofing box!
- Want to make this using whole wheat flour? Swap in 1 ½ cups of whole wheat flour for 1 ½ cups of all-purpose flour. This will yield a slightly denser texture and a nutty flavor profile.
- For a cheese-stuffed focaccia base, add 1 cup of your favorite cheese, diced or crumbled (such as feta, cheddar, mozzarella, or Parmesan), to the dough once it’s been mixed and before it rises.
- To store leftovers, let your focaccia pizza cool completely. Then, place slices in an airtight container or wrap them tightly in plastic wrap and store in the refrigerator for up to 3-4 days.
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