focaccia pizza

Focaccia Pizza

A focaccia-style dough is stretched into a thick, flat base and topped with tomato sauce, cheese, and desired toppings. The dough’s airy, olive oil–enriched texture provides a soft yet slightly crisp foundation that supports the flavorful toppings. Baking transforms the dough into a golden, fragrant crust while melting the cheese and melding the ingredients.

During baking, the olive oil in the dough helps create a tender, moist interior and a lightly crisp exterior. The toppings cook evenly, allowing flavors to blend while maintaining distinct textures. The preparation highlights the combination of focaccia’s rustic, airy bread with the layered, savory elements of pizza.

Print Recipe
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes
Pizza
Italian
Servings: 12

Equipment

  • large baking sheet
  • large mixing bowl

Ingredients

Focaccia Dough

  • 3 ½ cups bread flour
  • 1 ¼ tsp. instant yeast
  • 1 tsp. honey or sugar
  • 2 tsp. salt
  • 1 ½ cup warm (110°F) water
  • 2 Tbsp. olive oil

Sauce

  • 1 14 oz. can crushed tomatoes
  • 1 clove garlic, grated
  • 2 Tbsp. olive oil
  • 1 tsp. dried oregano

Instructions 

Mix

  • Combine water, yeast, and sugar or honey in a large bowl.
  • Combine flour and salt separately and add to the liquid.
  • Add 2 Tbsp. olive oil and fold together thoroughly.
  • Cover the bowl of dough and let it rest for 15 minutes.

Slap & Fold

  • After 15 minutes, wet your hands, then fold and slap the dough by grabbing the edge of the dough ball, stretching it out and shaking it, then folding it back down to the center of the bowl. Work your way around the bowl, stretching and folding the dough, until you’ve worked all the way around. Re-wet your hands if they begin to stick to the dough.
  • Pick the ball of dough up out of the bowl, flip it toward you and slap it back down into the bowl. Repeat this slap a couple of times until the dough is formed over into a ball.
  • Repeat this step three more times, every 15 minutes, until an hour has passed since you originally mixed up the dough and set it to rest.
  • After the final fold and slap, cover the bowl and let the dough rest for an hour until the dough doubles in size. It should have bubbles beginning to form under the surface of the wet dough.

Transfer & Rest

  • Liberally coat an edged metal baking sheet with olive oil (about 3 Tbsp.).
  • Oil both of your hands to work with the dough.
  • Dump the dough out into the oiled baking pan and gently press out the dough across the bottom of the pan.
  • Fold the ends of the dough back toward the center in order to square off the ends of the dough.
  • Spin the dough 90°, press out, and fold the edges in to form a rectangle.
  • Flip the dough over to thoroughly coat both sides with olive oil and press flat. Don’t worry about filling the pan, you’re just looking for a rectangular shape.
  • Cover the baking pan (with another baking pan of the same size if you have it is the easiest way) and let it rise for 30-45 minutes. I usually leave it for 45 minutes.

Sauce

  • Drain the crushed tomatoes in a small collander.
  • Combine the tomatoes, garlic, olive oil, oregano, salt, and pepper in a bowl and set aside to let the flavors combine.

Form & Bake

  • Pre-heat the oven to 500°F. Set the bottom rack of the oven one notch above the bottom, about 6 inches.
  • Oil your hands with olive oil and using all the fingers of both hands, press the dough out into the corners of the baking sheet. Work it gently, shaking the dough side to side as you spread your fingers to shape the dough.
  • Move your hands down the pan, pulling the dough down and out toward the sides of the pan. Don’t worry about making it look pretty, just spread the dough out.
  • Spread out all the fingers of both hands and press them down into the dough near one end of the pan. Press all the way down, but don’t puncture the bottom of the dough. Move your fingers down, leaving about a finger width and press down again.
  • Finish the focaccia by working your way down the pan, pressing holes into the dough to make the familiar stippled shape.
  • Spread a light coat of sauce over the surface of the dough and top with shredded or fresh mozzarella.
  • Add a light layer of any other toppings.
  • Place the pan on the bottom rack positioned about 6” from the bottom of the oven and bake for 15-20 minutes at 500°F. Check and continue baking for up to 5 minutes until the top is browned to your liking.