If you’re looking for a unique twist on traditional pizza, this focaccia pizza recipe is the perfect choice. Combining the crispy yet airy texture of focaccia bread with the rich flavors of classic Italian pizza, this dish is a must-try for pizza lovers. With its chewy interior, golden crust, and flavorful toppings, focaccia pizza is an easy-to-make alternative that delivers an authentic taste of Italian cuisine right at home.
Unlike regular pizza dough, focaccia pizza is thicker, fluffier, and infused with olive oil and herbs, giving it an irresistibly soft texture with a crisp exterior. Whether you’re a fan of classic toppings like cherry tomatoes, mozzarella, and Parmesan cheese or want to experiment with pesto, caramelized onions, or prosciutto, this recipe is highly customizable.
In this guide, you’ll learn how to make focaccia pizza from scratch, including choosing the best ingredients, mastering the dough, and baking it to perfection. Plus, I’ll share expert tips and tricks to ensure your focaccia pizza turns out just as delicious as one you’d find in an Italian bakery. Let’s get started!
What is Focaccia Pizza?
Focaccia pizza is a delicious hybrid between traditional Italian focaccia bread and classic pizza. It features a thicker, airy crust with a crisp exterior, making it a delightful alternative to regular pizza. The base is made using olive oil-rich focaccia dough, which is naturally soft and chewy, and it’s topped with ingredients similar to a traditional pizza, such as tomatoes, mozzarella, Parmesan cheese, and herbs.
Unlike standard pizza crust, which is typically thinner and requires stretching, focaccia pizza dough is simply pressed into a pan and allowed to rise, creating its signature fluffy texture. Whether you enjoy a simple margherita-style version or a gourmet topping combination, focaccia pizza offers a unique way to enjoy the best of both worlds—pizza and bread!
The Origin of Focaccia and Its Connection to Pizza
Focaccia dates back to ancient Rome, where it was known as “panis focacius,” a flatbread baked on the hearth or in a stone oven. This early form of Italian bread was often seasoned with olive oil, herbs, and salt, laying the foundation for what would later evolve into modern focaccia.
Over time, focaccia became a staple in Italian cuisine, particularly in regions like Liguria and Tuscany. While traditional focaccia is often served plain or with minimal toppings, it naturally inspired variations that incorporated cheese, tomatoes, and meats—similar to pizza.
Focaccia pizza is a more recent innovation that takes the beloved focaccia base and transforms it into a full-fledged pizza by adding generous toppings and baking it until golden brown. Its roots in Italian baking make it a natural extension of the country’s long tradition of flavorful, rustic bread-making.
How Focaccia Pizza Differs from Traditional Pizza
Although focaccia pizza shares some similarities with classic pizza, several key differences set it apart:
- Dough Texture and Preparation
- Focaccia pizza dough is thicker, fluffier, and more bread-like compared to traditional pizza dough, which is thinner and chewier.
- Unlike regular pizza, which requires kneading and stretching, focaccia dough is simply pressed into a pan and allowed to rise before baking.
- Use of Olive Oil
- Focaccia pizza is generously drizzled with olive oil, both in the dough and on top, creating a rich, flavorful crust.
- Traditional pizza, especially Neapolitan-style, uses minimal oil in the dough.
- Baking Method
- Focaccia pizza is typically baked in a deep pan, allowing it to rise and develop its characteristic airy texture.
- Regular pizza is often cooked on a pizza stone or directly on an oven rack for a crispier bottom crust.
- Toppings & Customization
- While both pizzas share common toppings like tomato sauce, cheese, and herbs, focaccia pizza often includes rosemary, garlic, and Parmesan, giving it a more rustic, herb-infused flavor.
- Traditional pizza leans towards a thinner, balanced ratio of sauce, cheese, and toppings rather than the thicker, breadier base of focaccia.
These differences make focaccia pizza a heartier, more indulgent version of traditional pizza, perfect for those who love thick, fluffy crusts with a crisp bite!
Why You’ll Love This Recipe
There are so many reasons to fall in love with this homemade focaccia pizza recipe! Here’s why it stands out:
- Easy to Make – No complicated kneading or stretching is required. Just mix, proof, and bake!
- Incredibly Flavorful – Thanks to olive oil, herbs, and a well-risen dough, every bite is packed with rich, aromatic flavors.
- Perfectly Crispy & Fluffy – The golden, crispy crust contrasts beautifully with the soft, airy inside.
- Highly Customizable – Add your favorite toppings, whether classic mozzarella and tomatoes or gourmet options like prosciutto and caramelized onions.
- Great for Sharing – Its thick, focaccia-style crust makes it perfect for slicing into generous portions, ideal for family dinners, gatherings, or meal prep.
If you love fluffy, oil-kissed bread with melty cheese and flavorful toppings, this focaccia pizza recipe will become a favorite in your kitchen! Let’s get started on making this delicious Italian classic.
Essential Ingredients for Focaccia Pizza
Making the perfect focaccia pizza starts with choosing the right ingredients. Since the dough itself is the star of the show, it’s crucial to get the foundation just right. Whether you’re making the classic version or experimenting with your favorite toppings, understanding each ingredient’s role will ensure a fluffy, flavorful pizza every time.
Flour and Yeast – The Foundation of a Perfect Dough
When it comes to focaccia pizza, the flour and yeast you choose will play a significant role in the texture and rise of the dough.
- Flour: The best flour for focaccia dough is all-purpose flour or bread flour. Bread flour has a higher protein content, which creates a stronger gluten network and results in a chewy, airy crust. All-purpose flour, on the other hand, is more versatile and gives a softer, less chewy texture, but it still works well for focaccia pizza.
- Yeast: Active dry yeast or instant yeast is ideal for this recipe. Yeast is what makes the dough rise, giving it that soft, fluffy texture. Instant yeast doesn’t require proofing in water, while active dry yeast should be dissolved in warm water before mixing with flour. Both will yield a delicious, well-risen dough when used correctly.
The combination of high-quality flour and yeast will create a perfectly risen dough with a soft, airy interior and a slight chew.
Olive Oil – The Secret to a Crispy, Flavorful Crust
One of the standout features of focaccia pizza is the generous use of olive oil. It’s not just a topping—olive oil is a key ingredient in the dough and adds richness and flavor throughout.
- In the Dough: Olive oil contributes to a soft and tender texture in the dough, making it more pliable and flavorful. It also helps with the dough’s rise, creating that desired fluffy interior.
- On the Crust: Drizzling olive oil over the crust before baking creates a golden, crispy exterior that contrasts beautifully with the soft, chewy interior. The oil also helps to lock in moisture, ensuring that the crust stays flaky and tender.
Be sure to use extra virgin olive oil for the best flavor, as its rich, fruity taste will elevate your focaccia pizza to a new level.
Herbs and Toppings – Bringing Authentic Italian Flavors
The beauty of focaccia pizza is that it can be customized with a variety of herbs and toppings, all of which bring authentic Italian flavors. Whether you prefer classic combinations or want to get creative, the right toppings will enhance the flavor profile of your pizza and elevate the overall dish.
Classic Toppings (Tomatoes, Mozzarella, Parmesan, Garlic, Rosemary)
For a traditional focaccia pizza, these classic ingredients are a must:
- Tomatoes: Use fresh cherry tomatoes, sliced thinly or halved, for a burst of sweetness and juiciness. Alternatively, crushed tomatoes or tomato sauce can be used as a base for the toppings.
- Mozzarella: Fresh mozzarella cheese melts beautifully, creating a creamy texture that pairs perfectly with the crispy focaccia crust. You can also use mozzarella di bufala for a richer, creamier taste.
- Parmesan: A sprinkling of grated Parmesan cheese adds saltiness and depth, perfectly complementing the milder mozzarella.
- Garlic: Thinly sliced garlic adds an aromatic, savory flavor to the pizza, giving it that authentic Italian taste.
- Rosemary: Fresh rosemary sprigs or rosemary leaves are traditionally used to season focaccia, providing an earthy and fragrant note that elevates the whole pizza.
These classic toppings capture the heart of Italian cuisine, creating a beautifully balanced pizza with a medley of fresh, bold flavors.
Creative Variations (Pesto, Caramelized Onions, Prosciutto, Olives)
If you’re looking to put a twist on the classic, consider experimenting with some of these creative variations:
- Pesto: Drizzle basil pesto over the dough before baking for a fresh, herby kick. Pesto adds an extra layer of flavor and complements the richness of the cheese and crust.
- Caramelized Onions: Sweet, caramelized onions pair wonderfully with both the rosemary and mozzarella, bringing a sweet and savory balance to the pizza.
- Prosciutto: Add thinly sliced prosciutto after baking for a touch of saltiness and a delicate texture. The prosciutto will remain slightly crispy and add a luxurious element to the pizza.
- Olives: Green or black olives can bring a briny, tangy contrast to the sweetness of the tomatoes and mozzarella, making them a great addition to any focaccia pizza.
These variations allow you to personalize your focaccia pizza with ingredients that match your taste, while still keeping the essence of an Italian classic. Get creative and experiment with combinations that suit your palate!
Step-by-Step Guide to Making Focaccia Pizza
Making focaccia pizza from scratch is easier than it might seem, especially with this simple step-by-step guide. Whether you’re a beginner or an experienced home baker, following these steps will lead you to a delicious, crispy, chewy pizza that’s packed with flavor. From preparing the dough to baking the perfect pizza, each stage is important for achieving that authentic Italian taste.
Preparing the Dough – Mixing, Kneading, and Proofing
The key to a perfect focaccia pizza is in the dough. Here’s how to prepare it:
- Mixing the Dough:
- In a large bowl, combine all-purpose flour or bread flour with instant yeast, a pinch of salt, and a drizzle of olive oil. Add warm water (around 110°F/43°C) gradually while mixing until the dough comes together. If you’re using active dry yeast, make sure to dissolve it in warm water first and let it sit for about 5 minutes.
- The dough should be slightly sticky but manageable. If it’s too wet, add a bit more flour, but be careful not to make it too dry. The goal is a soft, moist dough that will rise well.
- Kneading the Dough:
- Once the dough starts to come together, transfer it to a clean, lightly floured surface. Knead the dough for about 5-7 minutes until it’s smooth and elastic. If the dough feels sticky, you can add a little flour, but don’t overdo it. Kneading helps develop the gluten, giving the dough that desirable chewy texture.
- Alternatively, you can use a stand mixer with a dough hook attachment for this process, mixing on low speed until the dough pulls away from the sides of the bowl.
- Proofing the Dough:
- After kneading, form the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
- This first proofing allows the dough to develop its flavor and texture. If you have more time, you can also let it rise in the fridge overnight for an overnight fermentation, which will enhance the flavor even further.
Shaping and Baking – Achieving the Perfect Crispy and Chewy Texture
Once your dough has risen and is ready to go, it’s time to shape and bake it. Follow these steps to get the perfect crispy and chewy texture:
- Preheat the Oven:
- Preheat your oven to 450°F (230°C), or if you have a pizza stone, place it in the oven while it preheats. The stone will help create a crispy bottom crust as it mimics the effect of a brick oven.
- Shaping the Dough:
- Punch down the risen dough to release any air bubbles, then transfer it to a well-oiled baking sheet or a greased pizza pan.
- Gently press the dough into the shape of your pan, either rectangular or circular, depending on your preference. For focaccia pizza, you want the dough to be a bit thicker than regular pizza dough. Use your fingers to create small dimples all over the surface of the dough, which will allow the olive oil and toppings to settle into the dough while baking, creating a crisp and flavorful crust.
- Baking the Pizza:
- Drizzle the dough with extra virgin olive oil, ensuring it’s generously coated. This will help crisp up the edges and add that signature golden finish.
- Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the edges are crispy. If you’re using a pizza stone, bake it directly on the stone for even better results.
- Keep an eye on the pizza and rotate the pan halfway through the baking time to ensure even cooking. The exact baking time will depend on your oven, but you’ll know it’s done when the crust is perfectly golden and crispy, with a soft and chewy interior.
Adding Toppings and Finishing Touches
Once your focaccia pizza base is baked to perfection, it’s time to add your toppings and give it that final touch. Here’s how to do it:
- Adding Toppings:
- Start by drizzling a little more olive oil over the crust if needed. This will add an extra layer of richness to the pizza.
- Then, evenly distribute your chosen toppings, such as fresh mozzarella, cherry tomatoes, Parmesan, and garlic for a classic combination. Make sure not to overload the pizza with toppings to avoid a soggy crust. If you’re using pesto or caramelized onions, be sure to spread them out evenly for balance.
- For a creative twist, add gourmet ingredients like prosciutto, olives, or arugula after baking for extra flavor and texture.
- Finishing Touches:
- Once the toppings are on, return the pizza to the oven for an additional 5-7 minutes or until the cheese is melted, bubbly, and lightly browned.
- For extra flavor, top the pizza with fresh herbs like rosemary or basil just before serving. You can also add a light drizzle of balsamic glaze for a touch of sweetness or a sprinkle of crushed red pepper flakes for a bit of heat.
- Serve and Enjoy:
- Once your focaccia pizza is baked and the cheese is bubbling, remove it from the oven and let it cool for a couple of minutes. Slice it up and enjoy your crispy, chewy, and flavorful homemade pizza.
Tips for Making the Best Focaccia Pizza
Making the perfect focaccia pizza requires attention to detail and a few expert tips. Whether you’re a first-timer or a seasoned baker, these tricks will help ensure you achieve a crispy, flavorful crust, tender dough, and perfectly baked toppings every time. Read on for some helpful tips that will elevate your focaccia pizza game!
How to Get a Crispy Bottom Crust
One of the most coveted features of focaccia pizza is the crispy bottom crust. Here’s how to achieve that perfect crispiness:
- Use a Pizza Stone or Cast Iron Skillet:
- A pizza stone simulates the heat of a brick oven, ensuring that your dough cooks evenly and gets a perfectly crispy bottom. Place the pizza stone in the oven while preheating to allow it to get really hot before baking.
- Alternatively, you can use a cast iron skillet, which retains heat very well and helps create that crispy texture at the bottom. Simply heat the skillet in the oven before adding the dough.
- Drizzle Olive Oil on the Pan:
- A generous drizzle of extra virgin olive oil on the baking sheet or skillet will help the crust develop a crispy, golden exterior. This also prevents the dough from sticking to the pan, making it easier to remove after baking.
- Preheat Your Oven:
- Always ensure that your oven is fully preheated to 450°F (230°C) or higher. A hot oven helps create an immediate burst of heat, which results in a crispy and well-cooked bottom crust.
- Avoid Overloading the Toppings:
- Too many toppings can make the dough soggy. Keep the toppings light and evenly distributed for a crispy and airy crust.
The Best Way to Store and Reheat Focaccia Pizza
If you have leftover focaccia pizza, you’ll want to store it properly to maintain its flavor and texture. Here’s how to store and reheat it for the best results:
- Storing Focaccia Pizza:
- Let the pizza cool completely before storing. Wrap it in plastic wrap or place it in an airtight container to keep it fresh.
- If you have multiple slices, you can separate them with parchment paper to prevent them from sticking together.
- Reheating in the Oven:
- The best way to reheat focaccia pizza is in the oven to maintain the crispy texture. Preheat the oven to 375°F (190°C) and place the pizza directly on the oven rack or a baking sheet for about 5-7 minutes. You can also wrap the pizza in foil to keep it from drying out. For extra crispiness, remove the foil during the last 2-3 minutes of reheating.
- If you have a pizza stone, you can also use it to reheat the pizza, which will give the crust an additional crispy bite.
- Reheating in a Skillet:
- For a quick reheating method, use a cast iron skillet. Heat it over medium heat and add the pizza slice, covering it with a lid. Heat for 2-3 minutes to get a crispy bottom, and then flip it for another minute to ensure it’s evenly heated.
Common Mistakes to Avoid When Making Focaccia Dough
Avoid these common mistakes to ensure your focaccia pizza dough turns out perfectly every time:
Using Too Much Flour
One of the most common mistakes is using too much flour, which can lead to a dry, dense dough. Instead of adding flour directly to the dough, be sure to add small amounts at a time and only as needed. The dough should be slightly sticky but manageable.
Not Allowing Enough Proofing Time
If you don’t allow your dough to rise properly, it can result in a dense, heavy crust. Be sure to let the dough proof for at least 1-1.5 hours in a warm place until it doubles in size. If you’re short on time, you can try a quick-rise yeast, but avoid rushing the process. A longer proofing period (even in the fridge overnight) will give the dough better flavor and texture.
Not Using Enough Olive Oil
Olive oil isn’t just for drizzling on top of the pizza. It’s an essential ingredient for making the dough soft, pliable, and flavorful. Don’t skimp on the olive oil, and make sure to coat the dough evenly during mixing and proofing. A generous drizzle on top of the dough before baking will give it a crispy golden finish.
Not Getting the Oven Hot Enough
An oven that’s not hot enough will make your pizza crust soft and chewy rather than crisp. Always preheat your oven to 450°F (230°C) or higher, and if using a pizza stone, make sure it’s preheated too. A hot oven helps create that signature crispy crust.
Overloading the Toppings
While it’s tempting to add a lot of toppings, overloading the pizza can cause the crust to become soggy and prevent it from achieving the desired crispness. Stick to a balanced ratio of toppings, ensuring the crust has enough space to cook evenly.
By following these tips, you’ll be able to make perfect focaccia pizza every time, avoiding common pitfalls and ensuring a crispy crust, soft dough, and flavorful toppings.
Look at this
Check out these recipes
Frequently Asked Questions (FAQs)
When it comes to making focaccia pizza, you might have some questions about the ingredients, methods, or tools. In this section, we’ll address the most common queries to help you achieve the best results and make your focaccia pizza experience even more enjoyable.
Can I Make Focaccia Pizza Without Yeast?
Yes, it is possible to make focaccia pizza without yeast, but the results will differ in terms of texture and flavor. Yeast-free focaccia relies on baking powder or baking soda as a leavening agent instead of yeast, resulting in a denser and cakier texture. While it won’t have the signature light and airy texture of traditional yeast-based focaccia, it can still be delicious.
If you prefer a yeast-free option, you can try using a soda bread recipe for a quicker version of focaccia pizza. However, for that fluffy, chewy pizza with a crispy crust, yeast is recommended for the best results.
What’s the Best Flour to Use for Focaccia Pizza?
The best flour for focaccia pizza is bread flour or all-purpose flour. Both of these flours create the ideal dough texture, but here’s how they differ:
- Bread Flour: This flour has a higher protein content, which helps develop a stronger gluten network. This results in a chewy, airy crust that’s perfect for focaccia pizza. Bread flour is the ideal choice if you want a more traditional, rustic texture.
- All-Purpose Flour: While it has a lower protein content, all-purpose flour can still make a great focaccia pizza dough. It will result in a softer, slightly less chewy crust but still a flavorful base for your toppings.
If you want a lighter, chewier texture, go with bread flour. If you’re in a pinch or prefer a more delicate crust, all-purpose flour will work just fine.
Can I Use a Baking Stone or Cast Iron for Baking?
Yes! Both a baking stone and cast iron skillet are excellent options for baking focaccia pizza and can help achieve a crispy, golden crust. Here’s how to use them:
- Baking Stone: A pizza stone mimics the effect of a brick oven by distributing heat evenly, which results in a perfectly crisp bottom. Simply preheat the baking stone in the oven while it’s warming up, and then transfer your shaped dough onto it. This method works especially well for traditional-style pizza.
- Cast Iron Skillet: If you prefer a rustic look and want to bake your focaccia pizza in a pan, a cast iron skillet is an excellent choice. Heat the skillet in the oven, then add your dough and bake it for that crispy crust. The cast iron retains heat well and provides an even cooking surface, ensuring your crust is golden and crunchy.
Both methods provide great results, but a pizza stone is ideal for those aiming for the crispiest bottom. A cast iron skillet adds a wonderful rustic element to the pizza, while also ensuring the crust stays deliciously crisp.
Enjoy Your Homemade Focaccia Pizza
Making focaccia pizza at home is an incredibly rewarding experience, especially when you can enjoy the delicious flavors of fresh, crispy dough topped with your favorite ingredients. Whether you’re a seasoned pizza maker or a beginner, this recipe offers a great opportunity to experiment with flavors, textures, and toppings. By following the simple steps outlined in this guide, you can recreate an authentic Italian focaccia pizza that’s crispy on the outside, chewy on the inside, and packed with flavor.
From kneading the dough to adding the perfect toppings, each step plays a crucial role in achieving the ideal pizza. Remember, it’s all about using quality ingredients like extra virgin olive oil, fresh herbs, and the right kind of flour to elevate your pizza. Additionally, practicing the art of dough handling and baking will help you master the techniques needed to bake the perfect focaccia pizza time and time again.
So, whether you’re cooking for yourself or entertaining friends and family, focaccia pizza is a crowd-pleaser that is sure to impress. Don’t be afraid to get creative with your toppings, and feel free to experiment with different combinations. The possibilities are endless when it comes to personalizing your Italian classic.
Now that you have the knowledge and tools to make focaccia pizza at home, it’s time to get into the kitchen and start baking. Enjoy the process and, most importantly, the delicious results that will leave everyone coming back for seconds!