🍕 Recipe for Focaccia Bread Pizza: The Crispy, Airy Crust You Didn’t Know You Needed

There are days when I crave pizza—but not just any pizza. I want that thick, golden, airy crust, the kind that’s soft on the inside, crisp on the outside, and loaded with flavor before a single topping even hits it.

That’s when I reach for my focaccia bread pizza recipe.

This is not your standard thin-crust pie. It’s a rich, satisfying hybrid between pizza and bread. A pillowy Italian focaccia base, brushed with good olive oil, baked until golden, then topped with fresh mozzarella, roasted tomatoes, basil, and anything else your hungry heart desires.

This is the kind of homemade pizza that fills your kitchen with the scent of rosemary, garlic, and love. So let’s get into it—because once you try this focaccia pizza from scratch, it might just become your new favorite.

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🧾 Ingredients for Focaccia Pizza (Serves 4–6)

Here’s what you’ll need to make the most flavorful focaccia bread pizza recipe from scratch:

Ingredient	Quantity
Bread flour (or all-purpose)	500g (4 cups)
Warm water (not hot)	375ml (1 ½ cups)
Instant yeast	7g (2 ¼ tsp or 1 packet)
Fine sea salt	2 tsp
Sugar	1 tsp
Extra virgin olive oil	4 tbsp (plus more for drizzling)
Fresh mozzarella cheese	200g (7 oz), sliced or torn
Cherry tomatoes (halved)	1 cup
Garlic cloves (thinly sliced)	2
Fresh basil leaves	Handful
Dried oregano	1 tsp (optional)
Fresh rosemary (optional)	1 tbsp, chopped

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🍞 What Makes This Focaccia Pizza Special?

Unlike regular pizza dough, focaccia dough is higher in hydration, which gives it a lighter, fluffier interior and a crisp, golden crust. It’s slow-fermented for deeper flavor and generously coated in olive oil for that unmistakable Italian flatbread richness.

This dough is forgiving, rustic, and a dream to work with—even if you’re new to baking.

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🔥 Step-by-Step: How to Make Focaccia Bread Pizza from Scratch

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1. Activate the yeast (if using active dry)

If using active dry yeast, dissolve it in warm water with sugar. Let sit for 10 minutes until foamy.

If using instant yeast, you can skip this and add it directly to the flour.

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2. Mix the dough

In a large bowl, combine flour, yeast (if instant), sugar, and salt. Add warm water and olive oil. Mix with a spoon or dough scraper until it forms a shaggy dough. It will be sticky—that’s exactly what we want.

Cover with plastic wrap or a damp towel. Let it rest at room temperature for 10–15 minutes before kneading.

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3. Knead or fold

If you’re kneading by hand, do it on a floured surface for 7–10 minutes until smooth and elastic. Or you can do stretch-and-folds right in the bowl every 10 minutes, 3–4 times—perfect for a no-fuss method.

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4. Let it rise (slow and steady)

Place the dough in an oiled bowl. Cover and let rise in the fridge for 12–24 hours. This cold fermentation develops a deep, nutty flavor and helps the dough become beautifully airy.

No time? Let it rise at room temp for 2 hours instead.

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5. Prepare your pan

Use a 9×13” baking tray or sheet pan. Generously coat it with olive oil. This creates that signature crispy focaccia bottom.

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6. Stretch and proof

Place the dough into the pan. Drizzle with more olive oil and gently stretch it toward the edges. Don’t force it—if it resists, let it rest for 10 minutes and stretch again.

Cover loosely and let rise for 45–60 minutes until puffy and bubbly.

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7. Top it like pizza

Once risen, dimple the dough with oiled fingertips. This classic focaccia move creates beautiful craters for olive oil and flavor to settle into.

Top with:

• Sliced mozzarella
• Halved cherry tomatoes
• Garlic slices
• Sprinkle of oregano or rosemary

Drizzle again with olive oil and a pinch of flaky sea salt.

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8. Bake to golden perfection

Preheat your oven to 230°C (450°F). Bake the focaccia pizza for 20–25 minutes, or until the edges are crisp and golden, cheese is bubbling, and the tomatoes are slightly charred.

Let it cool for 5 minutes, then scatter with fresh basil leaves.

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9. Slice and devour

Cut into squares or long strips. Listen to that crunch as you slice. The inside will be soft and airy, the bottom crisp and golden. It’s the kind of bread you want to hug.

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🧠 FAQs: Everything You Wanted to Know About Focaccia Bread Pizza

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❓What’s the difference between focaccia and pizza dough?

Focaccia dough has more hydration (water), is richer in olive oil, and often goes through a longer fermentation. It’s fluffier, more bread-like, and crispier on the bottom.

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❓Can I use focaccia dough for regular pizza?

Yes! It makes a thicker, breadier crust—perfect if you love a pan pizza vibe. Just bake it a bit longer to ensure the center cooks through.

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❓Can I add toppings before or after baking?

For most toppings (like mozzarella, tomatoes, cured meats), add before baking. Delicate herbs (like basil or arugula) should be added after baking to keep them fresh.

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❓How do I store leftover focaccia pizza?

Store in an airtight container at room temp for 1 day or refrigerate for up to 3. Reheat in the oven at 180°C (350°F) for 5–7 minutes to bring back the crisp.

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❓Can I freeze the dough?

Absolutely. After the first rise, portion the dough, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge before using.

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❓Is focaccia pizza vegetarian?

Yes! And you can easily make it vegan by skipping the cheese or using plant-based alternatives.

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🔥 Tips & Tricks for Perfect Focaccia Pizza Every Time

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🧂 Salt your dough

Don’t be shy. Focaccia without enough salt tastes flat. Salt enhances the dough and balances the richness of the oil.

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🌿 Play with toppings

Try:

• Caramelized onions + goat cheese
• Mushrooms + thyme + fontina
• Roasted red peppers + pesto
• Anchovies + black olives (for the bold)

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🕒 Patience = better bread

A long, cold ferment makes this recipe go from good to incredible. Try overnight fermentation and see the difference.

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🍳 Make it breakfast-worthy

Focaccia pizza for brunch? Yes, please. Add a few eggs on top during the last 5 minutes of baking for a stunning meal.

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💭 Final Thoughts: Let Bread Be the Star

Here’s the truth: sometimes the crust is the best part. And with this focaccia bread pizza recipe, it finally gets the spotlight it deserves.

It’s a little extra. It takes time. But it’s SO worth it. The olive oil bubbles on the edges. The deep golden color. The soft crumb inside. And then… the toppings melt into it like it was all meant to be.

You don’t need a fancy pizza oven. Just flour, water, yeast, and a good glug of olive oil. This is pizza you eat with both hands, eyes closed, and a big smile on your face.

So pour yourself a glass of Chianti. Dust that countertop. And get ready to bake something truly beautiful.

Your pizza night just got an Italian upgrade. 🇮🇹🍕

See Also: Pizza Sauce Recipe with Fresh Tomatoes  | Authentic Italian Flavor from Scratch