focaccia pizza recipe
The Best focaccia pizza recipe
What I love most about focaccia isn’t just how it tastes, but how it works for everything—from a quick weeknight dinner to a crowd-pleasing centerpiece at a holiday gathering. It’s got that perfect balance of indulgent and healthy, which is why my family eats it almost every week. The olive oil and herbs give it a bright, flavorful punch that cuts through the richness of cheese or meat, making it a great base for anything. And because it’s made with whole grains and natural ingredients, it’s not just good for the palate, but for the body too. It’s that kind of dish that feels like a treat without the guilt, and honestly? That’s a win in my book.
Classic Focaccia Pizza
A crispy, airy flatbread pizza with a soft crust and a slightly chewy texture, topped with simple ingredients like tomato sauce, cheese, and herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water (~110°F)
- 2 tbsp olive oil
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- Salt and black pepper to taste
👨🍳Directions
-
1
In a warm bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Pour the yeast mixture into the flour, then add olive oil. Mix until a dough forms. -
3
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 425°F (220°C). Roll out the dough on a floured surface into a 12-inch round or rectangle. -
5
Spread tomato sauce evenly over the dough. Sprinkle mozzarella and Parmesan cheese. Drizzle with olive oil, and sprinkle with garlic, rosemary, parsley, salt, and pepper. -
6
Bake for 20-25 minutes until the crust is golden brown and crispy. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowls
- Stand mixer or kitchen aid
- Oven
- Baking sheet
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, brush the baked focaccia with a little olive oil before serving.
- You can add toppings like olives, sun-dried tomatoes, or feta cheese.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Watch Video Of How Classic Focaccia Pizza Works
❓ Frequently Asked Questions About Focaccia Pizza
1. What is the key difference between focaccia pizza and traditional pizza?
The key difference lies in the dough preparation and toppings. Focaccia pizza is made with a softer, airier, and often oil-rich dough that is baked with olive oil and herbs, similar to traditional focaccia bread. Unlike traditional pizza, which is usually topped with tomato sauce, cheese, and meats, focaccia pizza often features simpler toppings like fresh basil, roasted vegetables, or light toppings like arugula and lemon zest.
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2. Can I use store-bought focaccia dough instead of making it from scratch?
Yes, you can use store-bought focaccia dough for convenience, but the flavor and texture may not be as authentic. If you want the best results, preparing the dough from scratch ensures a softer, more flavorful focaccia. However, if you’re short on time, look for a high-quality focaccia dough mix that includes olive oil and herbs.
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3. How long should I let the focaccia dough rest before baking?
For the best texture and flavor, let the focaccia dough rest (or proof) for at least 1 to 2 hours at room temperature before baking. This allows the gluten to relax and the dough to develop its characteristic airy, pillowy structure. If your dough is very cold, you can speed up the process by placing it in a warm oven (around 100°F/40°C) for about 30 minutes.
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4. Should I add salt to the focaccia dough or just to the olive oil?
It’s best to add salt to the dough itself, not just the olive oil. A pinch of salt in the dough enhances flavor and helps the olive oil absorb better. For focaccia, a good rule of thumb is to use about 1 teaspoon of salt per 2 cups of flour (or follow the recipe’s instructions). If you’re using store-bought dough, check the package for salt content and adjust accordingly.
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5. How do I get the perfect crispy yet soft focaccia crust?
Achieving the ideal crispy yet soft crust comes down to a few key steps:
– Use warm or room-temperature water in the dough (not cold) to ensure even hydration.
– Let the dough rest properly (1–2 hours) to allow the gluten to relax.
– Brush the baked focaccia generously with olive oil while warm—this creates a crispy exterior while keeping the inside soft.
– Bake at a moderate temperature (375–400°F/190–200°C) for 15–20 minutes, ensuring the edges turn golden.
– Optional: Sprinkle with coarse sea salt or flaky sea salt after baking for extra flavor and texture contrast.
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6. Can I make focaccia pizza ahead of time and reheat it?
Yes, you can prepare focaccia pizza in advance, but reheating requires care to avoid drying it out. Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. To reheat:
– At room temperature: Let it sit out for 10–15 minutes before serving.
– In the oven: Preheat to 350°F (175°C) and bake for 5–10 minutes until warm.
– Microwave (quick method): Use a low setting for 30–45 seconds to revive the texture (though it may lose some crispiness).
